{"id":59278,"date":"2021-04-05T12:03:29","date_gmt":"2021-04-05T12:03:29","guid":{"rendered":"https:\/\/ainia.endesarrollo.pro\/ainia-investiga-nuevas-estructuras-analogas-carnicas\/"},"modified":"2026-05-26T14:45:37","modified_gmt":"2026-05-26T14:45:37","slug":"ainia-investiga-nuevas-estructuras-analogas-carnicas","status":"publish","type":"post","link":"https:\/\/ainia.endesarrollo.pro\/en\/notas-de-prensa\/ainia-investiga-nuevas-estructuras-analogas-carnicas\/","title":{"rendered":"AINIA investiga nuevas estructuras an\u00e1logas a las c\u00e1rnicas"},"content":{"rendered":"\n<p style=\"text-align: justify;\">Los consumidores cada vez muestran mayor preocupaci\u00f3n por su entorno y su salud y as\u00ed se refleja en el aumento de la demanda relacionada con alternativas a los productos de procedencia animal, como las prote\u00ednas vegetales.<\/p>\n<p style=\"text-align: justify;\">En el marco del proyecto VEGEXT, apoyado por la Generalitat Valenciana, AINIA est\u00e1 investigando soluciones tecnol\u00f3gicas para la generaci\u00f3n de nuevas estructuras an\u00e1logas a las c\u00e1rnicas. Para ello, se aplicar\u00e1n tecnolog\u00edas de extrusi\u00f3n innovadoras a diferentes fuentes de prote\u00ednas e ingredientes de origen vegetal como, por ejemplo, cereales, leguminosas, insectos, entre otros.<\/p>\n<p style=\"text-align: justify;\">En concreto, se trabajar\u00e1 con la tecnolog\u00eda de extrusi\u00f3n en dos de sus vertientes:<\/p>\n<p style=\"text-align: justify;\">La <strong>extrusi\u00f3n de alta humedad<\/strong> (High Moisture Extrusion Cooking: HMEC). Esta alternativa da lugar a productos an\u00e1logos a los c\u00e1rnicos, con apariencia fibrosa, estriada, no expandida, homog\u00e9nea y h\u00fameda. Son productos intermedios que, tras operaciones posteriores de corte, aromatizaci\u00f3n, y\/o empanado o rebozado y cocci\u00f3n final (fritura, horneado, cocci\u00f3n, etc) pueden ser consumidos directamente.<\/p>\n<p style=\"text-align: justify;\">La <strong>extrusi\u00f3n a baja humedad<\/strong> que da lugar a texturizados proteicos vegetales (Texturised Vegetable Protein: TVP), con una apariencia fibrosa, seca, heterog\u00e9nea y expandida. Para su consumo debe rehidratarse o cocerse, lo que le da su textura esponjosa. Puede ser consumido tanto directamente como emplearse como ingrediente que aporta textura a an\u00e1logos c\u00e1rnicos.<\/p>\n\n<h3 style=\"text-align: justify;\"><strong>La textura, barrera a superar en los an\u00e1logos c\u00e1rnicos<\/strong><\/h3>\n<p style=\"text-align: justify;\">Las principales barreras en la elaboraci\u00f3n de los an\u00e1logos c\u00e1rnicos est\u00e1n relacionadas con las propiedades sensoriales, principalmente de la textura. El consumidor habitual de carne no est\u00e1 dispuesto a sacrificar la experiencia hed\u00f3nica que supone el consumo de este tipo de productos, por alternativas m\u00e1s sostenibles e incluso saludables, pero de menor calidad sensorial.<\/p>\n<p style=\"text-align: justify;\">En este sentido, todav\u00eda son muchos los avances que la industria ha de llevar a cabo para ampliar el conocimiento en procesos y tecnolog\u00edas capaces de otorgar al alimento las propiedades de sabor, textura, jugosidad y color caracter\u00edsticas de los productos c\u00e1rnicos.<\/p>\n<p style=\"text-align: justify;\">En este sentido la tecnolog\u00eda de extrusi\u00f3n para la obtenci\u00f3n de estructuras proteicas alternativas a la carne se presenta como una de las l\u00edneas tecnol\u00f3gicas de mayor repercusi\u00f3n y potencial en este campo.<\/p>\n&nbsp;\n<p style=\"text-align: justify;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"aligncenter wp-image-146674 size-medium\" src=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/LOGO-CONS.