Determination of the minimum and maximum concentration of oregano extract (Origanum vulgare) as a natural substitute to preserve meat products

Abstract

In raw and cooked meat products, different elements are usually used to enhance the sensory characteristics (flavor, color), and extend their shelf life. The research included the formulation and elaboration of Mexican chorizo and Virginia-type ham, using different doses of oregano essential oil; to compare its preservative effect against sodium nitrite cure salts. A negative control was also included, through microbiological tests on processed meat products. Ten repetitions of the formulation were carried out for both products on different days. Random samples were taken from each production for sensory and microbiological analyzes, finding statistically significant differences, according to Tukey's test (p <0.05); specifically in the sensory tests for the Virginia ham sample, with sodium nitrite cure salts for the color parameters; and in the Mexican chorizo sample, with a dose of 50 ppm of oregano essential oil, with respect to odor parameters and preference. The microbiological tests to determine the absence / presence of Salmonella, and Listeria monocytogenes, E. coli, and coliforms, did not show statistically significant differences, according to the Tukey test (p <0.05), for the Virginia ham and Mexican chorizo samples