Efecto del aceite de orégano en la vida de anaquel de carne de bovino
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sep 30, 2024
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https://doi.org/10.30878/ces.v32n0a18
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Hugo Reynoso-Escobedo
http://orcid.org/0009-0009-8572-0966
Sugey Ramona Sinagawa-García
http://orcid.org/0000-0002-5961-0968
Daniela Saraí Rico-Costilla
http://orcid.org/0000-0002-5508-8914
Alejandro Isabel Luna-Maldonado
http://orcid.org/0000-0002-9528-3052
Nora Estela García-Treviño
http://orcid.org/0009-0005-5177-3702
Emmanuel Flores-Girón
http://orcid.org/0000-0002-1428-5217
Gerardo Méndez-Zamora
http://orcid.org/0000-0002-1428-5217
http://orcid.org/0009-0009-8572-0966
Sugey Ramona Sinagawa-García
http://orcid.org/0000-0002-5961-0968
Daniela Saraí Rico-Costilla
http://orcid.org/0000-0002-5508-8914
Alejandro Isabel Luna-Maldonado
http://orcid.org/0000-0002-9528-3052
Nora Estela García-Treviño
http://orcid.org/0009-0005-5177-3702
Emmanuel Flores-Girón
http://orcid.org/0000-0002-1428-5217
Gerardo Méndez-Zamora
http://orcid.org/0000-0002-1428-5217
Resumen
Esta investigación evaluó el efecto del aceite de orégano (AO) sobre la calidad de carne de bovino en 1 y 7 días. Un total de 22.4 kg de carne se distribuyeron en 4 tratamientos con dos réplicas experimentales; CBE: carne en emplaye sin AO, CBV: carne al vacío sin AO; CBEAO: carne en emplaye con 100 ppm de AO; CBVAO: carne al vacío con 100 ppm de AO. El pH, color, bromatología, antioxidante, microbiología, textura y sensorial se evaluaron. La carne tratada con el AO mantuvo el pH, color, mejoró la capacidad de retención de agua, decreció la dureza, aumentó la actividad antioxidante, ceniza y grasa, aumentó bacterias acido lácticas, hongos y levaduras, y variables sensoriales no fueron afectadas.
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REYNOSO-ESCOBEDO, Hugo et al.
Efecto del aceite de orégano en la vida de anaquel de carne de bovino.
CIENCIA ergo-sum, [S.l.], v. 32, sep. 2024.
ISSN 2395-8782.
Disponible en: <https://cienciaergosum.uaemex.mx/article/view/18619>. Fecha de acceso: 25 jun. 2025
doi: https://doi.org/10.30878/ces.v32n0a18.
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Ciencias exactas y aplicadas
Esta obra está bajo licencia internacional Creative Commons Reconocimiento-NoComercial-SinObrasDerivadas 4.0.
Citas
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Horita, C. N., Baptista, R. C., Caturla, M. Y. R., & Lorenzo, J. M. (2018). Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-toeat meat products. Trends in Food Science and Technology, 72, 45-61. https://doi.org/10.1016/j.tifs.2017.12.003
Kim, S. J., Min, S. C., Shin, H. J., Lee, Y. J., Cho, A. R., Kim, S. Y., & Han, J. (2013). Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef. Meat Science, 93, 715-722. https://doi.org/10.1016/j.meatsci.2012.11.029
Liu, T., & Liu, L. (2020). Fabrication and characterization of chitosan nanoemulsions loading thymol or thyme essential oil for the preservation of referigerated pork. International Journal of Biological Macromolecules, 162, 1509-1515. https://doi.org/10.1016/j.ijbiomac.2020.07.207
López-Puga, J. C., Rico-Costilla, D. S., Sobrevilla-Hernández, G., Moreno-Degollado, G., Kawas, J. R., Méndez-Zamora, G. (2021). Effects of copper levels on goat carcass traits and meat quality. Small Ruminant Research, 203, 106491. https://doi.org/10.1016/j.smallrumres.2021.106491
Maqsood, S., Abushelaibi, A., Manheem, K., & Kadim, I. T. (2015). Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage. Journal of Food Composition and Analysis, 41, 212-220. https://doi.org/10.1016/j.jfca.2014.12.027
Méndez-Zamora, G., García Macías, J. A., Santellano Estrada, E., Durán Meléndez, L. A., & Silva Vázquez, R. (2015). Aceite de orégano sobre la calidad de pechuga de pollos de engorda. Investigación y Ciencia, 65, 5-12. https://www.redalyc.org/articulo.oa?id=67443217001
