Elaboración de gomas comestibles con colágeno extraído a partir de las escamas de tilapia (Oreochromis niloticus)
Resumen
A nivel mundial, aunque el consumo de pescado ha aumentado, su naturaleza perecedera genera gran cantidad de desechos. Estos residuos, generados tanto en el mercado interno como en el procesamiento industrial, podrían ser aprovechados por la industria alimentaria. Inicialmente se realizó el proceso de extracción de colágeno en medio ácido a partir de las escamas de pescado. El colágeno extraído fue analizado por espectroscopia infrarroja transformada de Fourier (FTIR), para finalmente elaborar gomas comestibles y realizar un análisis fisicoquímico, proximal y sensorial a las gomas elaboradas (GCE) y compararlas con gomas comerciales (GCC). La espectroscopia infrarroja (FTIR) indicó que el colágeno aislado de las escamas de pescado se clasificó como colágeno tipo I. Los análisis fisicoquímicos mostraron diferencias significativas en las gomas con relación al pH, °Brix, actividad de agua (aW), color y humedad. El espectro FTIR de las gomas evidenció las bandas espectrales asociadas con los grupos químicos de los componentes para este tipo de productos. Con respecto al perfil de textura, se encontraron diferencias significativas en cuanto a la dureza, masticabilidad, gomosidad, resiliencia, adhesividad y elasticidad, a diferencia de la cohesividad la cual fue estadísticamente similar entre las gomas. Con relación a los análisis proximales, se encontró un % de ceniza de 1,37 para las gomas (GCE) y de 0,07 para las gomas comerciales (GCC). El contenido de proteínas, lípidos, fibra y calorías fue similar en las gomas evaluadas. Los análisis sensoriales mostraron diferencias significativas entre la valoración del olor, sabor y color de las gomas, siendo el color y sabor mejor calificados por los panelistas en las gomas (GCE). A diferencia del olor que fue mejor calificado en las gomas (GCC). Con respecto al tipo de población, no hubo un efecto significativo entre las variables olor y color. Los resultados obtenidos con esta investigación determinaron que es posible desarrollar un producto comestible tipo goma aprovechando los subproductos de la actividad acuícola con ingredientes funcionales como el colágeno y con características similares a las gomas comerciales.
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