Evaluación de diferentes niveles de jugo de pimiento, como antioxidante natural en la elaboración de salchicha de pollo

Abstract

At the Meat Production Center of the Cattle and Livestock Science Faculty of the Escuela Superior Politecnica de Chimborazo, the chicken sausage obtained with the use of different pepper juice levels (0.2, 0.4, and 0.6 %) used as a natural anti-oxidant was evaluated to be compared to the sausages obtained with the use of sodium erytorbate, as a control treatment, with four replications per treatment in two trials with an experimental unit size of 3 kg mass per replication. The experimental results were subjected to variance analysis, mean separation (Tukey test at P<0.05), descriptive statistics and Ratting Test for the organoleptic features. It was determined that the pepper juice levels did not affect the nutritive quality of sausages presenting 65.28+1.52 % humidity, 17.17+0.24 % protein, 13.95+1.37 % fat and 2.93+0.21 % ash as to the organoleptic valuation the use of 0.6% improved the flavor acceptance, although in the overall valuation all reached a good mark. The colliform presence was reduced and 35 % profitability was obtained. It is therefore recommended to use this level as a natural anti-oxidant in the chicken sausage elaboration.