Utilización del suero ácido fresco de leche y extracto de Brócoli (brassica oleracea) para el reemplazo de nitritos en la elaboración de Salchicha Tipo Frankfurt.

SummaryAccording to the World Health Organization (WHO), the health damage caused by the consumption of sausages with nitrite salts is related to the risk of cancer. This is why this work is intended to reduce the use of nitrated salts that are incorporated in meat products as preservatives and inhibitors of microorganisms. We studied the effect of broccoli extract (Brassica oleracea) and milk acid whey as a replacement of nitrite for the production of a sausage type Frankfurt. 18 treatments were performed according to a factorial design to x B x C which is structured as follows: In the factor at two levels (5% acidic serum and 6%), the B with 3 levels (broccoli Extract 2%, 3%, and 4%) and C-Factor with 3 levels (time 3, 6 and 10 days). The best treatment was determined by microbiological analysis, Colorimetry (L *: luminosity, A: red and B: yellow) and PH. Microbiological analyses quantified Escherichia coli (CFU/g) and Salmonella (CFU/g), which were carried out on the tenth day, resulting in the best treatment being t18 by presenting a lesser number of microbial load. Additionally to the t18 were performed the analysis of Aerobic mesophiles (CFU/g) and Staphylococcus aureus (CFU/g) complying with the microbiological parameters mentioned by NTE 1338-2012.The results of colorimetry according to L * (luminosity) with a value (P < 0.05) were not significant, whereas for a * (red) and B * (yellow) Their values are significant (p > 0.05) with respect to the control Sample. In addition, they presented a non-significant value (p < 0.05) relative to PH. The A * parameter presented a value of 1, 65 ± 0.01 that is very low with respect to the control, whereas the parameter B * presented a value equal to 16, 79 ± 1, 18. The final product did not present the characteristic pink colour of the scalded meat products. In addition, a residual nitrite analysis was performed for the best t18 treatment resulting in a value of 6.83 mg/Kg which is very low therefore does not meet the minimum values mentioned in the CODEX ALIMENTARIUS, so that the amount of nitrate Initial broccoli with 1120 mg/kg was not sufficient for conversion to nitrite.It is suggested that the combination of milk acid whey and broccoli Extract (Brassica oleracea) at 10 days functions as a microorganism inhibitor, but does not meet the parameters of colorimetry or residual nitrite.

• Autor Principal: Almache Soria, Henry Paúl (author)
• Outros autores: Arcos López, Deyvid Alejandro (author)
• Formato: bachelorThesis
• Idioma: spa
• Publicado: 2019
• Subjects: SUERO ÁCIDO; EXTRACTO, BRÓCOLI; REEMPLAZO DE NITRITO; AGROINDUSTRIAL
• Acceso en liña: http://repositorio.utc.edu.ec/handle/27000/8480