Sosquua

Desarrollo y elaboración de chorizo parrillero a base de carne de tilapia

2025-10-02T16:46:29+00:00

This study develops and evaluates a grilled sausage (chorizo parrillero) made from tilapia (Oreochromis niloticus) with the aim of offering a healthier and more nutritious alternative to traditional sausages. The tilapia production was in an aquaponics system, allowing for the full utilization of fish meat, which is typically discarded in processes focused on skin extraction for therapeutic purposes. The sausage evaluation was in three different formulations, varying in seasoning and fat content. Sample 3, which included onion powder and smoke essence, stood out for its superior sensory acceptance in terms of color, texture, aroma, and flavor. A theoretical nutritional analysis based on Bolivian food composition tables, complemented by a bromatological analysis, confirmed that tilapia sausage offers a high protein content (16.51%) and moderate fat content (13.34%), with a low carbohydrate contribution (5.74%). Furthermore, the results of the microbiological analysis indicated that the product complies with Bolivian food safety regulations, showing the absence of pathogenic microorganisms such as Salmonella spp., Escherichia coli, and Staphylococcus aureus. This ensures the safety of the sausage, as long as good manufacturing practices are maintained. The grilled tilapia sausage is presented as a viable and nutritious alternative in the sausage market, contributing to the diversification of aquaculture-based products in Bolivia and promoting the consumption of fish protein. This product combines an appealing sensory formulation with a healthy nutritional profile, aligning with current trends in balanced eating.

Tourist Motivation Analysis Based on Dark Tourism in the Central Cemetery of Bogotá

2025-10-02T16:59:40+00:00

The research focuses on the Central Cemetery of Bogotá, a place with a great tourist and historical potential, although it is currently in regular conditions due to the lack of appropriation of this space that has a significant cultural, historical, architectural and experiential tourism potential, as is the case of thanatotourism. The objective is to identify the interest of thanatotourists in visiting the cemetery and how tourism agencies can take advantage of this potential. The methodology used is quantitative and descriptive, using surveys to collect data on the perception and opinion of visitors. The study proposes three visitor profiles: the discoverer, interested in the cultural heritage of the cemetery; the cultural, looking for places with history and heritage; and the thanatotourist, looking for experiences related to the macabre. The results indicate that the majority of visitors are young (18-30 years old), and most of them do not visit the cemetery regularly. The infrastructure of the cemetery is perceived as average, and the sanitary conditions are rated similarly. The majority of respondents would recommend the cemetery as a cultural tourism destination and expressed interest in having tour guides. In conclusion, the research suggests a significant interest in thanatotourism in the Central Cemetery of Bogotá and highlights the opportunity for tourism agencies to develop new tourism offers and experiences. This could benefit the local economy and contribute to the preservation and promotion of the cemetery's cultural heritage.

Mushrooms as a Nutritional Food Supplement for Rural Communities in the State of Mexico

2025-10-02T17:19:10+00:00

The aim of this work is to demonstrate the properties of wild mushrooms and the various conservation techniques that exist for their implementation as a nutritional supplement in rural communities. It observed that mushroom consumption –a term used synonymously– has been declining in recent years, especially among young people. The study was conducted in Ixtlahuaca de Rayón, State of Mexico, a town inhabited primarily by the Mazahua Indigenous group, whose diet is based primarily on cultivated and wild fruits and vegetables, depending on the season, as is the case with mushrooms obtained from the surrounding forests. Methodologically, the approach considered is quantitative, with a descriptive scope, and as techniques, application of a sensory test of dishes made with mushrooms, accompanied by a survey of 150 mothers and some male heads of household, responsible for the collection and preparation of these living organisms. Among the main results, it reported nutritional benefits and various preparation methods and dishes that can be made based on them, such as the “chipotle mushroom tinga”, are particularly noteworthy. Different preservation techniques are also available to extend the best-before date and shelf life of the mushrooms, thus contributing to the strengthening of the local and family economy.

Literacy at the Table: Flavors and Knowledge at Youth, Adult and Elderly Education (EJAI)

2025-10-02T17:31:03+00:00

This work analyzes and describes of a report on the experiences lived by schools in the Municipal Network of Belém that promote literacy for young people, adults and the elderly, with the perspective of strengthening the literacy policy for this public in the municipality of Belém-Pa/Brazil, making it the territory free from illiteracy. To this end, the Municipal Department of Education of Belém (SEMEC), through the Coordination of Education for Youth, Adults and Elderly (COEJAI), implements the pedagogical proposal called “Alphabetization at the Table: flavors and knowledge of EJAI”, bringing an “appeal” to valorization of the food culture of the Amazon (Pará, Brazil) and its commensalities, in a strong initiative to demarcate regional identity, appearing as a place that brings food as a reference for pedagogical literacy experiences for young people, adults and the elderly. Therefore, the aim here is to describe the experiences implemented within the scope of the “Literacy at the Table” proposal. The data results from direct observations, formal and informal conversations conducted from 2022 to 2024.

Incidence and Sensory Exploration in Regional Coffee Consumers

2025-10-02T17:41:46+00:00

The search for different methods to captivate the public has become the fundamental objective of brand strategies. Therefore, it is important to recognize all the ways to attract people, one of them is experiential marketing, which is the orientation of this study. Therefore, the research objective focuses on analyzing people’s motivations with their experiences in drinking coffee, through neuromarketing. It analyzed the drink consuming when the sensory methods carried out, whether guided by the anatomy of the product, procedures for preparation, communication management and other references that an experiential design may involve. In short, the aim is to understand the stimuli that occurs when consuming this drink that is increasingly participating in sensory and organic development.

El papel de la cocina en la vida de los habitantes del corregimiento de San Cipriano, un espacio mediado por múltiples desigualdades y violencias

2025-10-02T19:37:33+00:00

Este artículo explora el papel de la cocina en la vida de los habitantes del corregimiento de San Cipriano, Valle del Cauca, Colombia, a través de las historias de vida y la cotidianidad de las personas. En sus relatos se revelan las desigualdades y violencias experimentadas en la región, pero, simultáneamente, se resalta la capacidad de transformación y resistencia ante estas a través de sus cocinas tradicionales. Mediante la realización de entrevistas y un ejercicio participante, este artículo propone a la cocina como un acto de resistencia cultural en la vida de los habitantes de dicho corregimiento.