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Romero de Avila M.D.,Bromatologia y Tecnologia de los Alimentos | Ordonez J.A.,Bromatologia y Tecnologia de los Alimentos | de la Hoz L.,Bromatologia y Tecnologia de los Alimentos | Herrero A.M.,CSIC - Institute of Refrigeration | Cambero M.I.,Bromatologia y Tecnologia de los Alimentos
Meat Science | Year: 2010

The viability of using microbial transglutaminase (MTGase) as a cold-set binder for restructuring and manufacturing deboned dry ham (RDH) was evaluated. The influence of meat pre-treatment, preparation of the MTGase, packing system and set temperature on the binding rate and force was tested using pork models and deboned legs. The best binding parameters were obtained when meat surfaces were evenly distributed with salts (NaCl, KNO3, NaNO2) and then washed with a saline solution (W), afterwards powder (P) or liquid (L) MTGase was applied, and simultaneous salting and vacuum packing (S) set at 7 °C were performed. The RDH manufactured following these procedures (WPS and WLS) was stable during drying and could resist the handling and production process. Binding force increased (p < 0.05) during 8 weeks of drying. Scanning electron microscopy analysis showed an increase of cross-links during the drying period of RDH related to the increase in binding force. © 2009 Elsevier Ltd. All rights reserved.


Cardenas N.,Bromatologia y Tecnologia de Los Alimentos | Calzada J.,Instituto Nacional Of Investigacion Y Tecnologia Agraria Y Alimentaria | Peiroten A.,Instituto Nacional Of Investigacion Y Tecnologia Agraria Y Alimentaria | Jimenez E.,Bromatologia y Tecnologia de Los Alimentos | And 4 more authors.
BioMed Research International | Year: 2014

Cheeses have been proposed as a good alternative to other fermented milk products for the delivery of probiotic bacteria to the consumer. The objective of this study was to assess the survival of two Lactobacillus salivarius strains (CECT5713 and PS2) isolated from human milk during production and storage of fresh cheese for 28 days at 4°C. The effect of such strains on the volatile compounds profile, texture, and other sensorial properties, including an overall consumer acceptance, was also investigated. Both L. salivarius strains remained viable in the cheeses throughout the storage period and a significant reduction in their viable counts was only observed after 21 days. Globally, the addition of the L. salivarius strains did not change significantly neither the chemical composition of the cheese nor texture parameters after the storage period, although cheeses manufactured with L. salivarius CECT5713 presented significantly higher values of hardness. A total of 59 volatile compounds were identified in the headspace of experimental cheeses, and some L. salivarius-associated differences could be identified. All cheeses presented good results of acceptance after the sensory evaluation. Consequently, our results indicated that fresh cheese can be a good vehicle for the two L. salivarius strains analyzed in this study. © 2014 Nivia Cárdenas et al.


Galan I.,Bromatologia y Tecnologia de los Alimentos | Garcia M.L.,Bromatologia y Tecnologia de los Alimentos | Selgas M.D.,Bromatologia y Tecnologia de los Alimentos
Meat Science | Year: 2010

Hamburgers enriched with different amounts of folic acid (0.6, 1.2 and 2.4 mg/100 g) were manufactured. They were then treated with doses of 2-4 kGy of ionizing radiation in order to increase their safety. The effects of these treatments on the colour, texture parameters, and sensory quality of the meat, as well as on the stability of folic acid, were studied in both raw and cooked hamburgers. The presence of folic acid negligibly influenced the quality of these meat products, with irradiation treatments causing most of the loss of sensory quality and so, the treatment with 4 kGy was not adequate. Folic acid levels decreased 20-30% following irradiation with 2 kGy, and no additional decrease was observed at higher doses of radiation. This new functional meat product may help consumers achieve the RDA for this vitamin in a normal diet. © 2009 Elsevier Ltd. All rights reserved.


Cabeza M.C.,Bromatologia y Tecnologia de los Alimentos | Carcel J.A.,Polytechnic University of Valencia | Ordonez J.A.,Bromatologia y Tecnologia de los Alimentos | Cambero I.,Bromatologia y Tecnologia de los Alimentos | And 3 more authors.
Journal of Food Engineering | Year: 2010

In order to find the relationships among variables affecting the resistance of salmonella to the thermosonication treatment, the combined effect of simultaneously applied ultrasonic waves and heat treatment on the survival of a strain of Salmonella enterica serovar Enteritidis was studied in several volumes (100, 200, 500, 750 and 1200 mL) of distilled water. The higher the liquid volume, the greater the decimal reduction times (DR). The joint confidence regions for DR and z were calculated showing significant (p < 0.05) differences for the different treated volumes. The influence of the applied ultrasonic power on the kinetic constants was modelled using a logarithmic equation. The sonication of whole eggs provided kinetic constants in agreement with the logarithmic model found. A model was developed to integrate all the variables (temperature, time and ultrasonic power), attaining a close fit of the experimental data (R2 = 0.95). This model allows the effect of sonication to be predicted under different process conditions and, therefore, is useful for the scale-up of the system. © 2009 Elsevier Ltd. All rights reserved.

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