Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat
DOI:
https://doi.org/10.3989/gya.0967251.2359Keywords:
Carcass quality, Fatty acids, Guinea pig, Peru, Protein, Thermal treatmentAbstract
The objective of the present study was to evaluate the impact of two heat treatments on the chromatic parameters, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat. The contents of protein, fat, ash, and thiobarbituric acid reactive substances did not differ significantly for treatments of pasteurization and sterilization. The main fatty acids were linoleic (~35%), palmitic (~23%) and oleic (~19%). The atherogenic index ranged from 0.56 to 0.58, the thrombogenic index ranged from 0.64 to 0.66, and the hypo/hypercholesterolemic (h/H) ratio ranged from 2.55 to 2.57. Pasteurization and sterilization treatment did not substantially affect the acid profile or healthy lipid indices. Regarding microbial load, both heat treatments were effective against coliforms, molds and yeast, and Salmonella spp. Heat treatments effectively reduced bacterial load without significantly altering the physicochemical quality of guinea pig meat.
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