Effect of the essential oils of Romero Rosmarinus officinalis and Perejil Petroselinum crispum on the microbiological quality of Alpaca hamburger

Abstract

The meat industry produces raw materials with healthy ingredients by modifying the diet and formulating meat products based on meat from other species. The objective of this research was to formulate a hamburger using alpaca (Vicugna pacos) and essential oils of rosemary (Rosmarinus officinalis) and parsley (Petroselinum crispum) in concentrations of 0.5% and 1.0%. For this, the essential oils were extracted, for each essential oil a yield was obtained, where 0.734% for the essential oil of rosemary and 0.634%, for the essential oil of parsley. Microbiological analyzes were carried out on the hamburgers to determine Escherichia coli, Salmonella sp. and Staphylococcus for seven days. Sensory attributes (color, smell, taste, and texture) were characterized by 30 untrained panelists (university students). After 7 days of follow-up, the hamburgers did not present the presence of microbiological parameters. Significant differences (p<0.05) were found in the sensory evaluation between treatments, with T5 (1% rosemary + 1% parsley) being the treatment with the highest score. It is concluded that alpaca hamburger enriched with essential oils of rosemary and parsley at 1% maintains microbiological safety and improves sensory acceptance.