El aceite de orégano como bioconservador en la carne de pollo.

Abstract

This research was carried out with the objective to know the effect of oregano oil as a bioconservative in chicken meat. It was carried out by analyzing several authors’ publications in digital magazines and university repositories. Studies in chicken fillets with the application of 0.2; 0.6 and 1% of oregano oil reported the presence of aerobic Mesophiles with loads of up to 7.0 x 102 CFU / g in 15, 30 and 45 days of conservation; in contrary, absence of Salmonellas, Staphilococcus aureus and total coliforms was observed; Similar results were obtained in chicken breasts with higher doses of oregano oil (0.5, 1.5 and 2%) and different storage periods (0, 14 and 21 days). It determined the absence of Escherichia coli but the presence of Staphylococcus aureus with bacterial loads of up to 5.0 x 103 CFU / g. Other studies with chicken meat using 1% of the oil and a control showed neither the presence of Salmonella nor coliforms at 0 and 12 days of evaluation. However, high loads of aerobic Mesophiles, Staphylococcus aureus and Escherichia Coli were observed in the witness at 12 days. In the sensory analysis and according to the methods used in the analyzed works, it was determined that the use of oregano oil in chicken meat was indifferent for the judges in the appearance, smell, color and taste, for which its use is recommended as antimicrobial in chicken meat.