STANDARDIZATION OF THE PROCESSES OF ELABORATION OF SMOKED AND NATURAL SAUSAGE AND DETERMINATION OF THE LIFE OF ANAQUEL

Resumen

Objective: To determine the shelf life of sausage under the natural and smoked
processes to standardize their manufacturing process, evaluate their
physicochemical and microbiological quality using a mathematical model of order
zero chemical kinetics.
Methodology: The sausage manufacturing process was standardized, and two
cooking and preservation methods were applied: boiling and smoking in oak wood.
For the shelf-life analysis, a partially staggered sampling was used. The product
samples were kept refrigerated (2 to 6 ºC, for 7 weeks), and physicochemical and
microbiological analyses were carried out on them every week. A mathematical
model based on order zero chemical kinetics was used with the obtained results to
determine the shelf life of the processed products.
Results: The shelf life of sausages depends on the applied preservation process;
in the case of the traditional (hot water) process, the result was 33 d, and
increased to 56 d in the smoked and cooked with dry heat, due to the water
content of each product, as well as the smoking antimicrobial action.