Desarrollo de embutido de pasta fina a base de subproducto del camarón (Litopenaeus vannamei) incorporando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus).

This research addresses the valorization of broken shrimp from the Ecuadorian shrimp industry, which represents 25,000 tons of by-products annually. A sausage is developed using Bactoferm LHP (Pediococcus acidilactici and Pediococcus pentosaceus) as a starter culture, following the NTE INEN 1388:96 standard. A bifactorial design evaluates four concentrations of the culture (0%, 0.2%, 0.3%, 0.5%) and two binders (potato and cassava starch at 3%), with fermentation at ≤15±2°C for 48 hours. The results show a decrease in pH (7.25-6.22), an increase in acidity (0.21%-0.84%), variations in moisture (71.32%-75.76%), ash content (2.42%-2.61%), and cooking loss (4.65%-13.26%). The water retention capacity does not show significant differences (7.88%-12.22%). The sensory evaluation indicates differences in color, texture, and acceptability, highlighting the treatment with 0.5% culture and potato starch. Microbiological analyses confirm the absence of pathogens, with the growth of lactic acid bacteria proportional to the concentration of the culture (R²=0.85). The predominant flavor is sweet in all treatments. Treatment 7 (0.5% Bactoferm LHP and 3% potato starch) shows the least cooking loss, adequate ash content, favorable bacterial count, and maximum sensory acceptability (4/5). The product meets the microbiological and ash parameters of the regulations, although it does not reach the required pH after 48 hours, needing more fermentation time for complete optimization.

This research addresses the valorization of broken shrimp from the Ecuadorian shrimp industry, which represents 25,000 tons of by-products annually. A sausage is developed using Bactoferm LHP (Pediococcus acidilactici and Pediococcus pentosaceus) as a starter culture, following the NTE INEN 1388:96 standard. A bifactorial design evaluates four concentrations of the culture (0%, 0.2%, 0.3%, 0.5%) and two binders (potato and cassava starch at 3%), with fermentation at ≤15±2°C for 48 hours. The results show a decrease in pH (7.25-6.22), an increase in acidity (0.21%-0.84%), variations in moisture (71.32%-75.76%), ash content (2.42%-2.61%), and cooking loss (4.65%-13.26%). The water retention capacity does not show significant differences (7.88%-12.22%). The sensory evaluation indicates differences in color, texture, and acceptability, highlighting the treatment with 0.5% culture and potato starch. Microbiological analyses confirm the absence of pathogens, with the growth of lactic acid bacteria proportional to the concentration of the culture (R²=0.85). The predominant flavor is sweet in all treatments. Treatment 7 (0.5% Bactoferm LHP and 3% potato starch) shows the least cooking loss, adequate ash content, favorable bacterial count, and maximum sensory acceptability (4/5). The product meets the microbiological and ash parameters of the regulations, although it does not reach the required pH after 48 hours, needing more fermentation time for complete optimization.

Esta investigación aborda la valorización del camarón broken de la industria camaronera ecuatoriana, que representa 25,000 toneladas anuales de subproductos. Se desarrolla un embutido utilizando Bactoferm LHP (Pediococcus acidilactici y Pediococcus pentosaceus) como cultivo iniciador, siguiendo la norma NTE INEN 1388:96. Un diseño bifactorial evalúa cuatro concentraciones del cultivo (0%, 0.2%, 0.3%, 0.5%) y dos aglutinantes (almidón de papa y yuca al 3%), con fermentación a ≤15±2°C durante 48 horas. Los resultados muestran disminución del pH (7.25-6.22), aumento de acidez (0.21%-0.84%), variaciones en humedad (71.32%-75.76%), cenizas (2.42%-2.61%) y pérdida por cocción (4.65%-13.26%). La capacidad de retención de agua no presenta diferencias significativas (7.88%-12.22%). La evaluación sensorial indica diferencias en color, textura y aceptabilidad, destacando el tratamiento con 0.5% de cultivo y almidón de papa. Los análisis microbiológicos confirman ausencia de patógenos, con crecimiento de bacterias ácido lácticas proporcional a la concentración del cultivo (R²=0.85). El sabor predominante es dulce en todos los tratamientos. El tratamiento 7 (0.5% Bactoferm LHP y 3% almidón de papa) presenta menor pérdida por cocción, adecuado contenido de cenizas, favorable recuento bacteriano y máxima aceptabilidad sensorial (4/5). El producto cumple parámetros microbiológicos y de cenizas de la normativa, aunque no alcanza el pH requerido tras 48 horas, necesitando mayor tiempo de fermentación para optimización completa.