ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA DE OLEORRESINA DE CHIPOTLE (ROSMARINUM) Y ACEITES ESENCIALES DE ROMERO (ROSMARINUM OFFICINALIS) Y AJO (ALLIUM SATIVUM) EN CARNE DE HAMBURGUESA

OLIVAS MÉNDEZ, PAULINA (2020) ACTIVIDAD ANTIOXIDANTE Y ANTIMICROBIANA DE OLEORRESINA DE CHIPOTLE (ROSMARINUM) Y ACEITES ESENCIALES DE ROMERO (ROSMARINUM OFFICINALIS) Y AJO (ALLIUM SATIVUM) EN CARNE DE HAMBURGUESA. Maestría thesis, UNIVERSIDAD AUTONOMA DE CHIHUAHUA.

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Resumen

In recent years there has been an increased interest in natural ingredients in meat and meat products. The aim of the study was to evaluate the use of rosemary (REO), garlic (GEO) essential oils (EO) and chipotle pepper (CPO) oleoresin (OL) as preservatives on burger meat. Six treatments were evaluated: Control (T1) , 1 % GEO (T2), 1 % REO (T3), 0.5 % CPO (T4), 1 % GEO + 0.5 % CPO (T5) and 1 % REO + 0.5 % CPO (T6). A completely raised design was made; ANOVA was used to evaluate the effect of the treatments on the meat. Multiple comparisons of means by Tukey test were also performed. EO and OL significantly inhibited some pathogens; having GEO 1 % greater antimicrobial activity acting against S. aureus and B. thermosphacta. Lipid oxidation significantly decreased in treatment with CPO 0.5%, compared to the control treatment. Sensory analysis showed consumer preference for meat added with GEO for the attributes color, smell, taste and overall appearance. It is concluded that EO and OL improve the shelf-life raw beef burgers, reduce the growth of some pathogens and inhibit lipid oxidation.

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