Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo.
The purpose of this research is to evaluate the addition of purple basil Ocimum sanctum essential oil as an antimicrobial agent in pork sausage. The variables evaluated were microbiological parameters of the pork sausage with levels of 10,15 and 20 percent of purple basil essential oil and sensory a...
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| Format: | bachelorThesis |
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2024
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| Online adgang: | http://dspace.utb.edu.ec/handle/49000/16328 |
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Tilføj Tag | _version_ | 1858410472163770368 |
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| author | Zambrano Santillán, Ángel Ricardo |
| author_facet | Zambrano Santillán, Ángel Ricardo |
| author_role | author |
| collection | Repositorio Universidad Técnica de Babahoyo |
| dc.contributor.none.fl_str_mv | Segobia Muñoz, Sheyling |
| dc.creator.none.fl_str_mv | Zambrano Santillán, Ángel Ricardo |
| dc.date.none.fl_str_mv | 2024-04-25T19:33:27Z 2024-04-25T19:33:27Z 2024 |
| dc.format.none.fl_str_mv | 39 p. application/pdf |
| dc.identifier.none.fl_str_mv | http://dspace.utb.edu.ec/handle/49000/16328 |
| dc.language.none.fl_str_mv | es |
| dc.publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| dc.rights.none.fl_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | reponame:Repositorio Universidad Técnica de Babahoyo instname:Universidad Técnica de Babahoyo instacron:UTB |
| dc.subject.none.fl_str_mv | Arreste de vapor Embutido Agente antimicrobiano Placa de siembra rápida y sensoriales. |
| dc.title.none.fl_str_mv | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/bachelorThesis |
| description | The purpose of this research is to evaluate the addition of purple basil Ocimum sanctum essential oil as an antimicrobial agent in pork sausage. The variables evaluated were microbiological parameters of the pork sausage with levels of 10,15 and 20 percent of purple basil essential oil and sensory analysis of the pork sausage. The research was carried out in the laboratories of the Faculty of Agricultural Sciences. The extraction of purple basil essential oil will be carried out using the steam arrest extraction method using clevenger equipment. Six treatments were carried out with two repetitions, with different percentages of black basil essential oil with equivalence of 10%, 15% and 20% of which T1, T3 and T5 were carried out by the blanching conservation method and treatments T2 , T4 and T6 by the smoking method. For the determination of Escherichia coli and Coliform bacteria, micro fast seeding plates were used. The results indicated that there is no presence of Escherichia coli and Coliform. In the sensory analyzes regarding color, aroma, flavor and texture, acceptance was obtained from the panelists. |
| eu_rights_str_mv | openAccess |
| format | bachelorThesis |
| id | UTB_8366bfa341e1eb880a2dd0dc49e7fab8 |
| instacron_str | UTB |
| institution | UTB |
| instname_str | Universidad Técnica de Babahoyo |
| language_invalid_str_mv | es |
| network_acronym_str | UTB |
| network_name_str | Repositorio Universidad Técnica de Babahoyo |
| oai_identifier_str | oai:dspace.utb.edu.ec:49000/16328 |
| publishDate | 2024 |
| publisher.none.fl_str_mv | BABAHOYO: UTB, 2024 |
| reponame_str | Repositorio Universidad Técnica de Babahoyo |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyo |
| repository_id_str | 0 |
| rights_invalid_str_mv | Atribución-NoComercial-SinDerivadas 3.0 Ecuador http://creativecommons.org/licenses/by-nc-nd/3.0/ec/ |
| spelling | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo.Zambrano Santillán, Ángel RicardoArreste de vaporEmbutidoAgente antimicrobianoPlaca de siembra rápida y sensoriales.The purpose of this research is to evaluate the addition of purple basil Ocimum sanctum essential oil as an antimicrobial agent in pork sausage. The variables evaluated were microbiological parameters of the pork sausage with levels of 10,15 and 20 percent of purple basil essential oil and sensory analysis of the pork sausage. The research was carried out in the laboratories of the Faculty of Agricultural Sciences. The extraction of purple basil essential oil will be carried out using the steam arrest extraction method using clevenger equipment. Six treatments were carried out with two repetitions, with different percentages of black basil