Utilización de Yogurt Natural en la Elaboración de Salami.

Abstract

In the Meat Production Center of FCP-ESPOCH, located in the 1 ½ southern Panamericana in Riobamba city, at an altitude of 2740 m.s.n.m., it was evaluated the using of different levels of natural yogurt (1, 2 and 3%), as a fermentative agent in making salami, compared to control treatment (without yogurt), employing four experimental units in each one treatment the experimental unit size of 3 kg, under a completely randomized design. The experimental results were processed in the statistical software SPSS Version 18,0, performing the analysis of variance and separation of means with the Tukey test (P<0,05), the organoleptic assessment was carried out through of ratting test, established that the use level 3% in the making of salami, the protein content is improved (17,35%), while the moisture, fat, dry matter and ashes contents are statistically similar to other groups assessed, with the same level the tasters gave highest organoleptic score (16/20 points), also recorded the lowest cost of production (9,10 dollars/kg) and higher profitability (B/C of 1,21). Microbiological analysis determined presence of total aerobic and Enterobacteria in amounts below those required by the INEN (2010), which establishes that they are unfit for human consumption; therefore it is recommended to use 3% of natural yogurt in making of matured salami.