Comportamiento de cultivo iniciador en embutido elaborado con carne de cuy (Cavia porcellus) y harina de habas (Vicia faba)

Abstract

The behavior of different levels of Lactobacillus casei (1, 1,5, 2%) in sasusage made with guinea pig meat and fava bean flour was evaluated in the Meat Producction Center, Food Microbiology Laboratory, and the Food Processing Laboratory at the Animal Science Faculty at ESPOCH. The guinea pig sasusage was assessed against a control treatment (with satarter culture). Three repetitions per treatment in a 500 gram sample unit were used a completely at random design. When analyzing the physical – chemical properties, it was determined that the best results were gotten when using level 2% of Lactobacillus casei. It contained the following: 40,13% of humidity, 0,85 of water activity, 0,85% of lactic acid, 4,79 of pH, and 1,39% of ash. There were stadistical differences. Even though the protein and fat contents are stadistically similar among treatments, numerically talking, the highest percentage was seen by adding 2% of starter culture. On the other hand, the sensorial analysis determined that the highest punctuation for color, taste, smell, texture and aspect was 4, 3,98, 3,95, 3,78, and 4 respectively. The microbiological analysis determined the absence of Estafilococcus aureus, Escherichia coli, total coliforms, and growth of Lactobacillus casei from 972 to 1270 CFU/g. the lowest production cost was determined (9,29 dollars/Kg) as well as the highest profit (C/B of 1,15) without starter culture. It is recommended to use starter culture level of 2% since it improves the physical – chemical, sensory and microbiological characteristics.