Natural conservation of guinea pig (Cavia porcellus) meat vacuum packed: Oregano essential oil effect on the physicochemical, microbiological and sensory characteristics


  • Yamaly Moreno Universidad Nacional de Trujillo
  • Hubert. L. Arteaga-Miñano


Palabras clave:

essential oils, guinea pig meat, sensory properties, foods preservation.


Guinea pig meat is high in protein and low in fat, representing an attractive option for human nutrition. In addition, its sensory characteristics are making this product more appreciated in both internal and external markets. However, it is a highly perishable product, for which it is important to look for products and technologies that allow it to preserve its quality. Oregano essential oil is a natural product that presents antimicrobial and antioxidant properties that can use on the preservation of meat. Thus, the objective of this work was to study the effect of the concentration of oregano essential oil (0.5% and 1%) and storage time (0, 35 and 70 days) at -10 °C, on physicochemical, microbiological and sensory characteristics of guinea pig meat vacuum packed. For this was used guinea pigs of Peru race with 3 months of age-old and weight range between 600 and 700 g. Oregano essential oil at 0.5 and 1% was dissolved in a saline solution at 2%, next add to surface internal and external of meat after this was packing vacuum in PE pouches and stored at -10 °C until 35 and 70 days. At each storing time was evaluated physicochemical, microbiological and sensory characteristics. The best results in the majority of the characteristics were obtained to 0.5% oregano essential oil concentration and 70 days of storage, in this condition the characteristics were pH = 6.11 ± 0.05; moisture (%) = 71.6 ± 0.36; ΔEi = 3.74 ± 0.77; ΔEe = 8.30 ± 0.55; PBC = 99 ± 4 cfu/g and; texture, odor, internal and external color and, appearance acceptable.


Abdollahzadeh, E.; Rezaei, M.; Hosseini, H. 2014. Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nixing, and their combination to control Listeria monocyte-genes inoculated in minced fish meat. Food Control 35: 177-183.

Albarracín, W.; Alfonso, C.; Sánchez, I. 2012. Application of essential oils as a preservative to improve the shelf life of Nile Tilapia (Oreochoromis niloticus). Vitae 19(1): 34-40.

A.O.A.C. 2000. Oficial Methods of Analysis. Association of Official Analytical Chemists. Inc. Washington, D.C.E.U.A.

Al-Bandak, G. 2007. Antioxidant properties and composition of Majorana syriaca extracts. Eur. J. Lipid Sci. Technol. 109: 247-255.

Atrea, I.; Papavergou, A.; Amvrosiadis, I.; Savvaidis, I.N. 2009. Combined effect of vacuum-packaging and oregano essential oil on the shelf-life of Mediterranean octopus (Octopus vulgaris) from the Aegean Sea stored at 4 °C. Food Microbiology 26: 166–172.

Beriain, M.; Alfonso, L.; Gorraiz, C. 2001. Análisis sensorial de alimentos. Métodos y aplicaciones. Editores Springer – Verlag Ibérica. Barcelona.

Beriain, M.J.; Sanchez, M.; Carr, T.R. 2009. A comparision of consumer sensory acceptance, purchase intention, and willigness to pay for high quality United States and Spanish beef under different information scenarios. J. Anim. Sci. 87: 3392-3402.

Boleman, S.J.; Boleman, S.Ll.; Miller, R.K.; Taylor, J.F.; Cross, H.R.; Wheeler, T.L.; Koohmararie, M.; Shackelford, S.D.; Miller, M.F.; West, R.L.; Johnson, D.D.; Savell, J.W. 1997. Consumer evaluation of beef of known categories of tenderness. J. Anim. Sci. 75: 15-21.

Brewer, M.S. 2011. Natural antioxidant: Sources, compounds, mechanisms of action, and potential applications. Food Sci. and Safety 10: 221-247.

Burt, S. 2004. Essential oils: their antibacterial proper-ties and potential applications in food - a review. International Journal of Food Microbiol 94: 223-253.

Capecka, E.; Mareczek, A.; Leja, M. 2005. Antioxidant activity of fresh and dry herbs of Lamiaceae species. Food Chem. 93(2): 223-226.

Chouliara, E.; Karatapanis, A.; Savvaidis, I.N.; Kontominas, M.G. 2007. Combined effect of oregano essential oil and modified atmosphere packaging on shelf-life extension of fresh chicken breast meat, stored at 4 °C. Food Microbiology 24: 607−617.

Cristani, M.; D’Arrigo, M.; Mandalari, G.; Castelli, F.; Sarpietro, M.G.; Micieli, D.; Trombetta, D. 2007. Interaction of four monoterpenes contained in essential oils with model membranes: Implications for their antibacterial activity. J. Agric. Food Chem. 55(15): 6300-6308.

