Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation
Guinea pig meat, due to its high nutritional value, is important in the human diet, and is a key product for food safety; additionally, this meat is used in the agroindustry production, and people who consume it are less prone to diseases. The objective of the investigation was to characterize the g...
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| Format: | Online |
| Language: | spa |
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Universidad Pedagógica y Tecnológica de Colombia
2017
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| Online Access: | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6086 |
| _version_ | 1801706470747668480 |
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| author | Flores-Mancheno, César Iván Duarte, Cira Salgado-Tello, Iván Patricio |
| author_facet | Flores-Mancheno, César Iván Duarte, Cira Salgado-Tello, Iván Patricio |
| author_sort | Flores-Mancheno, César Iván |
| collection | OJS |
| description | Guinea pig meat, due to its high nutritional value, is important in the human diet, and is a key product for food safety; additionally, this meat is used in the agroindustry production, and people who consume it are less prone to diseases. The objective of the investigation was to characterize the guinea pig meat, for its possible use in the elaboration of an improved fermented sausage. The lines of guinea pig evaluated were the Creole, Andean and Peruvian.Meat was characterized using analysis of variance for differences and means comparison, according to Duncan (p<0,05), from a physicochemical, microbiological and sensorial point of view. The moisture content did not show differences between the three evaluated lines, whose values were 75.6 % in the Andean, 73.3 % in the improved Peruvian, and 72.7 % in the Creole. The highest protein content was 19.1 % in the Creole, which also had the lowest fat content (7.6 %). In regard to the meat microbiological and sensorial characteristics, it complied with the quality requirements established by the respective standards. The guinea pig meat quality allows its use in a meat product formulation. |
| format | Online |
| id | oai:oai.revistas.uptc.edu.co:article-6086 |
| institution | Revista Ciencia y Agricultura |
| language | spa |
| publishDate | 2017 |
| publisher | Universidad Pedagógica y Tecnológica de Colombia |
| record_format | ojs |
| spelling | oai:oai.revistas.uptc.edu.co:article-60862022-06-16T15:22:23Z Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado Flores-Mancheno, César Iván Duarte, Cira Salgado-Tello, Iván Patricio cavia porcellus guinea pig guinea pig andean guinea pig creole improved peruvian. Cavia porcellus cuy cuy andino cuy criollo cuy peruano mejorado Guinea pig meat, due to its high nutritional value, is important in the human diet, and is a key product for food safety; additionally, this meat is used in the agroindustry production, and people who consume it are less prone to diseases. The objective of the investigation was to characterize the guinea pig meat, for its possible use in the elaboration of an improved fermented sausage. The lines of guinea pig evaluated were the Creole, Andean and Peruvian.Meat was characterized using analysis of variance for differences and means comparison, according to Duncan (p<0,05), from a physicochemical, microbiological and sensorial point of view. The moisture content did not show differences between the three evaluated lines, whose values were 75.6 % in the Andean, 73.3 % in the improved Peruvian, and 72.7 % in the Creole. The highest protein content was 19.1 % in the Creole, which also had the lowest fat content (7.6 %). In regard to the meat microbiological and sensorial characteristics, it complied with the quality requirements established by the respective standards. The guinea pig meat quality allows its use in a meat product formulation. La carne de cuy, por su alto valor nutritivo, es importante en la alimentación humana, y clave para la seguridad alimentaria; además, es utilizada para la elaboración de productos agroindustriales. Las personas que consumen esta carne son menos propensas a enfermedades. El objetivo de la investigación fue caracterizar la carne de cuy para su posible utilización en la elaboración de un embutido fermentado. Las líneas de cuyes evaluadas fueron la Criolla, la Andina y la Peruana mejorada. La carne se caracterizó utilizando análisis de varianza para las diferencias y comparación de medias, según Duncan (p<0.05), desde el punto de vista físico-químico, microbiológico y sensorial. El contenido de humedad no registró diferencias entre las tres líneas evaluadas (75,6 % en el Andino, 73,3 % en el Peruano mejorado y 72,7 % en el Criollo). El mayor contenido de proteína (19,1 %) se encontró en el Criollo, así como el menor contenido de grasa (7,6 %). En cuanto a las características microbiológicas y sensoriales de la carne, cumple con los requisitos de calidad establecidos por las normas respectivas. La calidad de la carne de cuy permite su utilización en la formulación de un producto cárnico. Universidad Pedagógica y Tecnológica de Colombia 2017-05-07 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion investigation investigación application/pdf https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6086 10.19053/01228420.v14.n1.2017.6086 Ciencia y Agricultura; Vol. 14 No. 1 (2017); 39-45 Ciencia y Agricultura; Vol. 14 Núm. 1 (2017); 39-45 2539-0899 spa https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6086/5100 Copyright (c) 2017 Revista Ciencia y Agricultura |
| spellingShingle | cavia porcellus guinea pig guinea pig andean guinea pig creole improved peruvian. Cavia porcellus cuy cuy andino cuy criollo cuy peruano mejorado Flores-Mancheno, César Iván Duarte, Cira Salgado-Tello, Iván Patricio Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation |
| title | Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation |
| title_alt | Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado |
| title_full | Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation |
| title_fullStr | Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation |
| title_full_unstemmed | Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation |
| title_short | Characterization of the guinea pig (Cavia porcellus) meat for fermented sausage preparation |
| title_sort | characterization of the guinea pig cavia porcellus meat for fermented sausage preparation |
| topic | cavia porcellus guinea pig guinea pig andean guinea pig creole improved peruvian. Cavia porcellus cuy cuy andino cuy criollo cuy peruano mejorado |
| topic_facet | cavia porcellus guinea pig guinea pig andean guinea pig creole improved peruvian. Cavia porcellus cuy cuy andino cuy criollo cuy peruano mejorado |
| url | https://revistas.uptc.edu.co/index.php/ciencia_agricultura/article/view/6086 |
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