Acción del aceite esencial de romero y perejil en la aceptabilidad de la hamburguesa de carne de alpaca

They currently use numerous ingredients to reformulate meat products and promote the presence of beneficial compounds for the consumer. The objective was to formulate a hamburger based on alpaca meat using essential oils of rosemary and parsley, to evaluate the effect of essential oils on the microbial load and the sensory analysis (color, smell, taste and texture with 15 panelists), for which which was made 4 formulations with different additions of essential oil of (0.5% and 1% of essential oil of rosemary; 0.5% and 1% of essential oil of parsley). The results of the microbiological analysis were that the two essential oils had an antimicrobial effect on the alpaca meat burger, since there was no presence of E. Coli or Salmonella sp. In none of the samples; Regarding the Staphylococcus aureus count in the alpaca meat hamburger with essential oil of rosemary and parsley (0.5% and 1%) respectively, on day 0 it did not present, while on day 7 1.11x102 0.79x102 were counted 1.10x102 0.51x102 , which indicates that there is a low microbial load. In the sensory evaluation of the alpaca meat burger, the essential oil of rosemary at 1% negatively affected the acceptability of the smell (1.87 points) and flavor (1.80 points), presenting a low ranking in relation to the others samples. With this we can conclude that the essential oil of rosemary and parsley has an antimicrobial effect and the essential oil Atualmente, eles usam vários ingredientes para reformular produtos cárneos e promover a presença de compostos benéficos para o consumidor. O objetivo foi formular um hambúrguer à base de carne de alpaca utilizando óleos essenciais de alecrim e salsa, para avaliar o efeito dos óleos essenciais sobre a carga microbiana e a análise sensorial (cor, cheiro, sabor e textura com 15 provadores), para os quais onde foram feitas 4 formulações com diferentes adições de óleo essencial de (0,5% e 1% de óleo essencial de alecrim; 0,5% e 1% de óleo essencial de salsa). Os resultados da análise microbiológica foram que os dois óleos essenciais tiveram um efeito antimicrobiano no hambúrguer de carne de alpaca, uma vez que não houve presença de E. Coli ou Salmonella sp. Em nenhuma das amostras; Em relação à contagem de Staphylococcus aureus no hambúrguer de carne de alpaca com óleo essencial de alecrim e salsa (0,5% e 1%), respectivamente, no dia 0 não apareceu, enquanto no dia 7 foram contados 1,11x102 0,79x102 1,10x102 0,51x102 , o que indica que há uma baixa carga microbiana.