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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 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...
6
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...
7
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...
8
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...
9
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...
10
informe técnico
En el presente trabajo, se sistematizan los conceptos inherentes al Modelo Data Warehouse, haciendo referencia a cada uno de ellos en forma ordenada, en un marco conceptual claro, en el que se desplegarán sus características y cualidades, y teniendo siempre en cuenta su relación o interrelación con los demás componentes del ambiente. Inicialmente, se definirá los conceptos generales relacionados al Data WareHouse, Seguidamente, se introducirá a la definición de requerimientos y los procesos de negocio para modelar un Data Warehouse, y se expondrán sus aspectos más relevantes y significativos. Luego, se precisarán y detallarán todos los componentes que intervienen en la Integración de Datos, de manera organizada e intuitiva, atendiendo su interrelación. Posterior se describe el Diseño Dimensional para los procesos de Negocio. Finalmente, se describirán algunos conceptos qu...
11
artículo
Publicado 1998
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For all the phenomenon is known faith and corrosion effects which arise which are evident in the deterioration of materials, equipment, etc.. This phenomenon is present in all branches of industry, transport and construction.
12
artículo
Publicado 1998
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For all the phenomenon is known faith and corrosion effects which arise which are evident in the deterioration of materials, equipment, etc.. This phenomenon is present in all branches of industry, transport and construction.
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 doctoral
Publicado 2025
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El objetivo de la presente tesis Doctoral fue establecer de qué manera un modelo de gobernanza para Blockchain mediante BPM orientado a los procesos inter-organizacionales mejora el nivel de confianza del usuario y el nivel de alineación estratégica de los procesos inter-organizacionales. Los tipos de investigación abordados fueron: aplicada, descriptiva, relacional y transversal. El diseño de investigación fue no experimental, descriptivo y correlacional. La técnica para la recolección de datos aplicó la encuesta y el instrumento utilizado fue el cuestionario, cuya población estuvo conformada por 10 empresas locales. En ese contexto, la correlación positiva significativa de 0,688 entre el Modelo de Gobernanza para Blockchain mediante BPM y los procesos inter-organizacionales indica una sólida relación entre ambos. Se concluye que la implementación de un modelo de gobernanz...
15
artículo
Publicado 2016
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This article addresses the relationship between the Process and the Constitution. For this purpose, it is explained what is the object of study of the Procedural Law, and which is the litigation model adopted in article 139 of the Peruvian Constitution, why this model is about a system with its own autonomy and substantivity and not about a subsystem, and how Civil Law and Common Law converging in this model. Furthermore, the author establishes, based on the Constitution, the reason why the existing procedural guarantees in our legal system do not imply a “right to a right decision”, but only the right to a fair process, and explains the difference between “fair process” and “justice” or “judicial truth”.
16
artículo
The main purpose of the research was to create an educational approach to facilitate the learning of physics in a mechanics course at the university level, supported by the use of technological resources and active and participatory didactic approaches appropriate to meet the needs and requirements of the era. current. The study was carried out at the National University of Engineering, specifically at the UNI - North headquarters, located in Estelí, using a mixed approach with a qualitative predominance within the socio-critical paradigm. The sample included a total of 90 students, 5 professors, a coordinator and a director, who were selected using a non-probabilistic and convenience sampling method. To collect data, various techniques were used, such as document analysis, literature review, observation, interviews, matrix analysis, discussion groups and surveys. Based on the findings ...
17
tesis de grado
Publicado 2023
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El presente estudio se enfoca en la industria cárnica, donde se logra optimizar la línea de procesamiento y su rentabilidad usando la Planeación Sistemática de la Distribución en Planta (SLP) y el balance de línea basado en un análisis de cuellos de botella, de reprocesos, distancias y distribución entre áreas. La herramienta SLP permitió realizar una redistribución de planta, mejorar el uso de espacios y reducir los tiempos de traslado. Por otro lado, el balance de línea permitió la reasignación adecuada y eficiente de recursos a cada estación juntamente con el número de operarios. El modelo propone varias tareas para su desarrollo en las siguientes fases: observación y análisis, diagnóstico, registro y examinación, aplicación de herramientas y finalmente su implementación. Con ello, se logró mejoras en los tiempos de traslados y procesos, con una reducción de pe...
18
tesis de maestría
Publicado 2016
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Esta investigación tuvo como objetivo diseñar una propuesta de gestión basada en Business Process Management para la Facultad de Ingeniería de la UPAGU, dado un contexto en donde se han manifestado vertiginosos cambios tanto a nivel del Sistema Educativo Universitario como de la organización de la cual forma parte y en el que se hace manifiesta la poca capacidad de respuesta para hacer frente a los mismos, debido a su estructura orgánica funcional que no permite visualizar de manera holística e interconectada los procesos que en ella se desarrollan. En ese sentido, inicialmente se realizó la definición del entorno del negocio de la Facultad de Ingeniería, para posteriormente, alinear los procesos que componen el modelo de negocios a la estrategia definida por la Facultad de Ingeniería, seguidamente se realizó el levantamiento de los procesos críticos identificados, definién...
19
artículo
Publicado 2014
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This research is based on the problem of communication observed in the Academic Office of Research of the UCV: Universidad César Vallejo Campus Chiclayo (AOR-UCVCH), facing such a situation, it was suggested hypothetically that a proposal of organization and control model, focusing on a manual of procedures which overcomes such problem. For this purpose, it was worked with a population composed of 1 820 registered students in the 16 professional schools at Universidad César Vallejo Campus Chiclayo, taking a sample of 406 students from 1st to 10th period of studies. The student’s ages oscillate between 16 and 29 years; to which it was applied a questionnaire to collect information about communication process that occurs at AORUCV- CH, serving as a diagnostic on quality of service that is offered and thus to formulate the proposal. Theoretical information was added to the questionnaire...
20
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...
