Utilización de bacterias Lactobacillus acidophilus en la elaboración de salchichas fermentadas funcionales.

Abstract

The objective of this investigation was to use Lactobacillus acidophilus lactic acid bacteria in the preparation of functional fermented sausages. Different treatments were applied (0.25- 0.5- 0.75 g /0.5 kg of meat mass) with four replicates each, which were evaluated against a control. The temperature in the air-conditioned chamber was 35-37 degrees Celsius for 24 hours; relative humidity (85%) while the following 48 hours it was reduced to a temperature of 28 degrees Celsius; relative humidity (75%) in the fermentation process; in the drying and maturing process the temperature was 15-16 degrees Celsius; relative humidity (75%). A completely randomized design was applied for the bromatological and microbiological analyses. Tukey's test was applied at the significance level (p<0.05). The same statistical test was applied for the lactic acid bacteria L. acidophilus count and Kruskal-Wallis test for the organoleptic characteristics. The study period was 30 days for shelf life and the economic analysis was based on cost-benefit. For the bromatological analysis, the best treatment was with 0.25 g of L. acidophilus since it presented a humidity (18.97%), ash (8.88%); protein (15%), fat (25.25%). In the physicochemical analyses, water activity 0.74, pH 5.1 and acidity 1.98 were recorded, while the microbiological analyses after 21 days showed that the Lactobacillus acidophilus bacteria influenced the absence of pathogenic microorganisms. In addition, in the sensory analyses, the treatments with 0.5 and 0.75 g of L. acidophilus were qualified as good. Finally, the optimum content of L. acidophilus registered 1.45x106 CFU/g. It is concluded that the optimum fermented sausage was when using 0.25 g of L. acidophilus establishing itself as a functional fermented meat food. It is recommended to continue research with Lactobacillus acidophilus in fermented products.