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dc.contributor.authorRios Mera, Juan Darioes_ES
dc.date.accessioned2024-02-27T04:56:51Z-
dc.date.available2024-02-27T04:56:51Z-
dc.date.issued2024-02-26-
dc.identifier.urihttp://repositorio.unj.edu.pe/handle/UNJ/626-
dc.description.abstractThe objective of this work was to determine the effect of the reduction and substitution of salt (NaCl) in pacu (Piaractus brachypomus) burgers, an Amazonian freshwater fish. In the first stage, five treatments with NaCl concentrations from 0.5 to 1.5 g/100 g were evaluated for proximal composition, instrumental texture, cooking losses, sensory profile, overall liking, and lipid oxidation for eight weeks. The results suggest a 50% reduction in NaCl content without affecting the parameters of burgers. In the second stage, NaCl was replaced up to 50% by potassium chloride (KCl) or calcium chloride (CaCl2), observing that CaCl2 at 50% substitution of NaCl presents better compatibility with the product in the chemical aspect, instrumental texture, sensory profile and overall liking, with the improvement in the decrease of the lipid oxidation compared to the product with only NaCl. The NaCl reductions in the two stages reached up to 75% NaCl reduction in the burger, showing the salience of studying first the NaCl reduction and then the incorporation of NaCl substitutes.es_ES
dc.formatapplication/pdfes_ES
dc.language.isoengeng
dc.publisherUniversidad Nacional de Jaénes_ES
dc.relationA sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responseses_ES
dc.relation.ispartofhttps://doi.org/10.1016/j.lwt.2022.113854es_ES
dc.relation.ispartofFood Science and Technologyes_ES
dc.relation.ispartofFood Science and Technologyes_ES
dc.relation.urihttps://doi.org/10.1016/j.lwt.2022.113854es_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/2.5/pe/es_ES
dc.sourceUniversidad Nacional de Jaén||Repositorio Institucional – UNJes_ES
dc.subjectSodium reduction; Fish products; Potassium chloride; Calcium chloridees_ES
dc.titleA sequential approach to reduce sodium chloride in freshwater fish burgers considering chemical, texture, and consumer sensory responseses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doihttps://doi.org/10.1016/j.lwt.2022.113854es_ES
dc.publisher.countryBRes_ES
dc.subject.ocdehttps://purl.org/pe-repo/ocde/ford#2.11.01es_ES
dc.type.versioninfo:eu-repo/semantics/publishedVersiones_ES
renati.author.dni47703869-
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