Comportamiento de la grasa vegetal en la elaboración de emulsificaciones cárnicas

  • Francisco Javier Matute Heredia Pontificia Universidad Católica del Ecuador, Sede Regional Manabí


Behavior of Fat Vegetable in the Preparation of Meat Emulsifications


La presente investigación, tiene como objetivo el estudio del comportamiento de la manteca vegetal en la elaboración de productos cárnicos, para medir, evaluar y analizar los diferentes parámetros bromatológicos, sabor del producto final y porcentajes de inclusión de grasa vegetal en su elaboración y producción,  estableciendo un protocolo de aprovechamiento y utilización de la grasa vegetal. Se utilizaron procedimientos ya establecidos  por el Instituto Ecuatoriano de Normalización (INEN), específicamente por la norma NTE INEN 1338:96 referente a los valores nutricionales mínimos y máximos de las diferentes componentes de los productos cárnicos (Carmona, 2009). Obteniéndose a través del diseño experimental resultados concluyentes de la investigación que con una inclusión porcentual de entre el 20% y 30% de grasa vegetal para la fabricación de emulsificaciones cárnicas, se conservan las características bromatológicas, se mantiene el sabor propio de los embutidos y se reduce la inclusión de grasa animal, logrando obtener un producto de calidad que conserve su sabor y con un índice de grasa animal saturada claramente reducido.

Palabras clave: Alimento, Análisis químico, Carne, Compuesto orgánico, Producción alimentaria.




The present investigation has as main objective the study of the behavior of the vegetable shortening in the elaboration of meat products, to measure, evaluate and analyze the different bromatological parameters, flavor of the final product and percentages of inclusion of vegetal fat for the elaboration and production, establishing a protocol for the utilization and utilization of vegetable fat. Procedures already established by the Ecuadorian Institute of Normalization (INEN), specifically by the NTE INEN 1338: 96 standard were used referring to the minimum and maximum nutritional values ​​of the different components of the meat products (Carmona, 2009). Obtained through the experimental design conclusive results of the investigation, with an inclusion percentage of between 20% and 30% of vegetable fat for the manufacture of meat emulsions, the characteristics of the meat are preserved, the characteristic flavor of the sausages is preserved and the inclusion of animal fat is reduced, achieving a quality product that preserves its flavor and a clearly reduced index of saturated animal fat.

Key words: Food, Chemical analysis, Meat, Organic composite, Food production.




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