Utilización de harina de chocho (lupinus mutabilis sweet) como extensor cárnico en salchicha de pollo

Abstract

The present study was carried out at the Escuela Superior Politécnica de Chimborazo, Faculty of Animal Sciences, at the Meat Production Center, where different levels of chocho flour (1.5; 3; 4.5 %) were evaluated as a meat extender in chicken sausage; a Complete Randomized Design (DCA) was applied, with four repetitions per treatment and the size of the experimental unit was 2 kg. Based on the results obtained, in the proximal analysis it was determined that the use of chocho flour in chicken sausages with the exception of moisture generated highly significant differences (P ≤ 0.01) between the different treatments, the best level being T3, which reached the highest percentages in ash 3.52 %, protein 19.07 % and fiber 0.14 %. The technological analysis showed the same behavior, that is, T3 obtained the highest CRA 30.93 %, CE 131.08 mL/g and yield 106.86 %, with a benefit/cost of $ 1.30; in the sensory analysis the best acceptable levels were T1 and T2 (very good). It was concluded that as the levels of chocho flour in the formulation of chicken sausage increase, the values of the variables mentioned above increase. While in the microbiological analysis all treatments showed minimal presence of Escherichia coli, Staphylococcus aureus and absence in Salmonella, being considered a product suitable for consumption. It is recommended to use the levels of 3 and 4.5 % of meal of chocho since the content of protein is high, generating an appreciable utility. However, a study should be carried out on the effect of the addition of chocho flour on the taste and texture of thin sausages.