Effect of the addition of powdered yucca husk (Manihot Esculenta) on the sensory and physicochemical characteristics of a chorizo

Abstract

The meat industry faces the challenge of reducing food waste, looking for sustainable alternatives to take advantage of residual by-products that are not usually used, such as cassava peel. The large amount of waste obtained from industries dedicated to the industrial processing of cassava generates a great impact on the environment that affects people's health and quality of life. Therefore, we look for alternatives to take advantage of this waste, such as the addition of cassava peel flour (Manihot esculenta) in the preparation of chorizo, evaluating its effect on sensory characteristics, such as color, smell, flavor and texture, also evaluating its quality through physicochemical analysis. The percentages of pulverized cassava peel for the preparation of chorizo were determined to be 0%, 20%, 40%, 60% and 80% through a bibliographic review. The sensory analyzes determined that the treatments with the best acceptability were treatments 1 (100%, 0%) and 2 (80%, 20%). It was determined that the production cost of the best formulation was $139.176. The physicochemical analyzes of the different treatments resulted in pH that treatment 4 (40%, 60%) is closer to the pH of a chorizo; In Acidity, treatment 2 (80%, 20%) had higher acidity, this being the treatment that is closest to the appropriate acidity range of a chorizo; Regarding humidity, treatment 4 (40%, 60%) contains higher humidity, which indicates that, according to the parameters, it meets the appropriate humidity.