Uso de la carne de cuy (Cavia porcellus) en la elaboración de un embutido tipo salchicha Frankfurt

Abstract

Growing concerns about health and ingredients in processed foods have changed their consumption habits. Today's consumers are controlling their daily intake, reducing the consumption of fast food and unhealthy snacks, and avoiding artificial additives and harmful preservatives. In addition, they are becoming increasingly aware of the negative effects of processed red meat on health, such as an increased risk of chronic diseases. In this context, products with a higher nutritional quality and fewer artificial ingredients are preferred. Based on the above, a promising alternative is guinea pig meat, which is rich in proteins and minerals, has low fat content, and is adaptable to various diets. The objective of this study was to evaluate the use of guinea pig meat in the preparation of a sausage (Frankfurt-type sausage). Three treatments were developed, which were subjected to sensory evaluation to determine the best treatment, to which a proximal and microbiological analysis was carried out. The use of guinea pig meat in greater proportion than pork resulted in a sausage with a more homogeneous and acceptable color, texture, and flavor, which is considered the best formulation by tasters. This product contained 11.60 per cent protein, 25.40 per cent fat, 2.24 per cent fiber, 59.20 per cent moisture, 2.14 per cent ash, and 0 per cent total carbohydrates. Therefore, it is classified as a Type I sausage, complying with the established regulatory parameters, in addition to being a safe and innocuous product for consumers.