Abstract This study aimed to evaluate the effect of five cooking methods (steam, grill, oven, frying and microwave) on farm-raised rainbow trout's sensory acceptability, physicochemical characteristics, and nutritional value. A survey was conducted with 307 consumers to create a marinade made with salt, garlic, cumin and pepper. The fillets marinated in this mixture were cooked, and photographs were taken to determine their sensory profile using the Check All That Apply (CATA) method, as well as their appearance through both visual (n = 289) and virtual (n = 100) surveys. Similarity was found between the sensory attribute maps for frying, oven and grilling in both evaluation methods. Significant differences (p < 0.05) in proximal composition were observed between the cooking techniques studied because of their technological parameters. The methods with the best visual acceptability were frying and microwave, and they caused an increase in the peroxide index. The n-6/n-3 ratio for both techniques (3.62 and 2.05) was within the requirement, being higher in frying due to the predominance of Omega 6 fatty acids incorporated by the oil used. This study demonstrated that the Peruvian consumer prefers cooking techniques characterized by ease of preparation and marked the development of color and texture attributes.

Resumen El objetivo de este estudio fue evaluar el efecto de cinco métodos de cocción (vapor, plancha, horno, microondas, fritado) en las características fisicoquímicas, valor nutricional y aceptabilidad sensorial de trucha arcoiris (Oncorhynchus mykiss) de origen piscícola. Se aplicó una encuesta a 307 consumidores para definir la formulación de la solución de adobado constituida por sal, ajos, comino y pimienta. Los filetes marinados en esta solución fueron cocinados por cada método y se registraron fotografías para la determinación de los perfiles sensoriales mediante el método CATA (Check All That Apply), así como la aceptabilidad de la apariencia mediante la evaluación virtual (n = 289) y presencial (n = 100). En ambas modalidades se encontró una similitud entre los mapas de atributos sensoriales para el fritado, horneado y a la plancha. Se evidenciaron diferencias significativas (p < 0,05) en la composición proximal entre las técnicas estudiadas como consecuencia de los parámetros tecnológicos de cocción. El fritado y microondas obtuvieron la mayor aceptabilidad en apariencia y ocasionaron un incremento del índice de peróxido. La relación n-6/n-3 para ambas técnicas (3,62 y 2,05) se ubicó dentro del requerimiento, siendo mayor en la fritura debido al predominio de ácidos grasos Omega 6 incorporados por el aceite empleado. La elección de estos dos métodos demuestra que el consumidor peruano aprueba técnicas caracterizadas por la facilidad de preparación y un marcado desarrollo de atributos de color y textura.

Abstract The fortification of dairy beverages is a widely developed strategy using non-heme or heme iron. Heme iron has a higher bioavailability. The investigation aimed to elaborate pasteurized milk with fortified chocolate flavor with heme iron that has good sensory acceptability. The preparation of the flavored milk was carried out based on the regulations and heme iron, obtained from a commercial source of whole blood of porcine origin, was added before the pasteurization process to achieve its complete dilution. The concentration of iron and chocolate flavoring was established as variables in order to evaluate the optimal formulation based on Sensory Acceptability (SA). The experimental design was a 32 factorial design in which eight formulations were established, which were sensory acceptability evaluated by a total of 35 school-age children, aged between 8 and 11 years using a five-point facial hedonic scale. The results of the analysis of variance and optimization of the response showed that SA was 4.71 (on a scale of 1 to 5) for a fortification of 6.76 mg Fe kg-1 sample and a chocolate concentration of 2.0 g kg-1 sample. The physicochemical characterization indicated a higher percentage of carbohydrates, a higher concentration of iron (9.3 mg Fe kg-1 sample) and vitamin C (349.0 mg kg-1 sample) with respect to fresh milk. According to the physicochemical and microbiological results, the approximate life time of the beverage was 5 days, which is in accordance with Peruvian regulations. These results showed a method of fortification of flavored milk that allowed the use of heme iron, whose content could contribute to the daily requirement of this mineral in children aged between 8 and 11 years old (8 mg of iron per day).

