NDLI: Evaluación del efecto antimicrobiano del extracto etanólico de Curcuma longa L. y dos tipos de empaque, sobre carne molida

Content Provider	Semantic Scholar
Author	Insuasti, Trujillo Isabel, Mary
Copyright Year	2016
Abstract	The natural trend is increasing, for this reason science has concentrated its efforts to discover and enhance the benefits that vegetables have. The aim of this study was to evaluate the impact caused by the addition of ethanol extract of Turmeric on the physicochemical, microbiological and sensory properties of premium ground beef brand Zamorano, using two types of packaging. Complete Block design was random with 3 repetitions; 4 repeated measures; with a factorial arrangement. Two levels of extract were tested 1.33% 0% applied on ground beef in two types of packaging: expanded polystyrene (EPS) with a flexible layer of polyvinyl chloride and a polyamide casing. The ethanol extract of Turmeric didn ́t show antimicrobial effect again on aerobic mesophilic bacteria and enterobacterias. The type of packaging and adding the extract did not affect the pH of the meat. The extract prevented the oxidation of myoglobin, which increased the intensity of the red color of meat. However the panelists did not sensorially accept it. For future studies, we recommend using an ingredient to mask the taste of Turmeric.
File Format	PDF HTM / HTML
Alternate Webpage(s)	http://repositorio.educacionsuperior.gob.ec/bitstream/28000/4293/1/T-SENESCYT-01559.pdf
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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