Desarrollo de Formula para Comercializar Salchichas que Incorpore Carne de Camarón, en la Ciudad de Riobamba 2011

Abstract

Investigation of experimental type with a completely randomized design on the sausage elaboration using shrimp meat and its commercialization in Riobamba city. For the preparation 4 mixtures, 20%, 40%, 60% and 80% of shrimp meat accompanied by cattle and pork meats where used as opposed to a control treatment meat three reps; of which the sausage elaborated with 60% of shrimp meat fulfills the parameters that the INEN in that related to the bromatological requirement establishes, which are the following ones: 18.11% of protein NTE INEN 781, 17.54% fat NTE INEN 778, 61.17% humidity NTE INEN 777 and 2.28% ash NTE INEN 786. Once the experimental results were put under the variance analysis, it was demonstrated that in the different studied bromatological parameters, significant statistical differences among the treatments did not appear; in that related to the organoleptic characteristics of the product, this showed good percentages like: scent 100%, color 90%, flavor 100% and texture 90% in the sausage elaborated with 60% of shrimp meat. The witness treatment registered an acceptability of 90% different significantly from the rest of treatments. Finally it was determined that the used of 60% of shrimp meat allowed to the best benefit cost obtaining itself a yield of $1.24 (dollars). It is recommended to incorporate the shrimp sausage in different typical dishes and this way to introduced in the market new gastronomical alternatives.