Determinación de la incidencia de la composición lipídica y bromatológica de la carne de res y cerdo comercializada en la provincia de Tungurahua

Abstract

Meat is a product in high demand in the Ecuadorian market, providing important nutrients in the human diet, such as protein, fat, vitamins, and minerals. However, despite the benefits it provides, some research has limited its consumption due to its high fat content and because it is considered a precursor of cardiovascular diseases and obesity. The objective of this research was to determine the incidence of the bromatological, and lipid composition of beef and pork marketed in the Province of Tungurahua. On analyzing the beef, 74.96 ± 5.97% moisture; 4.03 ± 0.97% ash; 0.99 aw; 6.24 ± 0.45 pH; and 10.70 ± 6.44% total fat were determined. Similarly, the analysis of the pork meat showed a moisture content of 69.50 ± 7.50%; 3.89 ± 1.17% ash; 0.99 in aw; 6.36 ± 0.26 in pH; and 33.15 ± 5.29%. As for the lipid profile, in beef, palmitic acid (37.44%); stearic acid (11.37%); oleic acid (38.95%); palmitoleic acid (2.62%); linoleic acid (7.11%); and linolenic acid (3.57%) were identified. In pork, palmitic acid (32.51%); stearic acid (10.02%); oleic acid (46.60%); palmitoleic acid (2.62%); linoleic acid (8.13%) and linolenic acid (0.64%) were found. Finally, the nutritional quality indexes obtained were saturation index (0.219 for beef and 0.202 for pork) and the atherogenicity index (0.729 for beef and 0.622 for pork). Therefore, the meats analyzed had an acceptable water composition, they are DFD meats, with high ash and lipid content, although they have a high content of FAs, they also report an important composition of FAp.