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Muñoz-Guevara, Y. M., Sinagawa-García, S. R., Lara-Reyes, J. A., Luna-Maldonado, A. I., Rangel-Nava, Z. E., & Méndez-Zamora, G. (2021). Inclusión de harina y aceite de semilla de moringa como sustitutos y estabilizantes de grasa en pastas cárnicas. Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 29(84), 1-13. https://doi.org/10.33064/iycuaa2021843318
Pateiro, M., Barba, F. J., Dominguez, R., Santana, A. S., Khaneghah, A., Gavahian, M., & Lorenzo, J. (2018). Essential oil additives as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Research International, 113, 156-166. https://doi.org/10.1016/j.foodres.2018.07.014
Perales-Jasso, Y. J., Gamez-Noyola, S. A., Aranda-Ruiz, J., Hernandez-Martinez, C. A., Gutierrez-Soto, G., Luna-Maldonado, A. I., Silva-Vazquez, R., & Méndez-Zamora, G. (2018). Oregano powder substi-tution and shelf life in pork chorizo using Mexican oregano essential oil. Food Science & Nutrition, 6, 1254-1260. https://doi.org/10.1002/fsn3.668
Reihani, S. F. S., Thuan-Chew, T., Huda, N., & Easa, A. M. (2014). Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chemistry, 155, 17-23. https://doi.org/10.1016/j.foodchem.2014.01.027
Sánchez-Zamora, N., Silva-Vázquez, R., Rangel-Nava, Z. E., Hernández-Martínez, C. A., Kawas-Garza, J. R., Hume, M. E., & Méndez-Zamora, G. (2019). Inulina de agave y aceite de orégano mejoran la productividad de pollos de engorda. Ecosistemas Y Recursos Agropecuarios, 6(18), 523-534. https://doi.org/10.19136/era.a6n18.2197
Silva-Vazquez, R., Duran-Melendez, L. A., Mendez-Zamora, G., Estrada, E. S., Xie, M., Dunford, N. T., & Goad, C. (2017). Antioxidant activity of essential oils from various Mexican oregano ecotypes and oil fractions obtained by distillation. JSM Chem, 5(3), 1046. https://www.jscimedcentral.com/Chemistry/chemistry-5-1046.pdf
Sirocchi, V., Devlieghere, F., Peelman, N., Sagratini, G., Maggi, F., Vittori, S., & Ragaert, P. (2017). Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chemistry, 221, 1069-1076. https://doi.org/10.1016/j.foodchem.2016.11.054
Stratako, A., & Koidis, A. (2016). Methods for extracting essential oils. In Preedy, V. R. (Ed.), Essential Oils in Food Preservation, Flavor and Safety (pp. 31-38). Elsevier Inc. https://doi.org/10.1016/B978-0-12-416641-7.00004-3
Valadez-Pineda, A., López-Puga, J. C., Rico-Costilla, D. S., Luna-Maldonado, A. I., Hernández-Martínez, C. A., Flores-Girón, E., Rentería- Monterrubio, A. L., & Méndez Zamora, G. (2022). Carne de cabrito en la formulación de salchicha tipo Viena. Agro Productividad, 15(6), 153-154. https://doi.org/10.32854/agrop.v14i6.2244
Zhang, H., Wu, J., & Guo, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5(1), 39-48. https://linkinghub.elsevier.com/retrieve/pii/S2213453015000580
Aykin-Dinçer, G., Çaglar, K. K., & Erbas, E. (2021). The use of beetroot extract and extract powder in saussages as natural food colorant. International Journal of Food Engineering, 17(1), 75-82. https://doi.org/10.1515/ijfe-2019-0052
Cantú‐Valdéz, J. A., Gutiérrez‐Soto, G., Hernández‐Martínez, C. A., Sinagawa‐García, S. R., Quintero‐Ramos, A., Hume, M. E., Herrera‐Balandrano, D. D., & Méndez‐Zamora, G. (2020). Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef. Food Science & Nutrition, 8(8), 4555-4564. https://doi.org/10.1002/fsn3.1767
Cázares-Gallegos, R., Silva-Vázquez, R., Hernández-Martínez, C. A., Gutiérrez-Soto, J. G., Kawas-Garza, J. R., Hume, M. E., & Méndez-Zamora, G. (2019). Performance, carcass variables, and meat quality in broilers supplemented with dietary Mexican oregano oil. Brazilian Journal of Poultry Science, 21, 1-10. https://doi.org/10.1590/1806-9061-2018-0801
FDA, Food & Drug Administration. Generally Recognized as Safe (GRAS). (2022). https://www.fda.gov/food/food-ingredients-packaging/generally-recognized-safe-gras. Accessed Dec. 15, 2022.
