Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil

Perales Jasso, Yessica J. y Gamez Noyola, Stephannie A. y Aranda Ruiz, Juana y Hernández Martínez, Carlos Alberto y Gutierrez Soto, Guadalupe y Luna Maldonado, Alejandro I. y Silva Vázquez, Ramón y Hume, Michael E. y Méndez Zamora, Gerardo (2018) Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil. Food Science & Nutrition, 6 (5). pp. 1254-1260. ISSN 20487177

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URL o página oficial: http://doi.org/10.1002/fsn3.668

Resumen

Abstract The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness (a*), yellowness (b*), Chroma, and browning index (BI) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a* (23.13 vs. 25.27), b* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1—4.19 vs. 4.73 log CFU/g and T2—4.37 vs. 4.50 log CFU/g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensory characteristics. KEYWORDS antioxidant, color, essential oil, Mexican oregano, microbiology, oregano powder, pH, sausage, sensory, sensory evaluation, textural profile

Tipo de elemento: Article
Divisiones: Agronomía
Usuario depositante: Lic. Josimar Pulido
Creadores:
CreadorEmailORCID
Perales Jasso, Yessica J.NO ESPECIFICADONO ESPECIFICADO
Gamez Noyola, Stephannie A.NO ESPECIFICADONO ESPECIFICADO
Aranda Ruiz, JuanaNO ESPECIFICADONO ESPECIFICADO
Hernández Martínez, Carlos AlbertoNO ESPECIFICADONO ESPECIFICADO
Gutierrez Soto, GuadalupeNO ESPECIFICADONO ESPECIFICADO
Luna Maldonado, Alejandro I.NO ESPECIFICADONO ESPECIFICADO
Silva Vázquez, RamónNO ESPECIFICADONO ESPECIFICADO
Hume, Michael E.NO ESPECIFICADONO ESPECIFICADO
Méndez Zamora, GerardoNO ESPECIFICADONO ESPECIFICADO
Fecha del depósito: 14 Ago 2019 20:31
Última modificación: 10 Jun 2020 20:02
URI: http://eprints.uanl.mx/id/eprint/16188

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