TECHNOLOGICAL STUDY FOR MAKING HOT DOG STOITICY FROM GUINEA PIG MEAT

Abstract

The present investigation litled “A Technological study for the elaboration of hot dog starting from guinea pig meat ” has four objectives; to determine the good % of guinea pig meat for the elaboration of hot dog to evaluate through an organoleptic analysis. The guinea pig meat represents a valuable source of meat in the rural areas of the country and at the present it´s raised in farms therefore, it´s a great source of proteins which can be profitable in the elaboration of the hot dog, for one reason it increases its commercial value and for another this product has a great facility in the consumption and quick preparation. For the elaboration of this hot dog, we followed the present diagram of flow: selection, diving cutting , cooling sausage, sealding, draining, conservation, commercialization. You work with guinea pig carcosa, We worked a 6,34 ph carring out test Eber Nessler and sulphidric acid that are indicatives of the rotting of this moet giving us a negative percentage. It was determined that the content of fat was 7,45% and being determined the % percent of good guinea pig meat in the formulation as an acceptable meat. We got T2 that takes the first place for its consistence, appearence, color and flavor of the hot dog and having as a final result, 90% of guiena pig meat and soy protein in 10 % which is obtained as a result of an organoleptic analysis.