Abstract   Ecuador is considered one of the richest countries regarding biodiversity and its Amazon region guests several flora and fauna species. Cacao (Theobroma Cacao) is a tropical fruit with high commercial and biological importance due to the presence of polyphenols with antioxidant activity. In the present work cocoa polyphenols (Theobroma cacao) are used as natural Amazonian antioxidant in sausage fresh. Experimental units of sausage samples with different percentages (0, 2, 4, 6%) of cocoa polyphenols in the formulation with an experimental size of 5 kg were made; once the sausage was prepared, samples of 100 g were taken to perform sensory analysis and 100 g of samples destined for microbiological analysis. The microbiological analysis was performed on each sample of the formulated product, analyzes on the newly elaborated samples (1 day of elaboration) and an analysis with samples was developed after an estimated time (30 days) to assess the differences and active action of the antioxidant as a natural Amazonian preservative were performed. 15 people evaluated sensory characteristics to the sausage samples through a tasting test. As main results the natural antioxidants use allows prolonging the product shelf life, which results in an increase in color stability, since it prevents the transition from myoglobin to metamyoglobin, as well as maintaining its organoleptic conditions unalterable, slowing down oxidative phenomena such as product rancidity or increasing resistance to bacterial growth, since antioxidants of polyphenolic nature have antimicrobial activity.

Ecuador is considered one of the richest countries regarding biodiversity and its Amazon region guests several species of flora and fauna. Cacao (Theobroma Cacao) is a tropical fruit with high commercial and biological importancedue to the presence of polyphenols with antioxidant activity. Phenolic compounds are indispensable for plant physiological functions and participate as defenses in situations of stress and various stimuli. In recent years it has been shown that a diet rich in plant polyphenols can improve health and decrease the incidence of cardiovascular diseases; The world today is talking about functional foods and it is here born the importance of creating Amazonian products combined with natural antioxidants to create enriched foods.Have been developed different “chorizo” formulas, the most consumed thick meat product in the population, by adding respectively the 2%, 4% and 6% (p/p) percentages of polyphenols extract from cocoa fruits. Polyphenols contents, organoleptic and bromatological properties have been evaluated.