Uso de extracto acuoso de buganvilia (Bougainvillea spectabilis) en la elaboración de jamón de carne de conejo

E.  Jiménez Vázquez; S.  Soto Simental; R.  González Tenorio; M.  Ayala Martínez

doi:10.29105/idcyta.v8i1.54

Authors

E. Jiménez Vázquez Universidad Autónoma del Estado de Hidalgo
S. Soto Simental Universidad Autónoma del Estado de Hidalgo
R. González Tenorio Universidad Autónoma del Estado de Hidalgo
M. Ayala Martínez Universidad Autónoma del Estado de Hidalgo https://orcid.org/0000-0001-5554-218X

DOI:

https://doi.org/10.29105/idcyta.v8i1.54

Keywords:

Buganvilia, texture, color, ham

Abstract

In Mexico, the rabbit has been consumed since ancient times (tochtli, in Nahuatl); however, nowadays rabbit meat consumption is low, despite this, a variety of meat products have been developed based on this meat. The objective of this work was to determine the influence of an aqueous extract of bougainvillea on some characteristics of extra fine rabbit meat ham. Two different batches of ham were made with two treatments, one control and the other one with the addition of a bougainvillea extract (100 g of flower in 1 L of water), in order to subsequently determine color, texture profile analysis and water activity. The results indicate that the hardness, springiness, gumminess and chewiness of the ham with extract were lower (p<0.05) than the control. In addition, a* values were higher (p<0.05) in hams with extract, while b* values were lower (p<0.05). Regarding water activity, it was lower (p<0.05) in hams with bougainvillea extract. It can be concluded that the bougainvillea extract can be used in the preparation of ham, however, further characterization of this extract is required.

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References

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Uso de extracto acuoso de buganvilia (Bougainvillea spectabilis) en la elaboración de jamón de carne de conejo

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