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Abstract
After analyzing their antioxidant potential, the essential oils and extracts of Eugenia caryophyllata, Origanum vulgare and Thymus vulgaris with the greatest inhibition to oxidation were selected in order to be analyzed at different concentrations and compared with a reference antioxidant (sodium nitrite) on lipid oxidation and their effect on the organoleptics characteristics in cooked meat products like salami. The antioxidant activity of different essential oils was evaluated by means of several methods (peroxidation inhibition degree of linoleic acid, reduction power assessment, ß-carotene test), in order to demonstrate that treatments with oregano, thyme and clove essential oils significantly reduce oxidation in cooked meat products like salami. These oils were evaluated according to the results of antioxidant and antibacterial activity and the minimum inhibitory concentration (MIC). Positive results were also obtained for clove, which was selected to be added to the formulation of salami, as an antioxidant and preservative. The concentration of the application in salami was carried out with the clove extract. The salami was elaborated based on the procedures established in the practices and formulations manual of the Food Technology Unit of the Universidad de Caldas. The product underwent a series of sensory analysis to determine the effect of the extract added as an antioxidant on the organoleptic properties of salami, which showed positive results. The product showed no significant differences with regards to the pattern, accepted by the judges in the sensory assessment.
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