Physicochemical and sensory characteristics of restructured meat of common carp (Cyprinus carpio) fortified with 0-8 g/100 g of chia seed flour (CSF) was evaluated. It had a higher nutritional value (higher fibre content and protein retention] (p < 0.05) and better cooking characteristics (higher cooking yield and moisture retention) (p < 0.05) than the control. The colour (a*, b*) increased; lightness and whiteness index decrease (p < 0.05). Hardness increase (p < 0.05) occurred because of CSF addition. Differential scanning calorimetry showed that fibre fortification did not interfere with the thermal transitions of the restructured meat. No significant differences were detected with the preference test scores of 4% or 8% CSF compared with the control. Restructured (4%-8% CSF) had a higher content of fibre and fat, which could be linoleic and linolenic acid, and an increase in the content of protein compared with those of commercial products, among had 1.62 and 2.25 mg AGE/g. Therefore, the restructured properties of common carp were governed by CSF addition.
Resumen: En este artículo se analiza la viabilidad del maguey, pulque y pulquerías del municipio de Toluca como patrimonio gastronómico turístico. Se identificaron las zonas de producción que proveen de pulque a las pulquerías de la ciudad del mismo nombre. Se aplicaron 346 cuestionarios a habitantes, visitantes y turistas, para conocer la percepción que tienen sobre la bebida. Los resultados muestran que existe un abandono del cultivo del maguey pulquero, ya que algunos municipios aledaños son los que proveen del líquido a los vendedores. Actualmente son pocos los negocios que comercializan la bebida en el lugar, pese a lo cual se tiene una buena percepción sobre ella. Finalmente, para que este patrimonio gastronómico tenga viabilidad turística, es necesario realizar diversas acciones para mejorar la imagen y promoción del pulque y las pulquerías, y así difundir y revalorar este patrimonio en beneficio de quienes lo han preservado.Palabras Clave: Maguey; Pulque; Pulquerías; Patrimonio gastronómico; Turismo.The maguey, pulque and pulquerias at Toluca, State of Mexico, tourist gastronomic heritage?Abstract: This article analyzes the viability of the maguey, pulque and pulquerías at the municipality of Toluca as culinary tourist heritage. Production areas that provide pulque to pulquerías at the city of the same name were identified. 346 questionnaires to residents, visitors and tourists were applied, to know their perception about the beverage. The results show that there is an abandonment of the cultivation of this kind of maguey, some surrounding municipalities are providing the liquid to vendors. Currently there are few businesses that sell the drink in the city, despite which there is a good perception about it. Finally, for this culinary heritage has tourist viability, it is necessary to perform various actions to improve the image and promotion of pulque and pulquerias, and thus disseminate and reassess this heritage for the benefit of those who have preserved it.
Keywords
IntroducciónExiste un gran interés por la diversificación de la oferta turística en diferentes destinos en el mundo (Benur y Bramwell, 2015); mismo que se ve reflejado en los numerosos estudios que se han realizado sobre las actitudes y percepciones que tienen los habitantes de las poblaciones locales, visitantes y turistas
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