Dalvi-Isfahan, M.; Hamdami, N.; Le-Bail,A. 2016. Effect of freezing under electrostatic field on the quality of lamb meat. Innovative Food Science and Emerging Technologies 37: 68–73.

De Barros, J.; Da Conceição, M.; Gomes, N.; Vieira, A.; Leite, E. 2012. Combination of Origanum vulgare L. essential oil and lactic acid to inhibit Staphylococcus aureus in meat broth and meat model. Brazilian Journal of Microbiology 2012: 1120-1127.

Dussault, D.; Dang,K.; Lacroix, M. 2014. In vitro evaluation of antimicrobial activities of various commercial essential oils, oleoresin and pure compounds against food pathogens and application in ham. Meat Science 96: 514–520

Elmasry, G.; Sun, D-W.; Allen, P. 2012. Near-infrared hyperspectral imaging for predicting colour, pH and tenderness of fresh beef. Journal of Food Engineering 110:127–140.

Fasseas, M.; Mountzouris, K.; Tarantilis, P.; Polissiou, M.; Zervas, G. 2007. Antioxidant activity in meat treated with oregano and sage essential oils. Food Chem. 106: 1188-1194.

Fernandez, J. 2010. Determinación de parámetros tecnológicos óptimos para la conserva de carne de cuy (Cavia porcellus). Universidad Nacional Pedro Ruiz Gallo. Lambayeque – Perú.

Filgueras, R.S.; GAtellier, P.; Aubry, L.; Thomas, A.; Bauchart, D.; Durand, D.; Zambiazi, R.C.; Santé-Lhouthelier, V. 2010. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: Influence of muscle on oxidative processes. Meat Science 86: 665–673.

Flores-Mancheno, C.; Duarte, C.; Salgado-Tello, I. 2016. Caracterización de la carne de cuy (Cavia porcellus) para utilizarla en la elaboración de un embutido fermentado. Rev. Cien. Agri. 14(1): 39-45.

Forrest, J. 1979. Fundamentos de ciencia de la carne” Editorial. Acribia. Zaragoza-España.

Giatrakou, V.; Kykkidou, S.; Papavergou, A.; Konto-minas, M.G.; Savvaidis, I.N. 2008. Potential of oregano essential oil and MAP to extend the shelf life of fresh swordfish: A Comparative Study with Ice Storage. Journal of Food Science 73(4): 167-173.

Goulas, A.; Kontominas, M. 2007. Combined effect of light salting, modified atmosphere packaging and oregano essential oil on the shelf-life of sea bream (Sparus aurata): Biochemical and sensory attributes. Food Chem. 100: 287-296.

Govaris, A.; Solomakos, N.; Pexara, A.; Chatzopoulou, P.S. 2010. The antimicrobial effect of oregano essential oil, nisin and their combination against Salmonella Enteritidis in minced sheep meat during refrigerated storage. International Journal of Food Microbiology 137: 175–180.

Guevara, J.; Reyna, L.; Pedemonte, A.; Vergaray, R.; Pachas, J. 2018. Combined effect of ultraviolet radiation and application of acetic acid on the quality of guinea pig meat and increased of its shelf life. Pharm Pharmacol Int J. 6(1): 71‒75.

Gutierrez, J.; Barry, R.; Bourke, P. 2008. The antimicrobial efficacy of plant essential oil combinations and interactions with food ingredients. International Journal of Food Microbiology 124: 91–97.

Gutierrez, J.; Barry, R.; Bouke, P. 2009. Antimicrobial Activity of Plant Essencial Oils using Food model media: Efficacy synergistic potential and interaction with food components. International Journal of food Microbiology 26: 142-150.

Gupta, S.; Abu-Ghannam, N, 2011. Recent develop-ments in the application of seaweeds or seaweed extracts as a means for enhancing the safety and quality attributes of foods. Innov. Food Sci. Emerg. Technol. 12: 600–609.

Hernández, M.; Silva, R.; Catonga, A.; Morales, G. 2007. Aplicación de aceite esencial de orégano (Lippia berlandieri schauer) en carne de cerdo para su conservación. Universidad Autónoma Agraria Antonio Narro. Saltillo, México.

Hilvay, R. 2015. Efecto de los aceites esenciales de limón (Citrus limon), albahaca (Ocimum basilicum) en la conservación de la carne de cuy (Cavia porcellus). Universidad Técnica de Ambato. Ecuador.

Holman, B.; Van, R.; Mao, Y.; Coombs, C.; Hopkins, D. 2017. Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour. Meat Science 127: 57–62.

