Guías de laboratorio de microbiología y conservación de alimentos

1 documento en PDF de 18 páginasCon el objetivo de fomentar un aprendizaje significativo por competencias en los estudiantes del programa de Gastronomía de la Universidad de La Sabana, se han desarrollado las Guías de laboratorio de microbiología y conservación de alimentos, con el propósito de orientarlos y ayudarlos a adquirir una visión sistémica de los conceptos básicos de la microbiología de los alimentos para su aplicabilidad en el campo profesional. Estas guías le permitirán al estudiante conocer de una manera práctica la relación entre los microorganismos, el ambiente en las cocinas y las técnicas de conservación de los alimentos

Estandarización y uso de un coproducto: disminución de residuos en proceso industrial de cocción de pollo

The technical-economic viability of using a co-product (broth) in a chicken breast cooking process was evaluated in a restaurant chain industry in Bogotá, Colombia. 560 production batches were evaluated for 10 weeks. The co-product was standardized through electrical conductivity changes for the quantification of the salt concentration, sensory descriptors (odor, taste, and texture), and microbiological safety. The salt concentration obtained by linear regression was 2.08% w / w; the sensory descriptors for taste and odor were defined as salty, chicken, vegetables, pepper, and fatty appearance. The process conditions guaranteed microbiological safety, the temperature of 85 ° C and process time of 45 minutes. With the co-product, it was possible to substitute 5 SKUs for raw material; Thus, in 10 months, the production cost was reduced by 15,000 USD, and 61,000 liters of waste were eliminated, representing 13% w / w of solid waste. The production plan calculated using the exponential smoothing method yielded a MAPE of 3.41%, guaranteeing the total consumption of the co-product and the supply for the selected meat-based SKU´sSe evaluó la viabilidad técnico-económica de uso de un coproducto (caldo) en un proceso de cocción de pechugas de pollo, en una industria de cadena de restaurantes en Bogotá, Colombia. Fueron evaluados 560 lotes de producción durante 10 semanas. El coproducto fue estandarizado a través de los cambios en conductividad eléctrica para la cuantificación de la concentración de sal, descriptores sensoriales (olor, sabor y textura) y por inocuidad microbiológica. La concentración de sal obtenida por regresión lineal fue 2,08% p/p; los descriptores sensoriales para sabor y olor fueron definidos como salado, pollo, vegetales, pimienta y para aspecto grasoso. La inocuidad microbiología se garantizó por las condiciones de proceso, temperatura de 85°C y tiempo de proceso 45 minutos. Con el coproducto, se logró sustituir en 5 SKU´s (Stock Keeping Unit) para una materia prima; así, en un periodo de 10 meses fue reducido el costo de producción en 15.000 USD y fueron eliminados 61000 litros de residuos que representaron el 13% p/p de los residuos sólidos. El plan de producción calculado mediante método de suavizamiento exponencial arrojo un MAPE de 3.41%, garantizando el consumo total del coproducto y el abastecimiento para los SKU de base cárnica seleccionados

Effect of ultrasound on ATP-ase activity and functional properties in tilapia (oreochromis niloticus) surimi

