Aplicación de técnicas de conservación en la seta Lactarius deliciosus para el desarrollo de subproductos gastronómicos

Abstract

The objective of this study was to apply conservation techniques in the mushroom Lactarius deliciosus for the development of gastronomic by-products, under a qualitative approach of a descriptive and applied nature. Tools such as specialized literature review, direct observation of conservation processes and evaluation of the sensory characteristics of the products obtained were used. To this end, the research was structured in three stages. In the first, the organoleptic characteristics and nutritional properties of Lactarius deliciosus were identified through the review and analysis of scientific information related to its taxonomy, morphology, habitat and composition. In the second stage, different conservation techniques were applied in order to maintain its organoleptic profile and extend its shelf life. To this end, dehydration protocols were developed, candied in vegetable oil using a sous-vide technique and cold smoking, considering parameters of temperature, time and storage suitable to preserve the sensory characteristics of the product. In the third stage, gastronomic by-products from the preserved mushroom were developed and evaluated, analyzing their culinary viability and the contribution of each conservation technique on their organoleptic attributes. The results showed that the techniques applied allowed to adequately preserve the characteristics of aroma, flavor, texture and color of Lactarius deliciosus, favoring its gastronomic use and production of products with added value. It is concluded that the application of conservation techniques is a viable alternative to extend the shelf life of the mushroom, maintain its organoleptic profile and expand its gastronomic potential.