Elaboración de una propuesta gastronómica creativa a base de cuy (propuesta salchicha y chorizo)

Abstract

Abstract: This research project focuses on developing a creative culinary proposal based on guinea pig sausage and cured meat, as this product is a valuable source of protein. Initially, an exhaustive search was conducted regarding the product, previously conducted research, guinea pig characteristics, types of guinea pig and their production purposes, breeding methods, and nutritional values. The next step was the preparation process, beginning with the deboning of the guinea pig. It was then ground, seasoned, and stuffed, thus creating the standard recipe for both the chorizo and the sausage. After the product was prepared, the sample group was asked to prepare it and take it for tasting. The sample group took the acceptability test. The results for the guinea pig chorizo were: 50% like it for color, flavor, and acceptability, 67% like it for aroma, 50% like it very much for chewiness, 50% neither like it nor dislike it for texture, and 67% dislike it but dislike it for appearance. On the other hand, the guinea pig sausage received 38% like it nor dislike it for color, 38% like it for aroma, 50% very like it for flavor, 50% like it for chewiness, 37% like it for acceptability, 50% like it for texture, and 37% like it for appearance.