Hongos comestibles: Una alternativa saludable en productos cárnicos

Magdalena Ceron; Eva María Santos López; Iraís Sánchez Ortega; Esmeralda Rangel Vargas; José Antonio  Rodríguez Ávila; Israel Samuel Ibarra Ortega

doi:10.29057/icbi.v7i14.4973

Magdalena Ceron Universidad Autónoma del Estado de Hidalgo
Eva María Santos López Universidad Autónoma del Estado de Hidalgo
Iraís Sánchez Ortega Universidad Autónoma del Estado de Hidalgo
Esmeralda Rangel Vargas Universidad Autónoma del Estado de Hidalgo
José Antonio Rodríguez Ávila Universidad Autónoma del Estado de Hidalgo
Israel Samuel Ibarra Ortega Universidad Autónoma del Estado de Hidalgo

DOI: https://doi.org/10.29057/icbi.v7i14.4973

Palabras clave: enfermedades crónicas, productos cárnicos, hongoso comestibles, salud, componentes funcionales

Resumen

Actualmente el consumo de productos cárnicos se ha relacionado con el riesgo de aparición de enfermedades crónicas, tales como enfermedades cardiovasculares, cáncer, hipertensión, diabetes y obesidad. Esto debido al alto contenido de grasa, nula cantidad de fibra y la adición de aditivos químicos que contienen los productos cárnicos comerciales. La creciente preocupación por la salud marca la demanda de los consumidores por la disponibilidad de alimentos saludables, esto conduce a generar nuevas alternativas a partir de fuentes naturales. Bajo este contexto, los hongos comestibles se consideran una excelente alternativa como ingrediente en las formulaciones de productos cárnicos, debido a que son fuente importante de aporte nutricional, principalmente por su alto contenido de carbohidratos (fibra), de proteína (aminoácidos esenciales), así como su bajo contenido calórico y de grasa. Así pues, la adición de hongos comestibles en productos cárnicos puede mejorar la calidad nutricional de los productos cárnicos.

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