Sustitución de la carne de bovino por proteína vegetal texturizada de soya en un sistema cárnico tipo pastel mexicano.

Abstract

On the meat ground of the Animal Science Faculty of at Chimborazo Polytechnic School, replacing beef was studied by texturized vegetable protein soy in a Mexican meat system type cake to determine the nutritional, microbiological and sensory quality, for which 10, 20, 30 and 40% of texturized vegetable protein was used against a control treatment, with four repetitions, the same as analyzed under a completely randomized design; determining the best treatment, which contains 30% of texturized vegetable protein obtained 67,89% moisture, 32,11% dry bovine fiber, 19,07% protein, 15,98% fat, 3,38%meat powder and 1,10% fiber, just as log10 CFU/g of total coliforms and absence of fecal coliforms. As for the heat the Mexican cake with 30% of Texturized Vegetable Protein (TVP) was 2,68, odor 3,10, 3,90 flavor, texture 3,83 on 5 points each, accumulating a total of 14,98/20 points, equivalent according to the hedonic table: I do not like or dislike. The use of 30% of the texturized vegetable protein improves the quality of Mexican cake, since it was compared to the treatment, control and lower and higher levels, recommending its use for consumption.