Acción de los polifosfatos en la retención de agua en carne de cuy por inmersión en salmuera

Abstract

In the Guinea pig corporation Chimborazo "Señor Cuy" the action of polyphosphates was assessed using different time periods (0, 30, 60, 90, 120 minutes) in the water retention in carcasses of guinea pig by an immersion process in brine 5 treatments with 3 replications in two consecutive trials giving a total of 150 experimental units modeled under a completely randomized design (DCA) with combinatorial arrangement. Statistical differences in bromatological analysis of guinea pig carcasses were presented by the action of polyphosphates with an immersion time of 90 minutes as a best treatment where the found parameters are an average of (66,91)% moisture, (2,38)% ashes, (20,52)% protein and fat (5,68)%. On the physical analysis such as pH there was an increase due to stunning method that is made and the action of polyphosphates that was added. The microbiological analysis reported that there were no changes in any treatment using 0,4% polyphosphates in the pickle. The best economic ground was found in T3 and T4 treatments to be used 90 and 120 minutes of immersion, with production costs of 1, 69 and 1, 73 USD / carcasses, respectively and with profits of 69 cents for every dollar invested in T4 treatments. So, it is recommended to apply T3 with 90 minutes of immersions to present the best bromatological parameters, microbiological and a good cost/benefit.