Utilización de Diferentes Niveles de Leche entera congelada en la Elaboración de Mortadela

Abstract

The evaluation of nutritional quality of chicken sausage using different levels (3, 6 and 9%), of frozen milk compared with a control treatment , was developed in the meat plant of the Animal Science Faculty of ESPOCH; during 120 days, the results were analyzed through a Complete Random desing. It was determined that the use of frozen whole milk affected statistically its chemical composition, so it is determined that the control treatment (without milk), reported the lowest values in all the nutritional parameters studied, on the other hand, treatment 3 (9% milk), reached the highest values, which keep relationship with the requirements recommended by the INEN. The microbiological analysis allowed to determine that the microbial charge of chicken sausage kept under the permitted rates. When analyzing the tester criteria, it was notorious they were prone to the chicken sausage made with 9% of frozen milk, having a total excellent score. In the economical evaluation, the highest profitability of 30% (B/C 1,30), was obtained when using the treatment 3 of frozen whole milk. So it is recommended to elaborate chicken sausage with 9% of frozen whole milk, since it is a treatment that reached the highest nutritional rates and the best acceptance of the testers sensorial.