Efecto de la aplicación de aceite esencial de tomillo (Thymus) sobre las características fisicoquímicas y microbiológicas de carne de cuy refrigerada
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Date
2022
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Universidad Nacional de Trujillo
Abstract
En el presente trabajo de investigación se planteó como objetivo evaluar la conservación de la carne de cuy adicionando aceite esencial de tomillo (0.2%, 0.4% y 0.6%) envasadas al vacío en bolsas de polietileno de alta densidad y el efecto del tiempo de almacenamiento refrigerado (0, 5, 10, 15 y 20 días respectivamente a 4°C) sobre las variables dependientes pH, Indice de peróxido, pérdida de peso y características microbiológicas (psicrófilos). Se obtuvo como resultados que la carne de cuy a la cual se le aplicó aceite esencial de tomillo a una concentración de 0.6% directamente sobre la carne de cuy y posteriormente envasada al vacío y refrigerada a 4°C, presentó las mejores condiciones de conservación. Se realizó el análisis de varianza para la combinación de los niveles de concentración de aceite esencial de tomillo y el tiempo de almacenamiento, considerando un nivel de significancia (p>0.05) observándose que las variables independientes utilizadas (concentración de aceite esencial de tomillo y tiempo de almacenamiento refrigerado), tienen efecto estadísticamente significativo (p <0.05) sobre el pH, IP, PP de la carne de cuy, de igual forma la interrelación entre los 2 factores (concentración de aceite esencial de tomillo y tiempo de almacenamiento refrigerado), las muestras presentan un efecto estadísticamente significativo en el incremento de la acidez. Para la determinación del tiempo de vida de anaquel de la carne de cuy envasada al vacío se puede tomar con característica fisicoquímica importante la determinación del Indice de peróxido obteniéndose un resultado de 3.15 meq-O2/kg, manteniéndose en un nivel por debajo de lo establecido por la FAO (10 meq-O2/kg) para carnes.
ABSTRACT The objective of this research work was to evaluate the conservation of guinea pig meat by adding thyme essential oil (0.2%, 0.4% and 0.6%) vacuum packed in high-density polyethylene bags and the effect of storage time. refrigerated (0, 5, 10, 15 and 20 days respectively at 4 ° C) on the dependent variables pH, peroxide index, weight loss and microbiological characteristics (psychrophiles). The results were obtained that the guinea pig meat to which thyme essential oil was applied at a concentration of 0.6% directly on the guinea pig meat and later vacuum packed and refrigerated at 4 ° C, presented the best conservation conditions. The analysis of variance was performed for the combination of thyme essential oil concentration levels and storage time, considering a level of significance (p> 0.05), observing that the independent variables used (thyme essential oil concentration and time of refrigerated storage), have a statistically significant effect (p <0.05) on the pH, IP, PP of guinea pig meat, in the same way the interrelation between the 2 factors (thyme essential oil concentration and refrigerated storage time), the samples show a statistically significant effect in increasing acidity. To determine the shelf life of vacuum-packed guinea pig meat, the determination of the peroxide index can be taken with an important physicochemical characteristic, obtaining a result of 3.15 meq-O2 / kg, maintaining a level below that established by FAO (10 meq-O2 / kg) for meats.
ABSTRACT The objective of this research work was to evaluate the conservation of guinea pig meat by adding thyme essential oil (0.2%, 0.4% and 0.6%) vacuum packed in high-density polyethylene bags and the effect of storage time. refrigerated (0, 5, 10, 15 and 20 days respectively at 4 ° C) on the dependent variables pH, peroxide index, weight loss and microbiological characteristics (psychrophiles). The results were obtained that the guinea pig meat to which thyme essential oil was applied at a concentration of 0.6% directly on the guinea pig meat and later vacuum packed and refrigerated at 4 ° C, presented the best conservation conditions. The analysis of variance was performed for the combination of thyme essential oil concentration levels and storage time, considering a level of significance (p> 0.05), observing that the independent variables used (thyme essential oil concentration and time of refrigerated storage), have a statistically significant effect (p <0.05) on the pH, IP, PP of guinea pig meat, in the same way the interrelation between the 2 factors (thyme essential oil concentration and refrigerated storage time), the samples show a statistically significant effect in increasing acidity. To determine the shelf life of vacuum-packed guinea pig meat, the determination of the peroxide index can be taken with an important physicochemical characteristic, obtaining a result of 3.15 meq-O2 / kg, maintaining a level below that established by FAO (10 meq-O2 / kg) for meats.
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Keywords
Aceite esencial, Cuy, Envasado al vacío