26 research outputs found

    Potential of a sunflower seed by-product as animal fat replacer in healthier Frankfurters

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    Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters

    Estrategias de reformulación de productos cárnicos más saludables basadas en la incorporación de emulsiones gelificadas en frío estabilizadas con chía (Salvia Hispanica, L.) o avena (Avena satia, L.)

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    Los l√≠pidos son uno de los constituyentes de los alimentos a los que mayor atenci√≥n se ha prestado en los √ļltimos tiempos por su asociaci√≥n con el desarrollo de enfermedades cr√≥nicas no transmisibles, primera causa de mortalidad a nivel mundial.Dado que la carne y sus derivados son una de las principales fuentes de ingesta de grasa,desde distintos √°mbitos incluyendo la industria c√°rnica, se han realizado numerosos esfuerzos a fin de modificar su contenido. Una de las estrategias m√°s novedosas, que se est√° ensayando con tal prop√≥sito, es la incorporaci√≥n de emulsiones estructuradas(gelificadas) elaboradas con un perfil de √°cidos grasos saludable y naturaleza s√≥lida con caracter√≠sticas similares a las de la grasa animal. Adem√°s, en la elaboraci√≥n de emulsiones gelifiacadas (EG) se pueden emplear determinados ingredientes vegetales que, adem√°s de mejorar algunos de sus aspectos tecnol√≥gicos (capacidad emulsionante, gelificante, etc.), contengan compuestos que presenten actividad biol√≥gica beneficiosa para la salud (fibra, minerales, √°cidos grasos insaturados, etc.), como es el caso de la ch√≠a y avena. En base a estas consideraciones el objetivo de esta memoria ha consistido en el dise√Īo y desarrollo de nuevas estrategias de reformulaci√≥n basadas en la sustituci√≥n de la grasa animal por emulsiones estructuradas (gelificadas) como veh√≠culo de diversos compuestos con implicaciones beneficiosas para la salud, para su aplicaci√≥n en la preparaci√≥n de productos c√°rnicos (salchichas tipo frankfurt y longaniza) m√°s saludables y funcionales..

    Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

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    peer-reviewedThe low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact

    Dependencia emocional y autoestima en los adultos emergentes de la unidad de titulación de la carrera de Derecho de la Universidad de Cuenca, en el período 2022-2023

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    La adultez emergente es una etapa en la que las personas tienden a establecer compromisos de pareja y relaciones sentimentales y sociales, por lo que, es el periodo en donde m√°s se evidencian ciertas caracter√≠sticas de la dependencia emocional y problemas de autoestima. Es por esto, que el objetivo general que guio la investigaci√≥n fue comparar los niveles de autoestima y dependencia emocional en funci√≥n de las caracter√≠sticas sociodemogr√°ficas, sexo, edad, situaci√≥n sentimental y for√°neo (lugar de residencia y procedencia) en adultos emergentes de la unidad de titulaci√≥n de la carrera de Derecho de la Universidad de Cuenca. Se utiliz√≥ un enfoque cuantitativo, de alcance descriptivo, de dise√Īo no experimental y de corte transversal. La muestra estuvo compuesta por 49 estudiantes, 20 hombres (40.8%) y 29 mujeres (59.2%) Para la recolecci√≥n de datos se emple√≥ el Cuestionario de Dependencia Emocional (CDE) y la escala de Autoestima de Rossemberg. Los resultados obtenidos sobre autoestima y dependencia emocional seg√ļn las variables sociodemogr√°ficas, mostraron que tanto los hombres como las mujeres presentaron un nivel de autoestima alto y un nivel de dependencia emocional nulo. Sin embargo, dentro de la comparaci√≥n establecida entre las dimensiones de la dependencia emocional, se evidenci√≥ que la ansiedad por separaci√≥n, la expresi√≥n afectiva y la expresi√≥n l√≠mite mantienen una diferencia estad√≠sticamente significativa con la situaci√≥n sentimental. De manera general, se concluy√≥ que la poblaci√≥n present√≥ una dependencia emocional nula y una autoestima alta, lo que representa mayor estabilidad y mejor calidad de vida.Emerging adulthood is the development stage where people try to establish commitments as a couple and have sentimental and social relationships. Therefore, it is the period in which characteristics of emotional dependence and self-esteem problems are most evident. For this reason, the general objective that guided the research was to compare levels self-esteem and emotional dependence based on sociodemographic characteristics, sex, age, sentimental situation, and foreigner (place of residence and origin) in emerging adults from the degree unit of the law career at the University of Cuenca. This investigation was quantitative, with a descriptive scope and a non-experimental and cross-sectional design approach. The sample was 49 students, 20 men (40.8%) and 29 women (59.2%). For data collection, we apply Emotional Dependency Questionnaire (CDE) and the Rosenberg Self-esteem Scale. The results obtained on self-esteem and emotional dependence according to the sociodemographic variables showed that both men and women presented a high level of selfesteem and a null level of emotional dependency. However, within the established comparison between the dimensions of emotional dependence, it was evident that separation anxiety, affective expression, and borderline expression maintain a statistically significant difference with the sentimental situation. We concluded that the population presented zero emotional dependence and high self-esteem; hence representing stability and quality of life.0009-0002-9455-066

    Clean label alternatives in meat products

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    Food authorities have not yet provided a definition for the term ‚Äúclean label‚ÄĚ. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered

