Utilización del aceite esencial de guayaba como antioxidante y antimicrobiano en productos cárnicos.

Abstract

The objective of this research was the compilation of information on the antioxidant and antimicrobial effect of guava essential oil in meat products. The inductive, deductive and analytical methods were used. The scientific information was collected and used from libraries, virtual journals and research repositories available in the country's universities and in data bases such as Google Scholar, Academia edu, Ciencia.Science.gov, Scielo, Dialnet and E-book. The selection criteria were based on practical research in the industrialization of meat derivatives with the application of guava essential oil. The information obtained was compared with the quality standards and their variability among the findings of the different research studies, where the selection of data that allowed comparisons and interpretations was carried out. As a result, guava has a high moisture and protein content, and the pH is acidic. The antioxidant capacity of guava essential oil in the chicken sausage exerted its influence on pH, titratable acidity and peroxides, keeping them stable. The antimicrobial capacity of the essential oil exerted its effect, managing to control and inhibit the microbial growth of mesophilic Aerobes and Staphylococcus aerus. It is concluded that guava essential oil has a high antioxidant and antimicrobial effect. It is recommended to use guava in the preparation of sausages, since it is a good bacterial inhibitory agent and an excellent antioxidant.