USO DEL CAMU CAMU EN DESNATURALIZACIÓN DEL PESCADO: INNOVACIÓN CULINARIA PARA GASTRONOMÍA AMAZÓNICA SOSTENIBLE
DOI:
https://doi.org/10.56519/78jaf042Palabras clave:
camu camu, desnaturalización proteica, gastronomía amazónica, turismo sostenible, innovación culinariaResumen
La Amazonía ecuatoriana alberga ingredientes autóctonos con alto potencial gastronómico y turístico, entre ellos el Myrciaria dubia (camu camu), fruto caracterizado por su elevado contenido de vitamina C y compuestos fenólicos. Esta investigación analizó el uso del camu camu en técnicas de desnaturalización del pescado como una innovación culinaria amazónica que contribuya al fortalecimiento del turismo gastronómico sostenible. Se realizó un estudio experimental descriptivo en los laboratorios de la Escuela Superior Politécnica de Chimborazo, donde se evaluó la capacidad de la pulpa fresca de camu camu como agente ácido en la desnaturalización proteica de corvina fresca. Se aplicaron condiciones controladas de temperatura y tiempo, evaluando parámetros organolépticos y cambios estructurales del tejido muscular mediante observación organolética estructurada. Los resultados demostraron que el camu camu logró una desnaturalización proteica completa en 30 minutos, superior al limón tradicional que requirió 40 minutos. El producto final presentó una textura firme y cohesiva, coloración blanco opaco con tonos rosados, y un perfil organolética equilibrado caracterizado por acidez frutal fresca y aroma cítrico suave. Se concluyó que el camu camu constituye una alternativa natural eficaz para procesos de marinado ácido, reduciendo tiempos de preparación y mejorando atributos organoléticos. Su implementación promueve la valorización de la biodiversidad amazónica, fortalece la identidad gastronómica ecuatoriana y contribuye al desarrollo del turismo gastronómico sostenible mediante el aprovechamiento responsable de recursos locales.
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