Browsing by Author "Flores Alvarado, Christian Geovanny"

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    Evaluación del efecto conservante del aceite esencial del Thymus vulgaris (tomillo) en la elaboración de productos cárnicos cocidos
    (Universidad de Cuenca, 2022-01-25) Flores Alvarado, Christian Geovanny; Astudillo Segovia, Servio Rodrigo
    In the present titling work, the preservative effect of the essential oil of Thymus vulgaris (thyme) applied in the preparation of cooked meat products was evaluated as a possible substitute for synthetic preservatives such as potassium sorbate. It has been made an acceptability test on a dough sample to find the maximum limit of the amount of thyme essential oil to be used in the formulation of cooked meat products without significantly affecting the organoleptic characteristics of the product, one time that was determined the maximum amount of thyme essential oil, it was made five samples of cooked meat products (Frankfurt chicken sausages), the first sample was made without applying any preservative and was called a blank sample, the second sample was made by applying potassium sorbate as a preservative synthetic and was called a control sample, samples three, four and five, called MAE1, MAE2 and MAE3 were made by applying 0.1, 0.2 and 0.3 ml/kg of thyme essential oil respectively. The five samples were subjected to sensory acceptability tests using a tasting panel, then, the results of the three samples with thyme essential oil were used and a multicriteria analysis was applied using the AHP model in the SuperDecisions software with which the sample with greater acceptance was found. The winning sample together with the blank and control sample, the preservative effect of thyme essential oil was evaluated by microbiological analysis at 5, 7 and 19 days and stability analysis in a period of 28 days. Then the simulation was carried out on the control samples and with thyme essential oil to know the end of the useful life of these products. Finally, a nutritional report was prepared with the bromatological data obtained through the simulation with the Feder index. Cooked meat products made with 0.2 ml / Kg of essential oil of Thymus Vulgaris L (thyme) were the most accepted according to sensory tests and subsequent multicriteria analysis, they have a durability of 32 days according to the simulation in MiniTab, at the end of the 19 days comply with all the microbiological parameters established by the NTE INEN 1338: 2016 and regarding the stability analysis in the 28 days they do not present any organoleptic alteration nor does the pH exceed the limit established by the standard; This means that the essential oil of thyme applied in the preparation of cooked meat products has a preservative effect, as well, it can be verified when comparing this sample with the blank sample that exceeded the limit according to Mesophilic Aerobes at 19 days and presented microbiological alterations, organoleptic and pH in a time between 19 and 22 days approximately; and, with the control sample, which presented a useful life of 35 days