Physicochemical, Micriobiological and Sensory Characterization of Canned Friche

Abstract

The purpose of this research was to develop of canned friche. This in order to take advantage of the caprine meat which is abundant in the department of La Guajira (Colombia) and that is not very exploited industrially. This was cut and cooked in water, followed fried until golden and canned with different liquid cover. Physicochemical analysis were made in goat meat and the friche in addition to this test were made microbiological and sensory. Goat meat had 79.99% moisture, 15.9% protein, 2.23% fat and 1.88% ash. Regarding the microbiological results, commercial sterilization was considered satisfactory. Sensory evaluation of the four samples showed no significant difference (p> 0.05) for color, odor and texture parameters, whereas for taste and appearance a significant difference (p <0.05) was found. Keywords-Goat, La Guajira, liquid cover, goat meat. I. INTRODUCTION Goats (chivos in spanish) are widely dispersed animals, which have been bred for centuries to supply meat, milk and leather.Because of their small size, adaptability to dry environments and availability, they have been more popular in tropical and subtropical countries and considered a source of meat in these areas[1],[2].It is important to clarify that this meat is an important source of animal protein and low fat[3],[4]. Ovine and caprine meat production in Colombia averages 20.000 tons per year, of which 43% corresponds to sheep and 57% of goats[5].La Guajira is the department of Colombia that produces this meat most, with 80.31% of the goat population of 1124508 animals[6].This department has a large demand from consumers of goat meat and one of the benefits of this meat is through the traditional friche. Friche is a typical dish of the Department of La Guajira, which is part of the culture of the Wayuu people, which is made from goat meat (not older than 4 months old) cut into cubes.Afterwards it is cooked with salt and water for 20 minutes and then fried until golden brown (approximately 5 minutes). There are variations where goat meat is cooked in its own blood and other ingredients such as paprika, onions, among other things. In Colombia, the study of goat meat by-products such as friche is of great interest, since it would favour the industrialization of this and other by-products and could also contribute to the scientific and technological strengthening of the region and the country.This can significantly contribute to food security and rural sector development in Colombia[7]. Goat meat research has been extensively studied [4], [8]-[10], and some byproducts have also been studied to a lesser extent by some authors such as[11],[12]. In Colombia and especially in La Guajira there is no adequate use of goat meat, which is consumed fresh without any processing,due to the limited presence of agro-industrial companies engaged in the production and marketing of by-products of this meat that meet hygienic and sanitary conditions to offer a high quality product that provides and guarantees the benefits in terms of food safety.Therefore, the obje...