Efecto de la capsaicina en la conservación y características organolépticas de un embutido de cerdo.

Introduction This study evaluates the impact of capsaicin on the preservation and organoleptic characteristics of pork button. The research was conducted at the Meat Products Laboratory of the Faculty of Agricultural Sciences, Chone Extension, Technical University of Manabí. Capsaicin, known for its antimicrobial properties, was extracted from criollo chili peppers (Capsicum annuum) to analyze its effectiveness at different concentrations. Objectives Determine the impact of different concentrations of capsaicin (1%, 2%, and 3%) on the preservation of pork button. Evaluate the organoleptic characteristics of the treated product. Verify compliance with microbiological standards according to NTE INEN 1338. Materials and Methods A Completely Randomized Design was used with four treatments: three concentrations of capsaicin (1%, 2%, and 3%) and a control with no capsaicin. Capsaicin was obtained through maceration and rotary evaporation of the criollo chili pepper, achieving a yield of 2.53%. The shelf life of the pork button was microbiologically evaluated over 28 days. Results Antimicrobial Activity: The treatment with 3% capsaicin (T3) showed significant antimicrobial activity, meeting the microbiological standards established by NTE INEN 1338. Sensory Evaluation: In a non-trained panel, the T3 treatment received high sensory acceptance, with 40% of evaluators indicating "like" and 53% "like a lot." Conclusions The inclusion of 3% capsaicin in pork button significantly improves its preservation while maintaining good organoleptic characteristics. This treatment not only meets microbiological standards but is also well-received sensorially by consumers, suggesting its potential as an effective and acceptable alternative for meat product preservation.