Sustitución parcial de grasa animal por emulsiones vegetales en productos cárnicos: Mejora del perfil nutricional y conservación de la calidad tecnológica
DOI:
https://doi.org/10.55892/jrg.v9i20.3155Palavras-chave:
Sustitución parcial, Emulsiones vegetales, Propiedades sensoriales, Perfil nutricional, SostenibilidadResumo
Esta revisión sistemática examina la sustitución parcial de grasa animal por emulsiones vegetales en productos cárnicos, con un enfoque en los aspectos nutricionales, tecnológicos, sensoriales y de sostenibilidad. Los resultados indican que reemplazar entre el 20% y el 60% de grasa animal por emulsiones vegetales mejora significativamente el perfil nutricional al reducir la grasa total y saturada (SFA) mientras aumenta las grasas poliinsaturadas (PUFA) y los ácidos grasos omega-3/omega-6, lo que contribuye a una mejor salud cardiovascular. Las propiedades sensoriales y tecnológicas, como la textura, el color y la estabilidad, se mantienen aceptables cuando la sustitución se limita al 50-60%. Sin embargo, niveles más altos de sustitución (por encima del 75%) afectan la textura y las características sensoriales. Un desafío importante es la oxidación de las grasas poliinsaturadas, aunque esto se puede controlar con antioxidantes y un adecuado envasado. Aunque se sugieren beneficios de sostenibilidad de las emulsiones vegetales, se necesita más investigación sobre el impacto ambiental (LCA) y los efectos a largo plazo sobre la salud de consumir estos productos reformulados. En conclusión, esta revisión sistemática confirma que la sustitución parcial de grasa animal por emulsiones vegetales tiene un gran potencial para el desarrollo de productos cárnicos más saludables y potencialmente más sostenibles, aunque su implementación exitosa requiere una optimización cuidadosa para controlar la oxidación lipídica y preservar las propiedades sensoriales.
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