Food waste is an emerging issue in terms of food policy; the most common cause of fruit and vegetable waste at a retailer, in addition to excess stock and consumer behaviour, is the lack of employees certified in food handling. Fruits and vegetables require specific handling and storing to avoid waste. The objective of this work was to survey the employees of fruit and vegetable sections in supermarkets to understand their experience and the reasons they believe products are wasted. The results show that most employees have secondary educations; the average age of these employees is 33 with at least one year working for the company; and no significant correlation was found between age and seniority in the company. In comparison to international supermarkets, national supermarkets train their employees less. Employees perceived the best-selling fruits to be bananas, apples, papayas, melons and pineapples and the vegetables to be tomatoes, onions, green peppers (serrano), and potatoes, which are essential in Mexican cuisine, and their perceptions of best-selling produce were related to waste, probably due to the widespread availability of these types of produce. One of the strategies to avoid wasting fruits and vegetables in good condition is donating them to food banks.
El desperdicio de frutas, verduras y otros alimentos es un problema mundial, que puede disminuir con la utilización de las Tecnologías de la Información y la Comunicación (TIC), en todos los escenarios de los sistemas alimentarios. El propósito de este trabajo fue identificar las TIC que se han propuesto e implementado en el comercio electrónico, en diferentes cadenas alimentarias, como estrategia para reducir el desperdicio de frutas y verduras. Entre las tecnologías revisadas se encuentran: internet de las cosas (IoT), sensores RFID, crowdsourcing, aplicaciones móviles (APP), plataformas web y tecnología de computación en la nube. Las herramientas tecnológicas arrojan información de valor para su análisis y aplicación, por las partes interesadas, para tomar las mejores decisiones y contribuir de mejor manera a la reducción del desperdicio de alimentos y dar respuesta a acciones oportunas, que favorezcan la seguridad alimentaria y nutricional y el cuidado al medio ambiente. Las TIC pueden orientar a los diferentes actores involucrados en los sistemas alimentarios sostenibles. También es factible implementarlas en el comercio electrónico en México, obteniendo beneficios económicos, sociales y medioambientales.
Alcanzar la salud integral, es el principal reto del ser humano para mantener una óptima calidad de vida. Lograr la salud integral requiere del desarrollo coherente del individuo, y para ello deberá prestar atención a todos los aspectos de su vida: físicos (cuerpo), mentales, emocionales (alma) y espirituales. El desarrollo humano coherente en todas estas áreas, contribuye a crear una sociedad más sana. Numerosos estudios han encontrado que las personas sometidas a cambios familiares, sociales y culturales caracterizadas por rupturas emocionales y desorganización social o inestabilidad, están en mayor riesgo de contraer diferentes tipos de enfermedades emocionales y mentales que repercuten en la salud corporal. Para alcanzar la salud integral, se requiere un desarrollo ordenado y coherente a través de las diferentes etapas que integran la vida del individuo y atendiendo sus diferentes áreas de desarrollo. También se requiere el apoyo del núcleo familiar y una correcta alimentación para cada uno de los elementos que integran el ser. En este artículo se realizó una revisión sobre los avances científicos relacionados con la coherencia en el desarrollo integral y la salud.
a 90 ºC. Los resultados obtenidos indicaron que es factible obtener productos reestructurados a partir de carne de jaiba previamente cocida, si se emplea un solo ciclo de lavado y se adiciona la enzima TGasa microbiana.PALABRAS CLAVE: carne de jaiba, transglutaminasa microbiana, tratamiento de lavado, gelificación. ABSTRACTCooked crabmeat has been reported to produce weak gels after a three-cycle washing process. Adding microbial transglutaminase (MTGase) can improve the mechanical properties in these gels. The objective of this work was to determine if a single washing treatment combined with adding of MTGase could improve the mechanical properties of crabmeat gels. Blue crabs (Callinectes sapidus) were obtained from Laguna Madre Tamaulipas, México and cooked at 120 °C for 20 min to separate the cooked meat from the shell. Cooked meat was homogenized in a cutter with 0 (control), 0.5 % and 1 % MTGase and stuffed in stainless steel tubes and incubated at 40 °C for 30 min before cooking at 90 °C for 15 min. Gels were also obtained by cooking directly at 90 °C for 15 min without previous incubation. Changes on the texture profile analysis were evaluated. The single washing step was enough to improve the mechanical properties of the crabmeat gels and MTGase improved such properties especially when gels were incubated to 40 ºC previous to their cooking at 90 ºC. The results obtained indicate that it is feasible to produce restructured products from cooked crabmeat by reducing the number of washing cycles if MTGase is added.
