Pretratamiento con campo magnético en la fermentación de emulsiones de carne de cerdo
DOI:
https://doi.org/10.24054/limentech.v21i1.2367Palavras-chave:
Carne, microbiota, maduración, proteína, tecnologíaResumo
La demanda de alimentos inocuos, mínimamente procesados y saludables por parte de los consumidores ha generado la necesidad de desarrollar nuevas tecnologías para cubrir dichas necesidades, estas deben ser sostenibles con el medio ambiente, por lo tanto, el objetivo de este trabajo fue evaluar el efecto del pretratamiento con Campo Magnético Estático- CME en la fermentación de emulsiones de carne de cerdo. Se preparó una emulsión %P/P con 15,03% proteína, 24,64% grasa, 57,64% agua, 1,90% sal, 0,02% nitrito, 0,1% cultivo y 0,67% lactosa. Se sometió a tratamiento con CME de 4,5mT durante 0, 3, 5 y 10 minutos. Posteriormente las muestras
fueron almacenadas durante 20 días a temperatura ambiente. Se evaluó el pH, color, estabilidad y humedad durante los días 1, 4, 8, 12, 16 y 20 y la microbiota se analizó el día 1 y 20. Se encontró que la emulsión es estable y su humedad no varía. El pH no varía con el pretratamiento, pero sí disminuye con el tiempo de almacenamiento. La actividad microbiana de Lactobacillus bulgaricus se ve afectada por el pretratamiento, pero exhibe una recuperación a los 4 días de almacenamiento. La luminosidad disminuye con el pretratamiento este efecto se mantiene hasta el día 4. En el parámetro a* del color el pretratamiento causa aumento en la escala, este cambio resulta proporcional al tiempo de tratamiento. El parámetro b* presenta disminución hasta el día 8 y posteriormente exhibe el comportamiento contrario. Estos cambios están relacionados con el tiempo del tratamiento. Se presentan reducciones de los coliformes totales a 200UFC/g y coliformes fecales a <3UFC/g en las muestras, por efecto de las condiciones de almacenamiento.
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