EL El huevo de gallina y su procesamiento industrial: una revisión

  • Lina Marcela Ramírez Crespo Estudiante
  • Misael Cortés Rodríguez Coautor https://orcid.org/0000-0003-3407-1635
  • Adriana Del Rosario Micanquer Carlosama Universidad Nacional de Colombia (Medellín)
Palabras clave: Huevo de gallina, Tratamientos térmicos, Secado, Propiedades funcionales, Gallus domesticus, Clara, Yema, Proteína

Resumen

El huevo es un alimento con una gran cantidad de nutrientes para ser utilizados por nuestro organismo. El objetivo de la investigación 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 al huevo 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 1964 y 2018. 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 de fácil procesamiento a través de diferentes tecnologías por medio de las cuales se pueden obtener productos líquidos o sólidos que van a ser utilizados en otros procesos para obtener menores tiempos, menores costos operativos y mejor calidad del producto.

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Cómo citar
Ramírez Crespo, L. M., Cortés Rodríguez, M., & Micanquer Carlosama, A. D. R. (2021). EL El huevo de gallina y su procesamiento industrial: una revisión. Biotecnología En El Sector Agropecuario Y Agroindustrial, 1-12. https://doi.org/10.18684/rbsaa.v.n.2022.1438
Publicado
2021-10-12
Sección
Artículos de Revisiòn

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