Calidad nutritiva, microbiológica y organoleptica del jamón de espalda con la adición de diferentes niveles de carragenina

Abstract

In the Meat Prodution Center ot the ESPOCH, the different carragenine levels were evaluate from the marine algae to valuate the nutritive, microbiological and organoleptic quality (0.6, 0.8 and 1.0%) in the elaboration of the back ham. 96 Kg pig shoulder blade distributed into 48 Kg per replica and with the experimental unit size of 3 Kg, were used. In the bromatological analyses it was shown that because of the carragenine level effect, the values did not present significant differences because the found values were 19.53% in the control group hams (0.0%), up to 20.63% with the 1.0% level carragenine. The microbiological analyses determined the absence of Escherichia coli, but low loads of total colliforms which showed a behavior in terms of the higher the carragenine the easier the colliform development, but they do not surpass the limits required by the corresponding norms resulting in a suitable food for human consumption. In the total valuation of the organoleptic features, the best scores were reached by the ham with the use of 0.8% carragenine. This is why it is recommended to use the 18% level.