Utilización de antioxidantes naturales en la elaboración de productos cárnicos.

Abstract

The present study consisted of a bibliographic review of the use of natural antioxidants in the process of meat products. A systematic bibliographic review was carried out in data based such as Elsevier, Google Scholar and Scielo. The search of the most relevant information was carried out by using selection criteria such as time where the most recent publications were taken into account; pertinence which means that the studies must be related to the subject under study and finally exhaustiveness that is research that is relevant for the investigation. In addition some key words such as antioxidants, natural antioxidants, natural antioxidants in meat, antioxidants in meat derivatives were used for the search. Investigations closely related to the general objective were taken into account and those that were not within the range of publication time or that were not related were excluded. The research found reflected a preference for meat products such as chorizo and sausage, the natural antioxidant based on red bell pepper, with a pH slightly above 6, ash percentages below 4%, fat content of 6 to 27%, with acceptable microbial contents and very good organoleptic characteristics in terms of color, odor and flavor. It was concluded that the use of natural antioxidants is favorably adapted to meat products and experimentation with different natural antioxidants was recommended.