<?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>1665-1456</journal-id>
<journal-title><![CDATA[Biotecnia]]></journal-title>
<abbrev-journal-title><![CDATA[Biotecnia]]></abbrev-journal-title>
<issn>1665-1456</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Sonora, División de Ciencias Biológicas y de la Salud]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1665-14562022000100097</article-id>
<article-id pub-id-type="doi">10.18633/biotecnia.v24i1.1534</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Uso de un diseño de mezclas para el desarrollo de hamburguesas de carne de bovino, con un perfil nutricional mejorado con harina de linaza, pulpa de mango y ciruela deshidratada]]></article-title>
<article-title xml:lang="en"><![CDATA[Usage of a mixture design for the development of beef patties, with an improved nutritional profile with flaxseed flour, mango pulp, and dried plum]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montalvo-Navarro]]></surname>
<given-names><![CDATA[Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cumplido-Barbeitia]]></surname>
<given-names><![CDATA[Germán]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[González-Ríos]]></surname>
<given-names><![CDATA[Humberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Montoya-Ballesteros]]></surname>
<given-names><![CDATA[Luz del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Báez]]></surname>
<given-names><![CDATA[Anna Judith]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Zamorano-García]]></surname>
<given-names><![CDATA[Libertad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valenzuela-Melendres]]></surname>
<given-names><![CDATA[Martín]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo Coordinación de Tecnología de Alimentos de Origen Animal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación en Alimentación y Desarrollo Coordinación de Tecnología de Alimentos de Origen Vegetal ]]></institution>
<addr-line><![CDATA[Hermosillo Sonora]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>24</volume>
<numero>1</numero>
<fpage>97</fpage>
<lpage>106</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1665-14562022000100097&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1665-14562022000100097&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1665-14562022000100097&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN Se utilizó la metodología de superficie de respuesta para estudiar los efectos de harina de linaza (HL), pulpa de mango (PM) y ciruela deshidratada (CD) sobre la calidad fisicoquímica y sensorial de hamburguesas de carne de bovino. Además, se optimizó su incorporación en la formulación cárnica para incrementar el contenido de ácidos grasos poliinsaturados, sin demérito en su calidad, usando para ello un diseño de mezclas. De acuerdo a los modelos de regresión obtenidos, la adición de HL y PM aumentó el color instrumental (p &lt; 0.05), mientras que la CD lo disminuyó. La acidez aumentó por la adición de PM o CD, y el rendimiento aumentó por la adición de HL y CD. La incorporación de PM o CD incrementó las propiedades sensoriales y los valores de textura, mientras que la HL tuvo un efecto contrario. La fórmula óptima incluyó 6 % HL, 10.5 % PM y 3.5 % CD, y tuvo mayor contenido de ácidos grasos polinsaturados, principalmente omega-3. Las hamburguesas de carne de bovino adicionadas con HL, PM y CD son una alternativa de alimentación más saludable para la población. Son necesarios estudios posteriores que demuestren el impacto de su consumo en la salud de las personas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT The response surface methodology was used to study the effects of flaxseed flour (FS), mango pulp (MP), and dried prune (DP), on the physicochemical and sensory properties of beef patties. In addition, its incorporation into the meat formulation was optimized to increase the content of polyunsaturated fatty acids without demerit in their quality properties, by using a mixture design. According to the obtained models, FS and MP addition increased the instrumental color values (p &lt; 0.05), while DP decreased them. The pH values decreased by the addition of MP or DP, and cooking yield increased by the addition of FS and DP. The incorporation of MP or DP increased sensory properties and texture values, while FS had a contrary effect. The optimized formulation included 6 % FS, 10.5 % MP and 3.5 % DP, which resulted in a higher amount of polyunsaturated fatty acids, mainly omega-3. Beef patties formulated with FS, MP, and DP could be a healthier food alternative for the population. Further studies are necessary to demonstrate the impact of its consumption on the health of consumers.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Hamburguesa de carne de bovino]]></kwd>
<kwd lng="es"><![CDATA[productos cárnicos funcionales]]></kwd>
<kwd lng="es"><![CDATA[desarrollo de nuevos productos]]></kwd>
<kwd lng="en"><![CDATA[beef patties]]></kwd>
<kwd lng="en"><![CDATA[functional meat products]]></kwd>
<kwd lng="en"><![CDATA[new products development]]></kwd>
</kwd-group>
</article-meta>
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