Resumen

IZQUIERDO, Pedro et al. Proximate Analysis, Microbiological and Sensorial Evaluation of Sausages Elaborated With Cachama Negra (Colossoma macropomum).. Rev. Cient. (Maracaibo) [online]. 2007, vol.17, n.3, pp.294-300. ISSN 0798-2259.

The objetive of this research was to formulate and to elaborate sausages with Cachama negra (Colossoma macropomum) and beef meat, to evaluate its physico-chemical and microbiological composition, and its acceptability. 4 different types of sausages were formulated with proportion 0:60; 5:55; 10:50 y 15:45 of cachama pulp: beef meat, named A, B, C, and D, respectively. Physico -chemical parameters were determined according to Association of Official Analytical Chemist (AOAC, 1997) methodology: moisture (method 952.08), protein by Micro-Kjeldahl (method 940.25), fat by Soxtec (method 920.39 B), ash (method 938.08). For microbiological analysis count of aerobic mesophilic bacteria (RAM), moulds and yeast (M and L), total coliforms (CT), fecals coliforms (CF), S. aureus and Salmonella, were determined following COVENIN regulations; and sensorial evaluation by hedonic scale. Moisture varied between 70.79% (formulation A) and 73.18% (formulation D), formulation D showed significant differences (P<0.05). Protein content varied between 13.55% and 13.63%, no significant differences were detected. Fat varied between 5.31% (formulation A) and 6,96% (formulation D); significant differences were detected (P<0.050). All formulations presented acceptable microbiological quality: RAM <10 UFC/g; CT <3 NMP/g; CF <3 NMP/g; M and L <10 UFC/g; S. aureus <100 UFC/g and Salmonella spp (not detected in 25 g). Parameters odor, flavor, color and texture, presented values higher than 2; the more accepted formulation contained 15% of cachama meat (D). Sausages of cachama negra constitute a high nutritive value food, with good acceptability and microbiological quality.

Palabras clave : Cachama negra (Colossoma macropomum); sausages; microbiological quality.