Abstract
Dill essential oil has antimicrobial and antifungal properties; therefore it can be used in food to avoid deterioration. In this research, the inhibitory capacity of dill essential oil on Staphylococcus aureus, Coliforms and fungi present in trout meat (Oncorhynchus mykiss) was evaluated by using 50 and 100μL of essential oil respectively. In addition, the different conditions of essential oil extraction were evaluated by the hydrodistillation method, yielding a maximum dry basis yield of 1.32%, using a water-plant ratio of 1: 5, during 90 minutes. Antimicrobial capacity was evaluated in the microorganisms, obtaining greater inhibitory effect when applying 100 μl of dill essential oil in cultures of Staphylococcus aureus, fecal coliforms, total Coliforms and fungi, evidencing a greater halo of inhibition for total Coliforms.
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