Effect of starter cultures and stuffing time in the quality of "Chorizo Ambateno"

D. M. Salazar, D. Sarabia, L. V. Perez, A. F. Valencia, L. P. Acurio, L. M. Gallegos, F. C. Alvarez, P. I. Amancha, C. Galarza, M. P. Valencia, C. A. Rodriguez, M. Y. Arancibia

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Chorizo Ambateno is a fresh raw product which is made in the central region of Ecuador. It is made from a mixture of chopped meat (pork and beef), salt, additives (nitrite and antioxidants) and spices. In its traditional form, no starter cultures are added. The effect of the incorporation of starter cultures Bactoferm™ LHP (Pediococcus acidilactici and Pediococcus pentosaceus), Bactoferm™ F-RM-52 (Lactobacillus curvatus and Staphylococcus carnosus), Bactoferm™ F-LC (Pediococcus acidilactici, Lactobacillus curvatus and Staphylococus xylosus) and dairy culture SLB 953 (Lactobacillus bulgaricus and Streptococcus thermophilus) combined with different stuffing times were evaluated. The results showed that the sample which contains Bactoferm™ F-RM-52 with 24 h of fermentation has the best sensorial and rheological characteristics. Microbiological analysis of the product showed safety due to the absence of microorganisms such as Escherichia coli, Salmonella, Staphylococcus aureus and Clostridium perfingens. The matured sausage has a 14.10% of protein, 27.47% of fat, 35.98% of moisture and 5.95% of ash. These results could allow that the chorizo Ambateno offer a tasty variation from the original without losing its traditional characteristics.

Idioma originalInglés
Páginas (desde-hasta)5079-5083
Número de páginas5
PublicaciónJournal of Engineering and Applied Sciences
EstadoPublicada - 2017
Publicado de forma externa

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Publisher Copyright:
© Medwell Journals, 2017.


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