Efecto del extracto de ajo (allium sativum) sobre la conservación del chorizo parrillero del cerdo criollo negro ibérico

The objective of this research was to evaluate the effect of garlic extract on the conservation of the chorizo sausage; in order to determine the final quality of the sausage. The factor under study were concentrations of 1%, 2%, 3%, 4%, 5% of garlic extract, a DCA was applied, with three replicates per treatment, for the analysis of the data was used Anova, Tukey test and Kruskall-Wallis at 0.05%. Physical-chemical parameters were evaluated: pH, acidity and humidity; microbiological: determination of Escherichia coli, Staphylococcus aureus, Salmonella, mesophilic aerobes; and sensory: flavor, color, smell, texture and acceptability. Based on the physico-chemical results, Dunnett was able to determine that T2 (1% garlic extract) was significant (p <0.05%) in the three variables studied (pH, acidity and humidity). Regarding microbiological analysis, total count of mesophilic aerobic bacteria are considered better concentrations 4 and 5% of garlic extract, since there was no microbial growth during the study days. All treatments were equal (p> 0.05%) for Escherichia coli, whereas for Staphylococcus aereus (p <0.05%) all treatments including the control, except for T4, were the best; Salmonella was total absence. Microbiologically all comply with the INEN standard (1338: 2012). Sensorially there was no consensus among tasters, probably because they were not trained.

• 第一著者: Basurto Vera, Katherine Monserrate (author)
• その他の著者: Franco Salvatierra, Silvia Patricia (author)
• フォーマット: bachelorThesis
• 言語: spa
• 出版事項: 2019
• 主題: Extracto de Ajo; Alicina; Análisis Microbiológicos; Características Fisicoquímicas; Chorizo Parrillero
• オンライン･アクセス: http://repositorio.espam.edu.ec/handle/42000/976