Estudio comparativo del uso de colorantes naturales y sintéticos en la mortadela.

Abstract

The objective of this research work was to compare the use of natural and synthetic colorants in mortadella, to identify the most appropriate coloring for mortadella, for which the compilation of several studies published in representative journals and digital repositories in Spanish and English such as: Scielo, Meats Sciencie, Dspace ESPOCH and repositories of international universities such as Universidad Nacional del Altiplano (Peru), Universidad Austral de Chile, Universidad Complutense de Madrid (Spain); taking into account that 80% goes from the year 2015 to the present, and the other 20% are from years ranging from 1995 to 2015; the technique of "Collection and selection of information" was used with selection criteria, distancing information that does not contribute, in the work and synthesizing the valid information in Excel and Word format tables for a better understanding and interpretation of the values found in the different investigations, obtaining as results that when using natural colorants in mortadella. The results showed that the use of natural colorants in mortadella, such as beet, zangorache, tomato paste and paprika up to 30% does not alter the visible color and achieves consumer acceptability, tomato paste has been used up to 10% without affecting acceptability, and paprika has been used up to 3% without altering acceptability in terms of color, carmine red has the same characteristics but is the most stable with respect to time. It was concluded that all the colorants are suitable for coloring mortadella because none of them alters the acceptability. The most adequate resulted to be the carmine red for being more stable concerning time. It is recommended to use beet from 5 to 30% in mortadella.