Charles-Avilés, J. C., González Garza, C. G., Herrera Balandrano, D. D., Hernández Martínez, C. A., Gutiérrez Soto, G., Silva Vázquez, R., Méndez Zamora, G. (2019). Oregano essential oil as vinegar substi-tute in pork chorizo formulation. Revista Chapingo Serie Zonas Áridas, 18, 11-15. https://doi.org/10.5154/r.rchsza.2018.08.017
CODEX ALIMENTARIUS. (2021). CODEX STAN 192-1995. General standard for food additives. Revision 2021. http://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/es/ 15 Diciembre 2022.
Gavahian, M., Farhoosh, R., Javidnia, K., Shahidi, F., Golmakani, M. T. & Farahnaky, A. (2017). Effects of electrolyte concentration and ultrasound pretreatment on ohmicassisted hydrodistillation of essential oils from Mentha piperita L. International Journal of Food Engineering, 13, 10 - 12. https://doi.org/10.1515/ijfe-2017-0010
Ghabraie, M., Vu, K. D., Tata, L., Salmieri, S., & Lacroix, M. (2016). Antimicrobial effect of essential oils in combinations against five bacteria and their effect on sensorial quality of ground meat. LWT-Food Science and Technology, 66, 332-339. https://doi.org/10.1016/j.lwt.2015.10.055
González-Garza, C. G., Herrera-Balandrano, D. D., Gutiérrez-Soto, G., Hernández-Martínez, C. A., Flores-Girón, E., Quintero-Ramos, A., Sinagawa-García, S. R., & Méndez-Zamora, G. (2020). Vida de anaquel de chorizo elaborado con carne de pechugas de pollos suplementados con aceite de orégano. ACTA AGRÍCOLA Y PECUARIA, 6(1), 1-14. https://doi.org/10.30973/aap/2020.6.0061014
Govindarajan, M., Rajeswarya, M., Hotib, S. L., & Benellic G. (2016). Larvicidal potential of carvacrol and terpinen-4-Ol from the essential oil of Origanum vulgare (Lamiaceae) against anopheles stephensi, Anopheles subpictus, Culex quinquefasciatus and Culex tritaeniorhynchus (Diptera: Culicidae). Research in Veterinary Science, (104), 77-82. https://doi.org/10.1016/j.rvsc.2015.11.011
Hernández-Coronado, A. C., Silva-Vázquez, R., Rangel-Nava, Z. E., Hernández-Martínez, C. A., Kawas-Garza, J. R., Hume, M. E., & Méndez-Zamora, G. (2019). Mexican oregano essential oils given in drinking water on performance, carcass traits, and meat quality of broilers. Poultry Science, 98, 3050-3058. https://doi.org/10.3382/ps/pez094
Herrera-Balandrano, D. D., Martínez-Rojas, D., Luna-Maldonado, A. I., Gutiérrez- Soto, G., Hernández-Martínez, C. A., Silva-Vázquez, R., Flores-Girón, E., Quintero- Ramos, A., & Méndez-Zamora, G. (2020). Conservación de pechugas de pollo con aceite esencial de orégano mexicano. Biotecnia, 22(2), 119-127. https://doi.org/10.18633/biotecnia.v22i2.1253
Horita, C. N., Baptista, R. C., Caturla, M. Y. R., & Lorenzo, J. M. (2018). Combining reformulation, active packaging and non-thermal post-packaging decontamination technologies to increase the microbiological quality and safety of cooked ready-toeat meat products. Trends in Food Science and Technology, 72, 45-61. https://doi.org/10.1016/j.tifs.2017.12.003
Kim, S. J., Min, S. C., Shin, H. J., Lee, Y. J., Cho, A. R., Kim, S. Y., & Han, J. (2013). Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef. Meat Science, 93, 715-722. https://doi.org/10.1016/j.meatsci.2012.11.029
Liu, T., & Liu, L. (2020). Fabrication and characterization of chitosan nanoemulsions loading thymol or thyme essential oil for the preservation of referigerated pork. International Journal of Biological Macromolecules, 162, 1509-1515. https://doi.org/10.1016/j.ijbiomac.2020.07.207
López-Puga, J. C., Rico-Costilla, D. S., Sobrevilla-Hernández, G., Moreno-Degollado, G., Kawas, J. R., Méndez-Zamora, G. (2021). Effects of copper levels on goat carcass traits and meat quality. Small Ruminant Research, 203, 106491. https://doi.org/10.1016/j.smallrumres.2021.106491
Maqsood, S., Abushelaibi, A., Manheem, K., & Kadim, I. T. (2015). Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage. Journal of Food Composition and Analysis, 41, 212-220. https://doi.org/10.1016/j.jfca.2014.12.027
Méndez-Zamora, G., García Macías, J. A., Santellano Estrada, E., Durán Meléndez, L. A., & Silva Vázquez, R. (2015). Aceite de orégano sobre la calidad de pechuga de pollos de engorda. Investigación y Ciencia, 65, 5-12. https://www.redalyc.org/articulo.oa?id=67443217001
Minitab®. (2013). Getting Started with Minitab 17. Version 17.3.0. LEAD Technologies, Inc. Charlotte, North Carolina, USA.
