Effect of the substitution of meat and pork fat for meat and rabbit fat, in the physical and chemical characteristics of the artisan sausage, Cobán, Alta Verapaz

Abstract

This investigation allowed to appreciate the physical characteristics of the artisan sausage, elaborated with different levels of substitution of meat and fat of pig, for the meat and fat of rabbit; the sensory analysis allowed to evaluate the smell, color and general appearance in the raw state, the texture and taste were evaluated with the cooked longaniza. The following treatments were assigned: 1) 100% meat and pork fat (control); 2) 75% pork meat and fat and 25% rabbit meat and fat; 3) 50% meat and pork fat and 50% meat and rabbit fat; 4) 25% meat and pork fat and 75% meat and rabbit fat, 5) 100% meat and rabbit fat (comparator). The interpretation of the data, for sensory characteristics, was carried out with the Friedman methodology. For the chemical analysis, the variables analyzed were; the crude protein, ether extract (fat), pH and humidity. Results that showed that as the percentage of meat and rabbit fat increased, protein levels increased more than 31.5%, fat decreased 57%, high moisture content and acid pH. According to the analysis of chemical composition as a whole and compared to the reported data, this sausage is given the category of Extra according to quality parameters of the Ministry of Health and Consumption of Spain (M.S.C.E). Production costs were determined per Kg of product, establishing that as rabbit meat and fat were replaced in the sausage, the cost of production of the treatments increased as follows: 1) Q 23.33, 2) Q 30.64, 3 ) Q 33.95, 4) Q 35.57 and 5) Q 38.04. In addition, the economic analysis was carried out based on the investment and the income generated by the sale of the product.