Utilización de Glucono Delta Lactona (GDL), en la elaboración de un snack cárnico fermentado, secado y madurado (Salamito)

Abstract

In the meat processing plant "Fernandez” was evaluated using different levels Glucone Delta Lactone (GDL). In the preparation of a fermented meat snack, dried and matured (Salamito) with 5 treatments, 3 repetitions in 2 consecutive trials, giving a total of 30 experimental units, modeled under a completely randomized design. The absence of statistical differences in the nutrients analyzed the "salamitos produces” with different levels of GDL indicates that on average contains 33 10% moisture, 66,90% dry matter and high protein content (23,11%) and fat (29,72%). Sensory assessment reported that by using evaluation, the best responses were obtained using the levels 1,20 and 1,60 % of GDL, reaching 14,84 and 15,40 scores over 20 point of reference, they can be classified as good, not so with the 0,40% that score 11,90 points. According to production costs and the indicator benefit/cost, the best economic growth was found to employed levels of 1,20 and 1,60% GDL, with production costs of 6,73 and 6,70 "UDSD/Kg" respectively and earning of 19 cents for every dollar invested in both cases. So it is recommended to apply the 1,6% levels of Glucone Delta Lactone (GDL) since reports the best sensorial scores and the greatest benefit/cost.