Utilización de Diferentes Niveles de Proteína Vegetal Hidrolizada( 0, 8,1-6 y 2,4,% ) como Potenciadora del Sabor en el Ahumado de Conejo

Abstract

At the Meat Production Center of the ESPOCH, the use of different Hydrolized Vegetal Protein levels (PVH) (0.8, 1.6 and 2.4%) as a powering component of flavor in the rabbit smoking against a control treatment (without PVH) was evaluated; 32 experimental units with 4 treatments and 4 replications of each were used in two consecutive trials, distributed under a completely at random design. It was determined that the use of PVH in the rabbit smoking influenced on the nutritive value, because he 2.4% level compared to the control treatment (without PVH) increased the protein content from 23.38 to 25.28%, fat is reduced from 2.88 to 2.11% without changing the dry matter and ash content which presented an average of 33.95% and 5.73% respectively. In the organoleptic features the PVH levels influenced on the smoked rabbit meat acceptance, preferably level 2.4% with a mark of Very Good, while the other treatments had a mark of Good. In the microbiological valuation there was the presence mesophyll aerobes and total colliforms in quantities which do not surpass the limits required by the Norm INEN 1347 for smoked meat. The best profitability were attained with the control treatment and 0.8% PVH obtaining 1.14 USD benefit-cost which is higher by two points than the 2.4 level (B / c of 1.12) but with a minor protein content, more fat and a minor presence of consumers.