Revistas de investigación UNMSM

ANTIMICROBIAL EFFECT OF VITAMIN C, VITAMIN E AND ESSENTIAL OIL OF ROMERO (Rosmarinus oficinalis) IN FRANKFURT CHICKEN SAUSAGES

Authors

  • Janeth Proaño Bastidas Universidad de las Américas. Ecuador
  • Paula Urresta Valencia Universidad de las Américas. Ecuador
  • Mauricio Racines Oliva Universidad de las Américas. Ecuador

DOI:

https://doi.org/10.15381/idata.v20i2.13957

Keywords:

E. coli, S. aureus, Salmonella sp, aerobic mesophilic

Abstract

The antimicrobial effect of vitamin C, vitamin E and rosemary essential oil (Rosmaninus oficinalis) was determined. Twelve solutions at different concentrations, coupled with a control with butyl hydroxy toluene were prepared and applied to the chicken sausage frankfurters, which were subsequently vacuum packed and stored at 4 C for 30 days. The antimicrobial effect was determined by the use of specific agars for E coli, s. aureus, salmonella sp, mesophilic aerobes. The number of colony forming units (cfu) was quantified every five days for a period of 30 days. This method revealed that it was possible to completely inhibit the presence of Salmonella sp and E. coli. Moreover, aerobic mesophilic and S. aureus the amount of ufc aureus remained below accepted by the INEN Ecuador 1388 2010 standard limits. It is concluded that the applied treatments can replace chemical preservatives, maintaining the lifespan of the sausages for up to 30 days.

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Author Biographies

  • Janeth Proaño Bastidas, Universidad de las Américas. Ecuador

    Ingeniería Agroindustrial y de Alimentos. Universidad de las Américas. Ecuador. Profesor de tiempo completo.

  • Paula Urresta Valencia, Universidad de las Américas. Ecuador

    Ingeniería Agroindustrial y de Alimentos. Universidad de las Américas. Ecuador. Estudiante

  • Mauricio Racines Oliva, Universidad de las Américas. Ecuador

    Ingeniería Agroindustrial y de Alimentos. Universidad de las Américas. Ecuador. Profesor de tiempo completo.

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Published

2017-12-21

Issue

Vol. 20 No. 2 (2017)

Section

Diseño y Tecnología

License

Copyright (c) 2017 Janeth Proaño Bastidas, Paula Urresta Valencia, Mauricio Racines Oliva

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

AUTHORS RETAIN THEIR RIGHTS:

a. Authors retain their trade mark rights and patent, and also on any process or procedure described in the article.

b. Authors retain their right to share, copy, distribute, perform and publicly communicate their article (eg, to place their article in an institutional repository or publish it in a book), with an acknowledgment of its initial publication in the INDUSTRIAL DATA.

c. Authors retain theirs right to make a subsequent publication of their work, to use the article or any part thereof (eg a compilation of his papers, lecture notes, thesis, or a book), always indicating the source of publication (the originator of the work, journal, volume, number and date).

How to Cite

ANTIMICROBIAL EFFECT OF VITAMIN C, VITAMIN E AND ESSENTIAL OIL OF ROMERO (Rosmarinus oficinalis) IN FRANKFURT CHICKEN SAUSAGES. (2017). Industrial Data, 20(2), 27-36. https://doi.org/10.15381/idata.v20i2.13957