Efecto de las variables de encurtido en los parámetros de transferencia de masa, estabilidad y calidad de chile piquín
Pickling variables effect on mass transfer, stability and quality parameters of piquin pepper
A. Valdez-Fragoso, M.C. Soto-Caballero, C.G. Soria-Hernández, J.I. Valiente-Banuet, J. Welti-Chanes y H. Mújica-Paz*
Escuela de Biotecnología y Alimentos, Instituto Tecnológico y de Estudios Superiores de Monterrey. Av. Eugenio Garza Sada 2501. Monterrey, Nuevo León 64849, México. *Autor para la correspondencia. E-mail: h.mujica@itesm.mx
]]>Recibido 6 de Agosto2012
Aceptado 12 de Diciembre 2012
Resumen
Se encurtió chile piquín aplicando un pulso de vacío inicial y se evalúo el efecto de la concentración de ácido acético y del cloruro de sodio de la salmuera de encurtido y del tiempo de procesamiento en los parámetros de transferencia de masa, de calidad y de estabilidad del chile. Se obtuvieron ecuaciones para modelar la ganancia de solutos (SG), relación WL/SG, aw, pH, firmeza e índice de color (IC) del chile piquín. El chile piquín encurtido ganó hasta 7.9% de solutos y por la hidratación del producto (-WL) se obtuvieron valores de WL/SG hasta de -15. Se observó una disminución de firmeza del producto encurtido desde 2 a 59%, en relación al producto fresco, y un cambio de color de verde brillante a diferentes tonos de verde olivo (IC entre -0.8 y -1.80). Se encontró que al encurtir el chile piquín durante 15 días con una solución de encurtido al 2.8% de ácido acético y 13% de cloruro de sodio se obtuvieron los mejores parámetros de estabilidad (aw = 0.933 y pH = 3.0).
Palabras clave: chile piquín, encurtido, transferencia de masa, estabilidad, calidad.
Abstract
Pickling of piquin pepper was performed assisted by an initial vacuum pulse. This study was aimed at evaluating the effect of acetic acid and sodium chloride concentrations in pickling solutions, and processing time on stability, quality, and mass transfer parameters of piquín pepper. Model equations were developed for solute gain (SG), WL/SG ratio, water activity (aw), pH, firmness and color inlex (CI) of piquin pepper. Pickled piquín pepper gained pickling solutes (up to 7.9%) and water (-WL), producing WL/SG values up to -15. In comparison with fresh pepper, pickled pepper firmness decreased between 2 and 59% Color changed from bright green to different tones of olive green (CI from -0.8 to -1.8). Pickling of piquin pepper during 15 days in 2.8% acetic acid and 13% sodium chloride gave the best stability parameters (aw = 0.933 and pH = 3.0).
]]> Keywords: piquin pepper, pickling , mass transfer, stability, quality.
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