Evaluación de la calidad de la salchicha elaborada con carne de cuy (Cavia porcellus) y variuos niveles de harina de haba (Vicia faba)

Abstract

In the Meat Production Center of the Animal Science Faculty, ESPOCH, Frankfurter sausages were developed with different levels of guinea pig meat (55; 60 and 65%) and bean flour (5; 10 and 15%), distributed under a completely randomized combinational design. The experimental units were 2 kg in each sample. By physical and chemical analysis it was determined that the best formulation was prepared with 65% meat and 15% flour with a moisture content of 56.39%, 15.01% of protein and 14.93% of fat. Sensory characteristics were not affected by the levels of guinea pig meat and bean flour, they were all acceptable to the tasters. The least amount of total coliforms 81.33 CFU/g, was found by using 55% meat and 10% of flour, with an absence of Escherichia coli; Staphylococcus aureus; Molds, Yeast, and Salmonella spp in all samples. The best cost benefit analysis was 1.80 using 55% meat and 10% flour. Based on all of these results, the recommendation was made to develop Frankfurter sausage with 65% guinea pig meat and 15% bean flour.