<?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>2007-4026</journal-id>
<journal-title><![CDATA[Ingeniería agrícola y biosistemas]]></journal-title>
<abbrev-journal-title><![CDATA[Ing. agric. biosist.]]></abbrev-journal-title>
<issn>2007-4026</issn>
<publisher>
<publisher-name><![CDATA[Universidad Autónoma Chapingo]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2007-40262024000200055</article-id>
<article-id pub-id-type="doi">10.5154/r.inagbi.2023.05.020</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Walnut paste as a fat substitute in Frankfurter sausage formulation]]></article-title>
<article-title xml:lang="es"><![CDATA[Pasta de nuez como sustituto de grasa en la formulación de salchicha Frankfurt]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pérez-Vargas]]></surname>
<given-names><![CDATA[Adriana Lucero]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Reyes-Vázquez]]></surname>
<given-names><![CDATA[Nohemí del Carmen]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Morales-Landa]]></surname>
<given-names><![CDATA[Juan Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Aranda-Ruíz]]></surname>
<given-names><![CDATA[Juana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Quintero-Ramos]]></surname>
<given-names><![CDATA[Armando]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rico-Costilla]]></surname>
<given-names><![CDATA[Daniela Saraí]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Méndez-Zamora]]></surname>
<given-names><![CDATA[Gerardo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Nuevo León  ]]></institution>
<addr-line><![CDATA[General Escobedo Nuevo León]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco A. C.  ]]></institution>
<addr-line><![CDATA[Apodaca Nuevo León]]></addr-line>
<country>MÉXICO</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Chihuahua  ]]></institution>
<addr-line><![CDATA[Chihuahua Chihuahua]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2024</year>
</pub-date>
<volume>16</volume>
<numero>2</numero>
<fpage>55</fpage>
<lpage>65</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S2007-40262024000200055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S2007-40262024000200055&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S2007-40262024000200055&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction Healthy meat products can be formulated with plant-based ingredients to replace fat, colorants, salt and nitrites.  Objective To evaluate Bustamante (B) and Rayones (R) walnut paste as a substitute for pork fat in Frankfurter sausage by emulsion stability, pH, colorimetry, water holding capacity (WHC), composition, texture and sensory properties.  Methodology Five treatments were studied: T0 (control: 100 % backfat), T1 (65 % backfat and 35 % B walnut paste), T2 (30 % backfat and 70 % B walnut paste), T3 (65 % backfat and 35 % R walnut paste) and T4 (30 % backfat and 70 % R walnut paste).  Results T3 had the highest total fat exudated (P &#8804; 0.05). WHC and pH increased significantly from T1 to T4. Pinkness and yellowness increased in all treatments except T0. T1 had lower protein content (P &#8804; 0.05), but greater hardness. Springiness decreased in T4, while cohesiveness and gumminess decreased significantly from T2 to T4. Appearance, pinkness and overall acceptability were statistically different between T0 and T4.  Limitations of the study Bustamante and Rayones walnut paste decreased lightness in sausages.  Originality Walnut paste can be used in the formulation of emulsified meat products.  Conclusions B walnut paste can replace 35 and 70 % of pork fat in the formulation of Frankfurter sausage without significantly affecting its properties.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción Los productos cárnicos saludables se pueden formular con ingredientes vegetales para sustituir la grasa, colorantes, sal y nitritos.  Objetivo Evaluar la pasta de nuez Bustamante (B) y Rayones (R) como sustituto de grasa de cerdo en salchicha Frankfurt mediante la estabilidad de emulsión, pH, colorimetría, capacidad de retención de agua (CRA), composición, textura y propiedades sensoriales.  Metodología Se estudiaron cinco tratamientos: T0 (testigo: 100 % grasa dorsal), T1 (65 % de grasa dorsal y 35 % pasta de nuez B), T2 (30 % de grasa dorsal y 70 % pasta de nuez B), T3 (65 % grasa dorsal y 35 % pasta de nuez R) y T4 (30 % grasa dorsal y 70 % pasta de nuez R).  Resultados El T3 tuvo la mayor grasa total expulsada (P &#8804; 0.05). La CRA y el pH incrementaron significativamente de T1 a T4. El color rosa y la amarillez aumentaron en todos los tratamientos, excepto en T0. El T1 presentó menor contenido de proteína (P &#8804; 0.05), pero mayor dureza. La elasticidad disminuyó en T4, mientras que la cohesividad y la gomosidad disminuyeron significativamente de T2 a T4. La apariencia, el color rosa y la aceptabilidad global resultaron estadísticamente diferentes entre T0 y T4.  Limitaciones del estudio La pasta de nuez Bustamante y Rayones disminuyó la luminosidad en salchichas.  Originalidad La pasta de nuez se puede usar en la formulación de productos cárnicos emulsificados.  Conclusiones La pasta de nuez B puede sustituir el 35 y 70 % de grasa de cerdo en la formulación de salchicha Frankfurt sin afectar significativamente sus propiedades.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[emulsion stability]]></kwd>
<kwd lng="en"><![CDATA[color]]></kwd>
<kwd lng="en"><![CDATA[composition]]></kwd>
<kwd lng="en"><![CDATA[texture]]></kwd>
<kwd lng="en"><![CDATA[sensory]]></kwd>
<kwd lng="es"><![CDATA[estabilidad de emulsión]]></kwd>
<kwd lng="es"><![CDATA[color]]></kwd>
<kwd lng="es"><![CDATA[composición]]></kwd>
<kwd lng="es"><![CDATA[textura]]></kwd>
<kwd lng="es"><![CDATA[sensorial]]></kwd>
</kwd-group>
</article-meta>
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