Evaluación del almidón de achira (Canna Indica L.) producido en el cantón Santa Isabel como retenedor de humedad en la elaboración de salchichas tipo viena

Abstract

The achira starch (Canna Indica L) produced in Santa Isabel canton has been very well received by consumers in the area and by certain sectors of Cuenca city. The present investigation focused on providing added value to said starch by including it as a moisture retainer in Vienna sausages formulation. In the first instance, an analysis of water retention capacity was carried out, which was based on continuous treatments such as drying, agitation, bain-marie, centrifugation and weighing of gel formed, getting a value of 6,69 𝑔𝑔𝑒𝑙 𝑔𝑠𝑎𝑚𝑝𝑙𝑒 ⁄ ; this data allowed to dose water amount properly. Vienna sausages were made with achira starch concentrations of 3, 6, 9, 12 and 15% evaluating hardness as a physical property of interest, getting as a result that addition of a greater quantity of starch causes soft textures, syneresis and organoleptic change, generating unfavorable characteristics for the elaborated product. In addition, the bromatological report was written which could be concluded based on the NTE INEN 1338:2012 standard in its protein content section of the product, the sausages with a percentage of 3% and 6% are type II, the 9% is type III; while the other percentages contain an amount of protein outside the limits established in the standard. On the other hand, the cupping process allowed to corroborate the sausages with the greatest acceptability were those that contained 6% of starch, therefore it was considered as the optimal sample to which the microbiological analysis were carried out (Aerobic mesophilic, Clostridium perfringens, E. coli, S. aureus, Salmonella), concluding the consumption of this product is suitable. Finally, the stability token of Vienna sausage with 6% achira starch was elaborated, deducing the shelf life is 27 days, since after this time the physicochemical and organoleptic characteristics were not adequate