{"id":9051,"date":"2024-09-26T15:20:46","date_gmt":"2024-09-26T21:20:46","guid":{"rendered":"https:\/\/www.liberador.news\/?p=9051"},"modified":"2024-09-26T15:20:47","modified_gmt":"2024-09-26T21:20:47","slug":"caldo-de-pollo-negro-esto-podrias-estar-haciendo-mal","status":"publish","type":"post","link":"https:\/\/www.liberador.news\/index.php\/2024\/09\/26\/caldo-de-pollo-negro-esto-podrias-estar-haciendo-mal\/","title":{"rendered":"\u00bfCaldo de pollo negro? Esto podr\u00edas estar haciendo mal"},"content":{"rendered":"\n

\u00bfPor qu\u00e9 se hace negro el caldo de\u00a0pollo?<\/strong><\/em>\u00a0fue la pregunta que vino a mi cabeza despu\u00e9s de, que por segunda vez, mi caldo quedara de un color muy alejado a lo que usualmente suelo comer, es as\u00ed que me di a la tarea de investigar qu\u00e9 es lo que estoy haciendo mal y esto encontr\u00e9.\u00a0<\/p>\n\n\n\n

La raz\u00f3n de que el caldo quede negro se debe a que la hemoglobina es normalmente oxidada a metahemoglobina despu\u00e9s del descongelamiento<\/strong>, o desnaturalizada durante el proceso de cocci\u00f3n. A continuaci\u00f3n te explico c\u00f3mo funciona.<\/p>\n\n\n\n

\u00bfQu\u00e9 es el pollo de hueso negro?<\/h1>\n\n\n\n

Que el caldo de\u00a0pollo\u00a0quede negro no es un problema nuevo, ni mucho menos es algo que le pasa a unas cuantas personas.<\/strong>\u00a0Es m\u00e1s com\u00fan de lo normal y todo viene del llamado\u00a0s\u00edndrome del hueso negro<\/em>.<\/p>\n\n\n\n

En 2002 muchos autores citaban que \u201cla decoloraci\u00f3n de la carne cruda o cocida puede ocurrir por la rotura celular<\/strong> y la migraci\u00f3n de la sangre causada por la lenta velocidad de enfriamiento\u201d. <\/p>\n\n\n\n

\"Receta<\/p>\n\n\n\n

La raz\u00f3n detr\u00e1s de que el caldo de pollo quede negro<\/p>\n\n\n\n

El color de la carne cocida adyacente al f\u00e9mur es afectada por la combinaci\u00f3n de temperatura de enfriamiento y otros factores. En el 2004, varios investigadores atribu\u00edan a la m\u00e9dula la responsabilidad por el enrojecimiento de la carne y proponen que el oscurecimiento del hueso est\u00e1 vinculado a la congelaci\u00f3n de los cortes previo a su cocci\u00f3n<\/strong>.<\/p>\n\n\n\n

El s\u00edndrome de hueso negro<\/em> suele afectar a los pollos de crecimiento r\u00e1pido en los que el aumento de las tasas metab\u00f3licas y la disminuci\u00f3n continua del periodo de engorde, hacen que la formaci\u00f3n de los huesos sea muy r\u00e1pida y que su mineralizaci\u00f3n sea insuficiente<\/p>\n\n\n\n

Congelaci\u00f3n y cocimiento<\/h3>\n\n\n\n

Otro factor que contribuyen es la temperatura de conservaci\u00f3n. La decoloraci\u00f3n es mucho m\u00e1s intensa en los cortes que han sido congelados antes de cocinarlos<\/strong> que en los que han sido apenas refrigerados antes de su cocci\u00f3n.<\/p>\n\n\n\n

El motivo por el cual la decoloraci\u00f3n cobra mayor intensidad en los cortes de aquellas piezas que han sido congeladas antes de cocinarlas se debe a que la hemoglobina es normalmente oxidada y transformada en metahemoglobina despu\u00e9s del descongelamiento, o desnaturalizada durante el proceso de cocci\u00f3n.<\/strong><\/p>\n\n\n\n

Esta es una de las razones por las que quiz\u00e1s hayas notado que tu caldo se pone negro, congelar y descongelar sobretodo muslos y piernas,<\/strong> piezas que se ven afectados en un 30% o m\u00e1s debido a que ellos poseen altos niveles de reserva sangu\u00ednea.<\/p>\n\n\n\n

\"Caldo<\/p>\n\n\n\n

El caldo de pollo negro es muy com\u00fan\/ Foto: Shutterstock<\/p>\n\n\n\n

TIP ANIMAL<\/strong><\/h4>\n\n\n\n

Quiz\u00e1s no est\u00e9s haciendo nada mal a la hora de hacer caldo pollo pero te dejo algunos consejos para evitar que el caldo cambie de color. Compra el pollo el d\u00eda que lo vas a cocinar. Evita congelarlo y despu\u00e9s usarlo.<\/strong><\/p>\n\n\n\n

Cocina el pollo como usualmente lo haces y si el caldo se pone negro, cambia el pollo a otra olla con agua caliente, sal, ajo y cebolla<\/strong> y termina la cocci\u00f3n ah\u00ed.<\/p>\n\n\n\n

<\/p>\n\n\n\n

Fuente: Animal Gourmet<\/p>\n","protected":false},"excerpt":{"rendered":"

\u00bfPor qu\u00e9 se hace negro el caldo de\u00a0pollo?\u00a0fue la pregunta que vino a mi cabeza…<\/p>\n","protected":false},"author":4,"featured_media":9052,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[109],"tags":[],"class_list":["post-9051","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-gastronomia"],"yoast_head":"\n\u00bfCaldo de pollo negro? Esto podr\u00edas estar haciendo mal - Liberador News<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.liberador.news\/index.php\/2024\/09\/26\/caldo-de-pollo-negro-esto-podrias-estar-haciendo-mal\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u00bfCaldo de pollo negro? 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