Caldas de Reis, Spain
Caldas de Reis, Spain

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Miranda J.M.,University of Santiago de Compostela | Anton X.,Clavo congelados | Redondo-Valbuena C.,University of Santiago de Compostela | Roca-Saavedra P.,University of Santiago de Compostela | And 4 more authors.
Nutrients | Year: 2015

Eggs are sources of protein, fats and micronutrients that play an important role in basic nutrition. However, eggs are traditionally associated with adverse factors in human health, mainly due to their cholesterol content. Nowadays, however, it is known that the response of cholesterol in human serum levels to dietary cholesterol consumption depends on several factors, such as ethnicity, genetic makeup, hormonal factors and the nutritional status of the consumer. Additionally, in recent decades, there has been an increasing demand for functional foods, which is expected to continue to increase in the future, owing to their capacity to decrease the risks of some diseases and socio-demographic factors such as the increase in life expectancy. This work offers a brief overview of the advantages and disadvantages of egg consumption and the potential market of functional eggs, and it explores the possibilities of the development of functional eggs by technological methods. © 2015 by the authors; licensee MDPI, Basel, Switzerland.

Lamas A.,University of Santiago de Compostela | Anton X.,Clavo congelados | Miranda J.M.,University of Santiago de Compostela | Roca-Saavedra P.,University of Santiago de Compostela | And 4 more authors.
CYTA - Journal of Food | Year: 2015

Eggs are good candidates to be employed as functional food and to provide people with bioactive compounds such as n-3 PUFAs. However, in most cases, development of eggs with high content of n-3 PUFAs was carried out by modifying the hens’ feed. In the present work, egg-derived sticks with high content of n-3 PUFAs were technologically developed through addition of three different sources of n-3 PUFAs: linseed oil, fish oil and microalgae oil. The developed products were compared to conventional egg-derived products for their proximate composition, fatty acid profile, colour and consumer acceptability. Additionally, lipid oxidation was investigated after 30 days of frozen storage. Nutritional composition, colour parameters and consumer acceptability revealed that egg-derived product obtained by addition of linseed oil was the most adequate. Egg-derived functional foods developed by technological methods are viable and could be considered as an interesting alternative, especially for catering companies. © 2015 The Author(s). Published by Taylor & Francis.

Lamas A.,University of Santiago de Compostela | Anton X.,Clavo congelados | Miranda J.M.,University of Santiago de Compostela | Roca-Saavedra P.,University of Santiago de Compostela | And 4 more authors.
Food and Bioprocess Technology | Year: 2016

Four different strategies were employed to obtain egg-derived products in form of sticks with a reduced cholesterol content (use of β-cyclodextrins, extraction of egg-yolk granules, bioconversion of cholesterol by cholesterol oxidase, and use of chitosan as a chelating agent). The developed products were analyzed and compared to conventional egg-derived products for their proximate composition, cholesterol content, color, and consumer acceptability. Additionally, the lipid oxidation and surface color stability of modified and conventional egg-derived products were investigated during 30 days of frozen storage. The results obtained showed reductions in the cholesterol content of egg-derived yolks ranging from 27.11 % (chitosan addition in a range 1:1) to 87.54 % (β-cyclodextrins added directly). Lipid oxidation determinations revealed that no significant increases were found in any of the developed yolks with respect to control ones. In fact, chitosan-added products (in a range 2:1) and egg-derived products elaborated with yolk granules showed significantly lower lipid oxidation than control ones after frozen storage. Consumer acceptability parameters did not reveal significant differences between chitosan-added egg-derived products with respect to the control ones, with the only exception of a slight difference in odor (5.57 in chitosan-added product vs 5.14 in control product). Considering all the results obtained, egg-derived yolk that was chelated by chitosan contained the best balance out of the four methodologies employed, considering price, the ease of industrial application, and the minor changes in color and consumer acceptability. The final reduction of cholesterol content using this method was about 50 %. © 2015, Springer Science+Business Media New York.

Miranda J.M.,University of Santiago de Compostela | Martinez B.,University of Santiago de Compostela | Perez B.,Clavo Congelados | Anton X.,Clavo Congelados | And 5 more authors.
LWT - Food Science and Technology | Year: 2010

This study was carried out to determine the effects of manufacturer pre-frying in olive and sunflower oil, as well as domestic cooking methods (deep-frying in olive and sunflower oil and baking) on the proximate compositions and fatty acid profiles of tuna pasties and ham nuggets. The pre-frying processes reduced moisture and carbohydrates and increased ash, fat and protein content in both pre-fried products. During cooking, the frying processes caused a reduction in moisture content and an increase in fat content in relation to pre-fried samples, while baking did not modify the proximate composition. The fatty acid profiles of products during both the pre-frying and frying processes became similar to those of the culinary fat used. Thus, the frying processes reduced the proportion of saturated fatty acids (SFA) and increased the proportion of monounsaturated fatty acids (MUFA) in the foods when olive oil was used, whereas increased the proportion of polyunsaturated fatty acids (PUFA) in products fried in sunflower oil. The fatty acid profiles of fried samples tended to be more similar to the frying fat than to the prefrying fat, whereas the fatty acid profiles identified during the pre-frying process for baked products were not significantly modified. Thus, samples pre-fried in olive oil and subsequently baked showed the best proportion of fat content and PUFA/SFA, MUFA + PUFA/SFA and n-6/n-3 ratios of the tested products. © 2010 Elsevier Ltd.

Clavo Congelados | Date: 2011-09-30

Meat, fish; poultry and game; Meat extracts; Preserved, frozen, dried and cooked fruits and vegetables; Jellies; jams, compotes; Eggs, milk and milk products excluding ice cream, ice milk and frozen yogurt; Edible oils and fats.

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