OPTIMIZACIÓN DE LA MEZCLA DE CLORUROS DE SODIO Y POTASIO EN EL SALADO DE CARNE CAPRINA (Capra hircus) Optimization of Mixture of Sodium and Potasium Chlorides in Salting of Goat Meat (Capra hircus)

The objective of this study was to determine the optimal composition of the mixture of NaCl (X1) and KCl (X2) for salting goat meat. Meat was cut into pieces and was salted for four days using different mixtures, according to a D-optimal mixtures design. After salting, moisture content (Xa), salt (Xs), sodium content (XNa), potassium content (Xa), weight, count of aerobic mesophiles (RAM), and acceptance by flavor (Sa), acceptance by texture (Text) and overall acceptance (AG) were determined in the different samples. Also the yield (Y) of salting was calculated. Mathematical models were fitted to data, explaining from 86.88 to 99.33% of the variation in the response variables, with a probability of 95%. According to the desired function methodology, the optimum composition of mixture is 63% NaCl and 37% KCl; resultingin 62.7% of yield during salting. Salted meat will have 0.4408 g water / g; 0.2331 g NaCl/ g; 7570.49 mg sodium/ kg; 2736.43 mg potassium/ kg; 2.65 x 10 4 CFU /100 g, 5 (like); 4 (neither like or dislike) to 5 (like) to Xa ,X s ,X Na ,X K, RAM, Sa, Tex, and AG, respectively.