Evaluación de la Calidad Nutritiva, Microbiológica y Sensorial del Chorizo Parrillero Elaborado con Ingredientes Naturales

Abstract

In the Meat Production Plant of the Animal Science Faculty at the Polytechnic University of Chimborazo, the nutritional, microbiological and sensory quality of pork sausage barbecue made with different levels of each of the natural ingredients were evaluated. Consequently, three treatments were applied versus a control of four repetitions, the same that were analyzed under a completely randomized design. It could made possible to determine that the use of 1.6 pepper, 1.4 of garlic and 100 cc of red wine, allow to obtain some pork sausage which has no effect on the nutritional and sensory characteristics of the product under investigation. The fresh product no presented fecal coliforms, although the total coliforms were 589 CFU / g and 20 days later the presence of total coliforms increased to 770 CUF / g, which are within the established standards allowed by NTE– INEN 1338. Regarding to the organoleptic analysis of T2 treatment, it allowed having a good acceptability in the fresh as well as in the stored product. From the economic point of view, the analysis cost/profit of the production was gradually dropping from 1.51 to 1.12 in the treatment. It could be possible to conclude that, treatment T2 was the one that record the best nutritional, microbiological and organoleptic characteristics, so, it is advisable to use this treatment for the production of beer pork sausage with natural seasonings.