Elaboración de salchicha tipo vienesa utilizando como materia prima carne de cordero blackbelly, para la población del coca

Abstract

This research aimed to develop the sausage-type viennese, using as raw lamb Blackbelly, for consumption by the Coca population, contributing to the new products creation. Blackbelly lamb sausages were made with three dosages in percentages of 30% 35% and 40%. Standards INEN 1338-2012 and the techniques for meat processing, were applied, and weighing ingredients, ground fat, two species meat, mix meat, inlay, scalderat water temperature of 60ºC to 70ºC until it reaches an internal temperature of the sausages to 50ºC- 55ºC cooling of the product. A test of acceptability was conducted to the coca city inhabitants, the results were; an acceptability of 80%, the sausage-viennese type made with 30% lamb Blackbelly; 20% of the inhabitants of this city are accustomed to eat products made with other meats (bovine, porcine); and have resistance to innovative products. This research recommended to prepare the sausage of lamb Blackbelly maintaining a temperature not exceeding the 18ºC and controlling the cold chain to avoid the increase of microorganism in the final product.