Efecto de los aceites esenciales de limón (Citrus limon), albahaca (Ocimum basilicum L.) y orégano (Origanum vulgare), en la conservación de la carne de cuy (Cavia porcellus)

Abstract

The cuy or guinea pig is an exotic rodent animal of the province of Tungurahua, their meat is of high nutritional value compared to other species. The aim of this work was to study the effect of applying essential oils of lemon, basil and oregano, on the shelf life and sensory characteristics of meat cuy. Block design was followed with a factorial arrangement A x B plus a control, working with guinea pigs from the canton Patate, considering its size, age, and race, proceeding to washing and curing using separate the three essential oils. The curing salt was prepared at concentrations of 0.3 percent, 0.4 percent and 0.5 percent of essential oil and injected into the muscle until a weight gain of 30 percent and massage every 20 min for 12 hours. The treatments for the different samples were stored in trays of polyethylene terephthalate (PET) at 4 Celsius degree and subsequently subjected to physical, chemical, and microbiological analysis. Using an analysis of variance ANOVA followed by Tukey test at a confidence level of 95 percent, was determined as the best treatment T7 corresponding Oregano essential oil on a 0.30 percent, concentration. These samples showed a pH of 6.4, 0.171 percent of acidity, 2.41 percent ash, 2.12 percent protein, 9.16 mg per kg of residual nitrite, E. coli: less than 10 cfu per g, Staphylococcus aureus: less than 10 cfu per g Salmonella : Not detected in 25g and Aerobic Mesophilic: 1.5x102 cfu per g;. managing to maintain color, smell, taste, acceptable and a useful life of 40 days: while the cost per tray 250 grams of product, equal to 3.50 USD.