Elaboración de hamburguesas con la adición de Aloe vera

Abstract

In the Meat Production Center of the Facultad de Ciencias Pecuarias at ESPOCH, burgers were made with the addition of different levels of aloe vera (1, 2, 3%) which were compared to a (0%) control treatment for 60 days. Using twelve 2kg experimental units of prepared meat, distributed under a DCA; the experimental results were processed with the SPSS Statistical Software-21st version, in which the analysis of variance and the separation of measures were performed according to the Tukey test at the level of significance of P<0.05. It is determined that with the use of 3% of aloe vera the hamburgers had a moisture content of (62.71%), protein (21.17%), fat (6.77%) and fiber (0.28 %). While in the microbiological analysis the absence of Escherichia coli was reported, the presence of mesophilic aerobes and total coliforms were recorded in quantities that did not exceed the limits established by the 1338:2012 INEN standard, thus being considered a suitable product for consumption. Regarding to the sensory analysis, by using 3% of aloe, the acceptance by the consumers increased due to it presented better organoleptic characteristics. By using 3% of aloe vera, the lower production cost (5.78 USD/Kg) and a greater economic profitability (1.30 B/C) were determined. Therefore, it is recommended to make burgers with the addition of 3% of aloe vera, since it had more acceptance by the tasters and the profitability is higher