Utilización de la carne de ovino corriedale (Ovis aries) como materia prima para la elaboración de chorizo cervecero como una nueva alternativa gastronómica 2015

Abstract

The present search proposes: use the ovine meat like raw material to make the beer sausage like a new gastronomic alternative. This meat is a meal destined to the human feeding, it is benefit for our health, helping to combat asthma attacks, it has high iron levels it is an integral component of hemoglobin. This research was descriptive type which is detailing the processes of beer sausage making. For this studding development was used the experimental design, by three formulations with different beer percentages (4%, 8%, 12%) also it was done an acceptability proof with hedonic scale, It was determined organoleptic characteristics of beer sausage which were tasted by seventh level students and teachers from Gastronomy Faculty. Microbiologically in the results were determined that it is a product suitable for human consumption so fulfills with the established parameters into the norms INEN 1338-2012. It was obtained like result, determining heat, taste, aroma, texture an acceptance of 100%, it is said 50 people like the product, applying the acceptability with the 4% beer formulation had an acceptability of 100% in the highest scale, applying 8% of beer it was determined 76% and applying 12% of beer it was determined 50% acceptability, motivating to the consumption of new authentic products from our country. According the bromatological analysis determined that is a product with nutritive characteristics suitable for the human nutrition.