Utilización de carne de conejo para elaborar un embutido tipo salchicha con adición de tomillo (Thymus vulgaris)

Abstract

The main purpose of this research study was to focus on alternatives that are being sought to contribute to healthy eating, considering that malnutrition is a permanent problem in the Ecuadorian population from an early age, because 23% of children under 5 years of age are chronically malnourished, and in the case of adults, the main problems are overweight and obesity (64% of the total). This is why the present research was aimed at using rabbit meat to produce a sausage-type sausage with added thyme as a consumption alternative for this type of meat, with different concentrations for both rabbit meat (20%, 40%, 60%, and 80%) and thyme (5%, 10%, 15% and 20%). The methodology applied had a qualitative and quantitative approach, carrying out different organoleptic, microbiological, and bromatological tests, showing that the best option for consumption was 80% rabbit meat and 20% thyme. In the microbiological analysis, there was no growth of microorganisms such as enterobacteria, Clostridium perfringens, or Salmonella, while Staphylococcus aureus reached a maximum concentration of colony-forming units of 〖2.0 x 10〗^(1 ) CFU/g, complying with the Ecuadorian technical regulation NTE INEN 1529. In the bromatological tests, 18.09% protein, 15.46% fat, 6.23% starch, 54.95% moisture, and 2.73% ash were obtained, and the AndersonDarling statistic determined that the data obtained followed a normal distribution. It was concluded that the use of rabbit meat with the addition of thyme in the preparation of a sausagetype sausage with different percentages of rabbit meat and thyme is an excellent alternative for consumption, complying with the requirements of the regulations, which indicates that the sausage produced is of quality