Utilización de diferentes niveles de leche deshidratada en la elaboración de mortadela de pollo

Abstract

In the center of production of meat products of the Animal Science Faculty of ESPOCH, it was evaluated the addition of three levels of dehydrate milk (5, 10 and 15%) in the use of chicken mortadella, compared with a control treatment (0%). used 32 experimental units of five kg of paste prepared in two consecutive trials, distributed in a CRD. The experimental results were analyzed using the SPSS statistical software version 21, which in the organoleptic characteristics of the Rating Test was applied. Determined that the use of 15% of milk improved the nutrients content (P<0,01), found in the mortadella 50,98% moisture, 14,26% protein, 12,23% fat and the inclusion of milk influenced the flavor, but not in the overall organoleptic valuation, presented all mortadella a very well acceptance. The microbial presence was relatively low, in amounts below the limits required by the INEN standard 1338:2010. By using 15% dehydrate milk, it was determined the lowest cost of production (3,83 dollars/kg) and a profitability of 31%, so it is recommended to develop chicken mortadella with de use of 15% dehydrate milk.