Niveles de Fécula de Papa 1.5, 3, 4.5 y 6 % en la Elaboración de Chorizo Escaldado de Camarón

Abstract

In the Company M&M Meat and Milky, located in the city of Riobamba, province of Chimborazo, the use of different levels of potato starch was evaluated (1.5, 3.0, 4.5 and 6%) in substitution of the shrimp meat in the elaboration of the scalded sausage, in front of a treatment control (0% of potato starch), being distributed the experimental units at random under a complete design, with three repetitions for treatment. Being determined that the levels of potato starch affected the nutritious value statistically, being increased the content of humidity (66.60%), but decreasing the contribution of the other nutrients, registering with the level 6% in the sausage 34% of dry matter, 13.63 protein%, 13.73% of fat and 2.96% of ashy that overcome the requirements demanded by the Norms INEN. Regarding the characteristic organoleptics, influences were not seen statistically, receiving a qualification of good in all the groups, the analysis microbiologic established absence of Escherichia coli and enterobacterieas, while the number of aerobic mesophylos doesn't overcome the limits demanded by the INEN for scalded sausage, for what is considered capable for the human consumption. The production costs determined that at more starch level they decrease, being obtained a profitability of until 41% with the inclusion of the level 6%, for what is recommended to use 6.0% of potato starch in the elaboration of scalded sausage of shrimp, being necessary to carry out the analysis of the content of starch, when the use of 5% of potato starch is overcome that is the level that the INEN recommends.