Implementación de una empacadora al vacío semiautomática para el embalaje de carne de cuy en la Unidad de Especies Menores

Abstract

In the Academic and Research Unit in Minor Species of the Faculty of Animal Sciences of the Escuela Superior Polytechnic of Chimborazo, a semiautomatic vacuum packer was implemented for the packaging of the meat of guinea pig, in order to evaluate the packaging efficiency and the preservation of the meat. Vacuum packing was carried out in polyethylene bags of medium thickness (95 μm) , with a casting time of 40 to 60 seconds, sealing time of 2 to 3 seconds, which were stored during the 8, 16 and 24 days, then later to carry out the bromatological analyzes of the carcasses and vacuum packed. Once the data were tabulated, the following results were obtained: at 16 days they showed the best values in terms of Humidity content with 62.22 %, Protein with 20.06 %, Fat with 4.38 % and Non-Nitrogenated Extract with 0.64 %, values that are within the ranges allowed and established by the FAO for the conservation of the meat of guinea pig. Sensory characteristics of the carcasses that were subjectively rated, it was established that the samples stored up to 8 days showed a bright red in 90 %, pleasant smell 90 %, and a fine or soft texture in 100 %. The use of the semiautomatic vacuums packer showed favorable results when packaging the guinea-pig carcasses, since when they were preserved for 8, 16 and 24 days of storage there were no representative changes in their bromatological and sensorial composition, being the best storage time at 8 and 16 since they showed a better efficiency in the conservation of the carcasses based on the content of Humidity, Protein, Fat and Non-Nitrogenated Extract. Therefore and based on the obtained results, it is recommended to pack meat of guinea pig until the 16 days to present the best nutritional characteristics and to apply the same one with respect to the meat of rabbit.