Stability of chicheme from the department of Córdoba (Colombia)
Local products are considered exotic due to their ingredients and the particular production technics; to make them more competitive in the national and international market, conservation strategies that prolong its shelf life must be found. The purpose of this research was to evaluate the chemical, microbiological and sensory stability of ''chicheme'' prepared traditionally in the municipality of Cienaga del Oro, Cordoba, Colombia. Chicheme was elaborated with the addition of clove Syzygium aromaticum and cinnamon Cinnamomum verumin at concentrations of 730ppm for treatment T1, 1460ppm for T2 and for2190ppm T3 compared with a control. Furthermore, a chemical analysis was performed, determining pH, acidity and °Brix; also a recount of psicrotrofics, total and fecal coliforms, acidic lactic bacteria, Bacillus cereus, Staphylococcus aureus, molds and yeast was carried out. The product was kept in both plastic, PET, and glass jars of 500mL capacity and stored at 4°C for 7 days. The results were subjected to a variance analysis and a Tukey comparison test using the statistical package SAS Windows Version 8. Chicheme added with the highest concentration of cinnamon and cloves and stored in glass containers, showed a longer storage time and a lower count of molds and yeasts. On the other hand, the product placed in plastic containers presented a greater count of microorganisms, probably because PET is more porous than glass.
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Universidad de Ciencias Aplicadas y Ambientales U.D.C.A
2016
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Acevedo, Diofanor Pastrana, Yenis Durango, Alba |
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Acevedo, Diofanor Pastrana, Yenis Durango, Alba Stability of chicheme from the department of Córdoba (Colombia) |
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Acevedo, Diofanor Pastrana, Yenis Durango, Alba |
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Acevedo, Diofanor |
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Stability of chicheme from the department of Córdoba (Colombia) |
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Stability of chicheme from the department of Córdoba (Colombia) |
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Stability of chicheme from the department of Córdoba (Colombia) |
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Stability of chicheme from the department of Córdoba (Colombia) |
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Stability of chicheme from the department of Córdoba (Colombia) |
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stability of chicheme from the department of córdoba (colombia) |
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Local products are considered exotic due to their ingredients and the particular production technics; to make them more competitive in the national and international market, conservation strategies that prolong its shelf life must be found. The purpose of this research was to evaluate the chemical, microbiological and sensory stability of ''chicheme'' prepared traditionally in the municipality of Cienaga del Oro, Cordoba, Colombia. Chicheme was elaborated with the addition of clove Syzygium aromaticum and cinnamon Cinnamomum verumin at concentrations of 730ppm for treatment T1, 1460ppm for T2 and for2190ppm T3 compared with a control. Furthermore, a chemical analysis was performed, determining pH, acidity and °Brix; also a recount of psicrotrofics, total and fecal coliforms, acidic lactic bacteria, Bacillus cereus, Staphylococcus aureus, molds and yeast was carried out. The product was kept in both plastic, PET, and glass jars of 500mL capacity and stored at 4°C for 7 days. The results were subjected to a variance analysis and a Tukey comparison test using the statistical package SAS Windows Version 8. Chicheme added with the highest concentration of cinnamon and cloves and stored in glass containers, showed a longer storage time and a lower count of molds and yeasts. On the other hand, the product placed in plastic containers presented a greater count of microorganisms, probably because PET is more porous than glass. |
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2016 |
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AT acevedodiofanor stabilityofchichemefromthedepartmentofcordobacolombia AT pastranayenis stabilityofchichemefromthedepartmentofcordobacolombia AT durangoalba stabilityofchichemefromthedepartmentofcordobacolombia AT acevedodiofanor estabilidaddechichemeprocedentedeldepartamentodecordobacolombia AT pastranayenis estabilidaddechichemeprocedentedeldepartamentodecordobacolombia AT durangoalba estabilidaddechichemeprocedentedeldepartamentodecordobacolombia |
