Estudio del efecto antiséptico del jugo de limón en la preparación de codornices marinadas

Abstract

The present research was developed at the Center for Meat Production, Faculty of Animal Science of the Polytechnic School of Chimborazo, located on the South Pan-American Km 1.5 canton Riobamba, Chimborazo province. This experimental research was using a completely randomized design, where we evaluated the antiseptic effect of lemon juice in different percentages (0, 2, 3 and 4%) in the preparation of quail marinated with four replicates per treatment, which lasted 180 days. The best experimental results were obtained when using 4% lemon juice which was recorded the 32.42% protein, 12.47% fait, 49.33% moisture and 5.46% ash, just as the presence of total coli form was presented on average 25.00 + 17.32 CFU/g in relation to fecal coli forms and salmonella, were not these organisms. With respect to the organoleptic characteristics was obtained 4.23/5 points color, 4.18/5 points odor, 4.18/5 points of taste, 4.50/5 points of consistency and organoleptic characteristics total reached 17.08/20 points, which although not statistically different between treatments are significantly related to liner and quadratic regression, so it is concluded that the use of 4% lime juice, produces a greater amount of protein, less fat and improve overall organoleptic characteristics of the finished product, thus recommending the use of this level.