Extraction and application of essential oils from feijoa as a preservative in the production of fine dough sausages
Article Sidebar
Main Article Content
Abstract
In the present work, the extraction of essential oils from feijoa (Acca Sellowiana) is proposed to be applied in the elaboration of a fine paste sausage as a substitute for chemical additives, such as nitrites, looking for an option free of side effects. Within our research through various bibliographical sources, we found important data about the origin of feijoa, varieties, different applications, nutritional composition and a highlighted antioxidant capacity; as well as the sausages of fine pasta, its history, ingredients and preparation methods. With this information, we perform the respective laboratory tests described in the different stages of experimentation of this work were carried out. From the extraction of the essential oils, to, the different formulations of mortals using a variable percentage of oils in each sample to be evaluated, hedonic classification tests were also carried out with the presence of 70 judges and finally tests of estimation of useful life, both in controlled environment (refrigeration at an estimated temperature between 0 - 4 ° C) and in an uncontrolled environment (variable temperature and humidity of the city of Guayaquil). Among the results obtained through the tests carried out on the different samples of the mortise type sausage which were subjected to various formulations, using different percentages of the essential oils described above, it was concluded that, of these samples, one, achieved an acceptability of 31.82 %, both in the case of hedonic tests, as well as in laboratory tests. The formulation prepared for the same verifies that it is a type I bologna and meets all the requirements of NTE standards INEN 1529-5, 1529-8, 1529-14 and 1529-15 thus confirming the complete safety of the product, finally, in the tests of estimation of useful life, it was possible to confirm that feijoa oils, fulfill the function of preservative in sausages of fine pasta, by comparison with other products of the same class, but with a heterogeneous chemical formulation to that described in our work
Article Details
References
D. Cabrera, B. Begnale y C. Pritsch, «Procisur,» 2016. [En línea]. Available: http://www.procisur.org.uy/adjuntos/80ca732ba9b2_Guayabo-PROCISUR.pdf.
Y. Poodi, M. Bimakr, A. Ganjloo y S. Zarringhalami, «Intensification of bioactive compounds extraction from Feijoa (Feijoa sellowiana Berg.) leaves using ultrasonic waves.,» Food and Bioproducts Processing, pp. 37-50, 2018.
L. F. Rodríguez y L. T. Bermúdez, «Perfil y caracterización de la comercialización y consumo de la feijoa en Boyaca,» Agronomía Colombiana, pp. 56-62, 2017.
F. J. Peña y M. Cabezas, «Aspectos fisiológicos de la feijoa (Acca sellowiana berg) bajo condiciones de riego y déficit hídrico,» Revista U.D.C.A Actualidad & Divulgación Científica , pp. 381-390, 2014.
F. Zhu, «Chemical and biological properties of feijoa (Acca sellowiana),» Trends in Food Science & Technology, pp. 121-131, 2018.
J. P. Cavelier, M. Prada, P. Douat, N. Tobón, C. E. Martínez , P. Sagramoso, R. Jimenez, M. Florez, J. H. Pérez, J. Plata y F. Echeverria, «Colombia,» 28 Julio 2015. [En línea]. Available: http://www.colombiaexpomilan.co/info/conoce-colombia/tibasosa-el-pueblo-de-la-feijoa.html.
F. Oviedo, «Feijoa: 10 beneficios de un fruto que deberías conocer,» El ciudadano, 27 Abril 2015.
Martínez, Sulbarán de Ferrer, Ojeda de Rodríguez, Nava y Ferrer, «Actividad antibacteriana del aceite esencial de mandarina,» Revista de la Facultad de Agronomía, p. https://www.researchgate.net/profile/Alexis_Ferrer/publication/262737376_Actividad_antibacteriana_del_aceite_esencial_de_mandarina_Antibacterial_activity_of_mandarin_essential_oil/links/54d7965f0cf2970e4e747c20.pdf, 2018.
Naturaesen, Incubar y Sena, «Sena.edu,» Abril 2015. [En línea]. Available: http://www.med-informatica.net/TERAPEUTICA-STAR/AceitesEsencialesUdeA_esencias2001b.pdf?fbclid=IwAR3k1mwjXHDutbcKIZK849KZQZxF5Wi_tOPV5WjnpcDKkTzO9S3u7kzezuk.
P. Marful Rocha, «EIO.USC,» 2019. [En línea]. Available: http://eio.usc.es/pub/mte/descargas/ProyectosFinMaster/Proyecto_1673.pdf.
j. duque, p. lucas y j. marta, «los loros del libro,» vol. 4, nº 5, 2020.
b. v. rodolfo , i. i. susana y p. m. pedro, «papa pera tomate uva,» vol. 34, nº 6, 2021.
Infosalud. [En línea]. Available: https://www.infosalus.com/nutricion/noticia-reducir-consumo-embutido-relacion-cancer-20180217081434.html.
P. M. Martínez, «Adición de Portulaca oleracea L. a la alimentación de gallinas murcianas para la obtención de huevos enriquecidos,» Cartagena, 2015.
Sarmiento-Franco, L.A, «Portulaca oleracea,UN RECURSO VEGETAL VERSÁTIL EN ESPERA,» agro productividad volumen 9, pp. 62-63, 2016.
A. Di Benedetto,J. Molinari,C. Boschi,R. Klasman,D. Benedicto, «ADAPTACION DE CUATRO ESPECIES FLORALES ANUALES A DIFERENTES SUBSTRATOS DE CRECIMIENTO,» 31 07 2000. [En línea]. Available: http://revistas.uach.cl/index.php/agrosur/article/view/4009.
N. Moscuzza, «verdolaga una alternativa saludable,» 2016. [En línea]. Available: http://redi.ufasta.edu.ar:8080/xmlui/bitstream/handle/123456789/1271/2016_N_026.pdf?sequence=1.
E. f. a. y. nutricion, los carbohidratos en la nutricion humana, roma, 1997.
I. E. d. Normalización, «NTE INEN 1 313:99,» 20 02 1998. [En línea]. Available: https://181.112.149.204/buzon/normas/1313.pdf.
N. i. o. health, «U.S. Department of Health & Human Services,» 11 2018. [En línea]. Available: https://ods.od.nih.gov/factsheets/Omega3FattyAcids-DatosEnEspanol/.
Marcela Harris, Néstor Pellegrino,María Silvia Giacomino, Angel Chiesa , «COMPORTAMIENTO AGRONOMICO-PRODUCTIVO Y CONTENIDO DE ACIDOS GRASOS POLIINSATURADOS (OMEGA 3) DE Portulaca oleracea Y Montia perfoliata,» 2013. [En línea]. Available: https://www.researchgate.net/profile/Nestor_Pellegrino/publication/269403152_Comportamiento_agronomico_-_productivo_y_contenido_de_acidos_grasos_poliinsaturados_Omega_3_de_Portulaca_oleracea_y_Montia_perfoliata/links/55d3317808ae0b8f3ef925d5.pdf.
Dr. Ph. Dorosz, tabla de vitaminas sales minerales oligoelementos, paris: hispano europea, 2008.
C. R. M. Espin, 2015. [En línea]. Available: http://repositorio.puce.edu.ec/bitstream/handle/22000/9641/Tesis%20MBC%20Cristian%20Moncayo.pdf?sequence=1&isAllowed=y.