Evaluación química, fisicoquímica y sensorial de carne molida de res adicionada con hojas de chaya

Authors

  • Edgar Fernando Peña Torres
  • Asahel Benitez Hernández
  • Erika Yazmín Sánchez Gutiérrez
  • Ana Victoria Flores Vega
  • Elena Xitlali Gamarra Hernández
  • Juan Manuel Carvajal Sánchez
  • Guillermo Eusebio Álvarez Estrada
  • Nissa Yaing Torres Soto

DOI:

https://doi.org/10.46932/sfjdv5n6-003

Keywords:

Hojas de Chaya, Hamburguesas de Res, Calidad, Características Sensoriales

Abstract

La hoja de chaya (Cnidoscolus chayamansa) es un ingrediente utilizado en la cocina regional del sureste de México y tiene un alto contenido de hierro, ácido ascórbico y compuestos fenólicos con propiedades bioactivas como antioxidante, antihipertensiva, hipoglucemiante, entre otras. El objetivo de este estudio fue evaluar las características químicas, fisicoquímicas y atributos sensoriales de hamburguesas de res con 5 y 10% de chaya (CH5 y CH10). Se prepararon tres formulaciones de hamburguesas de carne (Control, CH5 y CH10) con carne molida (80/20) y hojas de chaya finamente cortadas en partículas de 0.3 cm. Se evaluó humedad, proteína y grasa, color objetivo L*, a* y b* y una prueba sensorial con un panel entrenado. Los resultados mostraron diferencias significativas en color L* (p>0.05), y mejores calificaciones de aceptación general y sabor para los tratamientos con chaya respecto al Control (p < 0.05). Por tanto, la adición de hojas de chaya a las hamburguesas de carne resultó en una aceptabilidad favorable para el consumidor con cambios mínimos en las propiedades fisicoquímicas. Este producto puede ser de interés para el mercado debido a los compuestos bioactivos que posee y que podrían mejorar el estado de salud del consumidor.

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Published

2024-06-12

How to Cite

Torres, E. F. P., Hernández, A. B., Gutiérrez, E. Y. S., Vega, A. V. F., Hernández, E. X. G., Sánchez, J. M. C., Estrada, G. E. Álvarez, & Soto, N. Y. T. (2024). Evaluación química, fisicoquímica y sensorial de carne molida de res adicionada con hojas de chaya. South Florida Journal of Development, 5(6), e3989. https://doi.org/10.46932/sfjdv5n6-003