The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were ...significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the cooking methods increased TBARs content, since high temperature during cooking causes increased oxidation in foal steaks, this increase was significantly (P<0.001) higher when foal steaks were microwaved or roasted.
The four different cooking methods led to increased total volatile compounds (between 366.7 and 633.1AU×106/g dry matter) compared to raw steaks (216.4AU×106/g dry matter). The roasted steaks showed the highest volatile content, indicating that increased cooking temperature increases the formation of volatile compounds. Aldehydes were the most abundant compounds in cooked samples, with amounts of 217.2, 364.5, 283.5 and 409.1AU×106/g dry matter in grilled, microwaved, fried and roasted samples, respectively, whereas esters were the most abundant compounds in raw samples, with mean amounts of 98.8AU×106/g dry matter.
•The grilled and fried methods were the least affected by lipid oxidation.•Cooked foal steaks contained high amount of aldehydes and lineal alkanes.•Thermal treatment let to a decrease of esters and ketones.
•Elderberries are a source of dietary supplements and bioactive compounds.•Elderberry are abundant in flavonoids and phenolic acids.•Berry had high water, sugar and protein content and exceptional ...fatty acid profile.•High content of linoleic (39%) and linolenic acids (38%) were observed.•The optimum extraction parameters were temperature 60 °C, 50% of ethanol and pH 2.
The present study aimed to characterize the nutritional value and potential use of elderberries as a source of antioxidant compounds. The chemical composition, fatty acids and phenolic compounds were determined for elderberries. The optimization of extraction parameters was designed with a Box-Behnken design coupled with response surface methodology (RSM) and desirability function analysis. The process parameters tested included extraction temperature, % of ethanol and pH, while response variables were global extraction yield, total phenolic and anthocyanins content (TAC), carotenoids and antioxidant activity. Analyses revealed that elderberry was a rich source of total soluble solids, proteins and polyunsaturated fatty acids (omega-3: 38.12 g/100 g and omega-6: 39.54 g/100 g fatty acids). Regarding phenolic compounds, elderberries were found abundant in flavonoids (rutin and quercetin), and phenolic acids (i.e. gallic acid and gentisic acid). Finally, numerical optimization indicated that the best extraction parameters were the following: temperature 60 °C, 50% of ethanol and pH 2.
•Plant extracts are interesting food ingredients to improve meat and meat products.•Guarana seed, pitanga leaf and black pepper are important sources of antioxidants.•Drumstick flower enhance the ...antioxidant and fiber content in meat products.•Sage processing by-product is a natural and sustainable source of antioxidants.
The use of plant extracts as source of bioactive compounds is becoming an appealing strategy to increase quality and health-related characteristics of fresh meat and meat products. Indeed, considering their natural origins, bioactive compounds obtained from plant (such as black pepper, oregano, guarana seeds and drumstick flowers) are ideal candidates to replace synthetic antioxidants (generally considered less safe) to increase the shelf life of meat products. At the same time, these plant extracts can ameliorate, either directly or indirectly, the functional value of meat products. On these bases, taking into account the more recent optimization of different extraction methods to formulate ad-hoc green antioxidant extracts, this mini-review aims to highlight the different applications of plant extracts as source of bioactive compounds able to improve shelf-life and functional properties of meat and meat products.
•Effect of cooking methods on nutritional value was studied.•Thermal treatments decreased the saturated fatty acids.•Fried meat showed the highest differences on the fatty acid composition.•Thermal ...treatments affect the content of some individual amino acids.•Roasting and microwave methods caused an increase in the essential amino acid index.
The present study deals with the effect of four different cooking techniques (roasting, grilling, microwave baking and frying with olive oil) on nutritional value (fatty acid, amino acid profile and chemical scores of the essential amino acids) of foal meat from “Galician Mountain” breed (slaughtered at 15 months and with 102.6kg of carcass weight). Cooking treatment decreased (P<0.05) the amount of saturated fatty acids. Fried meat had lower saturated fatty acid content due to the incorporation of mono-unsaturated (C18:1n-9) fatty acids from oil. Statistical analysis displayed that total essential amino acids and non-essential amino acids were no affected by cooking treatment. However, the content of methionine, phenylalanine, hydroxyproline, tyrosine and cysteine increased (P<0.001) and the content of histidine and lysine decreased (P<0.001) with cooking treatments. Finally, chemical scores of the essential amino acids presented differences between raw and cooked samples. Cooking treatment decreased the chemical scores of histidine and lysine, and increased methionine and phenylalanine+tyrosine scores. Heat treatments also increased the essential amino acid index, although the grilled and fried samples showed no significant differences from raw meat. In conclusion, the grilled and roasted would be the best cooking techniques from the nutritional standpoint.
