EXTRUSIÓN Y CALIDAD FÍSICA EN FORMULACIONES DE ALIMENTO PARA ENGORDE DE CAMARONES: UNA REVISIÓN
DOI:
https://doi.org/10.15665/rp.v22i2.3267Palabras clave:
Camarones, extrusión, alimentos, propiedades físicas, condiciones de extrusiónResumen
Se revisaron las publicaciones recientes acerca de las características físicas de alimento concentrado para camarón de cultivo. El enfoque de la revisión se orientó hacia el análisis de los efectos y correlaciones entre la composición del alimento, las condiciones y parámetros del proceso de extrusión sobre la calidad física de los pellets. La producción de alimento para peces y camarones está utilizando la tecnología de extrusión por sus ventajas sobre otros métodos de procesamiento. Los estudios presentan un nivel óptimo requerido de proteína entre 32-35%, contenido de humedad de los ingredientes 22-27%, temperatura del cilindro 100-140 ºC, y velocidad del tornillo entre 100-180 rpm, que son las variables independientes estadísticamente significativas, sobre las propiedades físicas de los extruidos. La cocción por extrusión aumenta la digestibilidad de las proteínas de origen vegetal, debido a la desnaturalización de la proteína y la inactivación de los inhibidores enzimáticos. Entre los indicadores claves de la calidad física de los alimentos extruidos, durante la manipulación, almacenaje y la alimentación, se reportan: estabilidad en agua, índice de durabilidad de los pellets, índice de solubilidad en agua, índice de absorción de agua, densidad aparente, tiempo de hidratación y velocidad de hundimiento.
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