SHELFT LIFE OF CHORIZO MANUFACTURED WITH BROLIER BREASTS SUPPLEMENTED WITH OREGANO OIL

Abstract

This study evaluated fresh chorizos made of chicken breast meat, with oregano oil (OO) included in the chickens’ diet. There were five treatments tested (200, 400, 600, 800, and 1000 mg kg-1 of OO) and a control, measuring pH, color, texture, antioxidant capacity, microbiologic and sensorial analysis. pH was higher (p < 0.05) for control chorizo, and when it contained 600 mg kg-1 of OO at days 1 and 7. At day 7, redness was significantly higher (p < 0.05) for chorizos with 1000 mg kg-1 of OO, and lactic acid bacteria (p < 0.05) were mainly present when the chorizo had 600 mg kg-1 at day 7. Hardness was lower (p < 0.05) for the control group at days 1 and 7. Sensory attributes
were fully acceptable (p < 0.05) for chorizos with OO. In conclusion, chorizos made of chicken fed with OO improved their pH, redness, hardness, lactic acid bacteria, and sensory acceptability.