Hulankova, R.; Borilova, G.; Steinhauserova, I. 2013. Combined antimicrobial effect of oregano essential oil and caprylic acid in minced beef. Meat Science 95: 190–194.

ICMSF. 1999. Microorganismos de los Alimentos II. Métodos de Muestreo para Análisis Microbiológico: Principios y Aplicaciones específicas, 2da Edición. Editorial Acribia S.A. Zaragoza, España.

Iturriaga, L.; Olabarrieta, I.; Martínez, I. 2012. Antimicrobial assays of natural extracts and their inhibitory effect against Listeria innocua and fish spoilage bacteria, after incorporation into biopolymer edible films. International Journal of Food Microbiology 158: 58–64

Jayasena, D.; Jo, C. 2013. Essential oils as potential antimicrobial agents in meat and meat products: A review. Trends in Food Science & Technology 34: 96-108.

Jordán, M.; Lax, V.; Rota, M.; Lorán, S.; Sotomayor, J. 2013. Effect of the phenological stage on the chemical composition, and antimicrobial and antioxidant properties of Rosmarinus officinalis L essential oil and its polyphenolic extract. Industrial Crops and Products 48: 144– 152.

Jurado-Gámez, H.; Cabrera-Lara, E.; Salazar, J. 2016. Comparación de dos tipos de sacrificio y diferentes tiempos de maduración sobre variables físico-químicas y microbiológicas de la carne de cuy (Cavia porcellus). Rev Med Vet Zoot. 63(3): 201-217.

Karabagias, I.; Badeka, A.; Kontominas, M.G. 2011. Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging. Meat Science 88: 109–116.

Karagöz, Z.; Polat, G.; Kodal, B.; Candogan, K. 2010. Antimicrobial activity of soy edible films incurporated with thyme and oregano essential oils on fresh ground beef patties. Meat Science 86: 283–288.

Kosar, M.; Dorman, H.J.; Hiltunen, R. 2005. Effect of and acid treatment on the phytochemical and antioxidant characteristics of extracts from selected Laminaceae al species. Food Chem. 91(3): 525-33.

Krkić, N.; Šojić, B.; Lazić, V.; Petrović, L.; Mandić, A.; Sedej, I.; Tomović, V. 2013. Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása. Meat Science 93: 767–770.

Lammers, P.; Carlson, S.; Zdorkowski, G.; Honeyman, M. 2009. Reducing food insecurity in developing countries through meat production: the potential of the guinea pig (Cavia porcellus). Renewable Agriculture and Food Systems 24(2): 155–162.

Lemay, M.J.; Choquette, J.; Delaquis, P.J.; Gariepy, C.; Rodrigues, N.; Saucier, L. 2002. Antimicrobial effect of natural preservatives in a cooked and acidified chicken meat model. Int. J. Food Microbiol. 78: 217–226.

Lucas, J.; Balcázar, S.; Tirado, O.; Rodriguez, A.2018. El pH de la carne de cobayo (Cavia porcellus) para consumo humano en los andes centrales del Perú. Rev vet 29(1): 65-67.

Marques, J.; Voção, L.; Funck, G.; Kroning, I.; Da Silva, W.; Fiorentini, A.; Ribeiro, G. 2015. Antimicrobial activity of essential oils of Origanum vulgare L. and Origanum majorana L. against Staphylococcus aureus isolated from poultry meat. Industrial Crops and Products 77: 444–450.

Moore, V.L.; Gill, C.O. 1987. The pH and display life of chilled lamb after prolonged storage under vacuum or under CO2. New Zealand Journal of Agricultural Research 30: 449−452.

Moraes-Lovison, M.; Marostegan, L.; Peres, M.; Menezes, M.; Ghiraldi, M.; Rodrigues, A.; Fernandes, A.; Pinho, S. 2017. Nanoemulsions encapsulating oregano essential oil: Production, stability, antibacterial activity and incorporation in chicken pâté. LWT - Food Science and Technology 77: 233-240.

Mota-Rojas, D.; Trujillo-Orteaga, M.; Becerril-Herrera, M.; Roldan-Santiago, P.; González-Lozano, M.; Guerrero-Legarreta, I. 2012. Efecto del método de sacrificio sobre variables criticas sanguíneas y consecuencias sobre la bioquímica de la carne de cobayo (Cavia porcellus). Revista Científica FCV-LUZ 22(1): 51-58.

Naves, C.; Torres, R.; Fontes, P.; Souza, A.; De Miranda, L.; Machado, M.; Mendes, E. 2017. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle. Meat Science 125: 16–21.

NTP 201,058. 2006. Carne y productos cárnicos. Definición, clasificación y requerimientos de carcasa de cuy (Cavia porcellus).

