Sustitución de nitrito de sodio por extracto de espinaca (spinacia oleracea) y su influencia en la calidad de salchicha vienesa

Sausages are a product that made from meat, to which it is added, a mixture of salt, additives and spices. The truth is they represent a real risk due to excessive and prolonged consumption. Several international organizations mention that the addition of NaNO2- and NaNO3-, could create some N-nitrosamines, which are considered carcinogenic to humans. The following research aims to propose an alternative to sodium nitrite, incorporating the spinach extract (spinacia oleracea) in the Viennese sausage. Four treatments were elaborated (N150/S0, N125/S0.25, N75/S0.50, N0/S1) with different percentages of spinach extract and sodium nitrite. It was figured out that, in residual nitrite concentration, there are significant differences between treatments N150, N75, N0 according to the Friedman ANOVA test. The pH results did not show significant differences between the treatments, however, at 21 days values above pH of 7 were discovered. Microbiological quality was evaluated and it was observed that all the treatments complied with NTE INEN 1338. In the sensory evaluation, an affective test was performed using a Likert scale of 9 points, to a group of 10 untrained panelists, the Kruskal Wallis statistical test was applied, in which no significant differences were found. The substitution of NaNO2- can be applied by spinach extract, because the results show that the product matches perfectly with the ideal quality characteristics, which makes it suitable for the consumer.

• Автор: Zambrano Chávez, Roger Alexis (author)
• Формат: bachelorThesis
• Мова: spa
• Опубліковано: 2022
• Предмети: Nitrito de sodio; N-nitrosaminas; Calidad; Espinaca; Salchicha
• Онлайн доступ: http://dspace.unach.edu.ec/handle/51000/8553