Shelf-life assessment of pre-fried and unfried corn empanadas cold stored

Hernández, L.; Iguarán, Eduardo Javid Corpas; Castro-Ríos, Katherin

doi:10.12988/ces.2020.91571

Cited by 1 publication

(2 citation statements)

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“…The pH values of pastes indicate that microorganisms can develop adequately in these food matrices. Pastes presented pH results similar to those reported for Colombian fried and pre-fried corn empanadas (pH between 5 and 6) 5,28 . However, the values obtained for aw observed for pastes were higher compared to the previously mentioned Colombian empanadas (0.79) and the Philippine empanadas with native Darag chicken filling (0.92) 6 .…”

Section: Physicochemical Analysis (Sodium Contentsupporting

confidence: 82%

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Physicochemical, nutritional and microbial quality of pastes and data on their consumption in Mexican university students

et al. 2022

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A paste is a food of English origin adopted in Hidalgo, Mexico, over a hundred years ago. It is consumed as a convenience food and is very popular among students. The aim of this research was to determine the physicochemical, nutritional, and microbial quality of pastes as well as to obtain data on their consumption in a population of Mexican university students. The proximal composition, calories, sodium content, pH, water activity, and microbiological quality of 15 types of pastes were analyzed. Five hundred students from the largest public university in the State of Hidalgo in Mexico were surveyed to determine paste consumption. Pastes varied in their content of fat (12-25.7 g/100 g), protein (2.29-12.6 g/100 g) and carbohydrates (23.5-52.7 g/100 g). The caloric content varied from 356 to 545 kcal/paste. The salty samples contained more sodium (216-693 mg Na/100 g) compared to the sweet ones (54.9-74.1 mg Na/100 g). Samples presented large variability in microbial quality and only one sample had coliform growth. Almost all respondents (96.2%) reported consuming pastes, 49.7% consumed 1 to 2 pieces per week, while 32% consumed 3 to 4. Participants considered that pastes were fast, convenient, and cheap and mentioned consuming them for their taste and practicality. Pastes represent an important source of calories and sodium in the diet. Labeling these types of foods will provide nutritional information and could prevent excessive consumption.

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Section: Physicochemical Analysis (Sodium Contentsupporting

confidence: 82%

“…Regarding coliform organisms, the blackberry with cheese paste was the only sample that showed growth of this type of indicator. The high moisture, aw, and carbohydrates content in the samples favor the growth of spoilage microorganisms 5,28 .…”

Section: Physicochemical Analysis (Sodium Contentmentioning

confidence: 99%