Resumen

MONGE, Rafael; ARIAS, María Laura; ALFARO, Thelma  y  JIMENEZ, Manuel. Perfil nutricional y microbiológico de los embutidos de soya disponibles en Costa Rica. ALAN [online]. 2000, vol.50, n.2, pp.142-147. ISSN 0004-0622.

Nutritional and microbiological profile of soy bean sausages available in Costa Rica. The nutritional and microbiological quality of 80 soybean sausage samples (50% frankfurter and 5% sausage mortadela) was studied. On average, the protein content was 17 ,5g/100g in sausage mortadela and 20g/100g in frankfurter.the mean total fat content was 5,5g/100g for both products. However when products of different manufacture industries were compared, a highly significant difference (p= 0,0000) in the fatty acids speciation between both groups and between samples of the same product were found. Bigger differences were found in the content of palmitic acid(C16:0), oleic acid (C18:l) and linoleic acid (C18:2). Cholesterol was not detected in samples analyzed. On average the atherogenicity index was 0,55 for sausage mortadela and 0,59 for frankfurter. A consumption of 25 grams of soybean protein from these sausages can bring an intake of saturated fatty acids between 20-90% of the daily recommendation. Likewise, they can supply between 12-70% of the recommended daily polyunsaturated fattly acids. These variations are owing to the big difference in fatty acids speciation in each sausage brand. Around 20% of soybean sausages studied showed total coliform levels above l0⁴/g, being more frequent in sausage mortadela. Also 60% of this product and 10% of frankfurters showed psychrotroph levels of 10⁶/g. Clostridium perfringens, in levels above 10²/g was evidenciated in 5% of samples, Escherichia coli was not isolated from them. The findings of this study suggest the urgent need for implementing a quality control system for soybean sausages, before national health authorities consider to support nutritional campaings that promote their consumption.

Palabras clave : Soybean; sausages; microbiological quality; nutritio quality; microbiological quality; Clostridium perfringens; Escherichia coli.