Resumo A fortificação de bebidas lácteas é uma estratégia amplamente desenvolvida, usando ferro não heme ou heme. O ferro heme tem maior biodisponibilidade. O objetivo da presente investigação foi elaborar um leite pasteurizado com sabor chocolate e fortificado com ferro heme que tenha boa aceitabilidade sensorial. O preparo do leite aromatizado foi realizado com base nas normas regulamentares do Peru e o ferro heme, obtido de fonte comercial de sangue de origem suína, foi adicionado antes do processo de pasteurização, para obtenção de sua diluição completa. As concentrações de ferro e sabor de chocolate foram estabelecidas como variáveis para avaliar a formulação ideal, com base na aceitabilidade sensorial. O delineamento experimental foi um esquema fatorial de 32, em que foram estabelecidas oito formulações, cuja aceitabilidade sensorial foi avaliada por um total de 35 crianças em idade escolar, com idades entre 8 e 11 anos, utilizando uma escala hedônica facial de cinco pontos. Os resultados da análise de variância e otimização da resposta mostraram que aceitabilidade senorial foi de 4,71 (em uma escala de 1 a 5) para uma amostra de fortificação de 6,76 mg Fe kg-1 e uma concentração de chocolate de 2,0 g kg-1 de amostra. A caracterização físico-química indicou maior percentual de carboidratos, maior concentração de ferro (amostra 9,3 mg Fe kg-1) e vitamina C (349,0 mg kg-1 amostra), em relação ao leite in natura. De acordo com os resultados físico-químicos e microbiológicos, a vida útil aproximada da bebida láctea fortificada foi de cinco dias, o que está de acordo com a regulamentação peruana. Estes resultados mostraram um método de fortificação do leite aromatizado que permite a utilização de ferro heme, cujo teor poderia contribuir para suprir a necessidade diária desse mineral em crianças de 8 a 11 anos (8 mg de ferro por dia).

RESUMEN Las salchichas de pollo son consumidas de forma masiva, al ser una buena alternativa a productos cárnicos de vacuno y cerdo, debido a su fácil acceso y bajo precio. En el mercado, se disponen de presentaciones con características heterogéneas, que identifican la calidad de cada marca. El objetivo fue determinar la composición proximal, pH, características de textura, color y la generación de descriptores sensoriales de cinco marcas comerciales de salchichas de pollo, tipo hot dog. Las muestras fueron adquiridas en supermercados de Huánuco y Lima, Perú. Se realizó una caracterización proximal, pH, color empleando la escala CIELAB y el perfil de textura (TPA), mientras que, para los descriptores sensoriales, se empleó la técnica de free listing empleando 96 consumidores. Las salchichas presentaron diferencias significativas (p<0,05) respecto a la composición proximal, textura y atributos colorimétricos, debido a la variedad de ingredientes en su formulación y las características tecnológicas del procesamiento. Se seleccionaron 19 descriptores, según el número de menciones, siendo, en su mayoría, asociados a la textura y sabor y, en menor porcentaje, a la apariencia y el olor. Estos atributos, se asocian a patrones culturales y la capacidad de verbalización de características sensoriales. Las propiedades determinadas, en este estudio, contribuyen al desarrollo de productos alternativos, debido a que recogen necesidades que el consumidor demanda, al momento de realizar decisiones de compra.

ABSTRACT Chicken sausages are consumed massively because they are a good alternative to beef and pork products. In the market, there are presentations with heterogeneous characteristics, which identify the quality of each brand. The purpose was to determine the proximate composition, pH, traits of texture, color, and the generation of sensorial descriptors of 5 commercial brands of chicken sausages hot dogs type. The samples were acquired in supermarkets located in Huanuco and Lima, Peru. The sausages were characterized in terms of proximate composition, pH, color through the CIELAB scale and the texture profile (TPA), while for sensory descriptors generation the free listing technique based on 96 consumers was used. The sausages presented significant differences (p<0,05) with regards to the proximate composition, texture, and colorimetric attributes due to the variety of the ingredients in their formulation and their technological processing traits. 19 descriptors were selected according to the number mentioned, with the majority associated to texture and taste and the minority to appearance and smell. These attributes are associated to cultural patterns and the verbal capacity of the sensory traits. The properties determined in this study contributed to the development of alternative products, because collected the traits that the consumers wanted at the time of making decisions during purchase.

