"Evaluación de la actividad antimicrobiana del aceite esencial de Ocimun Basilicum L. (ALBAHACA) para ser aplicado en la conservación de hamburguesas de res y de pollo".

The food industry nationwide has developed great growth in the last decade trying to sell the products that facilitate consumption by decreasing the cooking time, this has generated great acceptance in the markets since the working days are extensive. The basil (Ocimum basilicum L.) belonging to the family Lamiaceae, is an aromatic herb that is produced around the world, it is believed that its origin was given in India and Iran, and then was introduced to Europe during the twelfth century, traditionally, basil has been widely used in foods as a flavoring agent, as well as in perfumery and pharmaceutical industries, the objective of the research is to evaluate the antimicrobial activity of Ocimum basilicum L. (basil) oil to be applied in the conservation of beef burgers and of chicken, in this sense it can be established that meat products tend to deteriorate either by oxidation or by attack and microbiological, to control this, nitrites and synthetic antioxidants are often used to prevent the damage caused by oxidation reactions and microbial growth; it is the use of nitrites that leads to the formation of N-nitrosamines in meat products. The N-nitrosamines are potent carcinogens and mutagens the research methodology used allowed the results that were obtained from the experimental design applied in the research, the same that was a completely randomized design for the "Evaluation of the antimicrobial activity of Ocimum Essential Oil Basilicum L. (Basil) to be applied in the Conservation of beef and chicken burgers. ". The conclusions and recommendations on the proposed objectives of the research were made According to the results of fat variance analysis of the beef and chicken burgers with basil oil there is a significant difference in Factor A (types of meat) and the Factor B (oil concentration) and at the intersection AB. A (meat types) (145,636) B (oil concentration) (5996.33) and factor AB (68.9344) as manifested by Pallas, Biotechnological Tools in plant pathology. Keywords: Hamburgers, basil oils and antimicrobial activity

• Үндсэн зохиолч: Trujillo Wong, Estefania Verenice (author)
• Формат: bachelorThesis
• Хэл сонгох: spa
• Хэвлэсэн: 2018
• Нөхцлүүд: Conservación, Productos cárnicos; Aceites esenciales
• Онлайн хандалт: http://repositorio.uteq.edu.ec/handle/43000/4120