Obtención de carotenoides del pimentón (Capsicum annuum L) y su uso como colorante natural en salchichas tipo coctel.

Abstract

Carotenoids were obtained from paprika (Capsicum annuum L.) in the bromatology laboratory of the Faculty of Livestock Sciences of the Higher Polytechnic School of Chimborazo, to apply them at different levels (0.2, 0.4 and 0.6%) as a natural coloring in cocktail-type sausages, and it was compared with a control formula, with four repetitions per treatment, with a completely randomized design. The results obtained were subjected to the analysis of variance using the Duncan test for P less than 0.05 in the physical-chemical evaluation, the rating test for the organoleptic characteristics and descriptive statistics for the microbiological analyzes. Determining that the levels of total carotenoids and capsantin present in the sausage samples were higher in the treatments of higher concentration with 0.6% (T3) of carotenoid, reporting 540.70 ug / mg and 1.30 ug / mL respectively, the different treatments did not affect the nutritional composition of the sausages that presented 61.68% of humidity, 13.25% of protein, 7.38% of fat and 2.73% of ashes. In the organoleptic evaluation, all treatments received a rating of "very good", granted by the panel of tasters. In the Cielab colorimetric tests (L, a, b, C, h) positive values were obtained for a (red / green coordinates) and b (yellow / blue coordinates), It was understood that there are ranges of colors between red and yellow. The microbiological and bromatological analyzes showed that the sausages are suitable for human consumption, in terms of the cost / benefit analysis it was determined that all the treatments were profitable, so it is recommended to use this natural dye in the preparation of cocktail-type sausages.