ARTÍCULOS CIENTÍFICOS

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Subcomunidad de artículos científicos publicados por el ITP red CITE y aliados. Incluye versiones enviada, aceptada y publicada, conforme a dc.type.version.

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Caracterización e hidrólisis enzimática de las pieles de pota (Dosidicus gigas)
(ITP red CITE, 2013) Aldoradín-Puza, Enzo; Solari-Godiño, Armando; Albrecht-Ruíz, Victor Miguel
Caracterización e hidrólisis enzimática de las pieles de pota (Dosidicus gigas). Bol. invest. Inst. tecnol. Prod. Perú 11: 59-65.- Se obtuvieron hidrolizados a partir de la piel de pota utilizando enzimas proteolíticas. Inicialmente se caracterizó a las pieles externa e interna mediante la composición proximal y el contenido de colágeno; la purifi cación del colágeno fue más fácil en la piel interna. La mezcla de pieles externa e interna fue hidrolizada con enzimas proteolíticas (Protamex TM o Flavourzyme®), obteniéndose 23,5 % grado de hidrólisis (GH) y 95,8 % nitrógeno soluble (NS) con Protamex TM, y 15,1% GH y 76,5% NS con Flavourzyme®. La electroforesis confi rmó que los menores pesos moleculares correspondieron a los tratamientos con mayor grado de hidrólisis. Las propiedades funcionales (Capacidad de retención de aceite, emulsifi cante y espumante) de los hidrolizados liofi lizados no presentaron diferencias signifi cativas entre ellas y mostraron valores inferiores respecto a las pieles sin hidrolizar.
Efecto del Desollado y Desangrado de Anchoveta (Engraulis ringens) en Solución de Citrato Sódico
(Universidad Nacional Mayor de San Marcos, Vicerectorado de Investigacion, 2016-10-01) Maza-Ramírez, Santos; Aldoradín-Puza, Enzo; Pariona-Velarde, Carlos Daniel; Arpi-Anco, Eliud Dennis; Rosales-Hartshorn, María Úrsula
La corta duración de la vida útil de la anchoveta congelada influye en la limitada utilización de este producto. En el presente estudio, la anchoveta entera (Engraulis ringens) fue desollada, descabezada, eviscerada y desangrada en agua (Control) y en una solución de 2.5% citrato sódico (Tratamiento) y posteriormente congelada, glaseada y almacenada a -25 °C durante 14 meses. El valor peróxido (VP), acidez (A), perfil de ácidos grasos (PAG), sustancias reactivas al ácido tiobarbitúrico (SRAT), hierro hemínico (HH), pH y los atributos sensoriales de las muestras fueron evaluados mensualmente. Los resultados de los análisis de VP, SRAT, A, pH y el análisis sensorial mostraron diferencias significativas (p<0.05) entre el tratamiento y la muestra control, donde la muestra bajo tratamiento presentó mejores características de conservación. Los valores de HH y PAG presentaron un comportamiento variable. La vida útil de la anchoveta desollada, descabezada y eviscerada (control y tratamiento) fue de 14 meses.
Effect of freezing with oscillating magnetic fields on the physical and sensorial characteristics of mango (Mangifera indica L. cv. ‘Kent’)
(FapUNIFESP (SciELO), 2019) Aldoradín-Puza, Enzo; Cuba-Mayo, Frank Esteban; Alemán-Polo, José Miguel; Perea-De-La-Matta, Angel; Sánchez-Espinoza, Javier; Castillo-Alva, Javier
Freezing using oscillating magnetic fields (OMF), was developed and is marketed to overcome drawbacks that normally occur in conventional freezing, which affect firmness, colour, taste, and drip loss in frozen-thawed foods. In order to verify the aforementioned advantages, the effect of freezing using OMF on cubes of mango (Mangifera indica L. cv. ‘Kent’) was evaluated. The cubes were frozen at -30 °C for 35 min with OMF set at 0, 30%, 50%, 75% and 100%, and then immediately thawed at room temperature (25 °C) for 70 min. The frozen-thawed mango cubes showed cell wall breakage, presumably due to the formation of ice crystals. Likewise, the frozen-thawed cubes were less firm (p < 0.05) than fresh mango cubes (with both cubes having come from the same specimen), as determined using a texturometer and sensory evaluation. Drip loss ranged from 2.45% to 4.15% in the frozen-thawed mango. Freezing using OMF with a Cells Alive System (CAS) freezer caused negative changes to the thawed mango, mainly a decrease in firmness, with results similar to those reported elsewhere using conventional freezing.
Effect of the application of ultrasound on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle
(FapUNIFESP (SciELO), 2020-12) Aldoradín-Puza, Enzo; Salazar-Fuentes, Alma Gloria; Rodríguez-Olibarría, Guillermo; Rodríguez-Felix, Francisco; Barreras-Urbina, Carlos Gregorio; Marquez-Rios, Enrique
This research studies the application of ultrasound (US) on sarcoplasmic proteins from giant squid (Dosidicus gigas) mantle and its effect on its functional properties. US was applied during 30, 60 and 90 s. A decrease was observed in the emulsifying activity index (EAI), an increase in the emulsifying stability index (ESI), an increase in the foaming capacity (FC) and a decrease in the foaming stability (FS). In addition, the application of US increased the surface hydrophobicity (So) and decreased the viscosity with the increase in temperature. Functional properties of sarcoplasmic giant squid mantle proteins increase with the application of ultrasound. © 2022 Elsevier B. V., All rights reserved.
Evaluation of traditional freezing and electromagnetic field-assisted freezing in the physical and sensory properties of avocado (Persea americana Mill) variety Hass
(FapUNIFESP (SciELO), 2022) Aldoradín-Puza, Enzo; Rodríguez-Mázmela, Cynthia; Cuba-Mayo, Frank Esteban; Morán-González, Cindy Victoria; Alemán-Polo, José Miguel
This study evaluated the effect on physical and sensory properties of freezing Halved Avocados (HA) by Traditional Method (TM) in a continuous freezer and by electromagnetic field-assisted method (EM) with CAS (Cells Alive System) freezer, obtaining HATM and HAEM, respectively. Each HA from the same specimen (obtaining 2 HA: one for fresh and the other for frozen-thawed state) was coded and evaluated. The firmness of the upper part of the fresh HA was higher (p < 0.05) than the lower part. The freezing curve showed the crystallization phase in the HAEM (from 14.25 to 20.33 min), thus indicating the formation of ice crystals, as well as affecting the significant decrease (p < 0.05) in more than 60% of firmness in the thawed HA concerning the fresh state. Regarding the color, there were differences (p < 0.05) in saturation (C*) between fresh and thawed avocado (HATM and HAEM); however, there were no differences (p > 0.05) in the tonality (h*). Weight loss of thawed HA was less than 0.5%. The sensory evaluation indicated there were no significant differences (p < 0.05) in firmness between the HATM and HAEM using the triangular test.

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