essential oil with equivalence of 10%, 15% and 20% of which T1, T3 and T5 were carried out by the blanching conservation method and treatments T2 , T4 and T6 by the smoking method. For the determination of Escherichia coli and Coliform bacteria, micro fast seeding plates were used. The results indicated that there is no presence of Escherichia coli and Coliform. In the sensory analyzes regarding color, aroma, flavor and texture, acceptance was obtained from the panelists.The purpose of this research is to evaluate the addition of purple basil Ocimum sanctum essential oil as an antimicrobial agent in pork sausage. The variables evaluated were microbiological parameters of the pork sausage with levels of 10,15 and 20 percent of purple basil essential oil and sensory analysis of the pork sausage. The research was carried out in the laboratories of the Faculty of Agricultural Sciences. The extraction of purple basil essential oil will be carried out using the steam arrest extraction method using clevenger equipment. Six treatments were carried out with two repetitions, with different percentages of black basil essential oil with equivalence of 10%, 15% and 20% of which T1, T3 and T5 were carried out by the blanching conservation method and treatments T2 , T4 and T6 by the smoking method. For the determination of Escherichia coli and Coliform bacteria, micro fast seeding plates were used. The results indicated that there is no presence of Escherichia coli and Coliform. In the sensory analyzes regarding color, aroma, flavor and texture, acceptance was obtained from the panelists.El propósito de esta investigación es evaluar la adición del aceite esencial de albahaca morada Ocimum sanctum como agente antimicrobiano en embutido de cerdo. Las variables evaluadas fueron parámetros microbiológicos del embutido de cerdo con niveles de 10,15 y 20 porciento de aceite esencial de albahaca morada y análisis las características sensoriales del embutido de cerdo. La investigación se realizó en los laboratorios de la Facultad de Ciencias Agropecuarias de la Universidad Técnica de Babahoyo. La extracción del aceite esencial de albahaca morada, se realizó mediante el método de extracción por arreste de vapor por medio de la utilización del equipo Clevenger. Se realizó seis tratamientos con dos repeticiones, con diferente porcentaje de aceite esencial de albahaca mora con equivalencia de 10%,15% y 20% de lo cual el T1, T3 Y T5 se realizaron por el método de conservación de escaldado y los tratamientos T2, T4 Y T6 por el método de ahumado. Para la determinación de las bacterias Escherichia coli y Coliforme se utilizó placas de siembra rápida micro fast. Los resultados indicaron que no existen presencia de Escherichia coli y Coliforme. En los análisis sensoriales respeto a color, aroma, sabor y textura se obtuvo aceptación de parte de los panelistas.BABAHOYO: UTB, 2024Segobia Muñoz, Sheyling2024-04-25T19:33:27Z2024-04-25T19:33:27Z2024info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/bachelorThesis39 p.application/pdfhttp://dspace.utb.edu.ec/handle/49000/16328esAtribución-NoComercial-SinDerivadas 3.0 Ecuadorhttp://creativecommons.org/licenses/by-nc-nd/3.0/ec/info:eu-repo/semantics/openAccessreponame:Repositorio Universidad Técnica de Babahoyoinstname:Universidad Técnica de Babahoyoinstacron:UTB2024-04-26T08:02:00Zoai:dspace.utb.edu.ec:49000/16328Institucionalhttp://dspace.utb.edu.ec/Universidad públicahttps://utb.edu.ec/http://dspace.utb.edu.ec/oai.Ecuador...opendoar:02026-02-28T22:26:51.444336Repositorio Universidad Técnica de Babahoyo - Universidad Técnica de Babahoyotrue |
| spellingShingle | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. Zambrano Santillán, Ángel Ricardo Arreste de vapor Embutido Agente antimicrobiano Placa de siembra rápida y sensoriales. |
| status_str | publishedVersion |
| title | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. |
| title_full | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. |
| title_fullStr | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. |
| title_full_unstemmed | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. |
| title_short | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. |
| title_sort | Evaluación del efecto antimicrobiano de la adición de aceite esencial de albahaca morada Ocimum sanctum en embutido de cerdo. |
| topic | Arreste de vapor Embutido Agente antimicrobiano Placa de siembra rápida y sensoriales. |
| url | http://dspace.utb.edu.ec/handle/49000/16328 |