Determinación de isotermas de desorción en jamón de cerdo cocido almacenado entre 4°C y 12°C
DOI:
https://doi.org/10.17533/udea.vitae.16604Keywords:
Jamón, isoterma, cinética, modelamiento, sorciónAbstract
Antecedentes: Las isotermas de sorción describen la relación termodinámica entre la actividad de agua (aw) y el contenido de humedad en base seca (g agua / g materia seca), de un producto alimentario a presión y temperatura constante. Estas pueden ser de adsorción o desorción. Su conocimiento es de gran importancia en la industria de alimentos, ya que brindan información apta para la selección del material de empaque, la predicción de la vida útil del producto y la evolución del contenido de humedad durante el tiempo de almacenamiento. Objetivos: Evaluar la relación existente entre la humedad y la aw en un jamón de cerdo cocido mediante el uso de isotermas de desorción a diferentes temperaturas de almacenamiento. Métodos: Para realizar el análisis se evaluaron dos lotes independientes de jamón donde se evaluó su composición fisicoquímica para luego ser almacenados en cámaras de almacenamiento a temperaturas de (4, 8 y 12°C). El proceso utilizado para determinar las curvas isotérmicas de sorción, fue el método recomendado por el proyecto COST 90, en un rango de aw entre 0,123 hasta 0,958 respectivamente. Los datos experimentales se modelaron utilizando cuatro modelos empíricos (Oswin, Caurie, Smith y Henderson) y dos teóricos (Guggenheim Anderson de Boer (GAB) y Brunauer, Emmett y Teller (BET)) comúnmente aplicados en la industria de alimentos. La calidad de ajuste se evaluó con el error medio relativo (%E), la raíz cuadrada del error cuadrático medio (RMSE) y la suma de errores cuadrados (SSE) respectivamente. Los datos se analizaron mediante la aplicación de modelos no lineales usando el método de mínimos cuadrados y se seleccionaron los modelos que presentaron mejores ajustes. Resultados: En relación con la cinética de desorción se observó que los modelos propuestos por GAB, BET y Oswin, tuvieron un mejor ajuste a los datos experimentales a las tres temperaturas de almacenamiento. Conclusión: En el jamón, las isotermas de desorción no presentan dependencia con la temperatura. Las curvas muestran un comportamiento tipo III, debido a la afinidad e interacción existente entre el sistema multicomponente y el agua disponible en el entorno.
Downloads
References
Instituto Colombiano de Normas Técnicas y Certificación. Norma Técnica Colombiana. NTC 1325. Industrias alimentarias. Productos cárnicos procesados no enlatados. Quinta actualización, Bogotá: ICONTEC; 2008. 1-32 p.
Tomovic V, Jokanovic M, Petrovic L, Tomovic M, Tasic T, Ikonic P, Sumic Z, Sojic B, Skaljac S, Soso M. Sensory, physical and chemical characteristics of cooked ham manufactured from rapidly chilled and earlier deboned M. semimembranosus. Meat Sci. 2013 Jan; 93 (1): 46–52.
Clemente G, Bon J, Benedito J, Mulet A. Desorption isotherms and isosteric heat of desorption of previously frozen raw pork meat. Meat Sci. 2009 Aug; 82 (4): 413-418.
Delgado A, Sun D. Desorption isotherms for cooked and cured beef and pork. J Food Eng. 2002 Feb; 51 (2): 163-170.
García F, Martínez A. Evaluación de las isotermas de sorción en cereales para desayuno. Superficies y Vacío. 2006 Mar; 19 (1): 12-19.
García V, Schmalko E, Tanzariello A. Isotermas de adsorción y cinética de secado de ciertas hortalizas y aromáticas cultivadas en misiones. RIA. 2007; 36 (1): 115-129.
Montes E, Torres R, Andrade R, Pérez O, Marimon J, Meza I. Modelado de las isotermas de desorción del Ñame (Dioscorea rotundata). Dyna. 2009 Mar; 76 (157): 145-152.
Hadrich B, Boudhrioua N, Kechaou N. Experimental and mathematical study of desorption isotherms of Tunisian Sardine (Sardinella aurita). Food Bioprod Process. 2008 Dec; 86 (4): 242- 247.
Rahman S, Sablani S, Al-Ruzeiqi H, Guisan N. Water adsorption isotherms of freeze-dried tuna meat. Trans Am Soc Agri Eng. 2002; 45 (3): 767-772.
Boquet R, Chirife J, Iglesias H. Equations of fitting water sorption isotherms of foods. II. Evaluation of various two parameters models. J Food Technol: 1978. 13. 329-327.
Downloads
Published
How to Cite
Issue
Section
License
Copyright Notice and Open Access Statement
The Journal Vitae works under the Open Access license, and the published manuscripts remain available for the public, both on the Journal's website and in databases, under the Creative Commons license, "Noncommercial Attribution" and "Share alike" systems, adopted in Colombia. Hence, when the authors agree to publish in the Journal Vitae, they will not have the right to economic retributions on publications and reproductions through different diffusion media. The documents are freely available to the internet public, permitting users to read, download, copy, distribute, print, search, or link to the full texts and pass them as data to software. The only constraint on reproduction and distribution, should be to give authors control over the integrity of their work and the right to be appropriately acknowledged and cited.
Authors declare that:
-
They are the intellectual property owners and are responsible for all the information stated in the article.
-
This manuscript has not been submitted or published in other printed or digital media. They accept the responsibility for the judgments, opinions, and points of view expressed in the published article and, therefore, they exonerate Universidad de Antioquia and Journal Vitae from any process.
-
They exempt Universidad de Antioquia and Journal Vitae from settling conflicts or disputes related to the authorship of the referred article.
-
They accept the revision of the original manuscript by suitable personnel, and they bind themselves to perform the corrections appointed or suggested by the assessors.
-
Therefore, they know the editorial process and will not bind the Editorial Board of the Journal to assume any obligations regarding the volume and issue in which the article is published.
-
They transfer the rights of publication, reprinting, and distribution of the article from the moment of its approval, in print and digital format, without the right to economic rewards, and under the licensing conditions considered relevant by Journal Vitae.
-
They fully authorize Universidad de Antioquia and Journal Vitae to submit the published material to the diverse databases and indexing systems where the Journal can be found to comply with the requirements of the regulatory authorities to maintain the national classification of journals.
-
They will assume the article publication costs established for the current issue, and they will make the payment as soon as they are informed about the volume and the issue in which the final version of the article is published.
-
After the article is published, you can share digital or printed copies in a noncommercial manner. You will be able to use the paper in your institution or company for educational or research purposes, including the use in course programs.
Conflict of interest: Authors are responsible for recognizing and disclosing any financial or other benefits that could be perceived to bias their work, acknowledging all financial support and any personal connections with potential sponsors. Examples of such conflicts include receiving research funds or honoraria, serving on advisory boards, stock ownership, or employment and consulting arrangements. Authors without such connections should clearly state that they have no financial support or personal relationships that could be perceived to bias their work. All conflicts of interest should be disclosed on the author's identification page of the manuscript.
