Palabras clave
extracto natural
compuestos fenólicos
bioactividad
carne
Cómo citar
Resumen
La oxidación lipídica contribuye de manera significativa al deterioro de la calidad fisicoquímica de la carne de res durante el almacenamiento refrigerado. La incorporación de antioxidantes naturales mediante recubrimientos comestibles se ha propuesto como una estrategia eficaz para mitigar los procesos oxidativos y preservar la calidad de la carne. Este estudio evaluó cuatro tratamientos con soluciones de quitosano mezcladas con extracto de cáscara de papa para recubrir dos cortes cárnicos de res de importancia comercial, Pulpa negra (PNG) y Diezmillo (DZM). Las condiciones fueron sin y con 1% de extracto de cáscara de papa. Se midieron el pH, el color, la capacidad de retención de agua, la textura y la estabilidad oxidativa (oxidación lipídica) durante el almacenamiento refrigerado (16 días a 4 ± 1 °C). El extracto de cáscara de papa (PPE), la solución de recubrimiento de quitosano (CCS) y la solución de recubrimiento de quitosano + extracto de cáscara de papa (CCS-PPE) se utilizaron para la identificación de polifenoles y antioxidantes. Los resultados indican que la aplicación de los tres extractos PPE > CCS-PPE mostraron (p<0.05) la presencia de polifenoles, fenoles, flavonoides y ácido clorogénico, pero ausentes al hacerlo sólo con el CCS. Además, PPE > CCS-PPE ejercen propiedades de eliminación de radicales libres y de cationes radicales, con poder reductor. Los parámetros evaluados en las muestras de carne, al final del almacenamiento (día 16), sin diferencias en los valores de pH y b* (amarillez) entre los tratamientos (p>0.05). Por el contrario, las de PNG y DZM tratadas con CCS-PPE tuvieron niveles de oxidación (TBARS) y de L* (luminosidad) más bajos (p<0,05) en comparación con los controles de PNG y DZM, así como los valores a* (enrojecimiento) más altos (p<0.05). En la PNG con una menor capacidad de retención de agua (WHC) y valores de textura más altos (p<0.05) que los de otros tratamientos. En conclusión, el CCS-PPE podría ser un aditivo antioxidante para la carne de res.
Citas
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