Efecto bioconservador del acite esencial de orégano (Origanum Vulgare L.) aplicado en filetes de pollo almacenado a diferentes temperaturas

The objective of the present investigation was to evaluate the bioconservative effect of the essential oil of oregano (Origanum vulgare L.), applied to chicken fillets stored at different temperatures, for which a completely randomized design (Axblock) was used to help validate the Research hypothesis. The microbiological (Staphilococus aureus, Escherichia coli) organoleptic (smell and taste) and colorimetry variables (luminosity, chroma and tone) were evaluated using the CIELAB method using a spectrophotometer. The results showed that the treatments (with concentration of essential oil of oregano: T1 = 0,2%, T2 = 0,6% and T3 = 1%) in the microbiological variable did not present a higher degree of contamination denoting absence of Escherichia coli, Staphylococcus aureus; And presence of mesophilic aerobes; The values are maintained in the ranges established by the INEN1338 standard for microbiological aspects in raw meat; In the organoleptic variable treatment 3 (T3 with concentration of 1%) was the one that expressed better results in the parameters of smell and flavor for which a sensory panel of 50 untrained judges was used; The color attribute demonstrated by means of a colorimetric analysis that there is no greater color difference within the three evaluated variables.

• Príomhchruthaitheoir: Palacios Valencia, Julián Alberto (author)
• Rannpháirtithe: Vélez Alcívar, Claudia Renata (author)
• Formáid: bachelorThesis
• Teanga: spa
• Foilsithe / Cruthaithe: 2017
• Ábhair: Bioconservador; Microbiológica; Aceite esencial; Orégano
• Rochtain ar líne: http://repositorio.espam.edu.ec/handle/42000/632