Evaluación del efecto antimicrobiano de la nisina como conservante natural en carne molida especial para hamburguesas.

Abstract

The antimicrobial effect of different levels of nisin (0.1, 0.2 and 0.3%) in ground beef for hamburger stored in refrigeration for 15 days was evaluated compared to a control in order to know the shelf life of the product. A completely randomized design (DCA) was applied. Microbiological and sensory analyzes were carried out and the bromatological analysis was performed only to the best treatment. The product was developed in the Meat Plant of the Faculty of Animal Sciences of the Higher Polytechnic School of Chimborazo. Four experimental treatments were elaborated, 1 kilogram for each experimental unit with 4 repetitions per treatment. The evaluation of the results was carried out with the Analysis of Variance (ANOVA), separation of media according to the Tukey criterion and the Rating test for the organoleptic characteristics and descriptive statistics for the microbiological criteria. In the sensory analysis, treatment T3 was the one with the highest acceptance, since it obtained high scores in its organoleptic characteristics. Regarding the microbial content at 11 days of storage, the antimicrobial effect of nisin was evidenced, since in the nisin treatments the absence of Escherichia coli, Staphylococcus aureus, and lower amounts of mesophilic aerobes was determined. It should be noted that mesophilic aerobic bacteria were permanently found during the shelf life, but their count did not exceed the limit established by the NTE INEN 1346 standard. In the bromatological analysis, the treatment with 0.3% nisin presented high content of protein of 24.64%, and low in fat 0.87%, constituting a nutritious and healthy product suitable for human consumption. It is recommended to use the dose of 0.3% of nisin in the preparation of ground meat for hamburgers since satisfactory results are obtained in the microbiological and sensory characteristics.