Efecto de inclusión de nuez común (Juglans regia L.) y transglutaminasa en la elaboración de un reestructurado de carne de alpaca

Abstract

El objetivo de esta investigación es contribuir al mayor aprovechamiento de las cualidades de la carne de alpaca mediante procesos tecnológicos, utilizando transglutaminasa microbiana, con la finalidad de ofrecer una alternativa de alimento nutritivo - funcional con la adición de ácidos grasos n-3 (omega 3), a través de la incorporación de nuez en la elaboración de un reestructurado cárnico. Considerando las estrategias de modificación cualitativa y/o cuantitativa de la composición de la carne y sus derivados con propósitos saludables - funcionales se optó por los sistemas de transforn1ación para la incorporación de los ácidos grasos mediante la adición de nuez. El diseño que permitió la obtención de fórmulas y su evaluación es el diseño de mezclas con restricciones de sus componentes.

The objective of this research is to contribute to better utilization of the qualities of alpaca meat through technological processes using microbial transglutaminase, in order to provide a nutritious and functional alternative with the addition of fatty acids n-3 (omega 3), through the addition of walnut in the development of a restructured meat. Considering the qualitative modification strategies and 1 or quantitative composition of meat artd its derivatives with healthy purposes - was chosen functional transformation systems for the incorporation of fatty acids by the addition of walnut. The design allowed obtaining formulation and its evaluation is constrained mixture design components. -- The investigation failed to confirm-the hypothesis: "The inclusion of nuts affects the structure and composition of restructured meat". The texture profile analysis, the costs of production and cooking losses and proximate analysis and color, allowed to identify with statistical difference (p-value > 0,05) that the inclusion of nut has a significant effect on the characteristics and properties of restructured beef and alpaca, using as a binding agent to the enzyme microbial transglutaminase. Established the characteristics and desirable product properties, the optimization was performed taking three important considerations: a) high cohesiveness, b) low production costs, e) lower cooking losses, resulting in a restructured formulation with 91,6% of alpaca meat, 7,49% of walnut and 0,90% of microbial transglutaminase.