Resumen

ENRIQUEZ, Miguel; SERRANO, Gabriela; DENNIS, Cuadrado  y  PAUL, Ricaurte. Effect of Essential Oils from Aromatic Plants on the Preservation of Sausages. Rev. Soc. cient. Parag. [online]. 2024, vol.29, n.1, pp.196-225. ISSN 2617-4731.  https://doi.org/10.32480/rscp.2024.29.1.196.

The ancestral use of essential oils, obtained from various parts of plants, encompasses a wide range of purposes, including medicinal, flavoring, preserving, and aromatic uses. This research focused on conducting a comprehensive literature review on the use of essential oils in the sausage industry. A descriptive, inductive, and analytical approach was adopted, drawing on a variety of sources such as books, journals, technical regulations, theses, and scientific articles. The results of this study revealed that, out of the 92 technical documents (articles and theses) initially selected, 24 were excluded due to their age, leaving a total of 68 articles for the preparation of the technical document. Additionally, 21 documents were identified that provided specific information on the components and effects of essential oils in sausage manufacturing. In conclusion, it is highlighted that essential oils extracted from various plants, such as clove, rosemary, oregano, thyme, among others, have demonstrated their ability to prolong the shelf life of sausages by inhibiting the growth of pathogenic microorganisms and preventing lipid oxidation. Furthermore, it was observed that the application of these essential oils not only contributes to the preservation of meat products but also improves their organoleptic properties by imparting distinctive flavors and aromas.

Palabras clave : Essential oils; food preservation; organoleptic impact; meat industry; antimicrobial properties.

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