Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales


  • Marco A. Gutierrez-Varas Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Ciudad Universitaria, Av. Juan Pablo II S/N Urb. San Andrés , Trujillo.
  • Raúl Siche Facultad de Ciencias Agropecuarias, Universidad Nacional de Trujillo, Ciudad Universitaria, Av. Juan Pablo II S/N Urb. San Andrés , Trujillo.



El alto consumo de grasa y carnes suele ser la causa principal de la obesidad, presión arterial alta y enfermedades coronarias, de allí la importancia de reformular alimentos más saludables; éste estudio se realizó con el objetivo de hacer una revisión de los diferentes sustitutos de origen vegetal empleados para reducir grasa y carne en la producción de salchichas más saludable y con similares características organolépticas. Se encontró que los sustitutos son empleados en diferentes presentaciones tales como: fibra, gel, goma, harina y aceite, logrando mejorar el perfil lipídico de la salchicha y por otra parte incluso reducir nitritos. Todos los artículos revisados obtuvieron la aceptabilidad general del producto; sin embargo, hubo reducción de características sensoriales (color, olor, sabor, etc.) en muchos casos. Aún se debe perfeccionar metodologías para el manejo de las propiedades nutricionales y sobre todo funcionales de los productos vegetales a emplear como sustitutos de algún ingrediente o insumo durante producción de salchichas. También es de gran importancia seguir ampliando el horizonte en cuanto a opciones de productos vegetales con propiedades potenciales para ser empleados como sustitutos de grasa, carne o sales.


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Cómo citar

Gutierrez-Varas, M. A., & Siche, R. (2022). Producción de salchichas saludables: Una revisión de los sustitutos de origen vegetal para grasa, carne y sales. Manglar, 19(4), 379–389.




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