Valorización de la actividad antioxidante del extracto de guayusa (Ilex guayusa loes) en la conservación del color de la carne molida de res

Abstract

The food industry does not use natural additives to preserve the appearance of ground beef, causing over time the risk of health problems, which has raised concern on the part of consumers before acquiring the product, therefore, the objective of the present investigation was to evaluate the extract of Guayusa (Ilex guayusa loes) in the preservation of the color of ground beef. The methodology implemented had a quantitative approach, a completely randomized design was used since the dosage of the extract in the meat was manipulated, the extracts were prepared by maceration with magnetic agitation, the guayusa extract was applied in ground beef for chemical characterization where the absorbance values were taken at wavelengths 503, 525, 557 and 582 nm, then the content of oxymyoglobin was calculated for each of the samples of ground beef with dosages of 0.3%, 0.6% and 0.9% of guayusa extract. By means of this methodology it was possible to determine the conservation of the color of ground beef, being the 0.3% dosage responsible for the conservation of color, this dosage had an increase of 37.67% in the content of oxymyoglobin after four days, compared to a control sample with 12.49%, thus evidencing the impact of guayusa extract on the conservation of color, for this reason, its feasible use as a natural additive for the meat industry was considered. It is concluded that the color preservation of ground beef decreases at dosages higher than 0.3% of guayusa extract; on the other hand, guayusa extract in ground beef also contributed to microbial inhibition.