Estudio de la vida útil de una salchicha de pollo mediante pruebas aceleradas: Study of the shelf-life of the chicken sausage through accelerated tests

En el estudio se determino la vida util de salchichas de pollo mediante pruebas aceleradas, con el empleo del indice de peroxido como indicador de deterioro. El producto fue almacenado a 5, 15 y 30 °C durante 24 dias, se obtuvo que la salchicha de pollo tiene un tiempo de vida util de 20, 14 y 9 dias, respectivamente. El aumento del indice de peroxido en funcion del tiempo mostro una cinetica de orden cero, una energia de activacion de 21,36 kJ/mol con relacion a la temperatura de almacenamiento y un factor Q10 de 1,38. Se establecio 4 °C como la temperatura mas adecuada para la refrigeracion y conservacion del producto. Palabras clave: salchicha, vida util, pruebas aceleradas. ABSTRACT Study of the shelf-life of the chicken sausage through accelerated tests In the present study, the shelf-life of the chicken sausage was determined through accelerated tests, using the peroxide index as an indicator of deterioration. The product was stored at 5, 15 and 30 °C for 24 days, it was obtained that the chicken sausage has a useful life of 20, 14 and 9 days, respectively. The increase in the peroxide index as a function of time showed zero kinetics, an activation energy of 21,36 kJ/mol in relation to the storage temperature and a Q10 factor of 1,38. 4 oC was established as the most suitable temperature for the refrigeration and conservation of the product. Keywords: sausage, shelf-life, accelerated tests.