摘要：Abstract The aim of this study was to evaluate the effect of oregano essential oil ( MOO ) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder ( MOP ) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO . The pH , redness ( a *), yellowness ( b *), Chroma, and browning index ( BI ) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a * (23.13 vs. 25.27), b * (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1—4.19 vs. 4.73 log CFU /g and T2—4.37 vs. 4.50 log CFU /g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH , color parameters, textural profile, and sensory characteristics.
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