Desarrollo de tres chimichurris a base de aceite de aguacate y chillangua
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Date
2025
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Publisher
PUCE - Ibarra
Abstract
La investigación sobre el desarrollo de tres chimichurris a base de aceite de aguacate y chillangua responde a la necesidad de ofrecer condimentos innovadores y saludables en la gastronomía. Los chimichurris tradicionales, aunque valorados por su sabor, no suelen incluir ingredientes con beneficios funcionales adicionales. La justificación de este trabajo se basa en la creciente demanda de alimentos más saludables y funcionales, alineados con tendencias de consumo que priorizan la nutrición y la sostenibilidad. El objetivo principal fue formular y evaluar tres variedades de chimichurri que potencien el sabor de los productos cárnicos y mejoren su conservación. La metodología incluyó el desarrollo experimental de las formulaciones y pruebas sensoriales con expertos en gastronomía para determinar la aceptación del producto. Se analizaron características como el sabor, la textura, el aroma y la estabilidad del chimichurri en productos cárnicos, con el fin de evaluar su impacto en la experiencia gastronómica y su funcionalidad en la conservación de alimentos. Los resultados indicaron que la combinación de aceite de aguacate y chillangua permitió obtener un chimichurri con un perfil sensorial equilibrado, destacándose por su aroma fresco y su textura suave. Además, se evidenció que estos ingredientes contribuyen a la estabilidad del producto, prolongando su vida útil y reduciendo el deterioro microbiológico en los productos cárnicos tratados. En conclusión, los chimichurris desarrollados ofrecen una alternativa innovadora y funcional que mejora el sabor y la conservación de los alimentos.
The research on the development of three chimichurris based on avocado oil and chillangua addresses the need to offer innovative and healthy condiments in gastronomy. Traditional chimichurris, although valued for their flavor, do not usually include ingredients with additional functional benefits. The justification for this work is based on the growing demand for healthier and more functional foods, aligned with consumer trends that prioritize nutrition and sustainability. The main objective was to formulate and evaluate three varieties of chimichurri that enhance the flavor of meat products and improve their preservation.The methodology included the experimental development of the formulations and sensory tests with gastronomy experts to determine product acceptance. Characteristics such as flavor, texture, aroma, and the stability of chimichurri in meat products were analyzed to assess its impact on the gastronomic experience and its functionality in food preservation. The results indicated that the combination of avocado oil and chillangua resulted in a chimichurri with a balanced sensory profile, standing out for its fresh aroma and smooth texture. Furthermore, it was evident that these ingredients contribute to the product’s stability, prolonging its shelf life and reducing microbiological deterioration in treated meat products.In conclusion, the developed chimichurris offer an innovative and functional alternative that enhances both the flavor and preservation of food.
The research on the development of three chimichurris based on avocado oil and chillangua addresses the need to offer innovative and healthy condiments in gastronomy. Traditional chimichurris, although valued for their flavor, do not usually include ingredients with additional functional benefits. The justification for this work is based on the growing demand for healthier and more functional foods, aligned with consumer trends that prioritize nutrition and sustainability. The main objective was to formulate and evaluate three varieties of chimichurri that enhance the flavor of meat products and improve their preservation.The methodology included the experimental development of the formulations and sensory tests with gastronomy experts to determine product acceptance. Characteristics such as flavor, texture, aroma, and the stability of chimichurri in meat products were analyzed to assess its impact on the gastronomic experience and its functionality in food preservation. The results indicated that the combination of avocado oil and chillangua resulted in a chimichurri with a balanced sensory profile, standing out for its fresh aroma and smooth texture. Furthermore, it was evident that these ingredients contribute to the product’s stability, prolonging its shelf life and reducing microbiological deterioration in treated meat products.In conclusion, the developed chimichurris offer an innovative and functional alternative that enhances both the flavor and preservation of food.
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Keywords
Chimichurri, Propiedades organolépticas, Alimentación saludable, Conservación de alimentos, Gastronomía ecuatoriana