Evaluación de los aceites esenciales de rosmarinus officinalis, (Romero), laurus nobilis (Laurel) y origanum vulgare (Orégano) como conservantes orgánicos en pechugas de pollo

Abstract

In the laboratory of industrial processes of the Science School, it was carried out the evaluation of the essential oils of Rosmarinus officinalis (Rosemary), Laurus nobilis (Laurel) and Origanum vulgare (Oregano), as organic preservatives in chicken breasts, in the first phase it was conducted the extraction and characterization of essential oils, and in the second phase it was evaluated different doses at (0, 5 1, 5 and 2%) by injecting into the striated muscle. The results indicate that the largest quantities of components extracted from the plant varieties used were, Carvacrol 75.42% (Oregano), 52.56% beta-Myrcene (Rosemary) and 45.90% Caryophyllene (Laurel). The highest yield of extracted essential oil was 15 mL for Rosemary, 6 mL for Oregano and 2 mL for Laurel. The lowest density was 0.88 g / cm³ in the Rosemary, 0.90 g / cm³ in the Oregano and 0.91 g / cm³ in the Laurel. The refractive index was 1.47, 1.48 and 1.50 nm, for the Rosemary, Oregano, and Laurel respectively. The microbiological count shows an absence of Escherichia coli, Total Coliforms, and Salmonella spp, in the three treatments; whilst the smallest population of Staphylococcus Aureus was reported after 7 days of preservation with Laurel oil (1.33 CFU). In performing the sensory analysis of the chicken breasts, the best values were reported after 7 days according to the hedonic scale from 1 to 9, being for smell, color and external appearance of 8.67 points in the Rosemary. The best benefit/cost at industrial level was; for chicken breasts preserved with essential oils of Rosemary with 1.20 UD.