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1
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
2
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
3
artículo
Publicado 2021
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The fishing industry generates large quantities of by-products, most of which are not used and are therefore discarded. The objective of the present research was the elaboration of a pâté-type sausage from mechanically recovered meat of rainbow trout (Oncorhynchus mykiss). The meat was obtained from trout skelons, which were passed through a grinder and sprayed with a mixture of α-tocopherol (0.02%) and ascorbic acid (0.05%). The formulation of the pate was as follows: mechanically recovered trout meat (74.4%), salt (1.3%), sodium tripolyphosphate (0.8%), starch (2%), soy protein isolate (2.4%), margarine (16.7%), soy lecithin (1.9%), onion powder (0.2%), garlic powder (0.2%) and pepper powder (0.1%). Three formulations were prepared: PCR1 (80% cooked meat and 20% raw meat), PCR2 (90% cooked meat and 10% raw meat) and PCR3 (100% cooked meat). For each formulation, the following were e...
4
artículo
Publicado 2024
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Los aceites esenciales extraídos de diversas partes de las plantas han sido empleados desde tiempos ancestrales con fines medicinales, condimentarios, conservantes y aromatizantes. En este estudio, se llevó a cabo una exhaustiva revisión bibliográfica sobre el uso de aceites esenciales en la industria de embutidos. Se empleó la metodología PRISMA para recopilar la información, obteniendo un total de 15 documentos técnicos y 17 documentos específicos sobre aceites de plantas aromáticas y sus efectos en productos cárnicos, siguiendo criterios de inclusión y considerando palabras clave relevantes. En conclusión, la inclusión de aceites esenciales en la elaboración de productos cárnicos no solo favorece su conservación, sino que también mejora sus características organolépticas y añade funcionalidad al producto final. Este estudio destaca la importancia de los aceites es...
5
artículo
Publicado 2018
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A cross-sectional epidemiological investigation was carried out to determine the risk factors associated with the dissemination of brucellosis to humans in milk processing centres and slaughterhouses in seven cantons of the province of Manabí, Ecuador, between September and November 2015. A census was conducted to quantify farms processing milk, milk processing centres and slaughterhouses. A total of 119 dairy farms, seven slaughterhouses and seven milk processing centres were selected. They were characterized in terms of the types of products produced and on the presence of risk factors as causes of brucellosis in humans. The presence of antibodies against Brucella spp was determined in raw milk by the milk ring test. Results showed that 97.6% of the units make a single product (artisanal cheese). The presence of 85.0% of risk factor was found in milk processing dairies, value higher t...
6
artículo
Publicado 2016
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This article seeks to highlight the difficulties in the chemical processing of dairy products in the experience of a project “Capacity Building for Improving the Competitiveness of Market Chains Dairy in Huaytará Province”, Department of Huancavelica. Which she worked with the communities of the highlands which had craft supplies, lacking proper techniques and with proper oversight in terms of hygiene in the treatment of milk which was strengthened and raised awareness through and provides them with training and training and technical assistance from a multidisciplinary at various annexes Cordova District team. It is suggested that more often this kind of scope of knowledge is carried out by qualified professionals who make a fundamental task for the sake of improving the quality of life of these communities, since the raw material is milk you get a countless products as described i...
7
artículo
Publicado 2024
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Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
8
artículo
Publicado 2024
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Beef aging is a process that involves the interaction of enzymes and chemical transformations that directly influence changes in flavor and texture, which in turn can determine the sensory experience for guests. The purpose of this study was to compare, in terms of texture, the aging of beef brisket cuts through two techniques: with animal fat coating and dry aging, over a period of 21 days, and to determine the acceptability of end consumers. The cuts were stored under controlled temperature and moisture conditions (2 °C and 60 % relative moisture, respectively), with continuous monitoring to ensure food safety. Finally, they were cut into 2 cm thick steaks, fried to medium doneness with salt, and sensorially evaluated by a panel of 27 individuals. The results revealed an acceptance rate of 74.1 % for the meat sample aged with animal fat, surpassing the dry-aged sample (22.3 %) and the...
