Efecto del marinado con NaCl y Tripolifosfato-sódico sobre las propiedades microbiológicas y la terneza de la carne de cabra

Ricardo Peña F.; Daniel S. Durán; Luis Carlos Baleta-Medrano; Julián A. Gualdrón G.

Effects of Marinade with NaCl and Sodium Tripoliphosfa on the Microbiological Properties and Tenderness of Goat Meat

Investigación

Ricardo Peña F. Ver Biografía

Universidad de Pamplona

Daniel S. Durán Ver Biografía

Universidad de Pamplona

Luis Carlos Baleta-Medrano Ver Biografía

Universidad Cooperativa de Colombia. Sede Arauca

Julián A. Gualdrón G. Ver Biografía

Universidad de Pamplona

Goat meat is an important source of animal protein. Improvement of textural characteristics and microbial load reduction strategies should be considered for inclusion in the industrialization processes to add significant value to this type of meat. The process uses marinade for soaking along with vacuum-packaging strategies to improve quality and extend shelf life in Santander breed goat meat. The finished product analysis was made using the Warner-Bratzler (WB) tenderness test on days 0, 7, 14, 21, and 28 and microbiological analysis in accordance with Colombian Technical Standard (NTC) 1325 on days 1, 7, 14, 21, and 28 of refrigerated storage. The results showed that the treatment had a bacteriostatic effect on S. aureus and E. coli genus, extending product life to 21 days of refrigerated storage. There was also an improvement in product tenderness and statistically significant differences with p ≤ 0.05, compared to the product without marinating. This occurred from the moment of treatment application, thus consolidating marinade as an important industrialization alternative. The research was carried out in 2011 and 2012 as part of a master’s degree thesis in science and food technology called “Effect of Marinating Maceration on the Bromatological Properties of Vacuum-packed and Refrigerated Santander Goat Meat” by the Research Group in Engineering and Food Technology (Gintal) at the University of Pamplona.

Keywords: microbial load, Santander breed, texture, useful life

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Peña F., R., Durán, D. S., Baleta-Medrano, L. C., & Gualdrón G., J. A. (2012). Effects of Marinade with NaCl and Sodium Tripoliphosfa on the Microbiological Properties and Tenderness of Goat Meat. Spei Domus, 8(17). https://revistas.ucc.edu.co/index.php/sp/article/view/93

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Vol. 8 No. 17 (2012)

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