Utilización del extracto acuoso de cascarilla de café para mejorar la estabilidad oxidativa de homo-genizados de carne de cerdo

Extracto acuoso de cascarilla de café

Autores/as

  • Rey David Vargas Sánchez CONAHCyT - Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal. Dirección oficial: Carretera Gustavo Enrique Astiazarán Rosas, 46, La Victoria, Hermosillo, Sonora, México. C. P. 83303.
  • Brisa del Mar Torres Martínez CONAHCyT - Centro de Investigación en Alimentación y Desarrollo, A.C. Coordinación de Tecnología de Alimentos de Origen Animal. Dirección oficial: Carretera Gustavo Enrique Astiazarán Rosas, 46, La Victoria, Hermosillo, Sonora, México. C. P. 83303.
  • Gastón Ramón Torrescano Urrutia
  • Armida Sánchez-Escalante CENTRO DE INVESTIGACIÓN EN ALIMENTACIÓN Y DESARROLLO, A.C.

DOI:

https://doi.org/10.18633/biotecnia.v26.2128

Palabras clave:

residuos del café, compuestos bioactivos, antioxidantes, calidad de la carne

Resumen

Los residuos del procesamiento del fruto de café se han propuesto como una estrategia para prevenir la pérdida de calidad de la carne. Este estudio tuvo como objetivo evaluar la efectividad del extracto acuoso de cascarilla de café (CSE) sobre la estabilidad oxidativa en un sistema de homogenizados de carne cruda de cerdo. El CSE se sometió a la determinación de polifenoles (fenoles, flavonoides y ácido cafeoilquínico), así como a ensayos de actividad antirradical y poder reductor. Además, los homogenizados de carne cruda de cerdo se dividieron en cuatro tratamientos (CN, control o sin antioxidante; T1 y T2, CSE a 250 y 500 ppm, respectivamente; BHT, antioxidante sintético a 500 ppm), oxidados por 1 h con ferrocianuro de potasio (0, 0.5 y 1.0%, p/v), y fueron sometidos a evaluación de calidad de la carne (pH, oxidación de lípidos, color y contenido de metamioglobina). Los resultados demostraron que los CSE son una fuente importante de polifenoles con actividad antioxidante, y su incorporación en un homogenizado de carne de cerdo cruda condujo a una reducción de los valores de pH, oxidación de lípidos y contenido de metamioglobina, así como a una disminución de los cambios de color (p < 0.05). Estos resultados sugieren que el CSE tiene un gran potencial como aditivo antioxidante para productos cárnicos.

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Resumen gráfico

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Publicado

2023-12-06

Cómo citar

Vargas Sánchez, R. D., Torres Martínez, B. del M., Torrescano Urrutia, G. R., & Sánchez-Escalante, A. (2023). Utilización del extracto acuoso de cascarilla de café para mejorar la estabilidad oxidativa de homo-genizados de carne de cerdo: Extracto acuoso de cascarilla de café. Biotecnia, 26, e2128. https://doi.org/10.18633/biotecnia.v26.2128

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