(2017) Effect of washing treatment and microbial transglutaminase on the gelling properties of blue crab (Callinectessapidus) proteins, CyTA -Journal of Food, 15:2, 165-170, DOI: 10.1080/19476337.2016 To link to this article: https://doi.org/10. 1080/19476337.2016 The effect of washing cycles and microbial transglutaminase on the gelation properties of crabmeat was evaluated. The blue crab (Callinectes sapidus) was cooked at 120°C for 30 min before obtaining the meat. Cooked meat was homogenized in a cutter with 0 (control) or 0.5 microbial transglutaminase (MTGase), stuffed in steel tubes and setted at 40°C for 30 min before cooking at 90°C for 15 min. Control samples were cooked directly at 90°C. Changes in color, mechanical properties (puncture test) and water holding capacity (WHC) were evaluated. Adding MTGase improved the mechanical properties of crabmeat gels after one or three washing cycles in both cooking processes (setting and cooked directly). The results suggest that a single washing process produces crab meat gels with good mechanical properties while maintaining soluble proteins, responsible for the distinctive flavor of crabmeat.Efecto de los tratamientos de lavado y la enzima transglutaminasa en las propiedades gelificantes de las proteínas de jaiba azul (Callinectes sapidus) RESUMENSe evaluó el efecto de los ciclos de lavado y la transglutaminasa microbiana en las propiedades de gelificación de la carne de jaiba. La jaiba azul (Callinectes sapidus) se coció a 120°C por 30 min antes de obtener la carne. La carne cocida se homogenizó en una cortadora cárnica con 0 (control) o 0.5% de transglutaminasa microbiana (TGasa microbiana), embutida en tubos de acero inoxidable e incubada a 40°C por 30 antes de cocerla a 90 ºC por 15 min. Se obtuvieron muestras control cocidas directamente a 90 ºC. Se evaluaron los cambios en color, propiedades mecánicas (prueba de punción) y capacidad de retención de agua. La adición de TGasa microbiana mejoró las propiedades de los geles de carne de jaiba después de aplicar un ciclo de lavado en ambos métodos de cocción (incubación y cocción directa). Los resultados sugieren que un solo proceso de lavado permite obtener geles cárnicos de jaiba con buenas propiedades mecánicas, al mismo tiempo que preserva las proteínas solubles, responsables del sabor característico de la carne de jaiba. ARTICLE HISTORY
Cooked crab meat subjected to a cutting process can aggregate again, forming weak gels. The objective of this work was to determine the effect of two mixing methods, combined with the addition of the microbial enzyme TGase (MTGase) on the mechanical and functional properties of gels from washed or unwashed blue crab (Callinectes sapidus) meat. Live crabs were obtained from Laguna Madre, Tamaulipas, Mexico, and cooked at 120°C for 20 min before hand-picking the meat from the shell. Cooked meat was processed by mixing and cut at temperatures of 25 or 60°C, without (control) or 0.5% of MTGase. Then cooked at 90°C for 15 min. Changes in texture profile analysis, percentage of extractable water, and color were evaluated. The mixing method at 60°C allowed increasing the textural properties of the gels, and the addition of MTGase significantly improved the mechanical properties. The results allowed stablishing a viable technique to obtain restructured gels from cooked crab meat with no need to extract the soluble compounds responsible for their distinctive odor and taste which often affect the mechanical properties.
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