Sustitución de carne de res por carne de alpaca en la elaboración de salchicha tipo vienesa

Abstract

Nowadays, alpaca meat shows low demand in the local market, attributed to insufficient spreading regarding its nutritional and sensory attributes. Hence, this research aimed to substitute beef with alpaca meat in Viennese sausage production. The sausage production was in the Plant of Meat Processing of the Faculty of Animal Sciences at the Escuela Superior Politécnica de Chimborazo. The process involved Viennese sausages preparation using several proportions of alpaca meat (25%, 50%, 75%, and 100%), alongside a control group (0%), with each treatment replicated three times, yielding 15 experimental units of 2 kg each. The research methodology included the ANOVA to collect data on the physicochemical characteristics of the sausage. The findings reported highly significant differences among treatments. Notably, the protein content peaked at 22.32% when employing 100% alpaca meat, compared to 18.03% in the control treatment, evidencing the influence of alpaca meat. Also, significant differences in fat content were noticeable, with the 100% alpaca treatment yielding the lowest content (10.05%) and the control exhibiting the highest (13.79%). Sensory evaluation revealed that Viennese sausages containing 75% alpaca meat garnered the highest rating of 5 ("I like it very much") for aroma, flavor, and overall appearance. The 50% alpaca meat composition also gained a five-score rate for texture and color. Other findings reported values of 4 ("I like it moderately"). Economically, as the proportion of alpaca meat increases, production costs rise. Accordingly, the control treatment exhibited the most favorable cost-benefit ratio at $1.44. In conclusion, alpaca meat is deemed suitable for Viennese sausage processing. We recommend utilizing compositions comprising 75% and 100% alpaca meat due to their superior nutritional and sensory attributes.