Análisis nutricional de la hoja de moringa (moringa oleifera) y su aplicación como conservante natural en la elaboración de productos cárnicos cocidos (chorizo artesanal)

Abstract

The present research has as objective to analyse the "Moringa" leaf nutritional contribution (Moringa Oleifera) and its application as a natural preservative in the cooked meat products (artisanal chorizo), this work had an experimental design that was realized on base of 3 control treatments, of which 3 treatments start with the natural preservative addition, where the "Moringa" leaf was added; of which to the treatment with the addition of the 1% of dehydrated Moringa a microbiological, bromatological, and of presence moulds and yeasts analysis was carried out in a Foods Laboratory, obtaining the following results: there was absence of Salmonella, Total Coliforms and Escherichia Coli in the Microbiological Analysis, 50 mesophilic Aerobics forming units were found, the same which are not harmful to health; a 18,9 protein percentage was obtained in the Bromatological Analysis, this study based on 100g of final product; therefore, the product apart from being healthy, suitable, has also a value-added into protein, making it highly energetic; each one of the parameters comply with the requirements of standard INEN, guaranteeing the nutritional quality and artisanal chorizo intake safely; when analysing the organoleptic characteristics; the results achieved by the panellists conformed by professors of the Gastronomy School who evaluated the chorizo were satisfactory, favouring the product acceptability. In conclusion, the Moringa leaf allowed to extend the chorizo useful lifetime for a minimum of 21 days under room temperature, that is why it is recommended to use the Moringa leaf in other matured meat products with the aim of evaluating its final organoleptic characteristics changes.