Evaluación de la capacidad inhibidora del aceite de tomillo (Thymus vulgaris) en la conservación de la carne de pollo (Gallus gallus domesticus)

Abstract

This research aims to harness the potential of thyme essential oil (Thymus vulgaris) as an inhibitory agent to prevent spoilage in chicken meat (Gallus gallus domesticus). The growing demand for natural alternatives to synthetic preservatives in the food industry has driven research into essential oils as biopreservatives. Food safety is an increasingly important issue, regardless of advancements in public health and food preservation. Chicken meat is a nutritious food, but its high water and nutrient content makes it more susceptible to contamination and oxidation, which limits its shelf life. The employed methodology consisted of applying thyme essential oil (Thymus vulgaris) as an inhibiting agent in the different solutions, the immersion method was applied to refrigerated chicken stored at four degrees Celsius, in the different concentrations and times of thyme essential oil, which allowed for maintaining the chicken´s characteristics for a longer time, as well as reducing its microbial load in the case of mesophilic aerobes and Escherichia coli. It was concluded the thyme essential oil is a good viable and safe alternative for extending the shelf life of chicken meat, reducing the microbial load while maintaining its organoleptic properties, thus contributing to the development of safer and more natural food for consumer health.