[ES] Debido a la importancia nutricional del pescado y su potencial en la obtenciÛn de productos procesados con alto valor agregado, uno de los mayores retos es desarrollarlos a partir de procesos sostenibles que preserven la calidad funcional de los m ismos. A partir de Tilapia se elaborÛ surimi por mÈtodo tradicional y con ultrasonido (40 kHz; 150 W; 15 min). Se determinÛ el efecto del ultrasonido sobre la actividad ATP-asa, propiedades funcionales y estructurales de surimi. El ultrasonido no afectÛ la capacidad de retenciÛn de agua y cohesividad, incrementÛ: actividad ATP-asa (77,8%), contenido de proteÌna (16,94%), dureza (14,83%), elasticidad (2,82%), masticabilidad (13,74%) y disminuyÛ humedad (2,00%). En su microestructura el surimi con ultrasonido fue menos compacto. La aplicaciÛn de ultrasonido para la elaboraciÛn de surimi redujo un ciclo de lavado, conservando la calidad del producto.[EN] The nutritional importance of fish and its potential in the production of products processed with high value added, is one of the biggest challenges is to develop from production the sustainable processes that maintain for their functional quality. Tilapia was used to prepare surimi by traditional method and ultrasound (40 kHz, 150 W, 15 min). The effect of ultrasound was determinated on the ATP-ase activity, functional and structural properties of surimi. Ultrasound did not affect water holding capacity and cohesiveness, but increased: ATP-ase activity (77.8%), protein content (16.94%), hardness (14.83%), elasticity (2.82%), chewiness (13.74%) and decreased moisture (2.00%). The surimi microstructure was less compact with ultrasound. The use of ultrasound in the obtaining of surimi reduced one wash cycle keeping the product quality.Universidad de La Sabana. Proyecto ING-114-2010. Grupo MiQuali. Universidad Politècnica de ValenciaFilomena-Ambrosio, A.; Diaz, L.; Puig Gómez, CA.; Sotelo-Díaz, I. (2012). Efecto de ultrasonido sobre la actividad ATP-asa y propiedades funcionales en surimi de tilapia (oreochromis niloticus). Revista Vitae. 19(1):S379-S381. http://hdl.handle.net/10251/150347SS379S38119

Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics

[EN] The aim of this study was to add cricket (Acheta domesticus) flour to dried mixtures of chucula to obtain a mixture with higher protein content without altering the typical properties of the traditional product. An experimental design with three factors (cricket flour, cacao and other flours) was performed. From this, 27 experiments were carried out. The water and protein content, particle size, water solubility and water absorption index, and color of samples were determined. All samples presented water content values less than or equal to 3%, typical of this type of product. Crude protein content increased significantly with increasing cricket flour content. The particle size of the samples with lower cocoa contents were higher, however those with lower cricket flour contents were lower. The water absorption and solubility indices were not affected by the factors in the ranges studied. The sample with lower content of the generic flours presented lower luminosity values, that is, they were darker. The sample with the highest cocoa content in its formulation showed more orange-reddish tones compared to the rest. The addition of cricket flour could be an alternative to increase the protein content in powdered chucula without altering its traditional characteristics. According to results, 7% of cricket flour, 25% of cacao and 68% of general flour was recommended to improve the final product.This research was supported by ADSIDEO 2018-2020 projects and Development Cooperation Program 2020-2021 UPV.Montoro, A.; Sotelo-Díaz, LI.; Filomena-Ambrosio, A.; Igual Ramo, M.; Martínez-Monzó, J.; García-Segovia, P. (2021). Effect of Cricket (Acheta domesticus) Flour Added to Mixture Powder to Obtain a Traditional Beverage (Chucula) on Its Physicochemical Characteristics. Biology and Life Sciences Forum. 6:1-6. https://doi.org/10.3390/Foods2021-11008S16

Managing the lionfish: influence of high intensity ultrasound and binders on textural and sensory properties of lionfish (Pterois volitans) surimi patties

8 páginasLionfish (Pterois volitans) is an invasive and predatory species whose proliferation over the Caribbean Sea threatens to cause great damage to coral reefs by negatively affecting the balance of the ecosystem. Control strategies have been the most effective way to reduce the negative impact of the lionfish. The development of diversified food products based on lionfish could support these strategies. The objective of the present study was to investigate the influence of ultrasound and the addition of binders in different concentrations: Egg white liquid (EWL) and corn starch (ST) on texture, microstructure and sensory evaluation properties of patties made of lionfish surimi. Each set of binders was added up to 3% varying proportions. The texture profile, water holding capacity, sensory qualities and fractal dimension of scanning electron microscopy images were analyzed to evaluate the quality of the product based on surimi gel. Results showed that the application of ultrasound and the use of binders enhanced the properties of patties made of lionfish surimi. The addition of EWL (3%) improved the water holding capacity and hardness of the final product. However, the fractal dimension of the images was higher in samples processed using ultrasound and without binder addition

