Poder bioconservador del ahumado, la nisina y el aceite esencial de clavo de olor (syzygium aromaticum), en salchichas frankfurt
At present, the population is interested in consuming foods free of nitrites and nitrates whose prolonged intake and in high concentrations are potentially harmful to human health, biopreservation methods propose an alternative that reduces the use of these chemical preservatives in products meat. T...
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| Format: | masterThesis |
| Langue: | spa |
| Publié: |
2023
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| Accès en ligne: | http://repositorio.utc.edu.ec/handle/27000/9991 |
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Ajouter un tag | Résumé: | At present, the population is interested in consuming foods free of nitrites and nitrates whose prolonged intake and in high concentrations are potentially harmful to human health, biopreservation methods propose an alternative that reduces the use of these chemical preservatives in products meat. The main objective of this study was to evaluate the biopreservative capacity of smoking, nisin and the essential oil of cloves (Syzygium aromaticum) on the Frankfurt sausage, for which a Frankfurt sausage was prepared where 2mg/Kg of nisin was included in its formulation. , 0.5 mg/Kg of clove essential oil and natural smoking with cedar wood, in order to determine its biopreservative capacity, microbiological sowings were carried out according to the INEN 1338:2016 Technical Standard for 0, 10 and 20 days for Aerobes. Mesophiles, E. coli, and Sthapylococcus aureus. |
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