Oral, N.; Vatansever, L.; Sezer, Ç.; Aydin, B.; Güven, A.; Gülmez, M.; Başer, K.; Kürkçüoğlu. M. 2009. Poultry Science 88: 1459–1465.

Ordoñez, R.; Martos, A. 2004. Estudio de mercado: oferta, demanda y comercialización de la carne de cuy en la ciudad de Huancayo, Departamento de Junín. Instituto Ecológico para el Desarrollo. Lima-Perú.

Oussalah, M.; Calillet, S.; Salmiéri, S.; Saucier, L.; Lacroix, M. 2006. Antimicrobial Effects of Alginate-Based Film Containing Essential Oils for the Preservation of Whole Beef Muscle. Journal of Food Protection 69(10): 2364–2369.

Ozdikmenli, S.; Demirel, N. 2015. Evaluation of usage of essential oils instead of spices in meat ball formulation for controlling Salmonella spp. Food Science and Technology International 22: 93–101.

Pascual, M. 2000. Metodología Analítica para alimentos y bebidas, 2da Edición, Editorial Díaz de Santos S.A.

Pesavento, G.; Calonico, C.; Bilia, A.; Barnabei, M.; Calesini, F.; Addona, R.; Mencarelli, L.; Carmagnini, L.; Di Martino, M.; Lo Nostro, A. 2015. Antibacterial activity of Oregano, Rosmarinus and Thymus essential oils against Staphylococcus aureus and Listeria monocytogenes in beef meatballs. Food Control 54: 188-199.

Rea, V. 2011. Evaluación de la actividad antimicrobiana del aceite esencial del comino (Cuminum cynimum) como potencial bioconservador de la carne de trucha. Tesis Bioquímico Farmacéutico, Escuela Superior Politécnica de Chimborazo, Ecuador.

Rivera, J.; Grandall, P.; O’Bryan, C.; Ricke, S. 2015. Essential oils as antimicrobials in food systems e A review. Food Control 54: 111-119.

Rosenfeld, S. 2008. Delicious guinea pigs: Seasonality studies and the use of fat in the pre-Columbian Andean diet. Quaternary International 180: 127–134.

Sánchez-Macías, D.; Barba-Maggi, L.; Morales-delaNuez, A. 2018. Guinea pig for meat production: A systematic review of factors affecting the production, carcass and meat quality. Meat Science 143: 165-176.

Scramlin, S.; Newman, M.; Cox, R. B.; Sepe, H.; Alderton, A.; Mikel, W. 2010. Effect of oregano oil brine enhancement on quality attributes of bees Longissimus dorsi and semimembranosus muscle from various age animal. J. Food Sci. 75(2): S89-S94.

Skandamis, P; Nychas G. 2001. Effect of oregano essential oil on microbiological and physico-chemical attributes of minced meat stored in air and modified atmospheres. Journal of Applied Microbiology 91: 1011 –1022.

Solis, N. 2011. Evaluación de la actividad antimicro-biana de los aceites esenciales de orégano (Origanum vulgare) y tomillo (Thymus vulgaris) como potenciales bioconservadores en carne de pollo. Escuela Superior Politécnica de Chimborazo, Facultad de Ciencias. Ecuador.

Sullivan, C.; Lynch, A.; Lynch, P.; Buckley, D.; Kerry, J. 2004. Use of antioxidants in chicken nuggets manufactured with and without the use of salt and/or sodium tripolyphosphate: Effects on product quality and shelf-life stability. Int. J. Poultry Sci. 3(5): 345-353.

Thomas, R.; Anjaneyulu, A.S.R.; Kondaiah, N. 2006. Quality and shelf life evaluation of emulsion and restructured buffalo meat nuggets at cold storage (4 ± 1°C). Meat Sci. 72: 373–379.

Wei, S.T; Ou, L.C.; Ronnier, M.; Hutchings, J. 2012. Optimization of food expectations using product colour and appearance. Food Quality and Prefe-rence 23: 49–62.

Veldhuizen, E.; Olaf, T.; Burt, S.; Haagsman, H. 2007. Low Temperature and Binding to Food Components Inhibit the Antibacterial Activity of Carvacrol against Listeria monocytogenes in Steak Tartare. Journal of Food Protection 70(9): 2127–2132.

Received December 10, 2017.

Accepted October 12, 2018.

Corresponding author : (H. Arteaga-Miñano).




Cómo citar

Moreno, Y., & Arteaga-Miñano, H. L. (2018). Natural conservation of guinea pig (Cavia porcellus) meat vacuum packed: Oregano essential oil effect on the physicochemical, microbiological and sensory characteristics. Scientia Agropecuaria, 9(4), 467-476.



Artículos originales