Efecto de la adición de harinas no convencionales para la producción y enriquecimiento de productos cárnicos

Abstract

Currently, the constant search to improve the quality of consumers' food has led to the innovation of the raw materials used, investigating more nutritious, more natural and less artificial sources for their incorporation in the development of traditional products, making them more attractive to consumers. This study is based on bibliographic research on the use of non-conventional flours for the production of meat derivatives The researchers analyzed show that some products developed with non-conventional flours such as legume flour, tubers, fruit seeds, oats, breadfruit, grape peel, crickets, maggot larvae, among others, improve significantly its physical properties, it also shows an influence on the variation of the pH due to the composition of the flours, thus also the products with high fiber content show a darkening in the instrumental color tests, as well as an increase in hardness, and elasticity in the texture parameters. Regarding the organoleptic properties, the flours offer better characteristics such as color, flavor, and general acceptability, however, the sensory characteristics are influenced by the amount of substitution made, or the replacement of components of the meat matrix such as fat.