El huevo de gallina y su procesamiento industrial: una revisión
Resumen
El huevo es un alimento con una gran cantidad de nutrientes para ser utilizados por nuestro organismo. El objetivo de la revisión es suministrar información general sobre el huevo de gallina y su relación con la salud; además, revisar el estado de los tratamientos térmicos y tecnologías emergentes aplicadas con el fin de generar valor en productos del sector avícola. La revisión se realizó sobre bases de datos de revistas científicas adscritas a Science Direct, Scopus, Scielo y Redalyc, durante un periodo comprendido entre 2013 y 2020. Dado que el huevo se considera un alimento de alto riesgo para la salud y un producto con una variedad de propiedades funcionales, en los últimos años, se ha identificado una tendencia en aplicar tratamientos térmicos que permitan obtener un producto seguro microbiológicamente para los consumidores y con el menor efecto en dichas propiedades para ser utilizado por la industria. En general, el huevo es una materia prima fácilmente procesable a través de diferentes tecnologías, que permiten obtener productos líquidos o sólidos para ser utilizados en nuevos productos procesados. El uso de estas tecnologías permite reducir los costos operativos y mejorar la calidad del producto.
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