Elaboración de un producto cárnico funcional reemplazando la proteína cárnica por proteína vegetal

Abstract

The objective of this job is to substitute a percentage of the meat content for vegetable protein in the elaboration of a cooked meat product, using amaranth, quinoa and barley, to find an optimal dosage with which the physical, chemical and organoleptic characteristics typical of a traditional sausage, are not affected. The increase in weight after cooking presented by amaranth was 100%, while, for quinoa and barley, it was 200%. Vegetable substituent dosages of 10, 20, 30, 40, 50, 60 and 70% were tested, in such a way that the latter was the limit in which the product presented failures in its structure. Each dosage was subjected to sensory and statistical analysis, and it was determined that the optimum percentage of vegetable substituent is 40%. Texture was the determining parameter in the tests, while flavor is lost as the number of substituent increases. The bromatological analysis of the final product was carried out based on the Feder number and it was determined that this is a Type I sausage, in which the protein and fat content is reduced by 2% and 6% respectively, compared to a sausage control with 0% substitution of meat protein. Based on nutritional analysis, the final product has a medium content, both fat and salt. A microbiological analysis was also carried out with which it was determined that the final product with 40% substitution of meat protein for vegetable protein, meets the requirements of the NTE INEN 1338 and therefore is suitable for human consumption. Finally, the stability sheet established that the product has a shelf life of 26 days.