Evaluación de diferentes niveles de lactato de sodio como antimicrobiano natural en la salchicha de pollo.

Abstract

In the present study, different levels of sodium lactate (0.8; 1.6; 2.4%) were evaluated as a natural antimicrobial in chicken sausage, carried out at the Meat Production Centre, Animal Sciences Faculty of Escuela Superior Politécnica de Chimborazo; a Completely Randomized Design (CRD) was applied, with four replications per treatment, the size of the experimental unit was 1 Kg. In the microbiological analysis (shelf life) the T2 and T3 treatments showed absence of pathogenic microorganisms at 0, 15 and 30 days; in the proximate analysis of the beginning and end of shelf life of chicken sausage, in the variable humidity the best level was the T3 treatment with the percentages of 65,46 and 33,40% respectively, while, the same treatment for the protein parameter at the end of the useful life obtained the highest value of 17.47%, the fat and ash variables did not present statistical differences; in sensory analysis the best Treatment was T2 with a very good rating; to a higher level of natural antimicrobial correspond an increasing in the production costs, obtaining a benefit/cost of $1.52 in control and $1.05 in T3 Treatment. Concluding that at levels of 1.6 and 2.4% of sodium lactate during the useful life of chicken sausage, they had absence of Salmonella sp., Enterobacteriaceae, Escherichia coli and Staphylococcus aureus, lengthening the shelf life of the same. It is recommended to use the two highest percentages of sodium lactate because they extend the shelf-life and also ensure the nutritional quality of the final product.