Chontaduro y coco: de la tradición al diseño de platos. Características sensoriales y valor nutricional

17 páginasThe acknowledgment of biodiversity products for gastronomic applications requires the interaction between tradition and scientific inputs. In this sense, the peach palm (Bactris gasipaes Kunth) fruit and the coconut (Cocos nucifera L.), ingredients that are used in the Pacific coast of Colombia (usually found ecologically or in the markets), were studied. This research presents cultural aspects such as the way of growing these foods, their culinary uses, and their symbolic meanings. Together with the description of the sensory characteristics from Comment analysis and their nutritional value estimate, these cultural aspects facilitated the design of creative and diverse recipes such as drinks, entrees, main dishes, and desserts. In this article, the sensory descriptors of peach palm fruit pulp and coconut milk are presented, as well as 21 dishes with % w/w incorporation between (4-49 to peach Vol 28, No 52 (2020), Revista Alimentos Hoy -49 palm fruit and 10-50 to coconut milk) and with the caloric supply of carbohydrates, fats, and proteins suggested to an Acceptable Daily Intake (ADI). The contribution of this work lies in the interrelation between culture, culinary art, and scientific knowledge (of gastronomy as a professional discipline), where the acceptability and nutritional values of the plates help disseminate and use Colombian biodiversity.El conocimiento de los productos de la biodiversidad para aplicaciones gastronómicas requiere de la interacción entre la tradición y los elementos que aporta la ciencia. En este sentido, se estudiaron el chontaduro (Bactris gasipaes Kunth) y el coco (Cocos nucifera L), dos ingredientes que se utilizan en las preparaciones del Pacífico colombiano y, que, se pueden encontrar disponibles ecológicamente o en los mercados. Así, esta investigación presenta aspectos culturales como la forma de cultivo, sus usos en la cocina y los significados simbólicos, que, en conjunto con la descripción de las características sensoriales a partir de Comment analysis y la estimación de su valor nutricional, facilitaron el diseño de preparaciones creativas y diversas como bebidas, entradas, platos fuertes y postres. En este artículo, se presentan los descriptores sensoriales de la pulpa de chontaduro y leche de coco, así como, 21 preparaciones con % p/p de incorporación entre (4 - 49 para el chontaduro y 10-50 para leche de coco), y con aportes calóricos de carbohidratos, grasas y proteínas dentro de los rangos sugeridos para una ingesta diaria admisible (IDA). El aporte de este trabajo radica en la interrelación entre aspectos culturales, de arte culinario y de ciencia (de la gastronomía como disciplina profesional), donde se tienen en cuenta la aceptabilidad y los valores nutricionales de las preparaciones para contribuir con la divulgación y uso de la biodiversidad colombian

Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi

This is an Author's Accepted Manuscript of an article published in [include the complete citation information for the final version of the article as published in the Journal of Culinary Science & Technology [Published online: 27 Nov 2021] copyright Taylor & Francis], available online at: http://www.tandfonline.com/10.1080/15428052.2021.2002227[EN] Lionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain surimi with a different set of binders (liquid egg white and starch) and high-power ultrasound. The surimi was used to elaborate two novel products: snacks and dipping sauce. A sensory panel was organized to determine the culinary applications with the highest appeal. The most liked fish snacks were obtained with ultrasound: (1) without binders and (2) with starch (3%). In case of dipping sauce, the most liked one was made by conventional method and egg white (1.5%). The use of ultrasound to obtain lionfish surimi in combination with binders demonstrated its potential to be used in the preparation of novel products with high sensory qualities.This work was supported by the Ministerio de Ciencia, Tecnologia e Innovacion (MINCIENCIAS) [761-2016]; Universidad de La Sabana [EICEA-98-2015].Jiménez-Muñoz, LM.; Hernández-Carrión, M.; Hernando Hernando, MI.; Filomena-Ambrosio, A. (2023). Sensory Studies on Snacks and Dips Elaborated with Lionfish Surimi. Journal of Culinary Science & Technology. 21(4):1-19. https://doi.org/10.1080/15428052.2021.200222711921

