Reemplazo de proteínas cárnicas por proteínas de subproductos cárnicos (piel de cerdo) para la elaboración de salchichas tipo Viena

Abstract

The objective of the present work was to determine the optimum proportion of pork skin emulsion for the preparation of Vienna type sausages, through the progressive substitution of 0% (control sausage), 5% (Treatment 1), 10% (Treatment 2), 15% (Treatment 3), and 20% (Treatment 4), of pork skin emulsion for the meat protein, for which the organoleptic characteristics of each treatment were evaluated by a panel of evaluators. Through ANOVA and Tukey's method, it was obtained that treatment 4 was the best evaluated, then the bromatological analysis and nutritional report was carried out using Feder's simulator and the RTE INEN 1334-2 standard, the results indicated that treatment 4 is classified as type I sausage, due to the protein content of 12.10%. The fat content was 21.64%, which is 0.05% lower than the control sausage. However, treatment 4 has 2.08 kilocalories more than the control sausage. In addition, it was determined that the microbiological parameters are within the limits stipulated by NTE INEN 1338 during the shelf life of 21 days, evaluated by organoleptic characteristics. Finally, the formulation cost per 350 g package was determined for the two treatments. In conclusion, the optimum pork skin emulsion substitution ratio is 20% because it demonstrates its feasibility in terms of protein content and formulation cost.