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Determining the Nutritional Value of Sausages made with Llama and Alpaca Meat with the Addition of Goose Flour and Mashua

Content Provider	Knowledge E
Author	González, María Georgina, Moreno
Abstract	This research determined the nutritional value of salami made with South American camelid meat as an alternative to non-traditional meat. The camelid meat in the form of sausages can enter the market based on their nutritional qualities, such as low cholesterol level and high protein content of alpaca and llama meat compared to the meat of traditional domestic species. The presence of goose flour and mashua in the formulation plays a fundamental role as it is a source of complex polysaccharides (fiber) and essential amino acids that increase its biological value. For this purpose, formulations with 20, 40, and 60% llama and alpaca meat are proposed, as well as the addition of 5% mashua flour as the first alternative and 5% goose flour as the second. The proximal chemical analysis of the finished product showed significant differences between the treatments analyzed for protein and ash, while no differences were seen for the other aspects. Similarly, it was established that the T3 treatment corresponding to salami made with llama meat and goose flour had a high protein content (16.4%), a high ash content (5.2%), and a low level of fat, which makes it a product with an important nutritional value.
Related Links	https://knepublishing.com/index.php/espoch/article/view/11183/18128
Starting Page	52
Ending Page	67
Page Count	16
ISSN	27895009
DOI	10.18502/espoch.v2i2.11183
Issue Number	1
Journal	ESPOCH Congresses: The Ecuadorian Journal of S.T.E.A.M.
Volume Number	2
Language	English
Publisher Date	2022-06-14
Access Restriction	Open
Subject Keyword	Nutritional value Salami. Alpaca Llama Proximal composition
Content Type	Text
Resource Type	Article

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