Vol. 20 Núm. 2 (2018)
Artículo original

Contenido de aminas biógenas y calidad microbiológica del charqui de alpaca

Bettit K. Salvá
Universidad Nacional Agraria La Molina, Lima – Perú
Javier Mateo
Universidad de León, España

Publicado 2018-04-27

Palabras clave

  • charqui,
  • alpaca,
  • aminas biógenas,
  • microbiología,
  • carne seca

Cómo citar

Salvá, B. K. ., & Mateo, J. . (2018). Contenido de aminas biógenas y calidad microbiológica del charqui de alpaca. Revista De Investigaciones Altoandinas - Journal of High Andean Research, 20(2), 179-188. https://doi.org/10.18271/ria.2018.362


Se analizó el contenido de aminas biógenas, así como la flora aerobia mesófila viable,  Staphylococcus aureusMicrococcaceae, coliformes, mohos y levaduras y bacterias ácido lácticas en 52 muestras de charqui de alpaca (30 muestras de charqui deshilachado y 22 muestras de charqui entero con hueso). Se observaron diferencias significativas en la carga microbiana entre el charqui deshilachado y entero, encontrándose mayores recuentos microbiológicos en el charqui deshilachado. En cuanto al contenido de aminas biógenas se encontraron, respectivamente, un promedio total de 131,60 y 92,30 mg/kg de charqui. Las aminas biógenas mayoritarias encontradas en el charqui deshilachado fueron espermina (52,06 mg/kg), triptamina+ 2-feniletilamina (28,75 mg/kg), tiramina (16,61 mg/kg) y putrescina (12,49 mg/kg), mientras que en el charqui entero las aminas biógenas mayoritarias fueron espermina (39,72 mg/kg), cadaverina (14,75 mg/kg), tiramina (14,71 mg/kg) y triptamina+feniletilamina (12,18 mg/kg). No obstante a esas diferencias, la presencia de aminas biógenas en ambos tipos de charqui estuvieron por debajo de los valores considerados como indicativos de actividad microbiana indeseable. Además, ninguna de las muestras de charqui analizadas tuvo un contenido de aminas biógenas vasoactivas (tiramina, histamina, triptamina y 2-feniletilamina) potencialmente perjudicial para la salud del consumidor, ya que no sobrepasaron los límites considerados como tóxicos en los alimentos.


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