Efecto del marinado por maceración sobre las propiedades texturales de la carne de cabra de raza Santandereana

Ricardo Peña F., Daniel Duran O.

Resumen


La carne de cabra es una importante fuente de proteína animal. El mejoramiento de las características texturales es una estrategia que debe contemplarse en los procesos de industrialización con el fin de añadir un valor a este tipo de carnes. En este trabajo se emplea el marinado por maceración con tripolifosfato sódico TPS y NaCl como estrategia para mejorar la calidad de la carne de cabra de raza santandereana. Al producto terminado se le realizaron análisis de terneza mediante el test Warner-Bratzle (WB) y perfi l de textura (TPA) durante los días 0, 7, 14, 21, y 28 del almacenamiento en refrigeración. Se observa una mejora en la terneza, la cohesividad y la esasticidad del producto con presencia de diferencias estadísticamente signifi cativas con un p ≤ 0,05, respecto al producto sin marinar desde el mismo momento de la aplicación del tratamiento, así mismo se presenta un efecto selectivo de aumento de la gomosidad sobre los músculos de las piernas y los brazos respecto a los musculos de las costillas. Consolidando así al marinado como una importante alternativa de industrialización para la carne de cabra de raza santandereana.

Texto completo:

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DOI: https://doi.org/10.24054/16927125.v1.n1.2011.493

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