Abstract

HUANCA MOYA, Patricia  and  CHOQUE, Daniel. Evaluation of the nutritional quality of llama jerky (Lama glama) of two different ages. Apthapi [online]. 2021, vol.7, n.1, pp. 2182-2186. ISSN 0102-0304.

ABSTRACT: The present investigation was carried out with the objective of evaluating the nutritional and sensory quality of llama jerky (Llama glama L.) of two ages, 2 and 4 years, at the Patacamaya Experimental Station of the Faculty of Agronomy, likewise evaluate the operation of the solar dehydrator, the effectof the age of the animal on the production of jerky, the percentageof protein, humidity and organoleptic acceptability. The temperature inside the solar dehydrator presented a variation in the course of the day (at noon), obtaining high values at noon and lower than midnight, presenting a cyclical trend in drying. The production yield of 33.33% of jerky from 4-year-old animal meat (sample 2) with a drying time of 32 hours was determined, it was also analyzed using a 100g sample of jerky in the SELADIS laboratory, the percentage protein and moisture obtained was 60% protein and 13.70% moisture; Regarding the production yield of jerky from 2-year-old animals (sample 1) is 33.33% with a drying time of 40 hours, it was also analyzed using a 100g sample of llama jerky in the SELADIS laboratory the percentage of protein 53% and humidity 13.5%. In the organoleptic evaluation, the evaluators considered that the jerky from the 4-year-old animals (sample 2): dark color 80%; very pleasant smell 85%; 80% acceptable taste; firm hardness 55%; chewiness breaks down easily when chewed 55%. In the organoleptic evaluation, the evaluators considered that jerky from 2-year-old animals (sample 1) its color is pale with 55%; very pleasant smell 90%; acceptable taste 50%; very soft 45% hardness; chewiness breaks down easily when chewed 55%. The production of jerky allows a benefit/cost ratio (B/C) of 2 which generates economic benefits.

Keywords : Meat; protein.