INCIDENCIA DEL EXTRACTO DE ROMERO ( ROSMARINUS OFFICINALIS ) LAS PROPIEDADES SENSORIALES, BROMATOLÓGICAS Y MICROBIOLÓGICAS DE LA SALCHICHA DE CAMARÓN TIPO CÓCTEL EN LA UTM-FCZ-CHONE.

Abstract

ABSTRACT This objective of this research was formulate and to elaborate sausages with extract of Romero (Rosmarinus officinalis), to evaluate its sensory type, bromatological and microbiological composition. Two levels 0.1% and 0.2% plus a control level 0% were evaluated. The nutritional values were determined following standardized as moisture (oven-dried at 105 ° C), protein (Kjeldahl with the factor 6.25), fat (Soxhlet hexane solvent) and ashes (cremated muffle-550C) methods. For microbiological analysis count aerobic mesophilic bacteria, Escherichia coli, Staphylococcus aureus and Salmonella was made according to the International Standard NTS No. MINSA / DIGESA-V.01 and sensorial evaluation by hedonic scale. Moisture varied between 64.2 (level A) and 70.6 (level C), level C showed significant differences (p <0.05). Protein content varied between 9.8 and 10.7%, without significant differences between different levels analyzed. Fat ranged from 27.3 to 28.6% significant differences were detected (p <0.05) between levels A and C. All formulations presented acceptable microbiological quality The Peruvian Technical Standard NTS No. MINSA / DIGESA -V.01. No significant differences (p <0.05) were detected in any of the levels used Romero (Rosmarinus officinalis) with respect to sensory parameters, but it was concluded that the level of 0.1% Romero acts good way in developing type sausage shrimp cocktail.