Utilización de Vino Blanco con Diferentes Grados de Alcohol (10 -12- 14) como Antiséptico y Fijador del Color en el Pastrami.

Abstract

The pastrami elaboration using White wine, was developed basically to see the wine behavior in the product as antiseptic and color fixative, giving as very favorable results thus the total coli form content analyzed, we can see that the witness treatment presents the highest value with a presence of 5.02 UFC/g, differing statistically of the rest of treatments, being the treatment with addition of 14 degree wine, which the least coli form total reported (3.17 UFC/g). It has been proved that a cubic centimeter of white wine, mixed up with the same quantity of broth, reduces 99% of coli bacteria and the cholera bacteria and typhoid fever. In the microbiologic analysis was evidenced markably the decreasing on the bacteria charge at the moment to employ the 14 degree alcohol white wine. It was founded 3.17 Ufc, of total coli for and 2.50 Ufc, of fecal coli form, inferior values that the reported one in the control treatment, that s why we can manifest that the wine resulted being a good antiseptic. As soon as the pastrami color assessment, elaborated with addition of white wine with different degrees of alcohol, the punctuations assigned through the tasting panel varied slightly since it was registered values between 3.77 and 4.33 above a 5 reference, which correspond to the treatments with 10 and 14 degree alcohol respectively, so that through the statistic analysis it was not founded statistic differences.