Evaluation of the properties of the Red-Tailed Catfish (Phractocephalus hemiliopterus) as a potencial species for obtaining Surimi and derived products

8 páginasObjective. To assess the potential use of red-tailed catfish (Phractocephalus hemiliopterus) meat for the production of surimi and derived products. Materials and methods. Red-tailed catfish fillets where minced and combined with water (1 part fish to 3 parts water) to form surimi paste. Kamaboko was prepared by steaming the molded paste (60°C) for 15 minutes; Chikuwa was prepared by rolling the Surimi and baking (80°C) for 10 min. Total protein was determined by the Kjeldahl method, WHC and TPA. Moisture content was determined by the AOAC (985.14) method and myofibrilar protein quality was evaluated by SDS-page electrophoresis. Results. Protein content of red-tailed catfish meat was 17.90±0.79% h.b., water content 81.65±2.2% h.b and CRA 66.25±3.53% h.b. Compared to surimi, the derived products had 18.66±1.35% h.b., of total protein equivalent to myofibrilar protein, which influences gelling due to the increase in WHC. TPA increased (á=0.05) the chewabililty of the paste (51.04 N.s) compared to kamaboko (480.80 N.s); giving cohesive attributes to the derived products compared the adhesive properties of the surimi paste. The SDS-page electrophoresis showed that the myosin quality in the derived products was retained after freezing, while in fillets and in surimi it deteriorated. Conclusions. The quality of the myofibrilar protein of red-tailed catfish meat suggests technological potential of this Amazonian species that may represent a business opportunity for the production of surimi products of high nutritional value and exportable quality.Objetivo. Determinar el uso potencial de carne de Cajaro (Phractocephalus hemiliopterus), para la obtención de surimi y productos derivados. Materiales y métodos. Filetes de Cajaro fueron troceados y lixiviados con agua en relación 1:3, formando pasta base surimi con la cual se preparó kamaboko, sometiendo la pasta moldeada a vapor (60oC) durante 15 min; y chikuwa donde la pasta en forma de rollo fue cocida a 80oC por 10 min. Se determinó la proteína total por método Kjeldahl, la capacidad de retención de agua (CRA) y el análisis de perfil de textura (TPA). El contenido de humedad se determinó por método AOAC (985.14) y se evaluó la calidad de la proteína miofibrilar por electroforesis SDS-page. Resultados. El Cajaro presentó un contenido proteico de 17.90±0.79% b.h.; porcentaje de humedad de 81.65±2.2% b.h. y CRA de 66.25±3.53% b.h. Los productos derivados presentaron 18.66±1.35% b.h., de proteína total equivalente a la proteína miofibrilar, influyendo en la gelificación por aumento de la CRA con respecto al surimi. El TPA incrementó (á=0.05) en la masticabilidad de la pasta base (51.04 N.s) con respecto al kamaboko (480.80 N.s), generando características cohesivas a los productos derivados, frente a características adhesivas de la pasta base. En la electroforesis se evidenció que la calidad de la miosina en productos derivados se conservó después de congelados, mientras que en filete y pasta base se deterioró. Conclusiones. La calidad de la proteína miofibrilar de Cajaro evidencia el potencial tecnológico que tiene esta especie del Amazonas, convirtiéndose en una oportunidad de negocio para obtención de productos tipo surimi de alto valor nutricional con calidad exportable

