Diferentes niveles de tilapia roja (Oreochromis sp) con dos tipos de ahumado en la elaboración de salchicha Frankfurt.

Abstract

Different levels of red tilapia (Oreochromis sp) with two types of smoked in developing wiener "for making sausage Frankfurt, raw steak red tilapia (Oreochromis sp) material, was used in two conditions smoked for a high quality product for consumption, evaluate microbiological, bromatological and organoleptic quality, also the effect of the application of two types of smoked (natural and liquid), profitability by the profit indicator cost, it was held at the Meat Plant of the Faculty of Animal Science at the Polytechnic School of Chimborazo, hard 120 days, 3 percentages of tilapia (10, 20 and 30%), materials and equipment such as meat, fat, ice, seasoning Frankfurt, condiments, meat plant the FCP bromatológicos, microbiological laboratories. The results were averaged 62.70% moisture, 37.43% dry matter, 14.91% protein, 1.51% fiber, 6.64% fat, 3.33% ash, 96.54% organic matter, 20.42 CFU / g Total Coliforms, 3.98 / 5.00 points color, 3.68 / 5.00 points flavor, 3.60 / 5.00 points aroma, 4.18 / 5.00 points texture, 3.95 / 5.00 points acceptability, 4.18 / 5.00 points juiciness, 23.55 / 30.00 Total points, the best benefit cost (1.12) is recommended corresponds to treatments 10% 30 % fillet of tilapia, however for acceptability and taste, so the best treatment is 10%, the application of control treatment with natural smoking allowed accumulate the best organoleptic characteristics, mainly in taste and acceptability which influence the product marketing, was concluded analyze shelf life with the highest level found in the present study (10%), investigate the influence of liquid and natural smoke in the presence of microorganisms and the shelf life of meat products fine paste, thick meat.