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

The elaboration and standardization of meat products is a fundamental part in the training of future food engineers of the Educational Program of the Universidad Tecnológica de Izúcar de Matamoros. This work was carried out during the period of stay of a student of the TSU level, where he put into practice the knowledge during his training to standardize a product, develop it commercially and determine the shelf life of the same. The sausage making process was standardized and two cooking and preservation methods were applied: boiled and smoked with natural oak wood. It is important to highlight that the quality of the products exceeds the specifications established by the legislation to be high quality products, with high nutritional value and the minimum use of additives allowed. For the analysis of shelf life, a partially staggered sampling was used in which the samples of the products were kept refrigerated at 2 to 6 ° C, for 7 weeks, and different physicochemical and aerobic mesophilic analyzes were carried out every week and with the results obtained He used a mathematical model based on a zero-order chemical kinetics to determine the shelf life of each of the products produced.Objective: To determine the shelf life of sausage under the natural and smokedprocesses to standardize their manufacturing process, evaluate theirphysicochemical and microbiological quality using a mathematical model of orderzero chemical kinetics.Methodology: The sausage manufacturing process was standardized, and twocooking and preservation methods were applied: boiling and smoking in oak wood.For the shelf-life analysis, a partially staggered sampling was used. The productsamples were kept refrigerated (2 to 6 ºC, for 7 weeks), and physicochemical andmicrobiological analyses were carried out on them every week. A mathematicalmodel based on order zero chemical kinetics was used with the obtained results todetermine 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, andincreased to 56 d in the smoked and cooked with dry heat, due to the watercontent of each product, as well as the smoking antimicrobial action