Effect of probiotic and prebiotic in the formulation and elaboration of sausage as an alternative of consumption

Abstract

In Ecuador, sausages are one of the most commonly used in typical foods, but traditionally these have only been beef, pork and chicken, which in turn do not contain any health benefits, on the contrary, their limited consumption is recommended. This research aims to provide the market with a new nutritional alternative that increases the variety of existing products with the difference that these sausages have an added value that are probiotics and prebiotics. To obtain a sausage formulation, variations were made in the percentages of the ingredients that were used, obtaining 3 treatments. The most popular treatment was determined by means of a sensory panel made up of 50 people, resulting in treatment 3 being the most accepted. A corresponding analysis was carried out whose result gave the presence of lactobacillus with a value of 8.8 x 108, proteins: 17.64% total fats: 26.48% cholesterol: 29.34 mg Carbohydrates: 0.82 mg / 100g dietary fiber: 3.17, the caloric intake of the sausage was 312 kcal, sodium: 495.23 mg / 100g, starch: 0.31% and according to the study of shelf life in refrigeration at 5°c the maximum time of consumption of the product is 22 days.