Determinación de la Mezcla Óptima de Cuatro Sales en el Salado de Carne de Chiguire (Hydrochoerus hydrochaeris)

The optimal mixture of NaCl, KCl, MgCl2 and CaCl2 for obtain salted meat of chiguire with determined physical-chemical and sensory characteristics was obtained. The meat was cut into pieces and was salted for four days using different mixtures, according to a D-optimal design mixtures. After the salting, the moisture content (Xa), salt (Xs), sodium content (XNa), potassium content (Ka), magnesium content (XMg), calcium content (XCa), ashes content (XC), acceptance by flavor (Sa), acceptance by texture (Tex) and overall acceptance (A) were determined in the different samples. Also the yield (Y) of salting was calculated. Mathematical models fitted to data explained from 78.41 to 99.24% of the variation in the response variables, with a probability of 95%. Numerical and graphical methodologies determined the optimum composition of mixture as 0.47 g NaCl/g; 0.25 g KCl/g; 0.20 g MgCl2/g and 0.08 g CaCl2/g and the salted meat will have 0.25 g water /g; 0.48 g NaCl/g; 22621 mg sodium/kg; 15416 mg potassium/kg; 13732 mg magnesium/kg; 7392 mg calcium/kg, 4.2 (neither like or dislike); 4.9 (like) and 4.2 (neither like or dislike), respectively. Sensory acceptance indicated the need to obtain descriptors that characterize the product and allow a subsequent improvement of the composition of the mixture.