Parámetros físicos y químicos de la transformación de la carne de cuy (Cavia porcellus)

Abstract

Different studies in Ecuador reveal encouraging data in terms of the control of the breeding and characterization of guinea pig meat, which generates a processing alternative for the food industry, in this review article it was set as an objective, to analyze the physical and chemical parameters of the transformation of guinea pig meat (Cavia porcellus). The processing covers different aspects during the production process starting with temperature, texture, pH, color, water activity (Aw), firmness of the meat, tenderness and water retention capacity (CRA), another of the external factors that influence the quality is: the diet, sex and age of the animal, within the physical parameters the appearance and texture of the guinea pig meat is characterized by having a freshness and pink hue pale, which tends to darken depending on storage and contact with oxygen, heat treatments. The chemical parameters of guinea pig meat, starting with proteins, fats and minerals as well as the different amino acids that balance the moderate content of healthy fatty acids and iron content, which makes it a highly balanced food for human consumption. The protein, nutritional and physical-chemical contents they possess make them an alternative source for the preparation and transformation of guinea pig meat. Nowadays there is a target market that seeks the consumption of healthier and more appetizing foods in the food area.