Influence of Capsicum chinense oleoresin on the shelf life of vacuum-packed beef stored under refrigeration

Authors

  • Eduardo Alexander Salazar Sánchez Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria. Lima, Peru https://orcid.org/0000-0002-5065-928X
  • Daphne Ramos Delgado Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, Laboratorio de Salud Pública y Salud Ambiental. Lima, Peru https://orcid.org/0000-0003-3176-804X
  • Juan Raúl Lucas López Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, Laboratorio de Salud Pública y Salud Ambiental. Lima, Peru https://orcid.org/0000-0003-4231-9506
  • Andrea Carhuallanqui Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, Laboratorio de Salud Pública y Salud Ambiental. Lima, Peru https://orcid.org/0000-0002-3739-8353
  • José Alfredo Guevara Franco Universidad Autónoma de Baja California Sur, Departamento de Ciencia Animal y Conservación del Hábitat, Mexico https://orcid.org/0000-0002-1552-8217
  • María Elena Salazar-Salvatierra Universidad Nacional Mayor de San Marcos, Facultad de Farmacia y Bioquímica, Instituto de Investigación en Química Biológica, Microbiología y Biotecnología. Lima, Peru https://orcid.org/0000-0002-5661-4752

DOI:

https://doi.org/10.15381/rivep.v33i4.23347

Keywords:

red chilli pepper, Capsicum chinense, oleoresin, vacuum packed meat, shelf life, Brochothrix thermosphacta

Abstract

The aim of this study was to evaluate the effect of the application of Capsicum chinense oleoresin on bacterial growth in vacuum-packed and refrigerated beef. The oleoresin was extracted with ethanol and capsaicin and dihydrocapsaicin were quantified by HPLC with a diode array detector. Two groups (G1 and G2) consisting of meat cuts (50 g) were evaluated: G1, application of 2.5 ml of oleoresin on the entire surface of each cut, and G2, control group. The meat cuts were vacuum packed and stored in refrigeration. Three samples from each group were withdrawn on days 0, 1, 15, 30, 45, 60, 75 and 90 of storage for pH measurement and for the count of total mesophilic aerobes, total psychrotrophic aerobes, lactic acid bacteria and Brochothrix thermosphacta. The oleoresin yield was 12.53 ± 0.30%. The concentration of capsaicin and dihydrocapsaicin in the oleoresin was 1.39 and 0.54 mg/g, respectively. The pH in G1 remained at adequate levels for more days and bacterial counts were lower than in G2-control. Under the study conditions, the useful life for G1 was determined to be 70 days, while for G2 it was 56 days. It is concluded that Capsicum chinense oleoresin applied to vacuum-packed and refrigerated beef prolongs its shelf life.

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Published

2022-08-31

Issue

Vol. 33 No. 4 (2022)

Section

Artículos Primarios

License

Copyright (c) 2022 Eduardo Alexander Salazar Sánchez, Daphne Ramos Delgado, Juan Raúl Lucas López, Andrea Carhuallanqui, José Alfredo Guevara Franco, María Elena Salazar-Salvatierra

Creative Commons License

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

AUTHORS RETAIN THEIR RIGHTS:

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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 Revista de Investigaciones Veterinarias del Perú (RIVEP).

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How to Cite

Salazar Sánchez, E. A., Ramos Delgado, D., Lucas López, J. R., Carhuallanqui, A., Guevara Franco, J. A., & Salazar-Salvatierra, M. E. (2022). Influence of Capsicum chinense oleoresin on the shelf life of vacuum-packed beef stored under refrigeration. Revista De Investigaciones Veterinarias Del Perú, 33(4), e23347. https://doi.org/10.15381/rivep.v33i4.23347