Actividad antioxidante y conservante del extracto de ciruela (Spondias purpurea) en filetes de chame (Dormitator latifrons) empacados al vacío

The objective was to determine the antioxidant and preservative activity of plum extract in vacuum-packed chame fillets. A two-factor experimental design was used with three concentrations of plum extract (2.5, 5.0, and 7.5%) and two immersion times (1 and 3 hours). The evaluation was carried out at intervals of 0, 14, and 28 days. Physicochemical and microbiological parameters, antioxidant capacity, and total phenols were evaluated. The results show that the volatile basic nitrogen content exceeded the requirements of the NTE INEN 183 standard. The pH decreased during storage (28 days), being lower at T0 (5.69). The colorimetric analysis was not significant at 14 days; however, a reduction in brightness, coordinate a* and b*, was observed up to 28 days. Antioxidant capacity was higher at T0 with 35.43 µmol TEA/100/g despite a higher presence of phenols in the treatments that included egg extract. Microbiologically, Salmonella was absent, and there was an increase in the levels of E. coli, Staphylococcus aureus, and Vibrio spp, exceeding the values permitted by INEN 183. Spondias purpurea is used as a preservative due to its antioxidant and antimicrobial activity.