Resumo

SUAREZ MAHECHA, Héctor; RESTREPO MOLINA, Diego Alonso  e  CARRASQUILLA GALEANO, Luz Adriana. INFLUENCE OF NATURAL SPICES IN THE SHELF LIFE AND SENSORY ACCEPTANCE OF SAUSAGE BRATWURST. Rev. Fac. Nac. Agron. Medellín [online]. 2011, vol.64, n.1, pp.6007-6013. ISSN 0304-2847.

The aim of this research was the production of sausage Bratwurst, using four meat formulations of beef, pork and mixture of them, and two basic seasonings. Microbiological, physicochemical analysis and sensory test of hedonic scale were made. The microbiological results showed a stable product, with low growth of microorganisms as an antagonistic effect of spices at the end of the storage period. Physicochemical results showed differences in moisture, protein, fat, calories and chlorides after the cooking process. The stipulated values fulfill with NTC 1325 norm, except in protein quantity of treatments T1 (meat beef and spices mixture 1) and T2 (pork and beef mixture with spices mixture 1). With respect to sensory tests, treatments T1 and T2 were the better acceptance among consumer judges.

Palavras-chave : Preservation; meat; nitrate; microbiology.

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