<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452022000400007</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.26.4.1713</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Evaluación de las vías de deterioro de una salsa artesanal para su comercialización]]></article-title>
<article-title xml:lang="en"><![CDATA[Evaluation of deterioration pathways of an artisanal sauce for its marketing]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Kammar-García]]></surname>
<given-names><![CDATA[Ashuin]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lazcano-Hernández]]></surname>
<given-names><![CDATA[Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vera-López]]></surname>
<given-names><![CDATA[Obdulia]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Yañez-Bahena]]></surname>
<given-names><![CDATA[Irishina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Segura-Badilla]]></surname>
<given-names><![CDATA[Orietta]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quezada-Figueroa]]></surname>
<given-names><![CDATA[Gladys]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mancilla-Galindo]]></surname>
<given-names><![CDATA[Javier]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Navarro-Cruz]]></surname>
<given-names><![CDATA[Addí Rhode]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Nacional de Geriatría Dirección de Investigación ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad La Salle México Facultad de Ciencias Químicas ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Benemérita Universidad Autónoma de Puebla Facultad de Ciencias Químicas Departamento de Bioquímica-Alimentos]]></institution>
<addr-line><![CDATA[Puebla City ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Benemérita Universidad Autónoma de Puebla Facultad de Ciencias Químicas Especialidad en Tecnología e inocuidad de los alimentos]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad del Bío-Bío Facultad de Ciencias de la Salud y de los Alimentos Programa UBB Saludable, Departamento de Nutrición y Salud Pública]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af6">
<institution><![CDATA[,Universidad del Bío-Bío Departamento de Nutrición y Salud Pública ]]></institution>
<addr-line><![CDATA[Chillán ]]></addr-line>
<country>Chile</country>
</aff>
<aff id="Af7">
<institution><![CDATA[,Universidad Autónoma de Tlaxcala Facultad de Ciencias de la Salud Licenciatura en Nutrición]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>México</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>26</volume>
<numero>4</numero>
<fpage>294</fpage>
<lpage>302</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452022000400007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452022000400007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452022000400007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: Cada vez es mayor el número de consumidores que saben apreciar la calidad de un buen producto artesano y que, por lo tanto, están dispuestos a pagar por ello. La elaboración de productos artesanales busca emplear juiciosamente la mano de obra para elaborar productos de alto valor añadido como la originalidad y cualidades sensoriales. El objetivo de este trabajo es evaluar la vida útil y el factor limitante de deterioro en una salsa picante casera para su potencial comercialización.  Metodología: Se evaluaron tres posibles vías de deterioro: La descomposición microbiológica (determinada por la cuenta total de bacterias mesofílicas aerobias y coliformes totales), el deterioro de las características sensoriales (por evaluación sensorial mediante escala hedónica) y el deterioro fisicoquímico determinado por la degradación de la grasa después de un almacenamiento por 4 meses a 40°C.  Resultados: Se encontraron diferencias en las características sensoriales antes y después del almacenamiento (todas p&lt;0,05). El crecimiento de mesofílicos aerobios y coliformes totales fue &lt;10 UFC/g, de igual manera se determinó el pH para evaluar el riesgo de que pudiese ser debido a crecimiento de C. botulinum, no obstante, además de no observarse la producción de gas el pH fue de 3,6, por lo que se descartó un potencial crecimiento de este microorganismo.  Conclusiones: La principal vía de deterioro en la salsa analizada es la degradación de la grasa, reflejado en los cambios de las variables fisicoquímicas acidez, índice de peróxidos, índice de yodo e índice de saponificación. Se considera que el tiempo de vida estimado para la salsa es de 3 semanas sin tratamiento térmico a temperatura ambiente o 4 meses en refrigeración también sin tratamiento térmico. El producto es bien aceptado sensorialmente, por lo que la única limitante es la degradación de la grasa en un período de conservación largo o almacenada de manera no apropiada.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: There is an increasing number of consumers who appreciate the quality of a good artisan product and who, therefore, are willing to pay for it. The elaboration of artisanal products seeks to judiciously use labor to produce products with high added value such as originality and sensory qualities. The objective of this work is to evaluate the useful life and the limiting factor of deterioration in a homemade hot sauce for its potential commercialization.  Methodology: Three possible pathways of deterioration were evaluated: Microbiological degradation (determined by the total count of mesophilic aerobic bacteria and total coliforms), deterioration of sensory characteristics (by sensory evaluation using a hedonic scale) and physicochemical deterioration determined by degradation of the fat after storage for 4 months at 40°C.  Results: Differences were found in sensory characteristics before and after storage (all p&lt;0.05). The growth of mesophilic aerobes and total coliform bacteria were &lt;10 CFU/g, pH was evaluated for the risk that it could be due to the growth of C. botulinum, however, in addition to not observing the production of gas the pH was 3.6, so a potential growth of this microorganism was ruled out.  Conclusions: The main path of deterioration in the sauce analyzed is the degradation of fats, reflected in the changes in the physicochemical variable&#8217;s acidity, peroxide index, iodine index and saponification index. It is considered that the estimated shelf life for the sauce was 3 weeks without heat treatment at room temperature or 4 months in refrigeration, also without heat treatment. The product is well accepted sensorily, so the only limitation would be the degradation of the fat in a long storage period, or it will be stored in an inappropriate way.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Análisis de los Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Conservación de Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Inocuidad de los Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Almacenamiento de Alimentos]]></kwd>
<kwd lng="es"><![CDATA[Vida útil]]></kwd>
<kwd lng="en"><![CDATA[Food Analysis]]></kwd>
<kwd lng="en"><![CDATA[Food Preservation]]></kwd>
<kwd lng="en"><![CDATA[Food Safety]]></kwd>
<kwd lng="en"><![CDATA[Food Storage]]></kwd>
<kwd lng="en"><![CDATA[Shelf life]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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