Implementación de una cámara de secado y maduración de embutidos en la Planta de Cárnicos de la Facultad de Ciencias Pecuarias

Abstract

At the Meat Processing Plant of the Livestock Science Faculty at ESPOCH, the implementation of a drying and maturation chamber for sausages was carried out, In order to evaluate thematuration equipment, we chose the elaboration of a mature product such as salami, the physicochemical properties were determined and bromatological of the product; in this war the behavior of the drying process with which the equipment is operated for this reason experimentalmeasurements were made as loss of humidity and content of lipids, ashes and proteins. In the case of humidity values for salami were reporte don average of 491g and once the humidity was removed, it was determined witha weight of 294.3g; for the case of the lipid contents we gave a value of 18.14%; the protein content was set at a value of 20.50%; on the other hand the ash contents were reported with an average content of 3.50%, A descriptive statical analysis was performed and also by means of a regression analysis a formula of drying kinetics correspondingto this process was obtained. This analysis allowed determining the optimal maturation time of the salami in this equipment which is of 20 days, The maturation of salami by air flow is recommended for its conservation and acquisition of organoleptic characteristics of the product.