Elaboración de chuletas ahumadas de alpacas con la utilización de humo en diferentes presentaciones

Abstract

The objetive of this work was to elaborate alpaca smoked chops using smoke in different presentations. The completely Randomized Desing an Tukey´s significance test (P<0,05) were appied. Three treatmens were used (liquid smoke, powdered smoke, and traditional smoking), and fives replicates per treatments and 15 experimental units weighing 1 kg each were applied. it was determined that the different types of smokings presented significants statistical differences(P<0,005) in protein content, wtth the highest value in liquid smoke, the same tendency was observed in ash content in the same treatment. the microbiological analysis showed a total absence of Salmonelle, Escherichia Coli, Coli, and Clostridium Prefringens, while the presence of Mesophilic Aerobis and Staphylococcus Aerus were found in minimal quantities, whihch do not exceed thosse establiseh in the NTE INEN 1338:3 standard. As for the organolepttic analysis, atributes such as color, flavor, odor, and apperance were evaluated, were all the treatments obtained a rating of "Ilike IT", except for the flavor, wichch was considered " I like it veru much" in the traditional smoking process. On the other hand the cost/benefit indicator is $1,10 for all treatmens. it is concluded that the use of the different types of smoking can be used since satisfactory responses were obtained in many parameters studied, especially in the organoleptc ones