Resumen

TOFINO-RIVERA, ADRIANA et al. MICROBIOLOGICAL CONSERVATION OF CARNIC PRODUCT WITH ESSENTIAL OILS Eugenia caryophyllata and Thymus vulgaris. Rev.Bio.Agro [online]. 2017, vol.15, n.spe2, pp.30-41. ISSN 1692-3561.  https://doi.org/10.18684/bsaa(v15)ediciónespecial2.576.

The demands of the meat sector and its derivatives in Colombia justify the importance of finding additives that maintain the nutritional properties of the food with less or no inclusion of chemicals adverse to health. The microbiological quality and sensorial characteristics of artisanal sausages preserved with essential oils of T. vulgaris and E. caryophyllata in the Department of Cesar was determined. The methodology included extraction, physical-chemical, organoleptic characterization of oils, analysis of antimicrobial activity on Salmonella spp, S. aureus and E. coli, microbiological quality up to 24 days and sensorial test on chorizo. The oils presented physical and organoleptic characteristics similar to commercial essential oils. T. vulgaris (Thymol 47% - p-cymene 26%) and E. caryophyllata (Eugenol 84%) present in vitro inhibition of 28,3 mm and 27,3 mm respectively on pathogens evaluated. The artisanal chorizo ​​preserved with essential oil complies with the microbiological limits established in Colombian Technical Standard NTC 1325 in all treatments. A better sensorial perception of color and odor was recorded in raw sausages, and no significant difference in color, smell and flavor of cooked sausages (p>0,05). The results suggest that the essential oils of T. vulgaris and E. caryophyllata may be an alternative as preservatives in artisanal meat sausage

Palabras clave : Productos de la carne; Aditivos alimentarios; Plantas aromáticas; Calidad del producto..

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