Elaboración de embutidos bajos en sodio, sin presencia de grasa saturada y con adición de conservantes vegetales como alternativa para el consumo

Abstract

The feasibility of using different substitutes in the production of Vienna-type chicken sausages was evaluated in this thesis, with the purpose of eliminating saturated fat, reducing sodium and replacing potassium sorbate in the traditional formulation. The substitutes tested were corn oil, potassium chloride, and essential oils of cinnamon, ginger, and thyme. Initially, substitution combinations were prepared in the sausage formulation, including different ratios of NaCl and KCl, which were labelled Method 1, Method 2 and Method 3, together with the complete replacement of pork fat with corn oil, and the replacement of potassium sorbate by essential oils. The sausages made under these new formulations were subjected to sensory tests, in which a cohort from a previously calculated sample participated. Method 3 was the most accepted by participants, hence became this research ́s focus. Subsequently, a microbiological analysis was conducted for both Method 3 sausages and the control sample (traditional formulation); these analyzes were conducted in accordance with the NTE INEN 1338 norm. Simultaneously, sample stability was evaluated over a period of 21 days, with measurements every three days. Results from microbiological analyzes and stability tests proved to be favourable. Microbial growth was inexistent, and the pH remained within limits allowed by the norm. These results render the tested substitutions as viable and can be considered as production alternatives for this type of sausage, contributing to the creation of a product based on vegetable preservatives, low sodium content, and without saturated fat.