[Chemical and sensory evaluation of "Morcon" of Mexican hairless and commercial pigs] | Evaluacion quimica y sensorial de morcon de cerdo pelon mexicano y cerdo mejorado

English. The objectives of this project were to evaluase both chemical and sensorial characteristics of a high added value product from Mexican Hairless Pigs (MHP), such as morcon, which is a Spanish style sausage made of the tips of the loin, and to compare them to similar products made with commercial pork (CP). Products from the 2 types of pigs were elaborated, and then dried for 4 weeks. Samples from the pieces of morcon were taken every 7 days. Chemical analyses such as: water activity (Aw), ashes, percent of moisture, pH, soluble proteins, nitrates, nitrites, and phosphates, were run in each sample. Main differences found between the products (MHP and CP) were: the percentage of moisture and the Aw (P0.01); morcon from MHP tended to retain more water, and therefore, had better texture. Results from the sensory evaluation (consumer panel) showed a significant difference between the two types of products for aroma, appearance and texture (P0.05), being of better acceptation those from MHR This study provided valuable information about the possibility of making MHP to be more appreciated by the Mexican market

Spanish; Castilian. El objetivo de este proyecto fue evaluar las caracteristicas quimicas y sensoriales del morcon (producto carnico tipo espanol de alta calidad, elaborado con las puntas de lomo del cerdo) a partir de la utilizacion de carne de Cerdo Pelon Mexicano (CPM), y compararlo con el elaborado con carne de Cerdo Mejorado (CM). Los productos elaborados de los 2 tipos de cerdos fueron madurados durante 4 semanas. Los muestreos de las piezas de morcon se tomaron cada 7 dias. Los analisis quimicos que se realizaron fueron: Actividad de agua (AW), cenizas, porcentaje de humedad, pH, proteinas solubles, nitratos, nitritos y fosfatos. Las diferencias encontradas entre el CP M y el CM fueron el porcentaje de humedad y la A (P0.01). El morcon elaborado con carne de CPM retiene mayor agua, obteniendose una mejor textura. Los resultados en la evaluacion sensorial mostraron una diferencia significativa entre los dos productos en el aroma, apariencia y textura (P0.05), teniendo una mejor aceptacion el de CPM. Este estudio provee de informacion para la posibilidad de introducir al CPM en el mercado mexicano