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Facultad De Veterinaria Evaluación De Diversas Características

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Facultad De Veterinaria Evaluación De Diversas Características Facultad de Veterinaria Departamento de Higiene y Tecnología de los Alimentos Evaluación de diversas características responsables de la calidad de los chorizos elaborados en México Memoria presentada por Roberto González Tenorio Para obtener el grado de Doctor en Ciencia y Tecnología de los Alimentos Director Dr. Javier Mateo Oyagüe Codirectores Dra. Irma Caro Canales Dr. Alfonso Totosaus Sánchez León, España. Octubre 2011 Esta Tesis Doctoral estuvo financiada mediante los fondos obtenidos de: Beca del Programa de Mejoramiento del Profesorado (PROMEP) que otorga la Secretaría de Educación Pública (SEP) mediante la Subsecretaría de Educación Superior (SES), México. Convocatoria 2008. Folio No. UAEH-112. Recursos de apoyo a la investigación del Departamento de Higiene y Tecnología de los Alimentos de la Universidad de León. i ii AGRADECIMIENTOS: A mis directores de Tesis: Dr. Javier Mateo Oyagüe, Dra. Irma Caro Canales y Dr. Alfonso Totosaus Sánchez, por brindarme la confianza y la oportunidad de iniciarme y conducirme en el campo de la investigación, por sus valiosos e invaluables conocimientos recibidos durante este tiempo. En especial al Dr. Javier Mateo y a la Dra. Irma Caro, quienes más que mi directores se han convertido en grandes amigos y de quienes he recibido en todo momento mucho más que un gran apoyo profesional, por sus invaluables enseñanzas, ayuda en diversos ámbitos y su amistad, muchas gracias. A todos los profesores del Departamento de Higiene y Tecnología de los Alimentos que en su momento contribuyeron a mi formación profesional, en especial a los doctores: José María Zumalacárregui, María Mercedes López, José María Fresno, María Josefa González, Miguel Prieto y María Luisa Sierra. A los profesores doctores, personal técnico y administrativo de la Universidad de León por su apoyo en distintos ámbitos, por la amistad y buenos momentos, en especial a: Bernardo, Montse, Chema Castro, María Eugenia, Carlos Alonso, Leticia, Julio, Tania, Eva María, Araceli, Dolores y Mercedes. A mis compañeros y amigos del Departamento de Higiene y Tecnología de los Alimentos por los momentos compartidos que hicieron muy grata mi estancia en España: Ana, Sergio, Wilmar, Aida, Teresa, Domingo, Noelia, Ricardo, Bettit, Dafne, Patricia… A la Universidad Autónoma del Estado de Hidalgo y en particular al Instituto de Ciencias Agropecuarias por su contribución a mi formación profesional. A mi familia: Marisol, Diana Yael, Roberto Uriel y Ángel Benjamín, por ser la fuerza que motiva a seguir siempre adelante. A mis hermanos Arturo, Oscar y Rosa María por estar siempre que se ha necesitado de su colaboración y apoyo. iii iv A mis padres Lilia Tenorio Lemus Pedro González Ramírez+ v vi TABLA DE CONTENIDO RESUMEN ........................................................................................................................................................ 1 1 INTRODUCCIÓN ....................................................................................................................................... 3 1.1 EL CHORIZO ELABORADO EN MÉXICO .............................................................................................................. 3 1.1.1 Perspectiva histórica .......................................................................................................................... 3 1.1.2 Producción y consumo de derivados cárnicos en México .................................................................. 6 1.1.3 El chorizo en México .......................................................................................................................... 7 1.1.3.1 Características generales del chorizo en México ....................................................................................... 7 1.1.3.2 Proceso de elaboración y comercialización del chorizo en México ......................................................... 10 1.1.4 Los embutidos frescos y los crudos curados ¿Es el chorizo comercializado en México un embutido fresco o un embutido crudo curado? ............................................................................................................ 13 1.1.4.1 Embutidos frescos ................................................................................................................................... 13 1.1.4.2 Embutidos crudos curados ...................................................................................................................... 14 1.1.4.3 ¿Es el chorizo mexicano un embutido fresco o un embutido crudo curado? ......................................... 16 1.2 PROPIEDADES SENSORIALES DE LOS EMBUTIDOS FRESCOS Y CRUDOS CURADOS ....................................................... 17 1.3 MATERIAS PRIMAS UTILIZADAS EN LA ELABORACIÓN DE LOS EMBUTIDOS FRESCOS Y CRUDOS CURADOS ....................... 21 1.3.1 Carne................................................................................................................................................ 21 1.3.2 Grasa ............................................................................................................................................... 22 1.3.3 Sal común, agentes del curado y coadyuvantes .............................................................................. 24 1.3.4 Otros ingredientes ........................................................................................................................... 28 1.3.5 Tripas ............................................................................................................................................... 31 1.4 PROCESO DE ELABORACIÓN DE LOS EMBUTIDOS FRESCOS .................................................................................. 32 1.4.1 Picado de la carne - grasa y amasado ............................................................................................. 32 1.4.2 Reposo de la masa o premaduración .............................................................................................. 33 1.4.3 Embutido de la masa, atado y oreo ................................................................................................. 33 1.5 ALMACENAMIENTO A REFRIGERACIÓN DE LOS EMBUTIDOS FRESCOS .................................................................... 34 1.5.1 Generalidades .................................................................................................................................. 34 1.5.2 Principales grupos microbianos asociados a los embutidos frescos ................................................ 36 1.5.2.1 Psicrotrofos gram negativos .................................................................................................................... 37 1.5.2.2 Esporulados gram positivos..................................................................................................................... 38 1.5.2.3 Enterobacterias ....................................................................................................................................... 38 1.5.2.4 Bacterias ácido lácticas (BAL) .................................................................................................................. 39 1.5.2.5 Brochotrix thermosphacta ....................................................................................................................... 40 1.5.2.6 Micrococcus ............................................................................................................................................. 40 1.5.2.7 Staphylococcus ........................................................................................................................................ 41 1.5.2.8 Levaduras ................................................................................................................................................ 41 1.5.2.9 Mohos ..................................................................................................................................................... 42 1.5.3 Microorganismos patógenos ........................................................................................................... 43 1.6 MADURACIÓN DE LOS EMBUTIDOS CRUDOS CURADOS ...................................................................................... 43 1.6.1 Generalidades .................................................................................................................................. 43 1.6.2 Secado ............................................................................................................................................. 44 1.6.3 Fermentación ................................................................................................................................... 45 1.6.4 Cambios en las sustancias nitrogenadas (proteólisis, desnaturalización proteica, cambios en los nitritos y en la mioglobina, catabolismo de aminoácidos, formación de aminas biógenas) ........................ 47 1.6.5 Cambios en la fracción grasa (lipólisis y oxidación) ......................................................................... 50 1.7 EL ENVASADO AL VACÍO Y EN ATMÓSFERAS MODIFICADAS DE LOS EMBUTIDOS FRESCOS ........................................... 52 1.7.1 Generalidades .................................................................................................................................. 52 1.7.2 Envasado al vacío ............................................................................................................................ 53 1.7.3 Envasado en atmósferas modificadas
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