Efecto de cinco métodos de cocción en las características fisicoquímicas, nutricionales y sensoriales de trucha arcoiris (Oncorhynchus mykiss)

Miriam  Ramos; Rolys   Bustillos; Salomón Ruiz; Tarsila  Tuesta; Reynaldo  Silva-Paz; Oscar Jordán-Suárez

doi:10.17268/sci.agropecu.2023.022

Autores/as

Miriam Ramos Universidad Nacional Agraria La Molina
Rolys Bustillos Universidad Nacional Hermilio Valdizán
Salomón Ruiz Universidad Nacional Hermilio Valdizán
Tarsila Tuesta Universidad Nacional de Ingeniería
Reynaldo Silva-Paz Universidad Peruana Unión
Oscar Jordán-Suárez Universidad Le Cordon Bleu

DOI:

https://doi.org/10.17268/sci.agropecu.2023.022

Palabras clave:

trucha arcoiris, cocción, fritura, microondas, ácidos grasos, sensorial

Resumen

El objetivo de este estudio fue evaluar el efecto de cinco métodos de cocción (vapor, plancha, horno, microondas, fritado) en las características fisicoquímicas, valor nutricional y aceptabilidad sensorial de trucha arcoiris (Oncorhynchus mykiss) de origen piscícola. Se aplicó una encuesta a 307 consumidores para definir la formulación de la solución de adobado constituida por sal, ajos, comino y pimienta. Los filetes marinados en esta solución fueron cocinados por cada método y se registraron fotografías para la determinación de los perfiles sensoriales mediante el método CATA (Check All That Apply), así como la aceptabilidad de la apariencia mediante la evaluación virtual (n = 289) y presencial (n = 100). En ambas modalidades se encontró una similitud entre los mapas de atributos sensoriales para el fritado, horneado y a la plancha. Se evidenciaron diferencias significativas (p < 0,05) en la composición proximal entre las técnicas estudiadas como consecuencia de los parámetros tecnológicos de cocción. El fritado y microondas obtuvieron la mayor aceptabilidad en apariencia y ocasionaron un incremento del índice de peróxido. La relación n-6/n-3 para ambas técnicas (3,62 y 2,05) se ubicó dentro del requerimiento, siendo mayor en la fritura debido al predominio de ácidos grasos Omega 6 incorporados por el aceite empleado. La elección de estos dos métodos demuestra que el consumidor peruano aprueba técnicas caracterizadas por la facilidad de preparación y un marcado desarrollo de atributos de color y textura.

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