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Isaza Maya Y.,National University of Colombia | Restrepo Molina D.,National University of Colombia | Lopez Vargas J.,National University of Colombia | Ochoa Gonzalez O.,Research Center y Desarrollo Carnico | Gonzalez J.G.,National University of Colombia
Revista de la Facultad de Ingenieria | Year: 2012

It was evaluated phenols and anthocyanins total content, reducer power and radical captation capacity, through FolinCiocalteu, differential pH, FRAP, ABTS and DPPH methods, respectively, with the aim to determine antioxidative capacity to 10 days of elaboration (mean of days between distribution period and consume) in a model system of frankfurter sausages, added with cherry extract at three levels (0,2; 0,4 and 0,5%) and a treatment with similar formulation and process, without cherry extract added but with sodium ascorbate (0,05%). Results showed no significative difference (p>0,05) in total anthocyanins content in anyone sausage added with cherry extract; nevertheless total phenols, reducer power and radical captation activity were significantly higher (p<0,05) in the sausages with cherry extract added at three levels, than sodium ascorbate sausage. As a result, the cherry extract can be applied in frankfurter sausages to provide compounds with antioxidative capacity in front of radical species. Source

Isaza Y.L.M.,National University of Colombia | Restrepo D.A.M.,National University of Colombia | Lopez J.H.V.,National University of Colombia | Ochoa O.A.G.,Research Center y Desarrollo Carnico | And 2 more authors.
Vitae | Year: 2011

The aim of this work was to establish the antioxidant capacity evolution in a model system of Frankfurter type sausages with added cherry extract through the Folin Ciocalteu, pH differential, FRAP, ABTS, and DPPH methods. Therefore, the total phenol and total anthocyanin contents, the reducing power, and the radical scavenger activity were monitored during a two-month period of storage time in refrigerated conditions (4 ± 1°C). A factorial experimental design was applied with two factors (cherry extract and storage time), and comparative evaluations were made with respect to a product similarly formulated and elaborated without cherry extract but with added sodium ascorbate (0.05%). Results showed no significant difference (p > 0.05) with respect to the total anthocyanin content for any sausage with added cherry extract; while total phenols, reducing capacity and radical captive activity were significantly higher (p < 0.05) in sausages with cherry extract (for the three doses) than in the case of the sausages with no added cherry extract. Moreover, storage time was significant for all cases, because there was a decrease in all the studied variables related to it. Source

Ospina-E J.C.,Research Center y Desarrollo Carnico | Cruz-S A.,Alianza Team S.A. | Perez-Alvarez J.A.,University Miguel Hernandez | Fernandez-Lopez J.,University Miguel Hernandez
Meat Science | Year: 2010

Today's consumers look for foods which provide nutrition and pleasure, while safeguarding their health, the result of which is that they increasingly avoid foods containing cholesterol and saturated and trans fatty acids. Chemically modified vegetable oils can help tailor meat products to meet this growing need and at the same time fulfil the technological needs of the meat processing industry. In this study, 16 backfat samples were characterised for their solid fat content (SFC) and melting point and these characteristics were used to design a mixture of chemically modified vegetable oils for use as a pork fat substitute for elaborating sausages. The mixtures were prepared with different vegetable oils bearing in mind with stearic acid content due to its close correlation with the SFC. The backfat was characterised as a function of its SFC and some modified vegetable oil mixtures were proposed, which led to a 10-20% diminution in saturated fatty acids and with a melting point similar to those observed in the backfat. The fatty acid profile pointed to a polyunsaturated/saturated fatty acids ratio higher than 0.4, and an n - 6/n - 3 fatty acid ratio of less than 4 in both modified vegetable oil mixtures proposed. © 2009 Elsevier Ltd. All rights reserved. Source

Arboleda D.,Research Center y Desarrollo Carnico | Valencia V.,Research Center y Desarrollo Carnico | Espinosa J.,National University of Colombia | Ochoa O.,Research Center y Desarrollo Carnico
DYNA (Colombia) | Year: 2010

The objective of this work was to develop a mathematical model to simulate the behavior of temperature and weight losses in a cylindrical meat product during the thermal process. A geometric shape similar to the real product was used to develop the model. Such shape was divided in concentric cylinders. Along the concentric cylinders a mass and energy balance was developed. This model was validated with experimental data. The mathematical model represents properly the behavior of temperature at various locations along the radius of the product; however the precision of the weight losses was not of such a high quality due to instrumental limitations. The models were simulated in MATLAB Simulink ®. Source

Aguilar C.,University of La Sabana | Valencia V.,Research Center y Desarrollo Carnico | Ochoa O.,Research Center y Desarrollo Carnico | Klotz B.,University of La Sabana
Journal of Food Processing and Preservation | Year: 2013

Ready-to-eat (RTE) meat products, consumed directly or after warming, are a source for the transmission of Listeria monocytogenes. With the growing demand and the increasing variety of RTE meat products, the food industries face serious challenges with regard to their safety. The appropriate application of heat treatments becomes an essential issue for food processors. However, quantitative data on thermal inactivation of pathogenic and spoilage microorganisms in different meat products cannot be extrapolated directly because of the particularities of the formulations, the variability of heat resistance among bacterial strains, and the heating procedures. Therefore, the heat resistance parameters (D and z values) of L.monocytogenes, Lactobacillus delbrueckii and accompanying microflora in meat slurry were established in order to provide more accurate F values and improve operation conditions. Results showed overprocessing. L.delbrueckii had the largest z value (9.3C) and adjusted F values of 2.4 and 3.8min would render hot dogs and cured coarse sausages safe. © 2012 Wiley Periodicals, Inc. Source

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