-INNOVACIO-300x178-1.jpg\" alt=\"Conseller\u00eda\" width=\"300\" height=\"178\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Los consumidores cada vez muestran mayor preocupaci\u00f3n por su entorno y su salud y as\u00ed se refleja en el aumento de la demanda relacionada con alternativas a los productos de procedencia animal, como las prote\u00ednas vegetales. En el marco del proyecto VEGEXT, apoyado por la Generalitat Valenciana, AINIA est\u00e1 investigando soluciones tecnol\u00f3gicas para la generaci\u00f3n [&hellip;]<\/p>\n","protected":false},"author":352,"featured_media":41575,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[249],"tags":[],"tipo-documento":[],"class_list":["post-59278","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-notas-de-prensa"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>AINIA investiga nuevas estructuras an\u00e1logas a las c\u00e1rnicas - AINIA<\/title>\n<meta name=\"description\" content=\"AINIA est\u00e1 investigando soluciones tecnol\u00f3gicas para la generaci\u00f3n de nuevas estructuras an\u00e1logas a las c\u00e1rnicas. Para ello, se aplicar\u00e1n tecnolog\u00edas de extrusi\u00f3n innovadoras a diferentes fuentes de prote\u00ednas e ingredientes de origen vegetal como cereales, leguminosas e insectos\" \/>\n<meta name=\"robots\" content=\"noindex, follow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"AINIA investiga nuevas estructuras an\u00e1logas a las c\u00e1rnicas - AINIA\" \/>\n<meta property=\"og:description\" content=\"AINIA est\u00e1 investigando soluciones tecnol\u00f3gicas para la generaci\u00f3n de nuevas estructuras an\u00e1logas a las c\u00e1rnicas. Para ello, se aplicar\u00e1n tecnolog\u00edas de extrusi\u00f3n innovadoras a diferentes fuentes de prote\u00ednas e ingredientes de origen vegetal como cereales, leguminosas e insectos\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ainia.endesarrollo.pro\/en\/notas-de-prensa\/ainia-investiga-nuevas-estructuras-analogas-carnicas\/\" \/>\n<meta property=\"og:site_name\" content=\"AINIA\" \/>\n<meta property=\"article:published_time\" content=\"2021-04-05T12:03:29+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-26T14:45:37+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/ainia.endesarrollo.pro\/wp-content\/uploads\/proteinas-vegetales.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2000\" \/>\n\t<meta property=\"og:image:height\" content=\"555\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Eva S\u00e1nchez S\u00e1ez\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Eva S\u00e1nchez S\u00e1ez\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/\"},\"author\":{\"name\":\"Eva S\u00e1nchez S\u00e1ez\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/#\\\/schema\\\/person\\\/b5e55c2a4005e88f4addacf66684c637\"},\"headline\":\"AINIA investiga nuevas estructuras an\u00e1logas a las c\u00e1rnicas\",\"datePublished\":\"2021-04-05T12:03:29+00:00\",\"dateModified\":\"2026-05-26T14:45:37+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/\"},\"wordCount\":401,\"publisher\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/wp-content\\\/uploads\\\/proteinas-vegetales.jpg\",\"articleSection\":[\"Notas de prensa\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/\",\"url\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/\",\"name\":\"AINIA investiga nuevas estructuras an\u00e1logas a las c\u00e1rnicas - AINIA\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/en\\\/notas-de-prensa\\\/ainia-investiga-nuevas-estructuras-analogas-carnicas\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/ainia.endesarrollo.pro\\\/wp-content\\\/uploads\\\/proteinas-vegetales.jpg\",\"datePublished\":\"2021-04-05T12:03:29+00:00\",\"dateModified\":\"2026-05-26T14:45:37+00:00\",\"description\":\"AINIA est\u00e1 investigando soluciones tecnol\u00f3gicas para la generaci\u00f3n de nuevas estructuras an\u00e1logas a las c\u00e1rnicas. 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