Elaboración de morcilla blanca (clásica) utilizando 2 tipos de tripa, natural y colágeno

Abstract

In this research work, classic white blood sausage was made and stuffed in two types of gut (natural and collagen); through a quasi-experimental, descriptive and cross-sectional investigation, which lasted 6 months. Time in which it was determined that the appropriate formulation for the elaboration of white blood sausage corresponds to treatment 3 (80% meat and 20% fat). Laboratory analyzes were based on NTE standards INEN 1338: 2012 Rev. 03. Its microbiological profile determined that the two products are innocuous. However, there is no significant difference between the two results. The bromatological examination determined that the two products are Type I sausages. But, there is a minimal difference (0.14% total protein) in favor of the product stuffed in natural gut. Analyzes to determine the useful life time established that the product cased in natural gut has a shelf life greater than 5 days and the product cased in collagen gut has a shelf life of maximum 5 days at a temperature of 3 ° C to 4 ° C. Through the physical characteristics test, changes were observed only in the texture of the product, while the acceptability test was positively rated in favor of the two products. In conclusion, the white blood sausage stuffed in a natural gut has a lower microbial load, a better protein quality and a longer shelf life in relation to the product embedded in a collagen gut. It is recommended: the use of natural gut in the elaboration of white blood sausage to achieve a better stability of the product in terms of its microbiological, bromatological quality, useful life and physical characteristics.