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rev-ruadc-co-article-932020-04-02T16:06:53Z Stability of chicheme from the department of Córdoba (Colombia) Estabilidad de chicheme procedente del departamento de Córdoba Colombia Acevedo, Diofanor Pastrana, Yenis Durango, Alba Conservantes naturales Syzygium aromaticum Cinnamomum verum Syzygium aromaticum Natural preservatives Cinnamomum verum Local products are considered exotic due to their ingredients and the particular production technics; to make them more competitive in the national and international market, conservation strategies that prolong its shelf life must be found. The purpose of this research was to evaluate the chemical, microbiological and sensory stability of ''chicheme'' prepared traditionally in the municipality of Cienaga del Oro, Cordoba, Colombia. Chicheme was elaborated with the addition of clove Syzygium aromaticum and cinnamon Cinnamomum verumin at concentrations of 730ppm for treatment T1, 1460ppm for T2 and for2190ppm T3 compared with a control. Furthermore, a chemical analysis was performed, determining pH, acidity and °Brix; also a recount of psicrotrofics, total and fecal coliforms, acidic lactic bacteria, Bacillus cereus, Staphylococcus aureus, molds and yeast was carried out. The product was kept in both plastic, PET, and glass jars of 500mL capacity and stored at 4°C for 7 days. The results were subjected to a variance analysis and a Tukey comparison test using the statistical package SAS Windows Version 8. Chicheme added with the highest concentration of cinnamon and cloves and stored in glass containers, showed a longer storage time and a lower count of molds and yeasts. On the other hand, the product placed in plastic containers presented a greater count of microorganisms, probably because PET is more porous than glass. Los productos autóctonos, se consideran exóticos por sus materias primas y técnicas particulares de producción y para hacerlos más competitivos en el mercado nacional e internacional, se deben encontrar estrategias de conservación, que prolonguen su vida útil. El propósito de esta investigación fue evaluar la estabilidad química, microbiológica y sensorial del chicheme, elaborado tradicionalmente en el municipio de Ciénaga de Oro, Córdoba Colombia. Se preparó el chicheme con la adición de Syzygium aromaticum (clavo) y Cinnamomum verum (canela), en concentraciones de 730ppm, para el tratamiento T1; 1460ppm, para T2 y 2190ppm, para T3 comparada con un control. También, se efectuó un análisis químico, como pH, acidez y °Brix; además, se realizó un recuento de psicrotróficos, coliformes totales y fecales, bacterias ácido lácticas, Bacilluscereus, Staphylococcus aureus y mohos y levadura. El producto fue envasado en frascos de plástico PET y vidrio de 500mL y almacenados a 4°C, durante 7 días. Los resultados, se sometieron a un análisis de varianza y una prueba de comparación de Tukey, utilizando el paquete estadístico SAS Windows Versión 8. El chicheme adicionado con la concentración más alta de canela y clavo y en envases de vidrio, logró un mayor tiempo de almacenamiento y un menor recuento de mohos y de levaduras. Por el contrario, la bebida colocada en envases de plástico tuvo mayor conteo de microorganismos, debido a que el PET es más poroso que el vidrio. Universidad de Ciencias Aplicadas y Ambientales U.D.C.A 2016-12-31 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html https://revistas.udca.edu.co/index.php/ruadc/article/view/93 10.31910/rudca.v19.n2.2016.93 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 19 No. 2 (2016): Revista U.D.C.A Actualidad & Divulgación Científica. Julio - Diciembre; 395-402 Revista U.D.C.A Actualidad & Divulgación Científica; Vol. 19 Núm. 2 (2016): Revista U.D.C.A Actualidad & Divulgación Científica. Julio - Diciembre; 395-402 Revista U.D.C.A Actualidad & Divulgación Científica; v. 19 n. 2 (2016): Revista U.D.C.A Actualidad & Divulgación Científica. Julio - Diciembre; 395-402 2619-2551 0123-4226 10.31910/rudca.v19.n2.2016 spa https://revistas.udca.edu.co/index.php/ruadc/article/view/93/63 https://revistas.udca.edu.co/index.php/ruadc/article/view/93/1343 /*ref*/ACEVEDO, D.; NAVARRO, M.; MONROY, L. 2013a. Composición química del aceite esencial de hojas de orégano (Origanum vulgare). Inf. Tecnol. (Chile). 24(4):43-48. /*ref*/ACEVEDO, D.; NAVARRO, M.; MONTERO, P. 2013b. Composición química del aceite esencial de las hojas de Toronjil (Melissa officinalis L.). Inf. Tecnol. 24(4):49-54. /*ref*/ALZATE, L.M.; ARTEAGA, D.M.; JARAMILLO, Y. 2011. 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