* Autor a quien debe ser dirigida la correspondencia.Recibido Oct. 31, 2013; Aceptado Dic. 30, 2013; Versión final recibida Feb. 27, 2014 Resumen Este trabajo tuvo como objetivo encontrar la condición más adecuada para el almacenamiento de mango Tommy Atkins mínimamente procesado. Se evaluó el efecto de un recubrimiento comestible de almidón de yuca y cera de carnauba adicionando ácidos orgánicos (1%) y cloruro de calcio (1%). Se estudió también el efecto de cuatro empaques. Se utilizó un diseño experimental completamente al azar con tres repeticiones, con un total de ocho tratamientos derivados de cuatro condiciones de empaques y dos de recubrimiento. Se aplicó estadística descriptiva, ANOVA y comparación de medias utilizando el ensayo Tukey. Se utilizó el software SAS 9.3 (p < 0,05). El fruto fue almacenado a 5±1°C y 90±2% de humedad relativa y se midió los atributos de calidad cada cuatro días, durante 24 días. El mango mínimamente procesado tratado con ácido cítrico, ácido ascórbico, cloruro de calcio y recubrimiento comestible, envasado en PET (tereftalato de polietileno) es la mejor condición para el almacenamiento de mango Tommy Atkins. Palabras clave: alimento, frutas, Mangifera Indica, mínimamente procesado, empaque Effect of Edible Coating and Different Packaging during Cold Storage of Fresh-cut Tommy Atkins Mango AbstractThis objective of this work was to find the most suitable condition for the storage of fresh-cut Tommy Atkins mango. The effects of edible coating cassava starch and carnauba wax adding organic acids (1%) and calcium chloride (1%). were evaluated. Also the effect of four packaging materials was studied. The experimental design used was completely randomized with three replicates with a total of eight treatments derived from four packaging conditions and two of coatings. Descriptive statistics, ANOVA and means comparison using Tukey test were applied. The software SAS 9.3 (p <0.05) was used. The fruit was stored at 5±1°C and 90±2% of relative humidity and every four days for 24 days the quality attributes were measured. The fresh-cut mango treated with citric acid, ascorbic acid, calcium chloride and edible coating, using PET packaging (polyethylene terephthalate) is the most suitable condition for the storage of fresh-cut Tommy Atkins mango

This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. AbstractIn Colombia, the production of red tilapia (Oreochromis sp) has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research was to analyze the influence of quinoa flour on the physicochemical properties, texture and oxidative stability during storage and sale of Frankfurter sausages made with red tilapia fillet waste when adding two concentrations of quinoa flour, 10 g/kg and 20 g/kg, and a control treatment with no quinoa flour. The sausages were vacuum packed and stored under refrigeration (2 °C ± 2 °C). The proximate chemical composition, pH, CIElab coordinates, lipid oxidation, water holding capacity, water binding ability and cooking yield were determined, along with an instrumental texture analysis for each of the sausages prepared. The addition of quinoa flour at a concentration of 10 g/kg presented the best water holding capacity, water binding ability, lighter coloration and cooking yield, as compared to the control sausage. By contrast, the sausages with 20 g/kg were harder and required greater effort to cut than the control (p < 0.05). The addition of quinoa flour increased fat oxidation after 6 days of monitoring. The addition of 10 g/kg of quinoa flour was the best concentration for the production of sausages made with red tilapia fillet waste, which represents a new alternative for hydro-biological-origin foodstuffs.Keywords: Aquaculture; Nutrition; Fishing industry; Fish products; Non-meat extenders. ResumoNa Colômbia, a produção de tilápia vermelha (Oreochromis sp.) tem alcançado avanços importantes no últimos anos. A tilápia é um recurso hidrobiológico que gera resíduos a partir do seu filetamento, os quais podem ser usados na fabricação de produtos pesqueiros. O objetivo desta pesquisa foi analisar a influência da farinha de quinoa nas propriedades físico-químicas, na textura e na estabilidade oxidativa ao usar duas concentrações de farinha de quinoa, 10 g/kg e 20 g/kg, além de um tratamento controle sem adição de farinha de quinoa, em salsichas tipo Frankfurt feitas com resíduos do filetamento de tilápia vermelha, durante a sua armazenagem e comercialização. As salsichas foram embaladas a vácuo e armazenadas sob refrigeração (2 °C ± 2 °C). Foi determinada a composição centesimal, o valor de pH, as coordenadas de CIElab, a oxidação lipídica, a capacidade de retenção de água, a capacidade de absorção de água e o rendimento no cozimento, além de uma análise instrumental da textura para cada uma das salsichas. A salsicha com adição de farinha de quinoa a uma concentração de 10 g/kg apresentou os melhores valores na capacidade de retenção de água, na capacidade de absorção de água, na coloração mais clara e no rendimento no cozimento, qu...

The aim of study was to evaluate the replacement effect of wheat (Triticum aestivum L.) flour by Yacon (Smallanthus sonchifolius (Poepp) peel flour in a Frankfurter-type sausages formulation. In order to obtain an optimal incorporation level, five formulations from which Wheat Flour (WF) replacement with YPF were carried out as follows: 25, 50, 75 and 100%, respectively. Therefore, emulsifying stability, pH, water retention capacity, color, proximal composition and texture profile in Frankfurter-type sausages, were evaluated. Results showed that water retention capacity in sausage increased upon 6% when is replaced with up to 50% WF. pH decreased upon replacement with 75% WF. Conversely, Frankfurter-type sausages with added YPF had a higher protein content and hardness at different levels. In addition, the most similar formulation to the control sample was 25% YPF. Results demonstrated that wheat flour replacement (replaced with 25% of YPF) by yacon peel flour, which was beneficial for frankfurter-type sausages quality.

Se evaluó el efecto de recubrimiento comestible y varios tipos de empaque en Piña `Manzana´ mínimamente procesada bajo refrigeración a 5±1°C y 90±2% de humedad relativa. Se efectuó un seguimiento de los atributos de calidad cada cuatro días hasta el día 24. Se utilizó el delineamiento experimental completamente al azar con tres repeticiones totalizando ocho tratamientos derivados de cuatro condiciones de empaques y dos de recubrimiento. Se aplicó estadística descriptiva, ANOVA y comparación de medias según Tukey. Se utilizó el software SAS 9.3 (p<0.05). El recubrimiento comestible tuvo un efecto significativo en la conservación de acuerdo a los valores de porcentaje de acidez titulable AT y de pH. Sin embargo, la piña mínimamente procesada acondicionada al vacío, tratada con ácido ascórbico (1% v/v), ácido cítrico (1% v/v) y CaCl2 (1% v/v), sin recubrimiento comestible y almacenada bajo refrigeración permitió conservar los atributos de calidad por un periodo 16 días.

No abstract

No abstract

No abstract

The effect of partial replacement of wheat flour with turmeric flour (Curcuma longa) on the physicochemical and sensory properties of chorizo made with pork was evaluated. Three levels of turmeric flour substitution were proposed 0.8%, 1.4% and 2.1%, corresponding to a substitution of a 19.04%, 33.33% and 50,00%, respectively, along with a control chorizo without the addition of said flour. The pH, water holding capacity, color, texture and sensory evaluation were measured. The pH tended towards acidity in the treatment with the greatest inclusion of uremic flour. The sensory evaluation was carried out with to untrained panelists who determined the chorizo with the highest acceptability. For the sensory parameters, there were no significant differences, except for color. Therefore, turmeric flour can be used as a partial substitute for wheat flour in the production of common chorizo without affecting physicochemical and sensory properties.