Efecto del agente ahumante sobre la oxidación lipídica y perfil de ácidos grasos de tocino tradicional
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Date
2017
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Universidad Nacional de Trujillo
Abstract
La oxidación de los lípidos durante el procesamiento de tocino ahumado tradicional utilizando distintos agentes ahumantes se estudiaron mediante la evaluación de los cambios en la composición de ácidos grasos, índice de peróxido (POV) y sustancias reactivas al ácido tiobarbitúrico (TBARS). No se encontraron variaciones significativas en los valores de TBARS al finalizar el proceso de ahumado, además, solo Red Arrow presenta un valor significativamente diferente de los demás agentes ahumantes. Existe un aumento del valor POV al finalizar el proceso de ahumado del tocino, encontrándose diferencias significativas entre los agentes ahumantes, con valores elevados, que son producto del corto tiempo de maduración del tocino, que no permitió la degradación de los hidroperóxidos. Los contenidos de SFA, MUFA y PUFA no varían significativamente al finalizar el proceso de ahumado, independientemente de que el agente ahumante sea madera o humo, sin embargo se observó la lipólisis preferencial para los ácidos grasos poliinsaturados. La Acacia mearnsii se presenta como la opción más ventajosa desde un punto de vista nutricional y de estabilidad oxidativa para la producción de tocino ahumado.
ABSTRACT Lipid oxidation during processing using traditional smoked bacon ahumantes different agents were studied by evaluating changes in fatty acid composition, peroxide (POV) and thiobarbituric acid reactive substances (TBARS). No significant changes in TBARS values at the end of the smoking process also only Red Arrow has a significantly different value of the other ahumantes agents they found. There is an increase in value at the end of the process POV smoked bacon, significant differences between ahumantes agents, with high values, which are the result of short maturation period of the bacon, which did not allow the degradation of hydroperoxides. The contents of SFA, MUFA and PUFA not vary significantly at the end of the smoking process, whether the agent is ahumante wood or smoke, but the preferential lipolysis for polyunsaturated fatty acids was observed. The mearnsii Acacia is presented as the most advantageous option from a nutritional point of view and oxidative stability for the production of smoked bacon.
ABSTRACT Lipid oxidation during processing using traditional smoked bacon ahumantes different agents were studied by evaluating changes in fatty acid composition, peroxide (POV) and thiobarbituric acid reactive substances (TBARS). No significant changes in TBARS values at the end of the smoking process also only Red Arrow has a significantly different value of the other ahumantes agents they found. There is an increase in value at the end of the process POV smoked bacon, significant differences between ahumantes agents, with high values, which are the result of short maturation period of the bacon, which did not allow the degradation of hydroperoxides. The contents of SFA, MUFA and PUFA not vary significantly at the end of the smoking process, whether the agent is ahumante wood or smoke, but the preferential lipolysis for polyunsaturated fatty acids was observed. The mearnsii Acacia is presented as the most advantageous option from a nutritional point of view and oxidative stability for the production of smoked bacon.
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Keywords
Tocino, Agente Ahumante, Oxidación Lipídica, Perfil de Ácidos Grasos