Conservación de pechugas de pollo con aceite esencial de orégano mexicano//Conservation of chicken breasts with mexican oregano essential
DOI:
https://doi.org/10.18633/biotecnia.v22i2.1253Palabras clave:
antioxidante, bacterias lácticas, marinado, textura, sensorialResumen
Pechugas de pollo se marinaron sin y con aceite de orégano (AO) para evaluar su calidad durante 14 días a 4 °C. Los tratamientos fueron T1 = pechuga marinada sin AO, T2 = pechuga marinada con 2000 mg/kg AO y T3 = pechuga marinada con 4000 mg/kg AO. Las pechugas tratadas con AO presentaron los valores de pH más altos y bajos después de 1 y 7 días de almacenamiento, respectivamente. El T2 causó los valores más altos (p < 0.05) en luminosidad y el T3 la mayor (p < 0.05) pigmentación amarilla. El contenido de proteína presentó su valor máximo (p < 0.05) a los 14 días. Los tratamientos T1, T2 y T3 a los 14 días causaron los valores más altos (p < 0.05) de capacidad antioxidante, mesófilos, psicrótrofos y bacterias ácido lácticas. Estos tratamientos presentaron la menor (p < 0.05) carga de hongos y levaduras. La textura de las pechugas presentó los valores más bajos (p < 0.05) a los 14 días. Los tratamientos T2 y T3 mejoraron (p < 0.05) la aceptabilidad del olor global y olor a orégano a los 7 y 14 días, mientras que la dureza y aceptabilidad causada por el T2 fueron mejores (p < 0.05) a los 14 días. El AO puede ser usado a dosis de 2000 y 4000 mg/kg en el marinado de pechugas para conservar sus propiedades fisicoquímicas, contenido nutrimental, textura y aceptabilidad.
ABSTRACT
Chicken breast was marinated with oregano oil (OO) to evaluate its quality over 14 days at 4 °C. Treatments were T1 = marinated chicken breast without OO, T2 = marinated chicken breast + 2000 mg/kg of OO, and T3 = marinated chicken breast + 4000 mg/kg of OO. Chicken breast with OO showed higher and lower (p < 0.05) values of pH after over 1 and 7 days, respectively. T2 had higher (p < 0.05) values on lightness and T3 the highest (p < 0.05) yellowness. Protein content showed the maximum (p < 0.05) value at 14 days. At these days T1, T2 y T3 given higher (p < 0.05) values on antioxidant capacity, mesophilic, psychrophilic and lactic acid bacteria. These treatments obtained the lowest (p < 0.05) fungi and yeast number. Chicken breast texture presented the highest (p < 0.05) values at 14 d. T2 and T3 improved (p < 0.05) the acceptance of global odor and oregano odor at 7 and 14 d, while hardness and overall acceptability for T2 were the best (p < 0.05) at 14 d. Oregano oil can be used (2000 and 4000 g/kg) into chicken breast marinated to preserve their physicochemical traits, nutrient content, texture and acceptability.
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