Aprovechamiento de la grasa animal del Chontacuro (Rhynchophorus Palmarum) en la fabricación de vienesas de cerdo

Abstract

This research focused on developing pork sausages with total or partial replacement of pork fat with chontacuro fat. Specific formulations were established considering pork meat, fats, water, additives, and seasonings, following a production process that included raw material characterization, dosage, grinding, emulsification, stuffing, thermal treatment, and packaging. The organoleptic evaluation was conducted with 40 participants from the University of Cuenca, where 90% showed interest in the concept. Treatment M3, with 50% chontacuro fat replacement, proved to be the most accepted. ANOVA analysis and Tukey's test confirmed significant differences in aroma, texture, color, and flavor between treatments, validating the preference for M3. The bromatological analyses of the winning treatment confirmed adequate levels of protein, fat, water, and starch, meeting nutritional standards for a 2000 Kcal daily diet. Product stability was maintained for 30 days, preserving optimal organoleptic characteristics and a pH between 6.3 and 5.95. Microbiological analyses performed on day 1 and at the end of the 30-day storage period complied with NTE INEN 1335:2012 standards for Mesophilic Aerobes, E. Coli, and S. Aureus, demonstrating the product's viability as an innovative alternative in the meat industry.