Utilización de conservantes mediante atomización en salchichas con tripa de celulosa

Abstract

Sausages with cellulose gut were elaborated applying three different types of preservers (Natamycin 0,001g/L of water, Potassium Sorbate 0,6 g/L of water, Sodium Propionate 3,2 g/L of water) through atomization, used as bactericide and fungicide to be compared with a witness with no preservers use. For this purpose, there were four experimental treatments and three repetitions. The size of the experimental unit (T.U.E.) was three kilograms of sausage with cellulose gut for each treatment, these were exposed to microbiological analysis of (Lactic Acid Bacteria, Mold, and Yeast) and Organoleptic analysis (appearance, color, flavor, and texture) with 20 semi-trained judges, in 15, 30, and 45 days, obtaining the following results: the best preserver was determined according to the lifetime of the product, this is the Natamycin which presented a media of 1833,33 UFC/g (Colony Forming Units on gram)of lactic acid bacteria and 0,00 UFC/g of mold and yeast after 45 days of the product elaboration, these characteristic are under the reported allowed limits which are 107 for lactic acid bacteria and 1,3 x 102 for mold and yeast, these results were analyzed through the ADEVA (Variance analysis) statistics, with media separation by the Tukey test, with 0,00% of significance. The organoleptic analysis analysis showed that the differences were not significative for any of the treatments with values higher than 4 of acceptation in each one of the evaluated parameters, according to the kruskal Wallis statistic test.