Efecto de la reducción de sal y grasa en salamines artesanales sobre parámetros microbiológicos, fisicoquímicos y sensoriales: un estudio preliminar
DOI:
https://doi.org/10.24215/30089336e013Palabras clave:
salame, productos cárnicos saludables, cepas indígenas, productos artesanales, ChacoResumen
Este estudio evaluó la elaboración de salamines inoculados con un cultivo iniciador autóctono en formulaciones reducidas en sal y grasa, con el objetivo de desarrollar productos más saludables. La investigación se realizó en dos etapas. Etapa I: se analizó el desempeño del cultivo iniciador en tres niveles de NaCl (1.5%, 2.5% y 3.5%), con un contenido fijo de grasa del 30%. El menor nivel de sal favoreció significativamente el crecimiento de bacterias ácido lácticas y la acidificación durante la fermentación. La reducción de sal no afectó negativamente la actividad de agua, la humedad ni los parámetros texturales. El análisis sensorial no mostró diferencias significativas entre formulaciones. Etapa II: se evaluó la reducción simultánea de sal (1.5% y 2.5%) y de grasa (15% y 22.5%). El cultivo iniciador autóctono mantuvo un adecuado perfil de acidificación y redujo los recuentos de Enterobacteriaceae en todas las formulaciones. El contenido de grasa no influyó significativamente en el crecimiento microbiano, sin embargo, afectó la profundidad de acidificación. Los resultados indican que los cultivos iniciadores autóctonos constituyen una herramienta tecnológica prometedora para la elaboración de salamines con perfiles nutricionales mejorados, preservando sus características tradicionales.
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Derechos de autor 2026 Erik Jonatan Skopiuk, Nadia Soledad Galante, María Elisa Cayré, Marcela Castro, Noelia Zulema Palavecino Prpich
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