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Browsing Artículos by Author "Chuquizuta Trigoso, Tony Steven"
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Item Determinación de la cinética de hidratación de frijol pinto mediante la técnica de imágenes hiperespectrales(Universidad Nacional Autónoma de Chota, 2018-10) Chuquizuta Trigoso, Tony Steven; Chavez Quintana, Segundo; Velásquez Barreto, Frank Fluker; Castro Silupu, WilsonEl trabajo tuvo como objetivo evaluar la cinética de hidratación del frijol (Phaseolus vulgaris), variedad Pinto, mediante la técnica de imágenes hiperespectrales (IH).Item Dielectric spectroscopy for the prediction of pork quality during the post-mortem time(Elsevier, 2025-08) Chuquizuta Trigoso, Tony Steven; Peralta, Magaly; Medina, Sideli; Arteaga, Hubert; Oblitas, Jimy; Chavez, Segundo G.; Castro, Wilson Manuel; Castro-Giraldez, Marta; Fito, Pedro JuanDielectric spectroscopy was used in this study to predict and classify pork quality during the post-mortem time. Eighty ~1 kg- longissimus dorsi muscles were collected and stored at 4 ± 1 ◦C and pH, instrumental color, and dielectric properties (ε’ and ε’’) were subsequently determined in the microwave range (0.5–9 GHz) at 3, 4, 5, 6, 7, 8, 9, 10 and 24 h post-mortem (hpm), as well as moisture at 8 hpm and drip weight loss at 24 hpm. Of the 80 pork samples, two types of meat were found. RFN (33) and DFD (47) between males and females. Quality parameters: RFN (pH=5.708–5.714; L*=43.341–43.692; moisture (%) = 68.857–69.604; drip loss = 1.655–1.833) and DFD (pH=6.154–6.177; L*=40.152–41.91; moisture (%) = 69.032–69.9; drip loss = 1.129–1.693). Quality parameter predictions during muscle-to-meat transformation showed R² of 0.743 (pH), 0.811 (L*) and 0.603 (C*) for DFD meats with PLSR (full) and R2 of 0.359 (pH), 0.558 (L*) and 0.284 (C*) for RNF meats with PLSR (optimized) from male pigs. R2 cv of 0.412–0.637 for pH, L* and c* for RFN and DFD meats from female pigs with PLSR (optimized). Dielectric spectroscopy predicts pork quality moderately well, but models that are more robust are needed to improve predictions of internal pork quality.Item Propiedades funcionales de una bebiba a base de extractos de mashua morada(Universidad Nacional Autónoma de Chota, 2018-10) Velásquez Barreto, Frank Fluker; Chuquilín Goicochea, Roberto Carlos; Ramirez Tixe, Edson; Chuquizuta Trigoso, Tony Steven; Aliaga Barrera, Isaac NolbertoEste trabajo de investigación tuvo como objetivo evaluar el efecto del pH, tiempo y temperatura de pasteurización de una bebida de extractos de mashua morada (Tropaoelum tuberosum Ruíz y Pavón) en su capacidad antioxidante, contenido de polifenoles totales, flavonoides, antocianinas y su aceptabilidad general.
