Evaluación exhaustiva de las propiedades de la gelatina de huesos de dromedario: efecto del pretratamiento y de la duración de la extracción
DOI:
https://doi.org/10.19182/remvt.37442Palabras clave
Camélidos, gelatina, subproductos del matadero, tecnología de alimentos, propiedad funcional, ArgeliaResumen
Contexto: Un uso innovador de los subproductos provenientes de los mataderos podría generar valor añadido en la cría de dromedario. Objetivo: Este estudio explora la extracción de gelatina a partir de los huesos de dromedarios saharauis, con edades de 4 a 4,5 años, para maximizar el valor añadido de los subproductos de su sacrificio, conservando la polifuncionalidad de los dromedarios. Métodos: El proceso de extracción de la gelatina implica la desmineralización de los huesos en una solución de ácido clorhídrico, seguida por un pretratamiento con hidróxido de sodio durante 24 o 48 horas y a continuación una extracción quimicotérmica en ácido acético durante 6 o 12 horas. Resultados: El rendimiento de gelatina obtenida varía del 15,65 ± 0,15 % al 21,85 ± 0,25 %, en función de las duraciones combinadas de pretratamiento y de extracción. Los tiempos de tratamiento prolongados aumentan la degradación estructural, pero el análisis elemental revela niveles estables de carbono y de oxígeno, con una proporción de nitrógeno fluctuante, correlacionada con la intensidad de la extracción. El pH de la gelatina se encuentra entre 4,66 y 4,91, sin gran variación. En términos de propiedades funcionales, la gelatina obtenida presenta una capacidad de retención de agua elevada, del 1080 ± 4,24 %, y una capacidad de enlace de grasas del 880 ± 98,99 %. Además, el valor de Bloom es de 317,96 ± 8,51 g. Estas características funcionales están influidas por las condiciones de tratamiento y se mejoran con parámetros de extracción menos intensos. Conclusiones: La gelatina de los huesos de camélido presenta características fisicoquímicas y funcionales deseables, incluyendo capacidades de retención de agua y de enlace de grasas elevadas, así como un valor de Bloom favorable, lo que la convierte en una candidata valiosa para diversas aplicaciones.
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© M.Imelhayene et al., publicado por CIRAD 2024
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
