Elaboración de mortadela utilizando carne de Capra aegagrus hircus (Cabra) con diferentes niveles de harina de Sorghum bicolor L. moench (Sorgo)

Abstract

In the Center of Production of Meat Products of the Faculty of Animal Sciences at “Escuela Superior Politécnica de Chimborazo", it was evaluated the use of different levels of sorghum flour (2, 4 and 6%) in the production of mortadella using goat meat against control treatment. There were performed 4 repetitions per each treatment under a Completely Randomized Design, the size of the experimental act was 5 kg. It was determined that the use of sorghum flour influenced in the bromatological chracteristics of the product, establishing highly significant differences (P<0.01). Therefore, it was proved that when using 2% level, there is a high content of protein with a 15.66% value. Regarding the microbiological valuation, there were neither total coliforms nor escherichia coli contrary to staphylococcus aureus because its presence was relatively low under the parameters demanded by the INEN standard 1338:2012, so, the mortadella is considered suitable of human consumption. Concerning the organoleptic characteristics, the addition of sorghurn flour influenced only the flavor, but not in the total organoleptic valuation. In all the treatments, it was registered acceptance by the consumers. On the other hand, the economic analysis demonstrated that when using the 6% level of sorghum flour, it is obtained a lower cost of production 4,67 $/Kg, with a profitability of 22% (B/C 1,22). Finally, the reading system of milk production records and stores the information in the database, recommending to the technical staff in charge of the experimental center to have implemented a preventive maintenance of pneumatic and mechanical system It is recommended to produce mortadella using the level 2% of sorghum flour due to it represents better nutritive characteristics.