REPLACEMENT NITRO SALTS BY AN PETROSELINUM CRISPUM EXTRACT IN BARBECUE SAUSAGE ELABORATION

Abstract

The objective of this work was to evaluate the effect of replacing nitro sales with a parsley extract in barbecue sausage preparation as a conservation alternative and assess its acceptability. An aqueous parsley extract with a concentration of 1g/10ml was considered and nitro sales of in the grilled sausages formulation were substituted in 50% and 100%. Acceptance was carried out through sensory analysis and the microbiological analysis established in Ecuadorian regulations for grilled sausages was carried out at 11 and 18 days. The results of the sensory analysis showed that there is no significant difference in attributes as smell, color, taste and texture between treatments with a score of 7 of 9 points. Microbiological analyzes showed that the extract use maintains the ranges within the permissible limits up to 11 days as established in the NTE INEN 1338 standard.