Efecto del Plukenetia volubilis Linneo (Sacha Inchi), en la calidad de carne ahumada Cavia porcellus (Cuy)

Abstract

In the Meat Plant of the Animal Sciences Faculty from ESPOCH, three levels of Plukenetia volubiblis Linneo (Sacha Inchi) (0,05; 0,10 and 0,15%) were evaluated, in the production and quality of steamed guinea pig with three repetitions in two consecutive tests. The experimental units were distributed under a Total Randomly Design, on bifactorial agreement. The results record inference (P<0,05) on the nutritive value of the product referred to the pH (5,95), protein (23,63 %) and fat (7,65%), while of the acidity value was 0,05%, loss for dripping (2,18%), and content of water (49,23%), there were no statistic differences, recording thus better results with 0,15% of sacha inchi (T3), while the lowest results were recorded on the control group. The microbiological analysis report the lowest counts of total coliforms (123,50 UFC/g), and fecal coliforms (3 UFC/g), on the sample of treatment T3. According to the organoleptic features, guinea pig meat reported great acceptance on the product of treatment T3, since the color recorded had 4,58 points, smell 4,45 points; taste 4,55 points and texture 4,60 points out of reference 5 which corresponds to excellent. The highest benefit cost relationship was when using 0,15% (T3) of sacha inchi, with 1,36; so it is recommended to use high percentages of sacha inchi in the production of steamed guinea pig meat, since the physical chemical, microbiological and organoleptic characteristics report more preference from the tasting panel.