Efecto del recubrimiento comestible de aislado proteico de bazo de vacuno y aloe vera sobre la calidad de chorizo
No Thumbnail Available
Date
2025
Authors
Romero Romero, Kelly Analí
Garro De La Cruz, Jean Pierre
Journal Title
Journal ISSN
Volume Title
Publisher
Universidad Nacional de Trujillo
Abstract
En la actualidad existe una creciente demanda de productos alimenticios más saludables y sostenibles, por lo que se vienen desarrollando investigaciones sobre cómo los recubrimientos comestibles pueden mejorar la conservación y calidad de los productos cárnicos. El objetivo principal de la presente investigación fue evaluar el efecto del recubrimiento comestible utilizando diferentes concentraciones de aislado proteico de bazo de vacuno y aloe vera sobre la calidad general de chorizo. El tipo de investigación fue explicativa y el diseño experimental. Se inició la investigación obteniendo aislado proteico a partir de bazo de vacuno siguiendo la metodología de solubilización y precipitación de proteínas, posteriormente se formularon los recubrimientos utilizando concentraciones de aislado proteico de bazo de vacuno de 1%, 1.5% y 2% y 40% de aloe vera respectivamente. Luego, se aplicó el recubrimiento por inmersión de los chorizos, se suspendieron en ganchos y luego fueron refrigerados a 8ºC durante 20 días realizándose la evaluación de la calidad fisicoquímica y microbiológica los días 5, 10, 15 y 20 respectivamente. Los resultados indicaron que existe diferencia significativa en las características fisicoquímicas (pH, IP, PP) entre el tratamiento control y los tratamientos utilizando aislado proteico de bazo de vacuno y aloe vera, con un nivel de significancia de 0.05. Asimismo se observó una reducción significativa en el conteo de psicrófilos, lo que sugiere que este tipo de recubrimiento puede ser una estrategia eficaz para prolongar la vida útil y mejorar la seguridad alimentaria. Se concluye que los recubrimientos elaborados utilizando aislado proteico de bazo de vacuno y aloe vera no solo preservan las características fisicoquímicas, sino que también ofrecen propiedades antimicrobianas y antioxidantes siendo el tratamiento T4 (2% de aislado proteico de bazo de vacuno y 40% de aloe vera) el que presentó mejores valores de pH (5.49), IP (8.62 meq O2/Kg), pérdida de peso (0.16 gr.) y el más bajo conteo de psicrófilos (330 – 420 ufc).
ABSTRACT Nowadays, there is a growing demand for healthier and more sustainable food products, which is why research is being developed on how edible coatings can improve the conservation and quality of meat products. The main objective of this research was to evaluate the effect of edible coating using different concentrations of bovine spleen protein isolate and aloe vera on the overall quality of chorizo. An explanatory type of research and experimental design was carried out. S started the research by obtaining protein isolate from bovine spleen following the methodology of protein solubilization and precipitation, then the coatings were formulated using concentrations of bovine spleen protein isolate of 1%, 1.5% and 2% and 40% aloe vera respectively. The chorizos were then dipped in the solution for one minute, suspended on hooks for 60 minutes, and refrigerated at 8ºC for 20 days. The physicochemical and microbiological quality was evaluated on days 5, 10, 15, and 20, respectively. The results indicated that there was a significant difference in the physicochemical characteristics (pH, IP, PP) between the control treatment and the treatments using bovine spleen protein isolate and aloe vera, with a significance level of 0.05. A significant reduction in the psychrophil count was also observed, suggesting that this type of coating may be an effective strategy to extend shelf life and improve food safety. It is concluded that the coatings made using bovine spleen protein isolate and aloe vera not only preserve the physicochemical characteristics, but also offer antimicrobial and antioxidant properties, with the T4 treatment (2% bovine spleen protein isolate and 40% aloe) having the best pH values (5.49), IP (8.62 meq O2/kg), weight loss (0.16 gr.) and the lowest psychrophil count (330 - 420 cfu).
ABSTRACT Nowadays, there is a growing demand for healthier and more sustainable food products, which is why research is being developed on how edible coatings can improve the conservation and quality of meat products. The main objective of this research was to evaluate the effect of edible coating using different concentrations of bovine spleen protein isolate and aloe vera on the overall quality of chorizo. An explanatory type of research and experimental design was carried out. S started the research by obtaining protein isolate from bovine spleen following the methodology of protein solubilization and precipitation, then the coatings were formulated using concentrations of bovine spleen protein isolate of 1%, 1.5% and 2% and 40% aloe vera respectively. The chorizos were then dipped in the solution for one minute, suspended on hooks for 60 minutes, and refrigerated at 8ºC for 20 days. The physicochemical and microbiological quality was evaluated on days 5, 10, 15, and 20, respectively. The results indicated that there was a significant difference in the physicochemical characteristics (pH, IP, PP) between the control treatment and the treatments using bovine spleen protein isolate and aloe vera, with a significance level of 0.05. A significant reduction in the psychrophil count was also observed, suggesting that this type of coating may be an effective strategy to extend shelf life and improve food safety. It is concluded that the coatings made using bovine spleen protein isolate and aloe vera not only preserve the physicochemical characteristics, but also offer antimicrobial and antioxidant properties, with the T4 treatment (2% bovine spleen protein isolate and 40% aloe) having the best pH values (5.49), IP (8.62 meq O2/kg), weight loss (0.16 gr.) and the lowest psychrophil count (330 - 420 cfu).
Description
Keywords
Recubrimiento comestible, Aislado proteico, Bazo de vacuno, Aloe vera, Calidad del chorizo