Calidad microbiológica, fisicoquímica, determinación de nitritos y textura de chorizos comercializados en Cartagena (Colombia)
Much meat processed foods like sausages have high levels of nitrites, and some countries have made progress in develop-ing programs to significantly reduce the content of these in processed foods, and promoting a decrease in their indis-criminate use, as their consumption is associated with dis-ease...
- Autores:
-
Tirado, Diego
Acevedo, Diofanor
Montero, Piedad
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2015
- Institución:
- Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
- Repositorio:
- Repositorio Institucional UDCA
- Idioma:
- spa
- OAI Identifier:
- oai:repository.udca.edu.co:11158/1618
- Acceso en línea:
- https://revistas.udca.edu.co/index.php/ruadc/article/view/469
- Palabra clave:
- Calidad microbiológica
Nitritos
Textura
Chorizo
Calidad nutricional
Carne
Industrias alimenticias
- Rights
- openAccess
- License
- Derechos Reservados - Universidad de Ciencias Aplicadas y Ambientales, 2015
| Summary: | Much meat processed foods like sausages have high levels of nitrites, and some countries have made progress in develop-ing programs to significantly reduce the content of these in processed foods, and promoting a decrease in their indis-criminate use, as their consumption is associated with dis-eases such as cancer, diabetes, Parkinson’s and Alzheimer’s. This study evaluated the microbiological, physicochemical, nitrite content and texture in sausages sold in the city of Cartagena (Colombia) quality. Proximate analysis was de-termined by A.O.A.C. and microbiological quality according to Colombian Technical Standard 1325. Ten samples were taken at random from pork sausage cocktail type, marketing Supermarkets, Market Bazurto and street located in the city of Cartagena. The product sold in supermarket had a higher content of protein and carbohydrate and starch lower than those obtained in street sales and market Bazurto. The sold in street sales and market Bazurto values were higher than permitted by the Colombian Technical Standard nitrites. The sausages evaluated have a profile similar to those reported by other authors for this type of product texture. The sau-sages sold in supermarket are the ones that meet the micro-biological requirements set out in the Colombian Technical Standard, presenting improved nutritional, microbiological and textural quality |
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