Oregano essential oil as vinegar substitute in pork chorizo formulation

Authors: CHARLES-AVILES, JUAN - Universidad Autonoma De Nuevo Leon; GONZALEZ-GARZA, CRISTINA - Universidad Autonoma De Nuevo Leon; HERRERA-BALANDRANO, DANIELA - Jiangsu Academy Agricultural Sciences; HERNÁNDEZ-MARTINEZ, CARLOS - Universidad Autonoma De Nuevo Leon; GUTIERREZ-SOTO, GUADALUPE - Universidad Autonoma De Nuevo Leon; SILVA-VAZQUEZ, RAMÓN - Technological Institute Of Parral; Hume, Michael; MENDEZ-ZAMORA, GERARDO - Universidad Autonoma De Nuevo Leon

Submitted to: Chapingo Journal Series Arid Zones
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 6/11/2019
Publication Date: 12/17/2019
Publication URL: https://handle.nal.usda.gov/10113/6961221
Citation: Charles-Aviles, J.C., Gonzalez-Garza, C.G., Herrera-Balandrano, D.D., Hernández-Martinez, C.A., Gutierrez-Soto, G., Silva-Vazquez, R., Hume, M.E., Mendez-Zamora, G. 2019. Oregano essential oil as vinegar substitute in pork chorizo formulation. Revista Chapingo Serie Zonas Áridas. 18(2):11-25. https://doi.org/10.5154/r.rchsza.2018.08.017.
DOI: https://doi.org/10.5154/r.rchsza.2018.08.017

Interpretive Summary: The aim of this study was to evaluate the physical, microbial, and sensory characteristics of Mexican chorizo when substituting oregano essential oil for vinegar in the formulation. Two treatments were evaluated: Control chorizo + 2.4% vinegar and chorizo + 2.4% oregano essential oil (without vinegar). Oregano essential oil improved odor and appearance over the treatment with vinegar. The 2.4% oregano essential oil also improved meat color, protein content, and tenderness but decreased the numbers of contaminating bacteria, fungi, and yeast. Results indicated that oregano essential oil can be substituted for vinegar in Mexican chorizo, improving meat quality, bacterial contamination, and sensory characteristics. This study is of interest to chorizo producers and researchers seeking to improve meat quality and reduce microbial contamination.

Technical Abstract: The aim of this study was to evaluate at 14 d the physicochemical, microbial, and sensory characteristics of Mexican chorizo substituting vinegar by oregano essential oil (OEO; Lippia berlandieri Schauer) in the formulation. Two treatments were evaluated - T1: Control chorizo + 2.4% vinegar and T2: Chorizo + 2.4% OEO (without vinegar). The interaction treatments (Ti) and days (delta-j) effect was significant [(T-delta)ij; P < 0.05] on pH, lightness (L*), hue angle and chroma, while that redness (a*), yellowness (b*), and total color change (delta-E) were different at days (delta-j; P < 0.05). Browning index (BI) was not affected (P > 0.05). The interaction treatments and days effect was significant (delta-j; P <0.05) on moisture, fat, ashes, and total carbohydrates (TC), while that treatment effects were different (Ti; P < 0.05) in protein content. Shear force (SF) and texture profile analysis (TPA) were influenced (P < 0.05) with the fixed effect interactions [(T-delta)ij]. Antioxidant capacity (AC; DPPH) was different (P < 0.05) in the treatment interactions with the time [(T-delta)ij; P < 0.05]. Meshophiles were different (P < 0.05) in the factor interactions, and the fungi and yeast (FY) were different (P < 0.05) between treatments. Sensory attributes ed color, oregano odor, and appearance were significant (P < 0.05) in the interaction [(T-delta)ij; P < 0.05]. The 2.4% of OEO in the chorizo formulation improved a*, BI, AC, conserved protein content, but meshopilles, FY, and hardness decreased. Sensory, red color, and oregano odor were improved with OEO instead of vinegar.