REDUCCIÓN DE SAL EN LA MORTADELA TIPO NOVEL.

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]