Evaluación del salame elaborado con lacto suero

Abstract

In the meat Plant of the Animal Science Faculty of ESPOCH, Three levels (3, 6, and 9%) of lacto serum were evaluated in the preparation of salami versus control treatment with four units Experimental in two consecutive essays, in which a Complete Randomly Design was applied. The reports of the microbiological analysis register the presence of mesofile aerobes and enterobacteria and absence of Escherichia coli; the use of lacto serum at 9, 00% allowed to register 17, 49 and 3, 43% of protein and ash respectively, as well as a higher percentage of moisture (36, 29%) and so a lower percentage of dry matter. Concerning to the organoleptic feactures, these products submitted to the different levels of lacto serum did not register statistical differences among the treatments, so a total score between 14,28 and 15,30/20 points was obtained, equivalent to a grade of good or aceptable for the tasters and finally it was determined a profit of 47 cents for each dollar spend. This way it is posible to conclude that the use of 9% of lacto serum allowed to register the best bromatological indicators, mainly of protein and ash, although it did not influence in the microbiological and organoleptic features.