Efecto de un extracto de ajo negro combinado con ácido ascórbico sobre el color y la oxidación lipídica de hamburguesas
DOI:
https://doi.org/10.54167/tch.v18i4.1683Palabras clave:
antioxidante natural, hamburguesa, calidad de carne, ajo negro, vida útilResumen
La oxidación de los productos cárnicos limita su calidad y vida útil y se evita mediante aditivos antioxidantes. Como alternativa a estos aditivos, se propone el uso de ingredientes naturales ricos en antioxidantes. En este estudio, se evaluó el efecto antioxidante de un extracto acuoso de ajo negro, como ingrediente natural rico en polifenoles, en hamburguesas de cerdo. Se utilizaron 20 ml de extracto, obtenido de un homogeneizado preparado con una parte de ajo y tres de agua, por kg de hamburguesa en combinación con tres diferentes niveles de ácido ascórbico (entre 0,125 a 0,5 g/kg). Se comprobó el efecto de las distintas combinaciones para prevenir la decoloración en las hamburguesas crudas y la estabilidad de la oxidación lipídica en las hamburguesas cocinadas durante el almacenamiento aeróbico refrigerado. El uso de extracto de ajo negro oscureció las hamburguesas y aumentó los índices de rojo y amarillo. El ácido ascórbico potenció el efecto antioxidante del ajo negro en las hamburguesas cocidas y viceversa. El extracto de ajo negro combinado con ácido ascórbico, incluso en una cantidad cuatro veces inferior a la utilizada habitualmente en la industria cárnica, fue el tratamiento con mayor efecto antioxidante.
DOI: https://doi.org/10.54167/tch.v18i4.1683
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