Exploración del potencial del polvo de champiñón (Agaricus bisporus) en la producción de embutidos y parámetros de calidad
Resumen
Este estudio tuvo como objetivo desarrollar una versión innovadora de salchichas turcas fermentadas tradicionales enriquecidas con fibra dietética. Para este propósito, se incorporó polvo de Agaricus bisporus, un hongo cultivado, en formulaciones de salchichas en diferentes concentraciones (5 %, 8 % y 10 %), y se evaluaron sus efectos sobre las características de calidad durante el almacenamiento (0, 7, 14, 21 y 28 días). Se examinó la influencia del polvo de hongo en las propiedades fisicoquímicas, microbiológicas, texturales y sensoriales. Los resultados mostraron diferencias significativas entre los grupos experimentales en cuanto a materia seca, color, grasa, proteína, fibra dietética, Sustancias Reactivas al Ácido Tiobarbitúrico y textura (P<0,05). No se observaron cambios significativos en el pH ni en el nitrito residual (P>0,05). La evaluación microbiológica indicó variaciones significativas en los recuentos de bacterias de ácido láctico en los días 1, 4, 7 y 21 (P<0,05), pero no en los días 0, 14 y 28 (P>0,05). En el análisis sensorial, el color no mostró diferencias significativas entre los días de almacenamiento (P>0,05); sin embargo, el grupo control presentó diferencias significativas en comparación con los demás tratamientos (P<0,05), alcanzando las puntuaciones más altas, especialmente en el día 7. En términos de sabor, el grupo de las salchichas con un 5 % de adición de polvo de champiñones. mostró diferencias significativas entre el día 7 y los demás días de almacenamiento (P<0,05). La puntuación más alta se registró en las salchichas con un 5 % de adición de polvo de champiñones en el día 7, mientras que en las salchichas con un 10 % de adición de polvo de champiñones presentaron los valores más bajos durante todo el almacenamiento. En el séptimo día de almacenamiento, el grupo de salchichas que contenía 5 % de polvo de champiñones recibió puntuaciones más positivas en términos de sabor, textura y aceptabilidad general en comparación con el grupo de control, pero solo el parámetro de sabor fue estadísticamente significativo (P<0,05). En general, la suplementación con polvo de hongo mejoró la estabilidad de la oxidación de lípidos y los atributos de color, al mismo tiempo que mejoró el contenido de fibra dietética. Estos hallazgos sugieren que el polvo de Agaricus bisporus se puede utilizar para mejorar la calidad y el valor nutricional de las salchichas fermentadas durante el almacenamiento.
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