Evaluación del efecto de la adición de chile (Capsicum anuum “De árbol”) y jengibre (Zingiber officinale) como agentes antimicrobianos en la producción del chorizo crudo de camarón.

Abstract

The objective of the project was to evaluate the effect of the addition of tree chili and ginger as antimicrobial agents in the preparation of a raw shrimp sausage. Their effect against two microorganisms, Salmonella spp. and Escherichia coli, was studied and analyzed using selective culture media to isolate, seed, inoculate, identify, and quantify the colonies of these bacteria. For this procedure, Salmonella and E. coli strains were first isolated from contaminated samples and then inoculated into the chorizo dough. Seven treatments were established, that is, seven different combinations of chili and ginger that were added to the dough after being inoculated with the bacteria, and finally the sausage was stuffed and stored in refrigeration at temperatures between 2 and 4 degrees Celsius for seven days, during which time the corresponding analysis was carried out. At the end of the process, it was concluded that the treatment with a 5 % concentration of ginger was the one that reduced the greatest microbial load for Salmonella, while for E. coli, the combinations (2.5 and 0 %) and (5 and 5 %) of chili and ginger, respectively, were the most effective in reducing the number of microorganisms. A sensory evaluation of the chosen treatments was carried out and the 2.5 % chili was the most pleasant for the tasters. The calculated Benefit/Cost was 1.54.