9
artículo
Publicado 2025
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The association of processed food consumption with health problems has sparked interest among consumers and the food industry in the production of healthier and more sustainable foods. Processed meats, which are made from the skeletal muscle of edible animal species, have unfavorable characteristics due to the incorporation of ingredients and synthetic additives associated with the occurrence of diseases and allergies. In this context, this review presents the pijuayo as a healthy and sustainable alternative in the formulation of meat and fish products. The nutritional benefits of this Amazonian resource are described, as well as its uses reported in the literature. The pulp, peel, stem, and oil extracts of pijuayo have been used to replace animal fat and to act as extenders and colorants in processed meats. The benefits include the enhance of sensory characteristics and acceptability re...
10
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
11
artículo
The current research aims to reassess no traditional meats that in sausage shape get to entry in the local market, according to their nutritional qualities, such as low cholesterol and high protein, which shows the alpaca meat against pork, and also revalue mutton. The presence of Gigartina chamissoi (seaweed) in the formulation is important as a source of iodine, complex polysaccharides (fiber) and natural gelling agents which increase its biological value. Gigartina chamissoi besides raise its nutritional value, constitutes a prebiotic product for counter propensities against cancer cells in tissues such as mucous (esophagus, stomach), glandular (breast) and glandularvessels (prostate). To this effect has been developed an experimental design allowing manufacture sausages in more optimal hygienic conditions. The proximal chemical analysis of the finished product (Table 9) showed that F...
12
artículo
Publicado 2016
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El presente artículo pretende dar a conocer las dificultades en los procesamientos químicos de productos lácteos en la experiencia del proyecto “Desarrollo de capacidades para el mejoramiento de la competitividad de las cadenas productivas de lácteos en la provincia de Huaytará”, en el departamento de Huancavelica. Este proyecto se trabajó con las comunidades de las zonas altoandinas, quienes contaban con insumos artesanales, careciendo de técnicas adecuadas e higiene en el tratamiento de la leche. Se fortaleció y concienció, a través de la capacitación y asistencia técnica por parte de un equipo multidisciplinario, a los distintos anexos del distrito de Córdova. Se sugiere que se realice continuamente este tipo de alcances de conocimientos por parte de los profesionales calificados, que hacen una labor fundamental en bien del mejoramiento de la calidad de vida de estas ...
13
artículo
Publicado 2018
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We wish to thank Centro de Referencia para Lactobacilos (CERELA-CONICET) collection for supplying the strains. We would also like to thank IBRAC and Sealed Air-Brazil that provided the additives and packaging, respectively. M. Almeida received the support of the Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), PhD scholarship from Brazil and E. Saldaña received the support of the “Consejo Nacional de Ciencia, Tecnología e Innovación Tecnológica - CONCYTEC” from Perú (CIENCIACTIVA programme, PhD scholarship contract agreement No. 104-2016-FONDECYT). This study was financially supported by the São Paulo Research Foundation (FAPESP) Project No.2012/07113-2; project AGL2012-32146 from MINECO (Spain) and PIP2011-0100406 and PIP2015-0530 from CONICET.
14
tesis de grado
Publicado 2023
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The document presents the results of the evaluation of the classification process of milk samples through the modeling of machine learning techniques. The objective of this research was to discriminate the presence or absence of adulterants, which allowed obtaining adequate damages for human consumption. Also, speed up and specify the inspection process of said samples. The relevance of this study can be understood from the product under analysis: milk. This is for mass consumption, especially among children. Due to the above, it is considered relevant to efficiently demonstrate that quality products are provided to the population and this document is a contribution to the reliability of the integrity of dairy products.
15
tesis de grado
El presente trabajo de investigación busca contribuir en la diversificación del uso de Sacha Inchi, una planta nativa de la Amazonía con alto valor nutricional y como alimento funcional por su aporte ácidos grasos esenciales como la omegas 3 y 6, que ayudan a disminuir el colesterol malo y su beneficio para mantener un sistema cardiovascular saludable. El estudio plantea una investigación de efectos fijos y con dos factores (nivel de sustitución de leche de Sacha Inchi 10%, 20%, 30%, 40%, 50% y cultivo lácteo 1%, 2% ,3% durante la fermentación) para lo cual se evaluaron 15 tratamientos mediante análisis físico químicos: Sólidos totales, proteína, pH, acidez titulable (A.O.A.C, 1995), sinéresis por centrifugado a 2500 rpm durante 20 min (DÍAZ, 2004) y viscosidad aparente, medidos en un viscosímetro (RVDY- III ULTRA) usando spindle N°04 a 10 rpm y temperatura de 10°C. La ...