    Characterisation of muffins with upcycled sunflower flour

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    There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context, the aim of this study was to develop muffins containing upcycled sunflower flour (a by-product from the sunflower oil industry) and assess the effects of sunflower flour addition on the fibre, protein, amino acid, mineral content, and antioxidant activity measured by a Ferric Reducing Antioxidant Power (FRAP) assay and Photo chemiluminescence (PCL) assay. Results show that the sunflower flour inclusion significantly improved all the parameters analysed as part of this study. A more balanced muffin amino acid profile was achieved, thanks to the increased levels of lysine, threonine, and methionine, the limiting essential amino acids of wheat flour. We can conclude that upcycled ingredients, such as sunflower flour, could be used for the nutritional improvement of baked goods, such as muffins. Their addition can result in several nutritional advantages that could be communicated on packaging through the use of the appropriate EU nutrition claims, such as those on protein, fibre, and mineral content

    Din√°mica empresarial: an√°lisis de coyuntura en Ecuador

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    Economía en pandemia surge como un aporte al análisis y conocimiento de la realidad económica, social y empresarial ecuatoriana desde la Maestría de Administración de Empresas de la Universidad Politécnica Salesiana. La publicación aborda distintos temas: desde cuestiones relacionadas con las reformas tributarias ocurridas entre 2014 y 2018 hasta el análisis del impacto de la pandemia del COVID-19, en el sector de la construcción de la ciudad de Cuenca. Además, temas comerciales como el crecimiento de la demanda de automóviles de marcas chinas frente a marcas tradicionales, el análisis de las herramientas del comercio en línea utilizadas por la mipymes del sector textil y la relación comercial entre la concesionaria Yilport Terminal Operations del Terminal Marítimo Portuario de Puerto Bolívar ubicado en la provincia de El Oro

    Towards More Sustainable Meat Products: Extenders as a Way of Reducing Meat Content

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    The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders&rsquo; use the most viable and interesting approach towards the production of healthier meat products with less environmental impact

    Evaluación ergonómica con el método Rula al personal instrumentista de la Orquesta Sinfónica de Cuenca durante el período junio a noviembre del 2016

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    Antecedentes. Seg√ļn la bibliograf√≠a, la prevalencia de lesiones m√ļsculo-esquel√©ticas en el personal instrumentista va del 32% al 87%, debido a las constantes repeticiones y posturas mal empleadas durante el uso del instrumento, siendo estas las principales causas que afecten su biomec√°nica corporal1-2. Objetivo General. Evaluar ergon√≥micamente con el m√©todo RULA al personal instrumentista de planta de la Orquesta Sinf√≥nica de Cuenca durante el per√≠odo Junio a Noviembre de 2015. Materiales y M√©todos. Se realiz√≥ una investigaci√≥n cuasi experimental con 35 instrumentistas de planta, iniciando con una evaluaci√≥n a trav√©s del m√©todo RULA en base de un an√°lisis observacional y fotogr√°fico de la Ergonom√≠a al momento de ejecutar su respectivo instrumento, posteriormente se procedi√≥ con una intervenci√≥n kinesioterap√©utica basada en ejercicios de calentamiento y estiramiento capacitaciones con temas afines a nuestra investigaci√≥n. Finalmente se realiz√≥ una reevaluaci√≥n con el m√©todo RULA. Resultados. Los resultados fueron: Riesgo ergon√≥mico Alto: lado derecho (28,57%) e izquierdo (31,43%) y riesgo ergon√≥mico medio: lado derecho (60 %) e izquierdo (54,29%) denotando la ausencia de Ergonom√≠a en los instrumentistas. Posterior a la intervenci√≥n disminuy√≥ a un nivel de riesgo ergon√≥mico bajo, tanto para el lado derecho como izquierdo del (100%). Conclusi√≥n. La investigaci√≥n realizada fue satisfactoria sin embargo se encontraron varios factores como: Infraestructura (poca iluminaci√≥n, √°reas con bajas temperaturas, ambiente ruidoso, espacio reducido) Insumos (sillas anti ergon√≥micas, atriles inadecuados), soportes y accesorios que no poseen los m√ļsicos (ergobrass, arn√©s, almohadillas, apoya pulgares) que afecta su ergonom√≠a.Background. According to the literature, the prevalence of musculoskeletal injuries instrumentalist staff goes from 32% to 87% due to the constant repetitions and misused positions during use of the instrument, these being the main causes that affect their biomechanics corporal1-2. General Objetive. Ergonomically evaluate the RULA to plant personnel performer Symphony Orchestra of Cuenca during the period June to November 2015. Methods and Materials. A quasi-experimental study was conducted with 35 instrumentalists plant, starting with an evaluation through RULA based on an observational and photographic analysis of ergonomics when executing its instrument, then it proceeded with a kinesioterap√©utica based intervention exercises heating and stretching and training with topics related to our research. Finally a reassessment with RULA was performed. Results. The results were : Ergonomic High Risk : right (60 % ) and left ( 54.29 % ) side denoting the absence of Ergonomics in : Law ( 28.57 % ) and left ( 31.43% ) and medium risk ergonomic side instrumentalists . After the intervention decreased to a low level of ergonomic risk for both the right and left side of (100 %). Conclution. The investigation was satisfactory but several factors that affect the ergonomics found: Infrastructure (low light, low temperature areas, noisy environment, confined space) Inputs (anti ergonomic chairs, inadequate lecterns), brackets and accessories that do not have the musicians (ergobrass, harness, pads, supports thumbs)Licenciado en Terapia F√≠sicaCuenc
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