Utilización de la carne de cuy a base de diferentes ahumados, especias y su conservación a través de empacado al vacío

Abstract

The aim of the research presented was to obtain a meat-based product Cuy, flavored with paprika, nutmeg and oregano, smoked and vacuum packed. It was developed under the formulation of a pattern of brine composed of 50% water, 6.8% salt, sugar 7.92%, liquid smoke and natural 10%, cumin 2%, 3% and garlic achiote 2.64%. According to the simplified hedonic scale product acceptability among parameters were determined: "I dislike", "I do not like", "I do not like nor dislike me," "I like it", "I love", reaching the latter's greater acceptance among foodies. Best rates oregano spices were 4% in brine liquid smoke and paprika 6% in brine with natural smoke. To verify the presence of microorganisms a slight presence in these two treatments, while under the requirements of the standard INEN 1338-2012 was found. As for the sensory characteristics evaluated by tasters, it could be seen that the dark brown coincided with the characteristic of smoked meat Cuy, smell and taste were nice, firm texture and mild tenderness; in relation to taste, there was variety of preferences among the tasters. The study of life was held for 15 days, in which the meat product showed no change, so we proceeded to vacuum packaging for better preservation obtaining a product suitable for consumption.