16
artículo
The objective of the research was to determine the optimum parameters of rabbit meat canning for human consumption. Rabbit meat is a protein-rich food with less fat than red meats. Six months old male rabbits, which had an average weight of 1.900 g were used, a brine solution was used in three concentrations at 1.8%, 2% and 2.2% of sodium chloride, the process sterilization of the preserves was performed in an autoclave at a constant temperature of 122 ° C. in the retort, and working times of 30, 35 and 40 minutes, the cooling was performed by circulating water inside the autoclave, cooled to a temperature of 45 ° C . Approximately to be removed from the autoclave; The product was stored under moderate light conditions at room temperature (25 ° C) and incubation temperature (37 ° C) for 90 days. The results of the organoleptic evaluation indicated that the best treatments were the fo...
17
artículo
Efficacy of pasteurization and freezing on the inactivation of bovine leukosis virus present in milk
Publicado 2020
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The aim of this work was to evaluate the efficacy of pasteurization and freezing on the inactivation of the bovine leukosis virus present in milk. A bioassay was carried out using 16 sheep. The animals received an intraperitoneal leukocytes inoculum from cow milk with cells infected with bovine leukosis virus (BVL) previously treated with one of the virus inactivation methods. Four study groups were evaluated: a) control group: milk without prior treatment, b) pasteurization group: milk treated by pasteurization, c) 12-hour freezing group: milk treated by freezing for 12 hours, d) 36-hour freezing group: milk treated by freezing for 36 hours. In the week 10 of the inoculation, all animals (4/4) in the control group and 3/4 of the animals in the 12 h freezing group were seropositive for VLB, while no animal was seropositive (0/4) for VLB in the pasteurization and 36-hour freezing groups. ...
18
artículo
Efficacy of pasteurization and freezing on the inactivation of bovine leukosis virus present in milk
Publicado 2020
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The aim of this work was to evaluate the efficacy of pasteurization and freezing on the inactivation of the bovine leukosis virus present in milk. A bioassay was carried out using 16 sheep. The animals received an intraperitoneal leukocytes inoculum from cow milk with cells infected with bovine leukosis virus (BVL) previously treated with one of the virus inactivation methods. Four study groups were evaluated: a) control group: milk without prior treatment, b) pasteurization group: milk treated by pasteurization, c) 12-hour freezing group: milk treated by freezing for 12 hours, d) 36-hour freezing group: milk treated by freezing for 36 hours. In the week 10 of the inoculation, all animals (4/4) in the control group and 3/4 of the animals in the 12 h freezing group were seropositive for VLB, while no animal was seropositive (0/4) for VLB in the pasteurization and 36-hour freezing groups. ...
19
tesis de grado
Publicado 2022
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El matadero Municipal de Pacora brinda sus instalaciones a matarifes locales para realizar el servicio de faenado con la finalidad de abastecer de carne de ganado vacuno, porcino, caprino el mercado local, actualmente el matadero no cuenta con las condiciones adecuadas debido a que no se cumple con el 35,29% de los requisitos generales y el 60% de los requisitos de diseño del decreto supremo DS 015- 2012-AG, afectando así la inocuidad de la carne obtenida. Para corroborar ello se realizó un análisis microbiológico y los resultados obtenidos mostraron un recuento mayor en aerobios mesófilos de 105 ufc/g, lo cual hace al producto rechazable. La presente investigación tiene como objetivo principal rediseñar el Matadero Municipal de Pacora y así poder obtener un producto inocuo. Para ello se realizó un un check list de los requisitos del decreto se analizó la demanda de ganado, lo...
20
artículo
Publicado 2016
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The National Maternal Perinatal Institute (INMP), within the strategies implemented with the objective of reducing the morbidity andmortality rate with the technical advice of Brazil, inaugurated in 2010 the first Human Milk Bank of the country, with the purpose offeeding With mother’s milk from her own mother or with breast milk donated pasteurized, totally or partially to the preterm born inour institution, primarily to those born with a weight ≤ 1500 grams, as well as to post-surgical newborns. The BLH Responsible foractions of promotion, protection and support to breastfeeding, performs the processes of procuring (donor recruitment, lactationcounseling, etc); Processing or pasteurization of human milk (from this process comes safe milk) and fractionation and distributionaccording to medical indication. In order to carry out our work, we have the support of our collection centers,...
