Application of Essential Oil of Oregano (Lippia berlandieri Schauer) in the Preservation of Mexican Chorizo
DOI:
https://doi.org/10.54167/tch.v19i2.1859Keywords:
antimicrobial, coliforms, lactic acid bacteria, mesophilesAbstract
The deterioration of meat products is mainly caused by pathogenic microorganisms that represent a risk to consumer health. To prevent this deterioration, preservative additives are often used. As an alternative to these additives, the use of natural essential oils, which contain antimicrobial compounds, is proposed. In this study, was to evaluate the effects of oregano essential oil (AEO: Lippia berlandieri Schauer) in four different concentrations: 0, 50, 75 y 100 mg/kg on the physicochemical characteristics and microbiological quality of Mexican chorizo stored at room temperature (25 °C) for 1, 4 and 7 days. The physicochemical results indicated a decrease in pH and an increase in weight loss as storage time increases, with no significant differences observed between treatments (p > 0.05). Regarding the microbiological results, the samples containing 75 and 100 mg/kg AEO showed a lower population of total coliforms (p < 0.05) on day 4 and 7 compared to the control. While lactic acid bacteria and aerobic mesophiles increased exponentially on day 4 and 7 without showing significant differences (p > 0.05) between treatments.
DOI: https://doi.org/10.54167/tch.v19i2.1859
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