Elaboración de un embutido escaldado picante de camarón (Litopenaeus Vannamei) adicionando aceite de Chía (Salvia Hispánica) para brindar una alternativa al consumidor Development of a scalded sausage spicy shrimp (Litopenaeus Vannamei) adding oil Chia (Salvia Hispánica) to provide an alternative to the consumer

Abstract

The present investigation had as objective the “Elaboration of a spicy blanched sausage of shrimp (Litopenaeus vannamei) adding chia oil (Hispanic Salvia) to offer an alternative to the consumer”, 4 samples were evaluated; In the sensory evaluation by a panel of 40 untrained judges, the 1.2% chia oil sample was the favorite; The microbiological analysis for E. coli and Salmonella was <10 CFU / g and ABSENT on days 6, 14, 21 and 45 of the product, in terms of pH day 6 / 6.32, day 21 / 6.35 and day 45 / 4.35., Protein day 6 / 18.1% day 21 / 19.02% and at 45 days 17.49%, in Fat on day 6 / 2.19%, day 21 / 2.42% and day 45 / 3.08%; Ash on day 6 / 3.04%, day 21 / 2.86% and day 45 / 3.33%. Finally, in the determination of the lipid profile of the sausage, it was 29.93% saturated fatty acids; 39.04% unsaturated fatty acids; Polyunsaturated fatty acids 31.03% and Trans fats <0.5%.