(Universidad Técnica de Ambato. Facultad de Ciencia e Ingeniería en Alimentos. Carrera de Ingeniería en Alimentos., 2018-11)
Calderón Altamirano, Lenin Adrian
;
Arancibia Soria, Mirari Yosune
In this work we have studied the evolution of the quality characteristics of Frankfurt-type sausages made with banana pulp flour, pulp-shell meal and shell meal, during refrigerated storage.
The analytical determinations carried out were: microbial counts of aerobic mesophiles, enterobacteria, Staphylococcus aureus and molds and yeasts, chemical analysis (pH, proximal composition), and sensory analysis
The microbial counts of mesophilic aerobes, molds and yeasts, determined the shelf life of the product at 15 days, with the absence of Enterobacteriaceae and S. aureus. The content of ash and fat was influenced by the amount of dietary fiber in the Cs sample (7.304 percent), but it did not influence the determination of the remaining proximal parameters such as humidity and protein where they did not show a significant effect (P less than or equal 0.05 ) between treatments.
In the physicochemical study, pH values close to neutrality were determined, due to the low percentage of acidity in all the sausages, obtaining the lowest value in the sample Cs (6,490), due to the higher fiber content in its structure compared to the rest treatments
