Utilización de aceites esenciales en combinación con sustancias aromáticas en la elaboración de pastrami

Abstract

The use of essential oils in combination with aromatic substances in the making of Pastrami was developed at the Centro de Producción de Cárnicos de la Facultad de Ciencias Pecuarias, Cookshop No. 2 of the Escuela de Gastronomía de la Facultad de Salud Pública of the ESPOCH. To do this, essential oils in combination with aromatic substances were analyzed as independent variables (4 treatments) with four repetitions each, getting 16 experimental units that were analyzed under a design completely at random and the separations of medias after Tukey to the 5%. Thus, it has been determined this way that the use of ginger, white paprika, origan, and garlic permitted to obtain a product with 21.64% of protein, 4,24% of grease, 66.99% of humidity, 4.29% of ashes, 136.10kcal/kg of metabolizable energy, and 3.18% mg/g of iron, being the best treatment in relation to the rest. In the same way, the presence of microorganisms such as the total coliforms, from haeces, and aerobical mesofilia was evident in the present research, possibly due to the origin where the matter was obtained and the manipulation during the process. Finally, total organoleptic characteristics and the acceptability degree when using this treatment has permitted the best characteristics according to the tasters, because of what it is necessary to recommend the use of ginger, white paprika, origan and garlic in the elaboration of pastrami.