Estudios Sensoriales en Snacks y Dips Elaborados con Surimi de Pez León

19 páginasLionfish (Pterois volitans) have proliferated over the Caribbean Sea causing massive damage to coral reefs ecosystems. The development of products using lionfish is a control strategy that aims to decrease the negative impact of this species. In this research, the lionfish was processed to obtain surimi with a different set of binders (liquid egg white and starch) and highpower ultrasound. The surimi was used to elaborate two novel products: snacks and dipping sauce. A sensory panel was organized to determine the culinary applications with the highest appeal. The most liked fish snacks were obtained with ultrasound: (1) without binders and (2) with starch (3%). In case of dipping sauce, the most liked one was made by conventional method and egg white (1.5%). The use of ultrasound to obtain lionfish surimi in combination with binders demonstrated its potential to be used in the preparation of novel products with high sensory qualities.El pez león (Pterois volitans) ha proliferado en el Caribe Mar causando daños masivos a los ecosistemas de arrecifes de coral. los el desarrollo de productos utilizando pez león es una estrategia de control que pretende disminuir el impacto negativo de esta especie. En En esta investigación se procesó el pez león para obtener surimi con un diferente juego de aglutinantes (clara de huevo líquida y almidón) y ultrasonidos de alta potencia. El surimi se utilizó para elaborar dos novelas productos: snacks y salsas para mojar. Se organizó un panel sensorial para determinar las aplicaciones culinarias con mayor apelación. Los snacks de pescado que más gustaron se obtuvieron con ultrasonido: (1) sin aglutinantes y (2) con almidón (3%). En caso de salsa para mojar, la que más gustó fue la hecha por convencional método y clara de huevo (1,5%). El uso de ultrasonidos para obtener El surimi de pez león en combinación con aglutinantes demostró su potencial para ser utilizado en la preparación de nuevos productos con altas cualidades sensoriales

Eficacia del ultrasonido de alta potencia para la preparación del pez león (Pterois volitans) a base de surimi Hamburguesas por preferencia textural, sensorial y de forma

15 páginasLionfish is an invasive and predatory species with low local consumption due to a lack of culinary knowledge of its preparation. A new way to prepare lionfish was proposed to increase variety and provide added value. The aim of this study was to evaluate the effect of high power ultrasound application on the textural properties measured by the texture profile analysis, sensory attributes, and shape preference of surimi patties (rounded and square) made from lionfish. Patties were prepared using lionfish surimi processed with ultrasound (37 kHz; 150 W), sodium citrate (0.3%), sucrose (1%), and salt (2%). Ultrasound exposure increased the hardness of the patties by 35.1%, decreased cohesiveness by 89.7%, and decreased the chewiness by 49.1%. Results show that high power ultrasound showed potential as an environmentally friendly technology to create surimi as a base for patties with sensory and textural appropriateness, increasing the potential culinary applications of lionfish.El pez león es una especie invasora y depredadora con baja consumo por desconocimiento culinario de su preparación. Se propuso una nueva forma de preparar el pez león para aumentar la variedad y aportar valor añadido. El objetivo de esto estudio fue evaluar el efecto del ultrasonido de alta potencia aplicación sobre las propiedades texturales medidas por la textura análisis de perfil, atributos sensoriales y preferencia de forma de empanadas de surimi (redondas y cuadradas) hechas de pez león. Las empanadas se prepararon con surimi de pez león procesado con ultrasonido (37 kHz; 150 W), citrato de sodio (0,3%), sacarosa (1%) y sal (2%). La exposición al ultrasonido aumentó la dureza de las hamburguesas en un 35,1 %, disminuyó la cohesión en un 89,7 %, y disminuyó la masticabilidad en un 49,1%. Los resultados muestran que altos El ultrasonido de potencia mostró potencial como un medio ambiente tecnología amigable para crear surimi como base para empanadas con adecuación sensorial y textural, aumentando el potencial Aplicaciones culinarias del pez león