Elaboración de salchicha frankfurt con la utilización de harina de colacasia esculenta (Malanga Blanca)

Abstract

At Animal Science Faculty beef production center of ESPOCH. Frankfurt sausages were elaborated by using 2, 4 and 6% of (MALANGA BLANCA) Colocacia Esculenta flour with a (potato starch) control treatment with three replications in two consecutive tests, for this, a hierarchical randomized design and media separation according to Duncan P < 0.05 were use. During this process, it was possible to determine that the use of Malanga flour in a 6% allowed registering a 68.85% of humidity, 39.15% of dry matter, 17.66% of fat 13.41% of protein, and 3.19% of ashes. In microbiological analysis, this treatment showed aerobic mesophilic and total coliforms 1.30 and 24.00 UFC. In the organoleptic analysis it! showed a color of 7.75/10.00 aroma of 7.92/10.00, flavor 7.62/10.00, texture 7.25/10.00, appearance 7.75/10.00 accumulating a total of 38.33/50.00 marks. Although these characteristics did not register significant differences among the treatments. Finally, it is necessary to mention that this treatment allowed registering a benefit of 1.10, being the cheapest cost. In this way, it is concluded that when making Frankfurt sausages by using a 6% of the Malanga Flour, it is possible to get a product with a highest percentage of water and lower percentage of dry matter in the chemical composition; it also has the microbiological charge accepted by the INNEN regulations and a good economic benefit.