Tecnologías emergentes no térmicas para la conservación de carne fresca y productos cárnicos
Non-thermal methods for the preservation of fresh meat and meat products
DOI:
https://doi.org/10.54167/tecnociencia.v15i2.829Palabras clave:
calidad de la carne, reducción microbiana, ultrasonido de alta intensidad, vida de anaquelResumen
La búsqueda por una mejor conservación de la carne y sus productos es una constante dentro de la industria alimentaria. Dentro de los procesos de conservación, la descontaminación de microorganismos es el área en la que más se enfoca la investigación, el desarrollo y la innovación de metodologías, ya sea por un beneficio al producto alimenticio durante su almacenamiento, procesamiento o vida de anaquel, o por una reducción a problemas de salud en el consumidor. Existe una gran variedad de metodologías de conservación que se han desarrollado. Desafortunadamente, la mayoría de ellas conllevan alteraciones estructurales, nutricionales o sensoriales indeseables, sobre todo aquellas que implican alteraciones en la temperatura de la carne o sus productos. En años recientes se ha puesto especial atención a metodologías de conservación no térmicas (Irradiación, luz ultravioleta, ultrasonido, campo de pulsos eléctricos, altas presiones hidrostáticas, antimicrobianos naturales y tecnología Hurdle), considerando a estas como una alternativa excelente, dado que no afectan la calidad del alimento. Este documento es una revisión de las metodologías no térmicas de procesamiento comúnmente aplicadas a productos cárnicos, las nuevas tendencias, así como la combinación de varias tecnologías para su implementación en el futuro.
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