Estimación de la vida útil del jamón Visking rebanado mediante un envase activo PA-6/quitosana/zeolita-Ag+
DOI:
https://doi.org/10.5281/zenodo.21864446Palabras clave:
envase activo, jamón cocido rebanado, quitosana, zeolita intercambiada con plata, vida útil, distribución de WeibullResumen
Se evaluó el efecto de una película activa de poliamida
6/quitosana/zeolita intercambiada con plata (PA-6/Q/Zeolita-Ag⁺) sobre la estabilidad y vida útil de jamón cocido tipo Visking rebanado durante almacenamiento refrigerado, utilizando bolsas de poliamida 6 (PA-6) como tratamiento control. Se analizaron indicadores físicos, químicos, microbiológicos y sensoriales durante 60 días de conservación, y la durabilidad se estimó mediante la distribución de Weibull considerando el fallo sensorial como criterio de rechazo. El sistema activo redujo la velocidad de deterioro del producto, evidenciada por una mayor retención de humedad, menor acidificación, menor acumulación de malondialdehído, mejor conservación de la textura y menor desarrollo de microorganismos aerobios y Pseudomonas spp. Asimismo, retrasó la pérdida de atributos sensoriales característicos y la disminución de la calidad global. El análisis probabilístico determinó una vida útil sensorial de 38,4 días para PA-6 y de 52,19 días para PA-6/Q/Zeolita-Ag⁺, lo que representa un incremento del 35,9 %. La película activa mostró potencial para prolongar la estabilidad del jamón cocido rebanado bajo refrigeración, principalmente mediante el retardo del deterioro sensorial asociado con cambios fisicoquímicos y microbiológicos.
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Derechos de autor 2026 Daliannis Rodríguez, Alicia Casariego, Jaime O. Rojas, Mario A. García (Author)
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