Jamón de pato criollo (Cairina moschata) ultra-bajo en grasa con harina de albedo de toronja (Citrus x paradisi L.)
DOI:
https://doi.org/10.15517/3v3jz593Palabras clave:
fibra, capacidad antioxidante, evaluación sensorial, perfil de textura, capacidad de retención de aguaResumen
Introducción. Los embutidos, productos de consumo mundial, permiten aprovechar diferentes tipos de carne y materias primas subutilizadas, como el albedo de toronja (Citrus x paradisi L.), un subproducto de la industria citrícola que posee fibra y sustancias antioxidantes importantes para la salud humana. Objetivo. Evaluar el efecto de la adición de harina desamargada de albedo de toronja (HDAT), sobre las características fisico-químicas, sensoriales y microbiológicas del jamón de pato ultra bajo en grasa. Materiales y métodos. El estudio se realizó en la Facultad de Educación Técnica para el Desarrollo, de la Universidad Católica de Santiago de Guayaquil, Ecuador, entre septiembre de 2022 y agosto de 2023. Se formularon cuatro tratamientos, con adición del 0, 2, 4 o 6 % de harina de albedo. En los jamones se evaluaron parámetros físico-químicos (pH, acidez titulable, contenido de humedad, ceniza, proteína, fibra, grasa, fenoles totales y capacidad antioxidante); propiedades tecnológicas (estabilidad de la emulsión, rendimiento, capacidad de retención de agua); sanitarios (recuento de microorganismos aerobios mesófilos, Escherichia coli, Staphylococcus aureus y Salmonella); análisis de perfil de textura y análisis sensorial (prueba de aceptación, intención de compra y marcar todo lo que aplique) con 41 consumidores Resultados. Los productos elaborados cumplen las normas sanitarias y de composición establecidas. La capacidad antioxidante, contenido de fibra y capacidad de retención de agua se incrementaron con la adición de harina. Todos los productos fueron evaluados con una puntuación equivalente a “Me gusta moderadamente”, y la dureza y elasticidad disminuyeron con el aumento de la harina, pero sin afectar la aceptación de la textura. Conclusiones. Es posible elaborar jamones a partir de carne de pato, con la incorporación de hasta 6 % de HDAT, con buena aceptación, mayor contenido de fibra y capacidad antioxidante.
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