EFECTO DE LA SUSTITUCIÓN PARCIAL DE SALES DE NITRO POR ACEITE ESENCIAL DE OREGANO ( Origanum vulgare ) SOBRE LA CONSERVACIÓN Y ACEPTABILIDAD DE LA SALCHICHA DE POLLO.

Abstract

Natural preservatives are gaining more strength in industrial production systems, which guarantees consumer confidence, and for this reason the objective of this research is to evaluate the effect of the partial substitution of nitro salts for essential oil of oregano (Origanum vulgare) on the preservation and acceptability of chicken sausage. The present study was carried out at the Technical University of Manabí, Faculty of Zootechnical Science, carrying out four treatments, the following being T1= 100% nitrite; T2= 50% nitrite-50% oregano essential oil; T3= 25% nitrite-75% oregano essential oil, T4= 100% essential oil of oregano, which underwent a physical analysis (chewiness), chemical (by heating, fat, protein, ash, pH, binders) and microbiological (Salmonella, Mesophilic aerobes, Enterobactereaceae, Escherichia coli and Staphylococcus aureus) an organoleptic analysis was also performed by analyzing it in the SPSS statistical program using Duncan. The results of the physical-chemical analysis obtained show that all the treatments comply with the INEN 1338 standard, for the microbiological analyzes the treatments showed that they are suitable for consumption, although the treatments with a greater quantity of essential oil have fewer microorganisms and the results of acceptability of the sensory panel of the product shows that the treatment T2 = 50% nitrite-50% essential oil of oregano had greater acceptance, the results obtained report thet the essential oil of oregano is an excellent natural preservative in chicken sausage since it inhibits the microorganismos giving the producto a longer shelf life. Keyword: natural preservative, sausages, essential oils.