Eficacia antimicrobiana de los aceites esenciales de romero, tomillo y clavo en la conservación de pechugas de pollo marinadas (filetes)

• Pelin Demir Fırat University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Elazig, Türkiye
• Mehmet Emin Aydemir Harran University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Sanliurfa, Türkiye
• Selçuk Alan Kafkas University, Faculty of Veterinary Medicine, Department of Veterinary, Food Hygiene and Production. Kars, Türkiye
• Gülsüm Öksüztepe Fırat University, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology. Elazig, Türkiye

DOI: https://doi.org/10.52973/rcfcv-e34346

Palabras clave: Compuestos oleosos esenciales, marinado, pechuga de pollo, zsc, conservación, parámetros de calidad

Resumen

Los aceites esenciales se pueden usar como conservantes naturales en la industria de la carne de aves de corral. El objetivo de esta investigación fue determinar el efecto de algunos aceites esenciales sobre las propiedades microbianas, fisicoquímicas y sensoriales de la pechuga de pollo marinada. Para este propósito, se usaron aceites esenciales de romero, tomillo y clavo en dosis de 125 mg·kg^-1 y 250 mg·kg^-1 mientras se marinaban las pechugas de pollo. Después de dividir las pechugas de pollo marinadas en grupos, se almacenaron en el refrigerador a 4°C. Los resultados mostraron que dosis de 250 mg·kg^-1 de aceites esenciales, especialmente a las 24 horas, y romero tuvieron más efectos inhibidores sobre algunos parámetros microbianos (aeróbico mesófilo total, aeróbico psicrofílico total y moho de levadura). Sin embargo, los grupos sensoriales con la adición de 125 mg·kg^-1 fueron más aceptados. Entre estos grupos, el grupo más aceptable fue el grupo que agregó 125 mg·kg^-1 de aceite esencial de tomillo. El estudio muestra que el uso de aceite esencial de tomillo como alternativa a los conservantes químicos puede ser beneficioso tanto para extender la vida útil de las pechugas de pollo marinadas como en términos del gusto del consumidor.

Citas

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