<?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>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212025000100035</article-id>
<article-id pub-id-type="doi">10.15517/3v3jz593</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Jamón de pato criollo (Cairina moschata) ultra-bajo en grasa con harina de albedo de toronja (Citrus × paradisi L.)]]></article-title>
<article-title xml:lang="en"><![CDATA[Ultra-low-fat Muscovy duck (Cairina moschata) ham with grapefruit (Citrus × paradisi L.) albedo flour]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Velásquez-Rivera]]></surname>
<given-names><![CDATA[Jorge Ruperto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Torres]]></surname>
<given-names><![CDATA[Raúl]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Católica de Santiago de Guayaquil  ]]></institution>
<addr-line><![CDATA[ Guayaquil]]></addr-line>
<country>Ecuador</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de la Habana  ]]></institution>
<addr-line><![CDATA[La Habana Cuba]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2025</year>
</pub-date>
<volume>36</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212025000100035&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212025000100035&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212025000100035&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción.  Los embutidos, productos de consumo mundial, permiten aprovechar diferentes tipos de carne y materias primas subutilizadas, como el albedo de toronja (Citrus × paradisi L.), un subproducto de la industria citrícola que contiene fibra y sustancias antioxidantes importantes para la salud humana. Objetivo. Evaluar el efecto de la adición de harina desamargada de albedo de toronja (HDAT) sobre las características físico-químicas, sensoriales y microbiológicas del jamón de pato criollo (Cairina moschata) ultrabajo en grasa. Materiales y métodos. El estudio se llevó a cabo en la Facultad de Educación Técnica para el Desarrollo de la Universidad Católica de Santiago de Guayaquil, Ecuador, entre septiembre de 2022 y agosto de 2023. Se formularon cuatro tratamientos con adición del 0, 2, 4 y 6 % de harina de albedo. En los jamones se evaluaron parámetros físico-químicos (pH, acidez titulable, contenido de humedad, ceniza, proteína, fibra, grasa, fenoles totales y capacidad antioxidante), propiedades tecnológicas (estabilidad de la emulsión, rendimiento y capacidad de retención de agua) y parámetros sanitarios (recuento de microorganismos aerobios mesófilos, Escherichia coli, Staphylococcus aureus y Salmonella). Además, se realizaron análisis de perfil de textura y análisis sensorial (prueba de aceptación, intención de compra y marcar todo lo que aplique) con 41 consumidores. Resultados. Los productos elaborados cumplieron las normas sanitarias y de composición establecidas. La capacidad antioxidante, el contenido de fibra y la capacidad de retención de agua incrementaron con la adición de harina. Todos los productos fueron evaluados con una puntuación equivalente a &#8220;Me gusta moderadamente&#8221;, y la dureza y elasticidad disminuyeron con el aumento de la harina, sin afectar la aceptación de la textura. Conclusiones. Es posible elaborar jamones a partir de carne de pato criollo con la incorporación de hasta 6 % de HDAT, con buena aceptación, mayor contenido de fibra y capacidad antioxidante.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction.  Sausages are products consumed worldwide that allow for the use of different types of meat and underutilized raw materials, such as grapefruit (Citrus × paradisi L.) albedo, a by-product of the citrus industry that contains fiber and important antioxidant substances for human health. Objective. To evaluate the effect of adding debittered grapefruit albedo flour on the physicochemical, sensory, and microbiological characteristics of ultra-low-fat Muscovy duck (Cairina moschata) ham. Materials and methods. The study was conducted at the Faculty of Technical Education for Development at the Universidad Católica de Santiago de Guayaquil, Ecuador, between September 2022 and August 2023. Four treatments were formulated with the addition of 0 %, 2 %, 4 %, and 6 % grapefruit albedo flour. The hams were evaluated for physicochemical parameters (pH, titratable acidity, moisture content, ash, protein, fiber, fat, total phenols, and antioxidant capacity), technological properties (emulsion stability, yield, and water-holding capacity), and sanitary parameters (aerobic mesophilic microorganism count, Escherichia coli, Staphylococcus aureus, and Salmonella). In addition, texture profile and sensory analyses (acceptance test, purchase intention, and check-all-that-apply) were performed with 41 consumers. Results. The products complied with sanitary and compositional standards. The addition of grapefruit albedo flour increased antioxidant capacity, fiber content, and water-holding capacity. All products received a rating equivalent to &#8220;I moderately like it,&#8221; and hardness and elasticity decreased as flour content increased, without affecting texture acceptance. Conclusions. It is possible to produce Muscovy duck hams incorporating up to 6 % debittered grapefruit albedo flour, achieving good acceptance, higher fiber content, and antioxidant capacity.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[fibra]]></kwd>
<kwd lng="es"><![CDATA[capacidad antioxidante]]></kwd>
<kwd lng="es"><![CDATA[evaluación sensorial]]></kwd>
<kwd lng="es"><![CDATA[perfil de textura]]></kwd>
<kwd lng="es"><![CDATA[capacidad de retención de agua]]></kwd>
<kwd lng="en"><![CDATA[fiber]]></kwd>
<kwd lng="en"><![CDATA[antioxidant capacity]]></kwd>
<kwd lng="en"><![CDATA[sensory evaluation]]></kwd>
<kwd lng="en"><![CDATA[texture profile]]></kwd>
<kwd lng="en"><![CDATA[water-holding capacity]]></kwd>
</kwd-group>
</article-meta>
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