Abstract

TIRADO, Diego; ACEVEDO, Diofanor  and  MONTERO, Piedad. MICROBIOLOGICAL QUALITY, PHYSICOCHEMICAL, DETERMINATION OF NITRITE AND TEXTURE OF SAUSAGES MARKETED IN CARTAGENA (COLOMBIA). rev.udcaactual.divulg.cient. [online]. 2015, vol.18, n.1, pp.189-195. ISSN 0123-4226.

Much meat processed foods like sausages have high levels of nitrites, and some countries have made progress in developing programs to significantly reduce the content of these in processed foods, and promoting a decrease in their indiscriminate use, as their consumption is associated with diseases 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 determined 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 sausages sold in supermarket are the ones that meet the microbiological requirements set out in the Colombian Technical Standard, presenting improved nutritional, microbiological and textural quality.

Keywords : Microbiological quality; nitrites; texture; chorizo; nutritional quality.

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