Incorporación de extractos polifenólicos de tegumento de maní y aceite esencial de orégano en salchichas tipo Frankfurt: efectos en sus propiedades y vida útil

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María Guillermina Barrionuevo
Eloisa Monje
Mabel Enrico
Liliana Ryan
Claudia Mariana Asensio
Valeria Nepote
Nelson Ruben Grosso

Resumen

El objetivo del trabajo fue estudiar el efecto del agregado de extractos polifenólicos de tegumento de maní (EP) y aceite esencial de orégano (AEO) en las propiedades microbiológicas, químicas y sensoriales de salchichas tipo Frankfurt durante el almacenaje. Se prepararon siete tratamientos: salchichas control (sin aditivos), con aditivos comerciales, con AEO, con EP Runner, con EP Virginia, con EP Runner y AEO y con EP Virginia y AEO. Inicialmente, sobre las muestras sin almacenaje, se determinó aceptabilidad por consumidores y composición química general. Las salchichas se almacenaron a 4 °C durante 37 días, y se extrajeron muestras para análisis microbiológico, químico (índice de peróxido, dienos conjugados) y sensorial descriptivo a los días 0, 12, 23 y 37. Todos los tratamientos tuvieron bajos contenidos de lípidos (3.36 g/100g) y buenos resultados de aceptabilidad, con valores entre 5-7 (escala hedónica de 9 puntos). La ausencia de aditivos comerciales (nitrito, nitrato y otros compuestos) afectó el color característico del producto, reduciendo su aceptabilidad. Los tratamientos con aditivos naturales tuvieron menor deterioro microbiológico y químico durante el almacenaje. Los resultados sugieren que los extractos de piel de maní y el aceite esencial de orégano pueden reemplazar a los aditivos comerciales como conservantes en salchichas.

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Barrionuevo, M. G., Monje, E., Enrico, M., Ryan, L., Asensio, C. M., Nepote, V., & Grosso, N. R. (2020). Incorporación de extractos polifenólicos de tegumento de maní y aceite esencial de orégano en salchichas tipo Frankfurt: efectos en sus propiedades y vida útil. AgriScientia, 37(1), 41-51. https://doi.org/10.31047/1668.298x.v37.n1.25427
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Biografía del autor/a

Nelson Ruben Grosso, Química Biológica, IMBIV-CONICET, Facultad de Ciencias Agropecuarias, Universidad Nacional de Córdoba

Profesor Titular, Cátedra Química Biológica, FCA-UNC

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