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Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador

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dc.contributor.authorPérez, Lander
dc.contributor.authorPincay, Rosa
dc.contributor.authorSalazar, Diego
dc.date.accessioned2025-11-18T11:25:58Z
dc.date.available2025-11-18T11:25:58Z
dc.date.issued2023-11-28
dc.descriptionThe registered version of this article, first published in Foods, is available online at the publisher's website: MDPI, https:// doi.org/10.3390/foods12234288
dc.description.abstractThe consumption of sausage worldwide increases every year; because of this increase, artisanal products have appeared and are intended to be perceived as natural and healthy. Obesity and cardiovascular diseases associated with consuming meat and meat derivatives have been estimated to be the leading cause of death in several countries. This study aimed to evaluate the nutritional quality, lipid content, and presence of saturated and unsaturated fatty acids, contributing to demonstrating the real nutritional value of artisanal sausages produced in Ecuador. Sausages from 10 factories in Ambato, Pelileo, and Píllaro, located in Tungurahua, Ecuador, were evaluated. The pH and acidity, color, proximal, sensory, microbiological, and lipid content were assessed. The pH and acidity showed a slight variation in all of the samples. Proximal analysis (moisture, protein, fat, and ash) established that the artisan sausages did not differ from the type of sausages reported in the literature. Microbiological analyses showed a good microbial quality, and there was no presence of Staphylococcus aureus, Enterobacteria, molds, or yeasts. The sensory attributes were similar for all of the sausages; the panelists did not notice any strange taste or odor. The lipid content showed that the artisanal sausages contained the highest percentage of palmitic, stearic, elaidic, and linolelaidic fatty acids. Unsaturated fatty acids were the most prevalent in all of the sausages collected from different locations. The results showed that the nutritional, microbiological, and sensory quality of the artisanal sausages did not show any parameter that would allow them to be classified as different or as having a better nutritional value.en
dc.description.provenanceMade available in DSpace on 2025-11-18T11:25:58Z (GMT). No. of bitstreams: 1 Escolastico Leon Consuelo Evaluation of the Q_CONSUELO ESCOLASTICO.pdf: 843316 bytes, checksum: bd79b405212f74b38038c396e6ec519c (MD5) Previous issue date: 2023-11-28en
dc.description.versionversión publicada
dc.identifier.citationPérez, L.; Pincay, R.; Salazar, D.; Flores, N.; Escolastico, C. Evaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuador. Foods 2023, 12, 4288. https:// doi.org/10.3390/foods12234288
dc.identifier.doihttps:// doi.org/10.3390/foods12234288
dc.identifier.issn2304-8158
dc.identifier.urihttps://hdl.handle.net/20.500.14468/30870
dc.journal.titleFoods
dc.journal.volume12
dc.language.isoen
dc.publisherMDPI
dc.relation.centerFacultad de Ciencias
dc.relation.departmentQuímica Orgánica y Bio-Orgánica
dc.rightsinfo:eu-repo/semantics/openAccess
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/deed.es
dc.subject2306 Química orgánica
dc.subject.keywordsartisan sausagesen
dc.subject.keywordsfatty acidsen
dc.subject.keywordsnutritional propertiesen
dc.subject.keywordssensorial propertiesen
dc.titleEvaluation of the Quality and Lipid Content of Artisan Sausages Produced in Tungurahua, Ecuadoren
dc.typeartículoes
dc.typejournal articleen
dspace.entity.typePublication
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