Determinación del pH y la estabilidad del color en carne de cerdo marinada en almacenamiento controlado

Autores

  • Francisco Gerardo Ríos Rincón
  • Adriana Cervantes Noriega
  • Ana Mireya Romo Valdez
  • Yesica Janeth Arteaga Wences
  • Jorge Luis Ramos Méndez

DOI:

https://doi.org/10.34188/bjaerv9n4-055

Palavras-chave:

colorimetría, refrigeración, salmuera, carne fresca, empacado al vacío

Resumo

Con el objetivo de determinar el pH y la estabilidad del color de la carne fresca de cerdo marinada en almacenamiento controlado se seleccionaron cuatro piezas de lomo (Longissimus dorsi). Los lomos se marinaron con 15% de inyección de salmuera, se empacaron al alto vacío y posteriormente se mantuvieron en refrigeración controlada a 4°C. Dieciséis porciones de carne porcina se asignaron al azar a cuatro tiempos de almacenamiento con referencia al día 0 como grupo testigo, durante 7, 14 y 21 días. Se registró el pH y mediante colorimetría se obtuvieron los valores de color en el sistema CIELAB:  L*= (Luminosidad), a*=rojizo (coordenada rojo-verde), b*=amarillo (coordenada amarillo-azul), Chroma (matiz) y Hue (tono). Se obtuvieron estadísticas descriptivas para las variables de pH y color. El tiempo de almacenamiento (0, 7, 14 y 21 días) se analizó mediante el procedimiento GLM. La comparación de medias se realizó mediante la prueba de Tukey. El valor de pH fue mayor al día 0 (5.64 vs. 5.35; P=0.0001). Los valores de L* (60.97 vs. 66.00), a* (8.00 vs. 9.31) y matiz (C*14.71 vs. 16.00) se incrementaron (P≤0.05) al día 21 de almacenamiento sin mostrar evidencia de deterioro de la carne. Los valores de b* (12.26 vs. 12.86), al igual que el Tono (H* 57.80 vs. 56.05) se mantuvieron sin cambio (P>0.05) durante el mismo periodo de almacenamiento. Se concluye que la carne de cerdo marinada mantiene estable los atributos de color durante 21 días de almacenamiento controlado sin exhibir evidencia de deterioro, lo cual muestra la estabilidad del color.

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Publicado

2026-10-13

Como Citar

Rincón, F. G. R., Noriega, A. C., Valdez, A. M. R., Wences, Y. J. A., & Méndez, J. L. R. (2026). Determinación del pH y la estabilidad del color en carne de cerdo marinada en almacenamiento controlado. Brazilian Journal of Animal and Environmental Research, 9(4), e89756. https://doi.org/10.34188/bjaerv9n4-055

Edição

v. 9 n. 4 (2026)

Seção

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