Utilización de diferentes niveles de corazón de bovino (0, 4, 8 y 12%) como cuadyuvante en la coloración de la mortadela especial

Abstract

In the Company of Foods Associated M&M, of the city of Riobamba, province of Chimborazo, the addition of three levels of heart was evaluated of bovine (4, 8, 12%) in the elaboration of special mortadella, with an experimental unit of 5 kg of pasta with the help of head meat, pig, fat and bovine heart, being used four repetitions by treatment distributed totally at random under a design. Settling down in the mortadella that the contained proteico didn't vary statistically (13.8 to 14.2%), on the other hand the inclusion of 12%, reduced the content of humidity (62.5% to 60.7%), rising the dry matter (39.3%), the characteristic of the color was favored without being affected the appearance, aroma, flavor and texture. By means of the analyses microbiologics he was to be a capable product for the human consumption, to present microbial load below that allowed by the INEN. The costs of production of the group control were of $2.61 for kg, decreasing as it is increased the heart levels, existing a saving of up to $0.05 for each kg when the level 12% was used, having with this treatment a profitability of until 29% that is two points superior regarding the one reached with the group control (27%), being recommended therefore, to elaborate special mortadella with formulations that include 12% of bovine heart in substitution of the head meat.