Efecto del lactosuero como sustituto del agua y enriquecedor de componentes para la elaboración de chorizo ahumado

Abstract

The objective of this study was to prepare a meat product using whey as raw material to observe its effect as a substitute for water. The experimental stage was carried out in the meat laboratory of the Faculty of Chemical Sciences of the University of Cuenca and the meat plant of Ing. Servio Astudillo. The whey was dosed in 4 different proportions to obtain products with different organoleptic characteristics. Whey substitution values were: 0 %; 33,3 %; 66,6 % and 100 %. Through a tasting panel, the product with the best acceptability was determined, which was smoked chorizo with 66,6 % whey in its composition. Next, the study of the bromatological variables was carried out by means of the simulation with the FEDER index with the help of Microsoft Excel. The analysis of the microbiological variables was carried out in the Food, Water and Soil Analysis Laboratory MSV, where the study of the duration and safety of the product was obtained in a period of 30 days. The research complied with all the parameters established in the INEN 1338 Standard. As a result of this study, an innovative meat product was obtained since whey was used, which is usually discarded and causes environmental pollution due to its high organic content.