<?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>0122-3461</journal-id>
<journal-title><![CDATA[Ingeniería y Desarrollo]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. Desarro.]]></abbrev-journal-title>
<issn>0122-3461</issn>
<publisher>
<publisher-name><![CDATA[Fundación Universidad del Norte]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-34612023000100030</article-id>
<article-id pub-id-type="doi">10.14482/inde.41.01.616.012</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Análisis fisicoquímico, microbiológico y sensorial de nuggets elaborados a partir de bagre de faja (Galeichthys peruvianus)]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical, microbiological and sensory analysis of nuggets made from sashed catfish (Galeichthys peruvianus)]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Hleap Zapata]]></surname>
<given-names><![CDATA[José Igor]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solís Estacio]]></surname>
<given-names><![CDATA[Maria Fernanda]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dussán Sarria]]></surname>
<given-names><![CDATA[Saúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Palmira ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2023</year>
</pub-date>
<volume>41</volume>
<numero>1</numero>
<fpage>1</fpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-34612023000100030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-34612023000100030&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-34612023000100030&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Para el municipio de Tumaco (Nariño, Colombia) la actividad pesquera representa uno de los más importantes rubros de su economía; actividad que gira alrededor de la captura extractiva de pescado en embarcaciones artesanales. Sin embargo, gran parte del recurso corresponde a peces no comerciales, que generalmente terminan perdiéndose. Por lo anterior surge la necesidad de crear alternativas para el aprovechamiento de recursos ricos en valores nutricionales y organolépticos. Se desarrolló una alternativa alimenticia tipo nuggets a partir de bagre de faja (Galeichthys peruvianus). Para la elaboración de los nuggets, previamente se preparó una pasta de pescado denominada surimi, y a partir de ella se establecieron tres formulaciones con diferente adición porcentual de harina de trigo (5, 10 y 15 %). El diseño experimental consistió en un diseño aleatorizado simple, y a las diferentes formulaciones utilizadas se les determinó la actividad de agua (Aw), la composición química, el pH, los parámetros del color CIEL*a*b* y el perfil de textura; además se les evaluaron las características microbiológicas y sensoriales. Se obtuvo que los nuggets con adición del 10 % de harina de trigo mostraron el mejor desempeño en cuanto a aporte proteico. Los valores de pH, Aw y las características texturales y de color no presentaron diferencias significativas. Se concluyó que la mejor formulación fue la establecida con 10 % de inclusión de harina de trigo y, en general, los nuggets presentaron una buena aceptación y, además, que el producto puede ser introducido en los mercados regionales del área del municipio de Tumaco.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract For the municipality of Tumaco (Nariño, Colombia) the fishing activity represents one of the most important items of its economy, an activity that revolves around the extractive capture of fish in artisanal vessels. However, a large part of the resource corresponds to non-commercial fish, which generally end up being lost. Therefore, the need arises to create alternatives for the use of resources rich in nutritional and organoleptic values. A nuggets-type food alternative was developed from straw catfish (Galeichthys peruvianus). For the elaboration of the nuggets, a fish paste called surimi was previously prepared and from it three formulations with different percentage addition of wheat flour (5 %, 10 %, and 15 %) were established. The experimental design consisted of a simple randomized design and the different formulations used were determined for water activity (Aw), chemical composition, pH, CIEL*a*b* color parameters and texture profile, in addition to microbiological and sensory characteristics were evaluated. It was obtained that the nuggets with the addition of 10 % wheat flour showed the best performance in terms of protein intake. The values of pH, Aw and the textural and color characteristics dis not presented significant differences. It was concluded that the best formulation was the one established with 10 % inclusion of wheat flour and, in general, the nuggets presented a good acceptance and, in addition, that the product can be introduced in the regional markets of the area of the municipality of Tumaco.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[agroindustria pesquera]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[nuggets de pescado]]></kwd>
<kwd lng="es"><![CDATA[pescado no comercial]]></kwd>
<kwd lng="es"><![CDATA[seguridad alimentaria]]></kwd>
<kwd lng="en"><![CDATA[fish nuggets]]></kwd>
<kwd lng="en"><![CDATA[fishing agroindustry]]></kwd>
<kwd lng="en"><![CDATA[food safety]]></kwd>
<kwd lng="en"><![CDATA[non-commercial fish]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
</kwd-group>
</article-meta>
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