TY  - JOUR
T1  - Effect of Starter Cultures and Stuffing Time in the Quality of “Chorizo Ambateno”
AU - Salazar, D.M. AU - Sarabia, D. AU - Perez, L.V. AU - Valencia, A.F. AU - Acurio, L.P. AU - Gallegos, L.M. AU - Alvarez, F.C. AU - Amancha, P.I. AU - Galarza, C. AU - Valencia, M.P. AU - Rodriguez, C.A. AU - Arancibia, M.Y. 
JO  - Journal of Engineering and Applied Sciences
VL  - 12
IS  - 20
SP  - 5079
EP  - 5083
PY  - 2017
DA  - 2001/08/19
SN  - 1816-949x
DO  - jeasci.2017.5079.5083
UR  - https://makhillpublications.co/view-article.php?doi=jeasci.2017.5079.5083
KW  - Matured sausage
KW  -starter culture
KW  -fermentation
KW  -performance
KW  -sample
KW  -microorganisms
AB  - Chorizo Ambateno is a fresh raw product which is made in the central region of Ecuador. It is made
from a mixture of chopped meat (pork and beef), salt, additives (nitrite and antioxidants) and spices. In its
traditional form, no starter cultures are added. The effect of the incorporation of starter cultures Bactoferm™
LHP (<i>Pediococcus acidilactici</i> and <i>Pediococcus pentosaceus</i>), Bactoferm&trade; F-RM-52 (<i>Lactobacillus curvatus</i> and <i>Staphylococcus carnosus</i>), Bactoferm&trade; F-LC (<i>Pediococcus acidilactici, Lactobacillus curvatus</i> and
<i>Staphylococus xylosus</i>) and dairy culture SLB 953 (<i>Lactobacillus bulgaricus</i> and <i>Streptococcus thermophilus</i>)
combined with different stuffing times were evaluated. The results showed that the sample which contains
Bactoferm&trade; F-RM-52 with 24 h of fermentation has the best sensorial and rheological characteristics.
Microbiological analysis of the product showed safety due to the absence of microorganisms such as
<i>Escherichia coli, Salmonella, Staphylococcus aureus</i> and <i>Clostridium perfingens</i>. The matured sausage has
a 14.10% of protein, 27.47% of fat, 35.98% of moisture and 5.95% of ash. These results could allow that the
chorizo Ambateno offer a tasty variation from the original without losing its traditional characteristics.
ER  -