SciELO - Scientific Electronic Library Online

 
vol.25 número6Adsorción de Vapor de Agua de Bioplásticos Elaborados con Harina de dos Variedades de Yuca (Adsorción Manihot esculenta Crantz)Elaboración de Queso de Capa a partir de Leche de Búfala del Municipio Carmen de Bolívar (Colombia) índice de autoresíndice de materiabúsqueda de artículos
Home Pagelista alfabética de revistas  

Servicios Personalizados

Revista

Articulo

Indicadores

Links relacionados

  • En proceso de indezaciónCitado por Google
  • No hay articulos similaresSimilares en SciELO
  • En proceso de indezaciónSimilares en Google

Compartir


Información tecnológica

versión On-line ISSN 0718-0764

Resumen

ACEVEDO, Diofanor; GRANADOS, Clemente  y  MONTERO, Piedad M. Characterization of physicochemical properties, texture and microbiological quality of sausage sold in Cartagena (Colombia). Inf. tecnol. [online]. 2014, vol.25, n.6, pp.33-38. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642014000600005.

The objective of this study was to characterize the physicochemical properties, texture and microbiological quality of sausages sold in the city of Cartagena (Colombia). The street food vending in Latin America and the Caribbean is a phenomenon of great sociocultural, economic and health importance in the region, so the subject deserves a study like the one presented ion this paper. Proximal, microbiological and textural analysis of 30 samples from supermarkets Bazurto market and street vendors located in the city of Cartagena were performed. The sausages sold in supermarkets only meet the premium quality according to their physico-chemical content, and they are the only ones that meet the microbiological criteria set by the Colombian Technical Standard. The sausages evaluated have a profile similar to those reported by other authors for this type of product texture.

Palabras clave : physicochemical properties; microbiological quality; texture profile; sausage; street vending.

        · resumen en Español     · texto en Español     · Español ( pdf )

 

Creative Commons License Todo el contenido de esta revista, excepto dónde está identificado, está bajo una Licencia Creative Commons