Thesis notes and references Title 1 Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber Main Findings Link The decrease in the consumption of saturated fats provided by animal foods and the search for healthier foods is a worldwide trend. Tilapia production in Colombia has been growing rapidly in recent decades, which raises the need to find alternatives for processing. The substitution of fats for a mixture of pork skin, water and quinoa fiber (PCFQ) in tilapia fillet sausages was evaluated. The chemical composition of the processed sausages, the caloric content, the pH, the CIELab color coordinates, the cooking moisture losses, the emulsion stability, the texture profile and the sensory assessment were determined. The addition of PCFQ led to an increase in moisture and total proteins, thanks to the water retention capacity of quinoa fiber. The sausage with the highest PCFQ addition (20%), obtained 48.2% less fat, 32.3% less calories and 31.1% loss of moisture from cooking compared to the control sausage. More stable meat emulsions were obtained with good texture profile parameters -TPA. Regarding sensory parameters, no significant differences were observed between processed sausages and control sausage. Therefore, it is concluded that the mixture can be used as a fat https://doi.org/10.3191 0/rudca.v23.n1.2020.1 149. http://www.scielo.org.co/ scielo.php?pid=S012342262020000100017&scri pt=sci_abstract&tlng=en Strength Weak points Author HLEAP-ZAPATA, José Igor; RODRIGUEZ-DELA-PAVA, Gloria and DUSSANSARRIA, Saúl. Effect of fat replacement in red tilapia sausages (Oreochromis sp.) with a mixture of pork skin and quinoa fiber. rev.udcaactual.di vulg.cient. [online]. 2020, vol.23, n.1, e1149. Epub June 30, 2020. ISSN 01234226. substitute in the preparation of tilapia fillet sausages, without affecting its physicochemical and sensory properties. Title 2. Dried Meat Products Obtained by Different Methods from Past to Present Keywords : fishing industry; pork skin; quinoa; tilapia sausages; saturated fat. Main Findings Dried meat products gain further attention worldwide thanks to features very similar to fresh meat products with a longer shelf life. Pastırma in Turkey, jerky in North America, carne-de-sol in Brazil, biltong in South Africa, kaddid in North Africa, and cecina in Spain exemplify dried meat products. In this work, the effect of various drying methods on drying characteristics and quality attributes of meat is summarized. The drying methods include sun or hot air drying, vacuum drying, ultrasonic drying, freeze-drying, cold drying, microwave drying, heat pump drying, pulsed electric field drying, and refractance window drying, etc. Meat drying through conventional approaches such as sun or hot air drying found a slow process and may lead to adverse effects, such as color darkening, shrinkage, loss of aroma and nutritional compounds, lipid oxidation together with a decrease in rehydration rate. In order to prevent these adverse effects, new and combined drying methods, Link https://doi.org/10.1080/875 59129.2021.1956944 https://www.tandfonline.c om/doi/abs/10.1080/8755 9129.2021.1956944 Strength Weak points Author Elif Aykın DinçerDepartment of Food Engineering, Engineering Faculty, Akdeniz University, Antalya, Turkey Correspondence elifaykin@akdeniz.edu.tr Pages 2457-2476 | Published online: 31 Jul 2021 E Aykın Dinçer - Food Reviews International, 2021 - Taylor & Francis offering various superiorities over conventional ones, have been developed around the globe. Title KEYWORDS: Dryingfood qualitymeat productsmicrowavevacuum Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author 3. Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author Title Main Findings Link Strength Weak points Author