Monteschio, J. O., Vargas-Junior, F. M., Almeida, F. L. A., Pinto, L. A. D. M., Kaneko, I. N., Almeida, A. A., Freitas, L. W., Alves, S. P. A., Bessa, R. J. B., & Prado, I. N. (2019). The effect of encapsulated active principles (eugenol, thymol and vanillin) and clove and rosemary essential oils on the structure, collagen content, chemical composition and fatty acid profile of Nellore heifers muscle. Meat Science, 155, 27-35. https://doi.org/10.1016/j.meatsci.2019.04.019
Muñoz-Guevara, Y. M., Sinagawa-García, S. R., Lara-Reyes, J. A., Luna-Maldonado, A. I., Rangel-Nava, Z. E., & Méndez-Zamora, G. (2021). Inclusión de harina y aceite de semilla de moringa como sustitutos y estabilizantes de grasa en pastas cárnicas. Investigación y Ciencia de la Universidad Autónoma de Aguascalientes, 29(84), 1-13. https://doi.org/10.33064/iycuaa2021843318
Pateiro, M., Barba, F. J., Dominguez, R., Santana, A. S., Khaneghah, A., Gavahian, M., & Lorenzo, J. (2018). Essential oil additives as natural additives to prevent oxidation reactions in meat and meat products: A review. Food Research International, 113, 156-166. https://doi.org/10.1016/j.foodres.2018.07.014
Perales-Jasso, Y. J., Gamez-Noyola, S. A., Aranda-Ruiz, J., Hernandez-Martinez, C. A., Gutierrez-Soto, G., Luna-Maldonado, A. I., Silva-Vazquez, R., & Méndez-Zamora, G. (2018). Oregano powder substi-tution and shelf life in pork chorizo using Mexican oregano essential oil. Food Science & Nutrition, 6, 1254-1260. https://doi.org/10.1002/fsn3.668
Reihani, S. F. S., Thuan-Chew, T., Huda, N., & Easa, A. M. (2014). Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus). Food Chemistry, 155, 17-23. https://doi.org/10.1016/j.foodchem.2014.01.027
Sánchez-Zamora, N., Silva-Vázquez, R., Rangel-Nava, Z. E., Hernández-Martínez, C. A., Kawas-Garza, J. R., Hume, M. E., & Méndez-Zamora, G. (2019). Inulina de agave y aceite de orégano mejoran la productividad de pollos de engorda. Ecosistemas Y Recursos Agropecuarios, 6(18), 523-534. https://doi.org/10.19136/era.a6n18.2197
Silva-Vazquez, R., Duran-Melendez, L. A., Mendez-Zamora, G., Estrada, E. S., Xie, M., Dunford, N. T., & Goad, C. (2017). Antioxidant activity of essential oils from various Mexican oregano ecotypes and oil fractions obtained by distillation. JSM Chem, 5(3), 1046. https://www.jscimedcentral.com/Chemistry/chemistry-5-1046.pdf
Sirocchi, V., Devlieghere, F., Peelman, N., Sagratini, G., Maggi, F., Vittori, S., & Ragaert, P. (2017). Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat. Food Chemistry, 221, 1069-1076. https://doi.org/10.1016/j.foodchem.2016.11.054
Stratako, A., & Koidis, A. (2016). Methods for extracting essential oils. In Preedy, V. R. (Ed.), Essential Oils in Food Preservation, Flavor and Safety (pp. 31-38). Elsevier Inc. https://doi.org/10.1016/B978-0-12-416641-7.00004-3
Valadez-Pineda, A., López-Puga, J. C., Rico-Costilla, D. S., Luna-Maldonado, A. I., Hernández-Martínez, C. A., Flores-Girón, E., Rentería- Monterrubio, A. L., & Méndez Zamora, G. (2022). Carne de cabrito en la formulación de salchicha tipo Viena. Agro Productividad, 15(6), 153-154. https://doi.org/10.32854/agrop.v14i6.2244
Zhang, H., Wu, J., & Guo, X. (2016). Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality. Food Science and Human Wellness, 5(1), 39-48. https://linkinghub.elsevier.com/retrieve/pii/S2213453015000580