Evaluación del Efecto de los Aceites Esenciales Extraídos de las Hojas del Mastranto (Hyptis suaveolens) y Orégano Francés (Plectranthus amboinicus) sobre las Características Sensoriales del Jamón de Ovejo tipo Curado

Abstract

The essential oils are a mixture of volatile components, product of the secondary metabolism of certain plants, whose chemical composition are mainly compounds of the terpenic type, providing great benefits as antioxidants, antibacterial among others. The sensory effect of the essential oils extracted from the leaves of the mastranto (Hyptis suaveolens) and the French oregano (Plectranthus amboinicus) was evaluated. For the extraction of the essential oils a selection of the fresh vegetal material taken directly from the plants was made and it was divided into small pieces, later it was subjected to a hydrodistillation process for two hours, using a Clevenger trap. The extraction yield of the extracted oils for both was 0.5 mL / 1000 mL, (3.5%). For the experimental samples, the essential oils were applied in four formulations, 0% of AE H.suaveolens and 0% of P.amboinicus; 0.2% of AE H.suaveolens; 0.2% of AE P.amboinicus, 0.1% of AE H.suaveolens and 0.1% of P.amboinicus. The physicochemical characterization performed on the four experimental samples of the cured ham of Ovejo at different concentrations of addition of the essential oils obtained by the extraction method described above were: pH, ash and humidity percentage. The sensory evaluation was performed with an untrained panel, to know the level of acceptance of the product, mediating the sensory attributes (smell, color, taste and texture), applying a verbal hedonic test and completing the technological process for data analysis. I use the statistical package SPSS V15 which showed greater acceptability on the part of consumers, samples 0.2% of AE H.suaveolens, and 0.1% of AE H.suaveolens and 0.1% of P.amboinicus, versus to the standard sample of the original formulation, without the addition of essential oil.