Efecto de la aplicación de recubrimiento comestible sobre las características microbiológicas y fisicoquímicas de pechugas de pollo envasadas al vacío refrigeradas
No Thumbnail Available
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
En el presente trabajo de investigación se elaboró un recubrimiento comestible a base de quitosano utilizando diferentes concentraciones de aceite esencial de tomillo. Las variables independientes fueron la concentración de aceite esencial de tomillo utilizado en el recubrimiento (1.5%, 2% y 2.5%) y el tiempo de almacenamiento refrigerado (0, 5, 10, 15 y 20 días respectivamente a 8°C) y las variables dependientes fueron las características fisicoquímicas (pH, Índice de peróxido, pérdida de peso y características microbiológicas (psicrófilos). 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 las pechugas de pollo, 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. En cuanto a las características sensoriales, si bien, no fueron parte de la investigación, éstas fueron analizadas con la finalidad de corroborar la aceptabilidad del producto al finalizar las pruebas fisicoquímicas y microbiológicas, obteniéndose como resultados que a menor concentración de aceite esencial de tomillo aplicado en el recubrimiento mayor aceptabilidad en el consumidor. Se concluye que el aceite esencial de tomillo en las concentraciones utilizadas en el recubrimiento comestible aplicadas a las pechugas de pollo reduce significativamente los conteos de psicrófilos, sin afectar las características fisicoquímicas ni de rendimiento de las pechugas de pollo envasadas al vacío.
ABSTRACT In the present research work, an edible chitosan-based coating was made using different concentrations of thyme essential oil. The independent variables were the concentration of thyme essential oil used in the coating (1.5%, 2% and 2.5%) and the refrigerated storage time (0, 5, 10, 15 and 20 days respectively at 8 ° C) and the Dependent variables were the physicochemical characteristics (pH, peroxide index, weight loss and microbiological characteristics (psychrophiles). 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 chicken breasts, in the same way the interrelation between the 2 factors (concentration of thyme essential oil and refrigerated storage time), the samples show a statistically significant effect in increasing acidity. Regarding the sensory characteristics, although they were not part of the research, they were analyzed in order to corroborate the acceptability of the product at the end of the physicochemical and microbiological tests, obtaining as results that at a lower concentration of thyme essential oil applied in the coating greater acceptability in the consumer. It is concluded that thyme essential oil in the concentrations used in the edible coating applied to chicken breasts significantly reduces psychrophil counts, without affecting the physicochemical or performance characteristics of vacuum packed chicken breasts.
ABSTRACT In the present research work, an edible chitosan-based coating was made using different concentrations of thyme essential oil. The independent variables were the concentration of thyme essential oil used in the coating (1.5%, 2% and 2.5%) and the refrigerated storage time (0, 5, 10, 15 and 20 days respectively at 8 ° C) and the Dependent variables were the physicochemical characteristics (pH, peroxide index, weight loss and microbiological characteristics (psychrophiles). 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 chicken breasts, in the same way the interrelation between the 2 factors (concentration of thyme essential oil and refrigerated storage time), the samples show a statistically significant effect in increasing acidity. Regarding the sensory characteristics, although they were not part of the research, they were analyzed in order to corroborate the acceptability of the product at the end of the physicochemical and microbiological tests, obtaining as results that at a lower concentration of thyme essential oil applied in the coating greater acceptability in the consumer. It is concluded that thyme essential oil in the concentrations used in the edible coating applied to chicken breasts significantly reduces psychrophil counts, without affecting the physicochemical or performance characteristics of vacuum packed chicken breasts.
Description
Keywords
Aceite esencial, Tomillo, Pechugas de pollo, Microorganismos psicrófilos