Desarrollo de una formulación optimizada para elaborar salchichas de calamar (Dosidicus gigas), empleando almidón de yuca (Manihot esculenta), y gluten de trigo (Triticum aestivum var).

Abstract

Squid sausages (Dosidicus gigas) were prepared in order to determine the organoleptic acceptance of the product and its tentative manufacturing cost. For the formulation of the product, squid pulp (Dosidicus gigas) was used at 73.46% (formulation A) and 73.46% (formulation B), cassava starch at 10% (formulation A) and wheat gluten at 10%. (formulation B); and the rest of the ingredients in equal concentrations for the 2 formulations (see point 3.2). Once the manufacturing process was finished, it was stored in refrigeration (4°C) for 24 hours for later analysis in the CESSECA laboratory and for its hedonic sensory evaluation on a verbal scale with the participation of 19 panelists. The results obtained in the microbiological analysis have good acceptance, complying with the requirements of the standard (NTE INEN 1338:2012); In terms of sensory evaluation, the squid sausages were well received, ranking in the “I like it a lot” category in terms of product acceptance. According to the cost analysis, the product is viable since it has a competitive price with the required nutritional guarantees.