QUALITY CONTROL IN SOME SAUSAGE TYPE CALABRESA INDUSTRIALIZED IN NORTHWEST AND CENTER SOUTH REGION (BRAZIL)

Abstract

Calabresa sausage vacuurn packed, produced in the Northeast and Center-South were analysed under microbiological, physical-chemical and sensory aspects, of three industrialized makes (A,B,C - NE and a,b,c - CS). It was observed that among the analysed sample, two of them were out of the standards established by CNNPA (Conselho Nacional de Normas e Padrões de Alimentos) for total bacterial counting. One of them was from the Northeast region (C) and the other from the Center-South region (c). The counting of mould and leaven showed that one sample from the Northeast region (C) and two from the Center-South (b,c) were also out of the standards. Althoug it was not found coliforme contamination. By the qualitative analysis (Eber reaction, hydro sulphuric gas, starch test) only one sample from the Northeast region (A) showed positive results for starch testo All samples presented significant differences in humidity, ash, lipid and protein. There was no significant difference among the samples submited to sensory evaluation.