Uso de oleogeles como sustitutos de grasa en productos cárnicos

dc.contributorVásquez Mejia, Sandra Milena
dc.creatorArredondo Nontién, Mónica Alejandra
dc.date.accessioned2022-06-02T19:03:49Z
dc.date.available2022-06-02T19:03:49Z
dc.date.created2022-06-02T19:03:49Z
dc.date.issued2022
dc.identifierhttps://repositorio.unal.edu.co/handle/unal/81495
dc.identifierUniversidad Nacional de Colombia
dc.identifierRepositorio Institucional Universidad Nacional de Colombia
dc.identifierhttps://repositorio.unal.edu.co/
dc.description.abstractLa sustitución de la grasa saturada (natural e hidrogenada) y de algunos ácidos grasos trans en los alimentos es un tema de interés debido a la demanda alimentos más saludables para evitar el padecimiento de enfermedades relacionadas al consumo de estas macromoléculas a largo plazo. Este trabajo presenta una revisión de literatura acerca del uso de oleogeles como sustitutos de grasa saturada en productos cárnicos, identificando específicamente los materiales (oleogeladores y aceites) que se utilizan para formarlos, así como sus características fisicoquímicas y funcionales. Los oleogeles son estructuras tridimensionales que atrapan aceites y los convierten en una estructura de comportamiento sólido, son una buena alternativa como sustituto de la grasa saturada en alimentos. Estas estructuras consisten en la dispersión de un agente estructurante (oleogelador) en una fase oleosa continua (un aceite líquido), formando una red tridimensional sin alterar químicamente dicho aceite y formando un material de gel sólido (coloide). Para la preparación de los oleogeles, se combina una baja concentración de oleogelador con una proporción mayor de aceite, y mediante un proceso apropiado, que puede ser calentamiento, agitación y enfriamiento, las moléculas del oleogelador son dispersadas en la fase oleosa ensamblándose en estructuras tridimensionales. En los productos cárnicos, la grasa juega un papel fundamental en las características sensoriales y de textura, es por esto por lo que, al adcionar oleogeles, estos deben comportarse de manera similar a la grasa saturada dentro de la matriz, logrando la aceptación por parte del consumidor. Existen diversos oleogeladores y diversos aceites que pueden ser utilizados para la formación de oleogeles y cada oleogel tiene, por tanto, sus propias características fisicoquímicas y funcionales como el punto de fusión, dureza, elasticidad, color y perfil de ácidos grasos. Los oleogeles pueden ser adicionados en diversos porcentajes de sustitución de grasa a los productos cárnicos. En la mayoría de los estudios en productos cárnicos donde se ha reemplazado, ya sea parcial o totalmente, la grasa saturada con oleogeles, no se han visto cambios significativos en la percepción sensorial y se ha obtenido una aceptación similar a la de los productos hechos con grasa animal. Se concluye que es posible utilizar oleogeles como sustitutos de grasas en la elaboración de productos cárnicos procesados y los aceites que han sido investigados a la fecha permiten el mejoramiento del perfil de ácidos grasos y aportan un carácter saludable al producto cárnico. (Texto tomado de la fuente).
dc.description.abstractThe substitution of saturated fat (natural and hydrogenated) and some trans fatty acids in foods is a topic of interest due to the demand for healthier foods to avoid suffering from diseases related to the long-term consumption of these macromolecules. This paper presents a review of the literature on the use of oleogels as substitutes for saturated fat in meat products, specifically identifying the materials (oleogels and oils) used to form them, as well as their physicochemical and functional characteristics. Oleogels are three-dimensional structures that trap oils and convert them into a solid behavior structure, they are a good alternative as a substitute for saturated fat in foods. These structures consist of the dispersion of a structuring agent (oleogeller) in a continuous oily phase (a liquid oil), forming a three-dimensional network without chemically altering said oil and forming a solid gel material (colloid). For the preparation of oleogels, a low concentration of oleogelator is combined with a higher proportion of oil, and through an appropriate process, which can be heating, agitation and cooling, the oleogelator molecules are dispersed in the oily phase, assembling into three-dimensional structures. In meat products, fat plays a fundamental role in sensory and textural characteristics, which is why, when adding oleogels, they must behave in a similar way to saturated fat within the matrix, achieving acceptance by of the consumer. There are various oleogels and various oils that can be used for the formation of oleogels and each oleogel therefore has its own physicochemical and functional characteristics such as melting point, hardness, elasticity, color, and fatty acid profile. Oleogels can be added in various percentages of fat substitution to meat products. In most of the studies in meat products where saturated fat has been replaced, either partially or totally, with oleogels, no significant changes in sensory perception have been seen and acceptance similar to that of products made with oleogels has been obtained. animal fat. It is concluded that it is possible to use oleogels as fat substitutes in the elaboration of processed meat products and the oils that have been investigated to date allow the improvement of the fatty acid profile and provide a healthy character to the meat product.
dc.languagespa
dc.publisherUniversidad Nacional de Colombia
dc.publisherBogotá - Ciencias Agrarias - Maestría en Ciencia y Tecnología de Alimentos
dc.publisherInstituto de Ciencia y Tecnología de Alimentos (ICTA)
dc.publisherFacultad de Ciencias Agrarias
dc.publisherBogotá, Colombia
dc.publisherUniversidad Nacional de Colombia - Sede Bogotá
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dc.rightsReconocimiento 4.0 Internacional
dc.rightshttp://creativecommons.org/licenses/by/4.0/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.titleUso de oleogeles como sustitutos de grasa en productos cárnicos
dc.typeTrabajo de grado - Maestría


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