Utilización de aceites esenciales de la planta tipo (Minthostachys mollis), para la conservación de carne de hamburguesa

Abstract

The following investigation’s objective to use the essential oil of the Type plant (Minthostachys mollis) to preserve hamburgers, giving an alternative to a natural preservative. For the extraction of the AE, it was carried out by the steam distillation method; as a result of this process hidrolato and the essential oil were obtained, they have aroma and flavor compounds, which the AE was incorporated into the hamburger in its production process. To determine the organoleptic characteristics provided by the AE in the hamburgers, sensory analysis cards were prepared and applied to a focal group composed of teachers from the School of Gastronomy. The hamburgers with different percentage AE were subjected to microbiological tests to determine the presence (UFC) of Escherichia coli, Salmonella, Staphylococcus aureus, observing that the essential oil in the parameter of E. coli there is a higher growth (UFC) in the T0 sample (0% of AE) compared to the three samples that have essential oil; in Staphylococus, there is also greater growth (UFC) in theT0 sample (0% of AE) and as essential oil is added in the UFC samples they decrease and in Salmonella there is no presence of UFC in any sample, in other words the elaboration process It was in optimal condition. In organoleptic perception it was noted that the essential oil there are no statistically significant differences in the parameters colour, odor and texture, but there are numerical differences being the T0 (0% of AE); in the taste parameter there are statistical differences in the sample T2 (0, 25% of AE) with the T0 (0% of AE), but equal with the sample T3(0,50 % of AE) and T4(0,75 % of AE), but the accepted one is the T0 (0, 25% of AE). It is recommended to respect the cold chain to avoid proliferation of microorganisms.