Evaluación microbiológica de aceite esencial canela y clavo de olor en la conservación de carne molida de res tipo hamburguesa

Abstract

The use of essential oil extracted from aromatic spices as: the cinnamon (Cinnamomum Verum) and the clove (Syzygium aromaticum), they are marking trend in the food-processing and industrial area, his chemical composition is rich in Cinamaldehyde (cinnamon) and eugenol (clove), it is known that both have an antimicrobial effect. (Aguilar-González, 2013) in his investigation it determined that, the essential oil of cinnamon and essential oil of nail possess eugenol, cinamaldehído and other components with a vast and effective antimicrobial activity against great variety of organisms, so much bacteria, mildews and yeasts which can be taken advantage inside the different fields of the food processing industry, as natural alternative additives to the synthetic natural and like that antimicrobial ones extend the useful life of the processed food.Given that the meat is a very rich source in proteins, essential amino acids and water is very sensitive to the assault of pathogenic microorganisms, since E. coli. This research had as intention study the antimicrobial properties of the essential oil of cinnamon and nail opposite to bacteria coliformes and E. coli in meat ground of beast identifying the best concentration of every oil and evaluating his efficiency in the conservation of the meat. The extraction of the essential oil was realized in the facilities of Machala's Technical University using the technology of hidrodestilación. It was realized a gas chromatography-mass spectrometry (GC-MS) which chemical composition was 87,65 % of E-Cinnamaldehyde, 1,88 % of cis-Cinnamaldehyde and 1,16 % of benzene propanal in the cinnamon and 84,55 % of Eugenol, 8,38 % of caryophyllene and 5,02 of eugenol acetate in the clove. One worked with 4 concentrations of oils (25 %, 45 %, 55 % and 65 %), the oils were evaluated microbiologically measuring the Minimal Inhibitory Concentration (MIC) that turned out to be 45µl/0,1ml for cinnamon and clove incorporated in a bacterial strain of E. coli lyophilized non-typeable. With the MIC were made tests of conservation in a sample of ground beef type hamburger with preservative (F1), with cinnamon oil (F2) and with clove oil (F3) of which the determination was realized of coliformes every 24 hours for 4 consecutive days. It was achieved evaluated microbiologically three samples of meat ground of beast type hamburger, a content was identified of coliformes total <10 ufc/g. Levels of Coliforms was quantified and removed to statistical analysis in Statgraphics Centurion there realized a simple ANOVA that it determined that if there were significant differences between 3 samples with 95 % of confidence and a P <0,05, the tests of multiple ranges identified the sample F1 different of F2 and F3 since it did not manage to disable the total coliformes of the meat whereas the clove oil disables from 12 p.m. and the oil of cinnamon from 48 hours. For future investigations, one recommends to develop tests with the concentrations of 55 % and 65 % in which also efficiency was observed according to CMI's qualitative test and they are evaluated, considering the possibility of changing the preserving natives for the essential oils since in this study it can only demonstrated that if they have an inhibitory effect that prevents the bacterial growth. One recommends to do a direct relation between the CMI selected of oil of cinnamon and nail that demonstrated efficiency, in the tests of this investigation, in correspondence with tests organolépticas to evaluate the affectation in the flavor, smell, color and other sensory parameters in that it influences the acceptance of the consumer.