Propiedades fisicoquímicas y estructurales de la carne de vacuno descongelada mediante distintos métodos

• Saliha Lakehal University of Batna 1, Department of Veterinary Medicine. Batna, Algeria
• Aicha Lakehal University of Batna 2, Faculty of Technical Sciences, Batna, Algeria
• Salima Lakehal University of Batna 2, Institute of Earth Sciences and Universe. Batna, Algeria
• Omar Bennoune University of Batna 1, Department of Veterinary Medicine. Batna, Algeria
• Ammar Ayachi University of Batna 1, Department of Veterinary Medicine. Batna, Algeria

DOI: https://doi.org/10.52973/rcfcv-e33242

Palabras clave: Congelación, métodos de descongelación, calidad, carne de vacuno, microestructura

Resumen

Se emplearon cuatro técnicas de descongelación de carne que son las más utilizadas en la vida diaria: descongelación en el refrigerador, descongelación en el microondas, descongelación a temperatura ambiente y descongelación en agua, para evaluar las alteraciones físico-químicas e histológicas en la carne de res descongelada. Después de descongelar, se evaluaron las características estructurales, químicas y físicas de la carne de res. Los resultados mostraron que la carne descongelada en el refrigerador a 4°C se caracterizó por el valor de pH más alto (5,65 ± 0,02) y una diferencia significativa (P<0,05) en comparación con la carne descongelada por otros métodos de descongelación. Además, para la conductividad eléctrica, alcanzó el valor más alto (1,442 ± 1,012) en el horno de microondas (P<0,05); mientras tanto, la actividad del agua disminuyó significativamente después de la descongelación, independientemente del método de descongelación (P<0,05). Por otro lado, la descongelación en el refrigerador resultó en la menor cantidad de pérdida de agua (1,23%) (P<0,05), mientras que los altos niveles de energía de microondas causaron una pérdida significativa de agua, representada por la pérdida de descongelación y la pérdida de cocción (4,37 y 44,47%), respectivamente, con P<0,05. Entre los diferentes métodos de descongelación, la descongelación en el microondas tuvo el nivel más alto de TBARS, con una media de 0,25 ± 0,034 mg·kg^-1 (P<0,05). Con respecto al color, el valor de luminosidad (L*) en las muestras descongeladas en el microondas disminuyó significativamente (P<0,05) en comparación con el control fresco. Histológicamente, las muestras que se descongelaron en el refrigerador conservaron mejor la integridad de la estructura de las fibras después de la descongelación que en los otros métodos; las muestras descongeladas en el microondas, sin embargo, causaron más daño estructural. Para asegurar que se descongelaron uniformemente y se conserva la calidad de la carne lo más cercana posible a su calidad fresca, generalmente se recomienda descongelar la carne de manera más lenta y gradual, como en el refrigerador.

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