ABSTRACT Microwave assisted extraction (MAE) is a relatively new ecofriendly technique that has received increasing attention due to its reduced extraction time and energy consumption, higher yield and lower solvent consumption; unlike conventional extraction techniques, which involve higher energy costs and greater time. Likewise, industry by-products such as citrus peels are disposed of in large quantities, thus functional properties of their compounds are left unused. In the present investigation, solvent-free microwave extraction (SFME) was used to obtain orange peel essential oil at different power conditions (400, 800 W, and their combinations). The aim was to evaluate the effect of the process on the yield, composition and antimicrobial activity of the essential oil obtained. The highest extraction yields were obtained using powers of 400 and 800/400 W, corresponding the minor energy and CO2 emission generated to the latter. In general, all oils had the same major components (limonene, β- myrcene, linalool and α- pinene), with the oil obtained at 400 W having, in addition, five minor compounds, in amounts less than 0.23%. Regarding antimicrobial activity, in general, greater activity against L. monocytogenes (ATCC 19115) was detected in comparison with E. coli (ATCC 8739) in all treatments.

RESUMEN La extracción asistida por microondas (MAE por sus siglas en inglés) es una técnica eco amigable relativamente nueva que ha recibido una atención creciente debido a su menor tiempo de extracción y consumo de energía, mayor rendimiento de compuestos de interés y menor consumo de disolvente; a diferencia de técnicas convencionales de extracción, que implican elevados gastos de energía y tiempo. Así mismo, subproductos de industrias como cáscaras de cítricos, son desechados en grandes cantidades, no aprovechándose las propiedades funcionales sus compuestos. En esta investigación se realizó la extracción de aceite esencial a partir de cáscara de naranja, por microondas libre de solventes (SFME por sus siglas en inglés), a diferentes condiciones de potencia (400, 800 W, y sus combinaciones). El objetivo fue evaluar el efecto de las diferentes condiciones de proceso sobre el rendimiento del aceite esencial extraído, sobre su composición química y actividad antimicrobiana. Los más altos rendimientos de extracción correspondieron a los aceites extraídos a 400 W y a 800/400 W, siendo este último el que conllevó un menor gasto de energía y emisión de CO2. En general, todos los aceites extraídos presentaron los mismos compuestos mayoritarios (limoneno, β- mirceno, linalool y α- pineno), mientras que el aceite sometido a 400 W, presentó cantidades menores de 0,23% de 5 compuestos minoritarios adicionales. Sobre la actividad antimicrobiana, se detectó mayor actividad contra Listeria monocytogenes (ATCC 19115) respecto a Escherichia coli (ATCC 8739) en todos los tratamientos.

ABSTRACT The chemical and physical characterization of cabanossi-type dry sausages made with lama meat, pork and commercial samples were performed. Remarkable differences were found in terms of fat (18.6 to 29.6%), color (15.8 to 33.7), water activity (0.770 to 0.960), pH (5.6 to 6.5), hardness (47.8 to 124 N) and chewiness (9.4 to 33.2 N). Nineteen descriptive terms based on the opinions of 83 consumers were used. Then, 55 consumers used the CATA (Check-all-that-apply) method to describe the sensory traits of cabanossi . Sausage from lama meat had the lowest total fat and saturated fatty acid content, and the highest polyunsaturated fatty acid content in comparison to the other samples. The most utilized sensory terms were: characteristic odor/smell of sausage, spicy flavor and spicy after taste. For sensory acceptability, consumers selected light red color, soft/tender, chewable and spicy as the most relevant traits. The application of lama meat represents an alternative to new meat products developed based on the characteristics studied.

RESUMEN Se estableció la caracterización de salchichas secas tipo cabanossi con carne de llama, cerdo y muestras comerciales mediante un análisis proximal (contenidos de grasa: 18,6 a 29,6% y proteína: 19,4 a 36,2%), color (C*: 15,8 a 33,7), actividad de agua (0,770 a 0,960), pH (5,2 a 6,5) y propiedades mecánicas como dureza (47,8 a 124 N) y masticabilidad (9,4 a 33,2 N). Se obtuvieron 19 descriptores a partir de la opinión de 83 consumidores; luego, se empleó el método CATA (Check-all-that-apply) para describir las características sensoriales del cabanossi empleando 55 consumidores. Se evidenció que el cabanossi con carne de llama presentó el menor contenido de grasa total y ácidos grasos saturados, y mayor contenido de ácidos grasos poliinsaturados en comparación a las otras muestras. Los descriptores más utilizados fueron: olor característico/embutido, sabor a especias/condimentos, picante y sensación residual picante. Los consumidores indicaron como atributos relevantes para la aceptabilidad al color rojo claro, blando/suave, masticable y picante. La utilización de carne de llama constituye una alternativa en el desarrollo de nuevos productos cárnicos basados sobre las características presentadas.