Mejoramiento De La Calidad Microbiológica, Organoléptica Y Actividad Antioxidante En Los Productos Cárnicos Mediante Compuestos Vegetales
DOI:
https://doi.org/10.24054/limentech.v24i1.4696Palabras clave:
actividad antioxidante, microorganismos, productos cárnicos, vegetalesResumen
El deterioro microbiano y las reacciones oxidativas de los productos cárnicos son problemas importantes porque disminuyen la vida de anaquel, lo que puede conllevar a enfermedades de transmisión alimentaria (ETAs), siendo una amenaza para la salud de los consumidores. Se requieren evaluar nuevos ingredientes alternativos, funcionales y naturales, para minimizar los posibles riesgos a la salud humana. Actualmente los consumidores optan por adquirir alimentos más naturales y saludables, con menos aditivos sintéticos. Dada esta situación, se realizó una búsqueda bibliográfica exploratoria, que enmarcó investigaciones para mejorar las características microbiológicas, organolépticas y antioxidantes en la conservación de los productos cárnicos; utilizando frutas, hojas, flores o vegetales, por ejemplo saril, arándano rojo, tomate, cáscara de frutas, maracuyá, apio, u otros; los cuales contienen compuestos bioactivos que pueden ser beneficiosos al emplearlos como ingredientes para formular productos cárnicos por su actividad antimicrobiana y antioxidante.
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