Determinación del efecto conservante del extracto asistido por ultrasonido de hojas de achiote sobre la calidad microbiológica de un producto cárnico crudo

Abstract

Abstract: The objective of this study was to evaluate the preservative effect ultrasound-assisted extract from Bixa orellana leaves on the microbiological quality of vacuum-packed raw chicken burgers. Four treatments of burgers were prepared: control (C), 4% ultrasound-assisted extract (UT), inoculated with Listeria monocytogenes (L), and inoculated plus 4% ultrasound-assisted extract (LUT), stored at 5 °C. Counts of L. monocytogenes, mesophilic aerobes, and psychrophiles were performed on days 0, 1, 5, 12, 19 and 26. The UT treatment produced significant reductions in L. monocytogenes of up to 2 log UFC/g compared to the C treatment, while the LUT treatmente showed reductions of at least 1 log UFC/g compared to the L treatment on days 5 and 26. However, there were no significant differences in mesophilic and psychrophilic counts. B. orellana leaves represent a viable and natural alternative for improving microbiological safety against L. monocytogenes in raw meat products. Their application can reduce the use of synthetic preservatives.