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Resumen
El interés por usar sustancias naturales con potencial antimicrobiano crece cada vez más, buscando lograr la conservación de alimentos por periodos más largos. La miel tiene propiedades antioxidantes y antimicrobianas comprobadas, sin embargo, dada su viscosidad y densidad, es necesario buscar alternativas para su aplicación. El objetivo de esta investigación fue obtener miel en polvo mediante liofilización y comprobar su efecto sobre las características fisicoquímicas y microbiológicas de la carne molida de ternera. La miel multifloral de romero y colza que fue utilizada se caracterizó para algunos componentes bioactivos, se mezcló con harina de trigo al 50 %, 60 % y 70 % p/p, se liofilizó y se pulverizó. La formulación al 50 % fue elegida por sus mejores características de humedad e higroscopicidad. Luego, fue aplicada a las carnes molidas al 10 % y al 20 % p/p. Las muestras se empacaron y almacenaron (4 ± 1 ºC) y durante los 0, 3, 7 y 10 días se midió pH, color y se hizo conteo de enterobacterias, aerobios mesófilos totales y psicrótrofos. Este análisis microbiológico arrojó que los tratamientos ralentizan el crecimiento de enterobacterias y aerobios mesófilos totales, siendo mayor el efecto con mayor concentración de miel. Además, la aplicación de los tratamientos afectó el color de las muestras con disminución en los valores de los parámetros: L* y a*. Se plantea que nuevos estudios podrían realizarse a partir de estos resultados para hacer seguimiento a una mayor cantidad de parámetros de calidad en carne molida.
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