Abstracto
- Abstract Nowadays, consumers are seeking new food products with particular characteristics. To begin with, they are looking for products that are highly nutritive and that can offer health benefits. On the other hand, they are seeking adequate sensory characteristics. Therefore, the objetive of this study was to develop a Sous Vide pork-based-ready-to-eat functional product. The product was designed with natural ingredients, and three prebiotic fibers were tested in the formulation: chichory inulin, corn and, nopal fiber. Consumerʹs acceptability was an important feature of this type of products. In order to achieve biopreservation, two lactic acid bacteria were added: Lb. delbrueckii subsp. bulgaricus NCFB 2772, Lb. rhamnosus GG (probiotic). Ingredients used in the marinade formulation were studied regarding their prebiotic index (PI). Results show that ingredients with good PI (above 1) were obtained with: chipotle (Capsicum annuum), garlic (Allium sativum) and, rosemary (Rosmarinus officinalis). Also, the three prebiotic prototypes developed: nopal fiber (Opuntia ficus-indica), corn fiber and, chicory inulin (Chicorium intybus), exhibited an adequate prebiotic index. The prototype developed is nutritive and can promote health, however, it must be accepted for its sensory charcteristics, therefore different sensory techniques were applied: Landscape Segmentation Analysis (LSA), Just About Right (JAR), Penalty Analysis (PA), and Check all that Apply (CATA). Results show that the prebiotic formulation added with chicory inulin is well accepted by consumers and could be scaled up, considering it a good fiber source. The prototype was analyzed by NIR (Near Infrared), establishing that the prototype could be considered a good protein source (14.12 ± 2.44 %) with low fat content (8.98 ± 4.9%). The bacteriocid/bacteriostatic capacity of the lactic acid bacteria of this study was evaluated (Lb. delbrueckii subsp. bulgaricus NCFB 1489, Lb. delbrueckii subsp. bulgaricus NCFB 2772, Lb. rhamnosus GG and the combination of both), results reveal that the bacteriostatic effect was above 75% against L. innoccua and E. coli, these last two bacteria are considered indicators of food contamination. Bacteria was then inoculated in the prototype with chicory inulin, the bacteriocid/bacteriostatic potential was studied. The product had 3 weeks aproximately of shelf life, which represents 20% more of what it is reported by the food industry. However, the color changes so much that its shelf life could only be of 10 days for this kind of products which is what the industry reports as usual. In conclusion, a functional ready to eat pork prototype was developed, which can be considered a good source of prebiotic, also it could be considered a good source of protein and lipids. It is biopreserved and if case of using Lb. rhamnosus GG it would be considered a probiotic according to Mexican Norms, NOM-086-SSA1-1994. Therefore, a symbiotic product could be achieved, because the prebiotic characteristic was achieved when chicory inulin was added, as well as, the probiotic Lb. rhamnosus GG which was incorporated in combination with Lb. delbrueckii subsp. bulgaricus NCFB 2772. This product has all the characteristics to be scaled up in the food industry.