Effect of essential oils of huacatay (Tagetes minuta L.) and mariasacha (Tagetes elliptica Sm.) as a preservative in pork

• Autores: Yalta Chappa, Merbelita, Chavez Quintana, Segundo, Gosgot Angeles, Wildor, Santillan Gomez, Homar, Mori Servan, Diana, Bautista Alcantara, Roicer, Lopez Mas, Mariños
• Formato: artículo
• Fecha de Publicación: 2023
• Institución: Universidad Nacional Intercultural Fabiola Salazar Leguía de Bagua
• Repositorio: Revistas - Universidad Nacional Intercultural Fabiola Salazar Leguía de Bagua
• Lenguaje: español
• OAI Identifier: oai:revista.unibagua.edu.pe:article/194
• Enlace del recurso: https://revista.unibagua.edu.pe/index.php/dekamuagropec/article/view/194
• Nivel de acceso: acceso abierto
• Materia: Aceite esencial de T. minuta y T. elliptica, carne de cerdo, efecto y conservación; T. minuta and T. elliptica essential oil, pork, effect and conservation

The aim of this investigation was to determine the effect of essential oils of Tagetes elliptica and Tagetes minuta as a preservative in pork. 2A x 2B x 4C factorial arrangement was used, where A was the type of essential oil (T. minuta and T. elliptica), B storage temperature (room temperature and refrigeration), C the dose applied (witness; 0.1; 0.3 and 0, 5%) and the pH, conservation status (hydrogen sulfide test), lipid oxidation (Rancimat) and microbial load (total coliforms, Staphylococcus aureus, yeast and molds) were measured. Both the essential oil of T. minuta how T. elliptica had antimicrobial activity on S. aureus, total coliforms and yeasts in pork, however there were no changes in pH. The results for antimicrobial activity in molds are inconclusive because, due to the nature of the experiment, there was no growth in the treatments or the witness. The antioxidant activity of the essential oils of T. minuta y T. elliptica could not be evidenced in the lipid stability of pork, on the contrary a prooxidant activity was found depending on the dose applied.