Influence of thermal processing on color, chemical composition, lipid oxidation and microbiological characteristics of guinea pig (Cavia porcellus) meat

R.  Alzamora-Herrera; M.  Ramos-Escudero; E. Barnett Mendoza; F. Ramos-Escudero

doi:10.3989/gya.0967251.2359

Autores/as

R. Alzamora-Herrera Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres https://orcid.org/0000-0002-5115-3985
M. Ramos-Escudero Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres https://orcid.org/0000-0002-9365-7057
E. Barnett Mendoza Centro de Innovación y Desarrollo de Productos Alimenticios (CIDPA-USMP), Facultad de Ingeniería y Arquitectura, Universidad de San Martín de Porres https://orcid.org/0009-0002-8952-8751
F. Ramos-Escudero Unidad de Investigación en Nutrición, Salud, Alimentos Funcionales y Nutraceúticos, Universidad San Ignacio de Loyola (UNUSAN-USIL) https://orcid.org/0000-0002-6907-3166

DOI:

https://doi.org/10.3989/gya.0967251.2359

Palabras clave:

Ácidos grasos, Calidad de la carcasa, Cuy, Perú, Proteínas, Tratamiento térmico

Resumen

El objetivo del presente estudio fue para evaluar el impacto de dos tratamientos térmico sobre los parámetros cromáticos, la composición química, oxidación lipídica y características microbiológicas de la carne de cuy (Cavia porcellus). El contenido de proteínas, grasa, cenizas, y las sustancias reactantes de ácido tiobarbitúrico no difirió significativamente para el tratamiento de pasteurización y esterilización. Los principales ácidos grasos fueron el linoleico (~35%), palmítico (~23%) y oleico (~19%). El índice aterogénico oscilo entre 0,56 a 0,58, el índice trombogénico vario de 0,64 a 0,66 y la relación hipo/hipercolesterolémico (h/H) vario de 2,55 a 2,57. El tratamiento de pasterización y esterilización no afecto sustancialmente el perfil de ácidos ni los índices lipídicos de salud. Respecto a la carga microbiana ambos tratamientos térmicos fueron efectivos para coliformes, mohos y levadura y Salmonella spp. Los tratamientos térmicos redujeron eficazmente la carga bacteriana sin alterar significativamente la calidad fisicoquímica de la carne de cuy.

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