Efecto del perejil (Petroselinum crispum) pulverizado en la calidad microbiológica y sensorial del chorizo crudo como sustituto de nitrito de sodio.

ABSTRACT The objective of this research was to evaluate the effect of pulverized parsley (Petroselinum crispum) in the partial substitution of sodium nitrite on the physicochemical, microbiological and sensory properties of raw chorizo. A DCA (completely randomized design) was applied in a 3*2 bifactorial arrangement with 3 replicates for each treatment. The study factors were 3 concentrations of pulverized parsley (0.6%, 0.9% and 1.2%) and 2 concentrations of sodium nitrite (60%, 80%). The following physical-chemical parameters were determined 15 days after the sausages were prepared: pH, residual nitrite and oxidative stability. In the physicochemical results, the residual nitrite and oxidative stability variables did not comply with the ANOVA assumptions, so the Kruskal-Wallis non-parametric test was used. The microorganisms evaluated showed that all treatments (T1, T2, T3, T4, T5 and T6) were within the range established by NTE INEN 1338:2012 for mesophilic aerobes, Staphylococcus aureus and Escherichia coli; Salmonella and Clostridium botulinum were absent. The sensory analysis (hedonic scale) was performed on 30 untrained tasters and the results were analyzed using the Kruskal-Wallis test, which showed that the best treatment was T1 (0.6% pulverized parsley + 60% sodium nitrite). The treatment that presented the best conditions in all the variables evaluated was treatment T3 (0.9% pulverized parsley + 60% sodium nitrite).

• Main Author: Loor Valencia, Selena Jeniffer (author)
• Other Authors: Vidal Mendoza, Jaidy Julexy (author)
• Format: bachelorThesis
• Language: spa
• Published: 2022
• Subjects: Nitrito residual; Perejil pulverizado; Chorizo crudo; Sustitución; Clostridium botulinum
• Online Access: http://repositorio.espam.edu.ec/handle/42000/1958