SUSTITUCIÓN DE LAS SALES DE NITRO POR DIFERENTES NIVELES DE EXTRACTO DE PROPÓLEO DE ( Apis melifera I ) EN LA PRODUCCIÓN DE SALCHICHAS TIPO VIANESA.

Abstract

Sausages are meat emulsions that are suspended in an aqueous medium that contain fat particles, soluble proteins, muscles and fibers. The ethanolic extract of propolis (EEP) being a natural product and due to the biological properties it possesses, it is potentially attractive to be used as a food preservative in substitution of synthetic additives, this research aimed to substitute nitro salts at different levels of propolis extract in viennese type sausages. The research was carried out at the Universidad Técnica de Manabí, Facultad de Ciencias Zootécnicas, propolis was diluted in an artisanal way in 96 % ethyl alcohol, it was formulated for a concentration of 10 % EEP. For the sausages, 3 treatments were carried out with different concentrations of propolis extract (10 %, 20 % and 30 %) and 1 control. The bromatological parameters were analyzed as indicated by the INEN 1338 standard, such as ash, pH, loss due to heating, total fat and proteins; microbiological parameters with a control at 0, 7, 14 and 21 days on Mesophilic Aerobes, Escherichia coli, Staphylococcus aureus, Salmonella, Enterobacteriaceae, a sensory analysis was also applied to the samples, entering them into the SPSS Statistics statistical system where an ANOVA was applied with Tukey analysis. The results show that the physical-chemical and bromatological analyzes are within the parameters allowed by the regulations, for the microbiological analysis only the presence of Mesophilic Aerobes was visualized, for the sensory analysis there were no significant differences between their treatments, having greater acceptance of T3 treatment, Except in the flavor where the most accepted was T2. Concluding that the propolis extract in the sausages causes an inhibitory effect against the bacteria analyzed, that the greater the amount of propolis, fewer bacteria are reported, and its addition in the sausages gives it a slightly acceptable taste by consumers. Keywords: Sausages, propolis, nitrites, preservatives, sensory.