Evaluación del efecto en el uso de avena molida (Avena sativa) y carragenina (Chondrus crispus) sobre la Calidad de una salchicha tipo hot dog de res.

Abstract

The investigation evaluated the effect of the use of ground oats and carrageenan on the quality of a hot dog type sausage. For the formulation of this product restrictions were established from a reference formula, complying with the requirements of the INEN standards for its elaboration. In the design of mixtures, the Design Expert 13 program was used, which generated 14 treatments, and, in addition, a mass balance was performed for the selection of 30% of formulations with the highest protein quantity. Once the processed product was obtained, a sensory evaluation was carried out with selected judges of the Nutrition and Dietetics Career belonging to the UCSG, where a QDA was carried out to determine the best formulation, which contains 48.25 % beef, 2.50 % oats, 2.25 % carrageenan, being more acceptable for tasters; these results correspond to the optimization of the statistical procedure. The ideal treatment was compared with a commercial product to evaluate the sensory profile and give better results; in addition, physical, chemical, and microbiological analyses were performed on the product, obtaining required ranges that meet the standards. It is concluded that the product is fit physically, chemically, and sensorially. The profit cost of the product was 1.43, which means that a profit of 0.43 ctvs. will be obtained for each dollar invested in the product.