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This work intended to reduce the salt content in the Novel type mortadela maintaining a satisfactory sensorial acceptance. Several mortadela lots were elaborated with different quantities of salt added between 0.8 and 1.8%. In the finished product were determined the pH and the humidity, fat, chloride and nitrite contents; it also was calculated sodium content according to the quantities of the ingredients that contributed it. The counts of aerobic mesophilics, staphylococci and coliforms microorganisms and the test of salmonella detection were analyzed. It was carried out the sensorial evaluation of the attributes aspect, texture, flavor and color. For the sensorial responses were found the regression models, their significance and their adaptation grade like predictive models. It was obtained a mortadela with a reduced content of salt and satisfactory sensorial quality characteristics even with a salt addition decrease up 0.8%. [ABSTRACT FROM AUTHOR]

In this work you dterminaron the changes in the microbiota during the maturation of the sausage elaborated under handmade conditions. For they were elaborated it four sausage lots according to the traditional formulation and they were left in maturation by two weeks, under handmade conditions, until the product had the aroma, texture and wanted flavor. They were carried out determinations microbiologicas and physical-chemical to the beginning and during the time of the fermentation and they were isolated and they identified the species involved to the beginning and the end of the process. It was observed that he/she conforms to they produce the biochemical changes of the product it happens a decrease of the presence of bacterias of the deterioration, of psicrofilos and enterobacterias and an increase of the bacterias acidolacticas. [ABSTRACT FROM AUTHOR]

The effectiveness of Lactobacillus acidoflllus LA16 used as a bioprotective cultura against Salmonella typhimurium in "chorizo" was evaluated. Two variante were prepared, var. 1 was the patron and in var 2, 3 unit log of Salmonella typhinurium strain was inoculated. The biopreservative culture Lactobacillus acidophillus LA 16 was able to inhibit Salmonella typhinurium in chorizo. [ABSTRACT FROM AUTHOR]