Avaliação dos parâmetros físico-químicos e qualidade microbiológica de salsichas acondicionadas em diferentes embalagens

Abstract

The meat products sausages have great prominence in the industry and has broad consumer population, it is attractive because of its low cost and easy preparation. These products are subject to microbial contamination, reducing their shelf life and can cause damage to the health of consumers. In order to evaluate the physical and chemical parameters for understanding the potential nutritional and still meet the microbiological quality by assessing the presence of total and fecal coliforms, collected samples of sausages marketed in the municipality of Francisco Beltran / PR packaged in different containers: vacuum and bulk. The results showed that in all microbiological samples are analyzed in accordance with the limits established by the legislation. As for physico-chemical parameters: moisture (35,99 at 39,85%), ash (3,68 at 4,09%), fat (16,08 at 22,09%), protein (12,22 at 14,66%), pH (5,42 at 6,36), nitrite (0,0082 at 0,0118g/100g), nitrate (0,0160 at 0,0249g/100g), sodium chloride (2,08 at 3,20%), water activity (0,93 at 0,94) and acidity (0,35 at 0,69%), the samples are within established limits, while the values of carbohydrate and caloric value were above the set.