Formulación, Elaboración, Control de Calidad de Carne de Cuy Marinada y Envasado el Vacío para la Corporación de Productores Cuyículas Señor Cuy

Abstract

The formulation, preparation and quality control of marinated and vacuum-packed guinea pig meat was carried out at the Señor Cuy Corporation, in the Food, Instrumental and Microbiology laboratories of the Faculty of Sciences of ESPOCH. An inductive-deductive method was applied, for which guinea pigs from the corporation were used, three formulations were established (F1, F2 and F3) and two marinating times (24 and 48 hours), the optimum vacuum packaging conditions were determined, and the best formulation and marinating time were determined by means of acceptability tests (consumer test), The nutritional value (bromatological analysis) and shelf life (mesophilic aerobes, Staphylococcus aureus, Escherichia coli, pH, sensory characteristics and total volatile basic nitrogen) of the most acceptable marinated and vacuum-packed guinea pig meat were determined. In this research it was established that the best formulation is formulation 3 at a marinating time of 24 hours, the optimum vacuum packaging conditions (pressure 0.08 MPa, inflation time 30 seconds, sealing time 2 minutes in polyethylene bags), the nutritional value of formulation 3 is protein (20.6%), fat (7.6%), minerals (1.7%) and carbohydrates (0.8%) and the shelf life is 3 weeks. It is concluded that the marinated and vacuum-packed guinea pig meat has good quality, stability and presentation and is intended to be marketed locally and regionally. It is recommended that this product be consumed by the entire population, if possible, because in addition to its flavor, guinea pig meat has a very good percentage of proteins and essential fatty acids that are not found in greater proportion in other meats.