Elaboración de Chorizo con Carne de Guanta en Aplicaciones Gastronómicas de Tipo Gourmet, 2011

Abstract

In the meat Production Area of Escuela Superior Politécnica of Chimborazo, located in Riobamba, Panamericana Sur Km 1 ½, it has been elaborated sausage with guanta meat in gastronomic applications gourmet type 2011. It have been used 26.66, 53.33, and 80% of guanta meat compared to a control treatment with four repetitions. In the investigation it was applied a Total Randomized Design, and it obtained a production with 19.62% of protein, 15.45% of fat, 53.80% of humidity, and 2.52%of ashes. Once the experimental results were submitted to the ANOVA, it has been demonstrated that in the different experimental studied parameters of bromatology, they didn´t show significant statistic differences between the treatments. The presence of microorganisms as Total Coliform Bacteria was evident between all the treatments. It has been registered an average of 2694.38 CFU/g, while the Fecal Coliform Bacteria were only presented in the control treatment in 25.0 CFU/g. in the same way it can be mentioned that the organoleptic characteristic of the product: appearance, color, taste and texture presented an average rate of 4.36, 4.19, 4.31m and 4.33. the total score for them was 17.19/20 value points than didn´t make a significant difference between all of them. Besides it can be expressed that the use of the control treatment registered an acceptance of 87.75%, and it differs in a significant way from the rest of the treatment. Finally it can be mentioned that the use of the 80% of the guanta meat allowed the best cost-benefit analysis result that corresponds to 1.24. this way it is recommended to evaluate guanta meat in different traditional dishes in the Amazonia, specifically in the production area and the people in this environment.