Utilización de leche en polvo como agente ligante en la elaboración de salame

Abstract

ABSTRACT In the production of meat ESPOCH, it was valuated, the utilization of powdered milk (2, 4 and 6%), like binding agent in the salami making, face of a control treatment (without powdered milk), were used 24 experimental units, with four treatments and three repetitions by each one, in two consecutive essays, distributed under a completely randomized desing. The results demonstrate that there were statiscal meaningful differences determining that the utilization of powdered milk affect in the nutritional value because the level of 6% increase the content of dry matter from 39,39 to 39,94%; it is decreased the humidity from 60,61 to 60,07%; without modify the protein content, ether extract and ashes that presented an average of 17,3%, 18,15% and 3,3% respectively. In the organoleptic characteristics the level of powdered milk influenced in the salami color, giving preference the level 6% with a very good rate. While to others treatments corresponded then a similar rating. In the valuation of binding effect was determined that there is no a meaningful increase of itself. It was obtained a profitability in relation cost/benefit of 0,25 cents by each invested dollar in the salami making.