El achiote (Bixa orellana) como antimicrobiano y antioxidante natural para la industria cárnica.

Abstract

For this research, both, information on the antioxidant and antimicrobial effect of annato coloring (Bixa orellana), as well as, its use in the meat industry was collected and evaluated. In addition, the most relevant aspects of this coloring in meat products were also identified. In order to start with the analysis, research papers published in reliable platforms such as google scholar, digital scientific journals and university repositories were selected. The publication date was also taken into account, therefore, papers published in the last five years were taken into account. The results revealed the antioxidant activity of annatto in meat products from 0.025% in sausages, while in pork sausages it was observed that by applying a higher percentage of annatto, better results as an antioxidant were obtained, thus when applying 0.2% of Bixa there is a value of peroxide variables (POV) of 0.86 mini equivalents of oxygen per kilogram (meq /kg) and a value of thiobarbituric acid (TBA) of 0.10 mg of malonaldehyde per kilogram (MDA/kg) being in both cases less than the control sausages. Its antioxidant power was also demonstrated in pork patties from 0.10% that showed a value of 0.95 mg MDA/kg of TBA. being lower than the control test 1.53 mg MDA/g. In the same way, it was observed that Nitrite can be replaced by annato as an antimicrobial in sausages inoculated with C. perfringens, thus applying 1% norbixin no significant differences were found with the control sausages that contained 120 ppm of nitrite. For raw products, the antimicrobial effect is appreciated using 5g / p in chorizo and 2.5g /p in sausage, which in the total microbial count in all treatments is less than 5 Log CFU /g and absence of Escherichia coli. In conclusion, annato has antioxidant and antimicrobial power that can be used in the meat industry.