Utilización de la crema de leche pasteurizada en reemplazo de la grasa de cerdo en la elaboración de la mortadela de pollo

Abstract

The use of different levels of pasteurized cream of milk (2.5, 5.0 and 7.5%) to replace pork fat in the production of chicken mortadella was evaluated at the Center for Production of Meat of the Faculty of Animal Sciences at ESPOCH. It was compared with a control treatment (0%), using 12 experimental units of 5 kg of prepared pasta, distributing them under a DCA; The experimental results were processed in the statistical software SPSS Version 21, in which analysis of variance and the separation of means according to the Tukey test were performed at the significance level of P <0.05. It determined that when 5% pasteurized cream is used the moisture content is 67.32%, 14.27% protein, 3.17% ashes 15.83% fat; Parameters that meet the requirements demanded by INEN. The inclusion of pasteurized cream of milk influenced the taste, but not in the total organoleptic evaluation, it was presented in all the mortadella a very good reception. The microbial presence was relatively low, in amounts lower than the limits required by Norm INEN 1340: 96. When it was used 7.5% pasteurized cream, the lowest cost of production (3.37 USD / kg) and a yield of 48% were determined, so it is recommended to prepare chicken mortadella with the use of 7.5% cream of Pasteurized milk.