Influencia de la remolacha pulverizada como sustituto total de nitrato sobre la calidad fisicoquímica, microbiológica y sensorial de una salchicha frankfurt
The objective of this research was to determine the influence of powdered beetroot (Beta vulgaris L.) as a total nitrate substitute on the physicochemical, microbiological, and sensory quality of Frankfurt sausages. A Completely Randomized Block Design (CRBD) was used, with five treatments plus a co...
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| Formato: | bachelorThesis |
| Idioma: | spa |
| Publicado: |
2025
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| Acceso en liña: | http://repositorio.espam.edu.ec/handle/42000/2816 |
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Engadir etiqueta | Summary: | The objective of this research was to determine the influence of powdered beetroot (Beta vulgaris L.) as a total nitrate substitute on the physicochemical, microbiological, and sensory quality of Frankfurt sausages. A Completely Randomized Block Design (CRBD) was used, with five treatments plus a control and three replications. The incorporation of powdered beetroot was studied at different concentrations (0.2%, 0.4%, 0.6%, 0.8%, 1%) and a control with 0.02% sodium nitrite in Frankfurt-type sausages, evaluated over three storage periods (0, 15, and 30 days). In the first stage, nitrate and nitrite concentrations of 6721.77 mg/kg and 101.35 mg/kg were obtained, respectively. Subsequently, the physicochemical characteristics of the Frankfurt sausages were evaluated, indicating that for pH and nitrite variables, no significant differences were found between storage days (Blocks). However, for the treatment categories (Factor), pH showed statistical significance (p-value 0.000), and nitrite exhibited highly significant values (p-value 0.001). The color analysis showed an acceptable visual appearance. Microbiological results revealed significant differences among all treatments, except for T3, during both storage periods for Escherichia coli, failing to meet the limits established by the NTE INEN 1338:2016 standard. Nevertheless, the Salmonella analysis showed absence in all treatments at both sampling periods, thus meeting the requirements. Finally, the percentages of powdered beetroot incorporated into Frankfurt-type sausages did not achieve effectiveness in the microbiological variable. |
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