<?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>1659-4266</journal-id>
<journal-title><![CDATA[Cuadernos de Investigación UNED]]></journal-title>
<abbrev-journal-title><![CDATA[Cuadernos de Investigación UNED]]></abbrev-journal-title>
<issn>1659-4266</issn>
<publisher>
<publisher-name><![CDATA[Universidad Estatal a Distancia de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-42662022000200001</article-id>
<article-id pub-id-type="doi">10.22458/urj.v14i2.4200</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efectos de un conservante natural a base de caña de azúcar, y lactato de sodio, sobre las características y aceptación del jamón prensado]]></article-title>
<article-title xml:lang="en"><![CDATA[Effects of a natural preservative from sugarcane, and sodium lactate, on characteristics and acceptance of pressed ham]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez]]></surname>
<given-names><![CDATA[Valeria Brenes]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chacón-Villalobos]]></surname>
<given-names><![CDATA[Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Araya-Quesada]]></surname>
<given-names><![CDATA[Yorleny]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica Estación Experimental Alfredo Volio Mata ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Costa Rica Escuela de Tecnología de Alimentos ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2022</year>
</pub-date>
<volume>14</volume>
<numero>2</numero>
<fpage>1</fpage>
<lpage>18</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-42662022000200001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-42662022000200001&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-42662022000200001&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción: Efectos de un conservante natural a base de caña de azúcar, y lactato de sodio, sobre las características y aceptación del jamón prensado&#8221;. Introducción: La reformulación de productos cárnicos procesados es una estrategia importante en los planes internacionales para reducir el consumo de sodio. Objetivo: Comparar la acción conservante del lactato de sodio con la de Proteria&#8482; CV, basado en caña de azúcar. Métodos: Probamos los conservantes durante el almacenamiento refrigerado de jamón prensado, en cuatro combinaciones: lactato de sodio, Proteria&#8482; CV, una mezcla al 50% - 50% de ambos, y sin conservante (como control). Evaluamos conteo de microorganismos aerobios mesófilos totales, conteo de bacterias ácido lácticas, pH, sinéresis, textura, color y rancidez oxidativa; así como una evaluación sensorial discriminativa y una prueba de agrado con 100 consumidores. Resultados: No obtuvimos diferencias en los parámetros físicos, químicos y microbiológicos. Los consumidores, sin embargo, informaron una diferencia sensorial. Al 67 % de los panelistas les gustaron todas las muestras, pero prefirieron Proteria&#8482; CV; el 21% no mostró preferencia pero les disgustó la mezcla; y el 12% prefirió la mezcla. Conclusión: Proteria&#8482; CV logra una reducción del 30% en sodio, y es aceptado por los consumidores sin generar cambios significativos en la calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction: The reformulation of processed meat products is an important strategy in international plans to reduce sodium consumption. Objective: To compare the preserving action of sodium lactate with that of Proteria&#8482; CV, based on sugarcane. Methods: We tested the preservtives during the refrigerated storage of pressed ham, in four combinations: sodium lactate, Proteria&#8482; CV, a 50% - 50% mix of both, and no preservative as control. We evaluated total aerobic mesophilic microorganisms count, lactic acid bacteria count, pH, syneresis, texture, color and oxidative rancidity; as well as a discriminative sensory evaluation and a liking test with 100 consumers. Results: There were no differences in physical, chemical, and microbiological parameters. Consumers, however, reported a sensory difference. 67% of panelists liked all samples but prefered Proteria&#8482; CV; 21% showed no preference but disliked the mixture; and 12% preferred the mixture. Conclusion: Proteria&#8482; CV achieves a 30% reduction in sodium, and is accepted by consumers without generating significant quality changes.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Sausages]]></kwd>
<kwd lng="en"><![CDATA[quality]]></kwd>
<kwd lng="en"><![CDATA[shelf life]]></kwd>
<kwd lng="en"><![CDATA[sodium reduction]]></kwd>
<kwd lng="en"><![CDATA[tetrad test]]></kwd>
<kwd lng="en"><![CDATA[liking.]]></kwd>
<kwd lng="es"><![CDATA[Embutidos]]></kwd>
<kwd lng="es"><![CDATA[calidad]]></kwd>
<kwd lng="es"><![CDATA[vida útil]]></kwd>
<kwd lng="es"><![CDATA[reducción de sodio]]></kwd>
<kwd lng="es"><![CDATA[prueba tétrada]]></kwd>
<kwd lng="es"><![CDATA[agrado.]]></kwd>
</kwd-group>
</article-meta>
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