DEVELOPMENT OF CHORIZO FORMULA WITH OINTED SHRIMP (PROTRACHYPENE PRECIPUA) AND SOY PROTEIN

Abstract

The ointment shrimp fishery (Protrachypene precipua) has been developed in Ecuador for more than 60 years, offering an employment alternative for men and women in the coastal zone of Ecuador It is a source of protein, cholesterol, iodine, selenium, phosphorus and vitamin B12. The objective of this study was to prepare four formulations of chorizo, substituting beef for shrimp meat and adding soy protein, obtaining the following formulations: F1 (50% ointment shrimp meat + 12% soy protein), F2 ( 52% ointment shrimp meat + 10% soy protein), F3 (54% ointment shrimp meat + 8% soy protein), F4 (56% ointment shrimp meat + 6% soy protein), with the purpose of evaluating the optimal formula based on a sensory analysis with an untrained panel of 50 panelists, using a discriminative test and a nine-point hedonic scale, and the best treatment is characterized by physical-chemical and microbiological analysis. The optimal formula evaluated sensorially was the sample with code 222, which corresponds to F2 (52% ointment shrimp meat + 10% soy protein), and the physical-chemical characterization resulted in a pH value of 5.91 ± 0 .38 and an acceptable microbiological quality being Mesophilic Aerobes (AM) < 1.0 X 10 cfu/g; Fecal coliforms and Escherichia Coli < 1.0 X 10 cfu/g; Staphylococcus aureus <1.0 X 10 cfu/g and Salmonella/25g (absent).

Keywords: Chorizo, ointment shrimp, protein, sensory evaluation.