EVALUACIÓN MICROBIOLÓGICA Y SENSORIAL DE UN EMBUTIDO SIN NITRITOS CON FIBRA Y CONSERVANTES NATURALES

Abstract

Annatto (Bixia orellana L.) and ascorbic acid have been used to replace sodium nitrite, as an antioxidant and antimicrobial agent. The objective of this study was to evaluate the organoleptic characteristics and microbiological stability of a sausage with fiber made under the extra-type mortadella procedure with the addition of annatto and ascorbic acid, eliminating sodium nitrite from the formulation, for which we worked with 4 treatments. T1(0.1%;0.45 g/Kg), T2(0.1%;0.75g/Kg), T3(0.5%;0.45g/Kg) and T4(0.5%;0.75g/Kg) respectively. For the sensory study, a survey was carried out with a 5-point hedonic scale addressed to 80 consumers, the data was evaluated by performing analysis of variance and means graph. For microbiological stability, fecal coliforms, Escherichia coli, mesophilic aerobes and molds and yeasts were analyzed every 8 days. It was found that T2 had higher sensory acceptance followed by T4, higher ascorbic acid content. The formulation of these treatments was adjusted, carrying out a second tasting with 7 judges, giving greater acceptance to T2. The microbiological results indicated that ascorbic acid benefited from the microbial control of the product, with T2 being the one that presented the best stability, remaining within the INEN 1338 standard for a period of 12 days.