Evaluation of the protein content in smoked sausage of chame (dormitator latifrons) and shrimp (litopenaeus setiferus) | Evaluación del contenido proteico en chorizo ahumado de chame (dormitator latifrons) y camarón (litopenaeus setiferus)
2024
Farias Calderón , José Ricardo | Solórzano Farias , Marcos Elías | Zambrano Ruedas , José Fernando | Rivadeneira García, Ramón Tobías | Demera Lucas, Francisco Manuel
English. This study evaluated the protein content of smoked sausages made with chame (Dormitator latifrons) and shrimp (Litopenaeus setiferus), considering two factors: smoking time (30 and 40 minutes) and chame/shrimp proportions (70/30, 60/40 and 50/50). Six treatments were developed with four replicates each. The results, analyzed using the non-parametric Kruskal-Wallis test, showed significant differences (p < 0.05), highlighting the treatment with 30 minutes of smoking and 70% chame as the one with the highest protein content. This approach proposes an innovative alternative for the meat industry, with the potential to offer healthier and protein-rich products.
Show more [+] Less [-]Spanish; Castilian. Este estudio evaluó el contenido proteico de chorizos ahumados elaborados con chame (Dormitator latifrons) y camarón (Litopenaeus setiferus), considerando dos factores: tiempo de ahumado (30 y 40 minutos) y proporciones de chame/camarón (70/30, 60/40 y 50/50). Se desarrollaron seis tratamientos con cuatro réplicas cada uno. Los resultados, analizados mediante la prueba no paramétrica de Kruskal-Wallis, evidenciaron diferencias significativas (p < 0.05), destacando el tratamiento con 30 minutos de ahumado y 70 % de chame como el de mayor contenido proteico. Este enfoque propone una alternativa innovadora para la industria cárnica, con potencial para ofrecer productos más saludables y ricos en proteínas.
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