This study assessed the effects of commercial starter cultures on microbial counts, proteolytic and lipolytic changes of dry-cured foal sausage. Four different batches of foal sausage were ...manufactured: CO batch: control without starter culture; CX batch was fermented with Staphylococcus carnosus + Staphylococcus xylosus + Pediococcus pentosaceus; FL batch with Debaryomyces hansenii + S. xylosus and TH with P. pentosaceus + S. xylosus. The results revealed that the use of starter cultures increase the number of lactic acid bacteria and the total viable counts, while completely reduce the Enterobacteriaceae count compared with CO batch (spontaneous fermentation). The use of starter cultures increases free amino acids release. The CO batch showed the lowest content of free amino acid (952 vs. about 1200 mg/100 g dry matter). Total level of biogenic amines ranged from 61 to 143 mg/kg. Sausages inoculated with TH starter culture displayed the highest accumulation of total biogenic amines. Lipolytic activity was lower in starter-inoculated sausages than in CO batch (8726–9503 vs. 12858 mg of total free fatty acid/100 g of fat). In conclusion, the use of starter cultures contributes to improve the hygienic quality, however, additional studies should be undertaken to understand the effect of lipolysis and proteolysis on the sensory properties of this product.
•Addition of starter cultures increases the number of lactic acid bacteria.•The use of starter cultures increases the total viable counts.•The uses of starter cultures increases free amino acids release.•Inoculated sausages show lower lipolytic activity than control batch.
The aim of this work was to investigate the potential of low‐generation polyamidoamine (PAMAM) dendrimers as drug nanocarriers for 5‐fluorouracil (5‐FU), an anticancer drug, and to determine the type ...of dendrimer generation (half or full) with the highest drug load capacity and slowest release rate. For this, PAMAM dendrimers (up to 2.0 generation) were synthesized and characterized by means of spectroscopic techniques and thermal analysis. Then, 5‐FU was successfully incorporated into dendrimers, and the resulting complexes were characterized in terms of their, elemental composition, spectroscopy, thermal behavior, and loading efficacy. In addition, in vitro release studies of 5‐fluorouracil from complexes were conducted using phosphate‐buffered saline; and the 5‐FU release kinetics was also modeled. The successful synthesis of PAMAM dendrimers was confirmed by Fourier transform infrared spectroscopy (FTIR), 1H‐NMR, UV–vis, dynamic light scattering and thermogravimetric analysis (TGA) analysis. Energy‐dispersive X‐ray spectroscopy (EDX), FTIR, UV–vis and TGA results confirmed the complexation phenomena among PAMAM dendrimers and 5‐FU drug. It was found that the encapsulation efficiency and drug release rate are a function of generation type, and that the full‐generation dendrimers showed the best results. The Korsmeyer‐Peppas model best described the kinetics of drug release for all complexes. These results confirm that the proposed low‐generation dendrimers are suitable polymeric nanocarriers for drug delivery applications.
The complexation among polyamidoamine dendrimers and the drug was demonstrated by means of spectroscopic techniques due to the formation of interactions, probably, hydrogen bonds. The 0.0G/5‐fluorouracil (5‐FU), 1.0G/5FU and 2.0G/5‐FU complexes had much stronger interactions of the drug with the exterior groups (carbonyl and amine) of dendrimers compared to 0.5G/5‐FU and 1.5G/5‐FU complexes.
The present study aimed to reformulate beef burgers to make them healthier through total replacement of pork backfat by algal (Al) and/or wheat germ (WG) oils emulsions. The addition of oils ...emulsions increased the protein and decreased the proportions of lipids in the burgers between 26% and 38%. Colour and technological parameters were not affected by the addition of oils, but increased all TPA parameters. α-tocopherol (Vitamin E) increased in reformulated samples. The wheat germ oil reduced the SFA concentration. The use of algal and/or wheat germ oils emulsions increase PUFA concentration. Beef burgers containing algal oil can be claimed as “high omega-3 content”. Both oils improved the n-6/n-3 and PUFA/SFA nutritional ratios. Sensory differences were observed in the flavour and overall quality parameters. The formulations containing algal oil emulsion were similar to the Control. As a general conclusion, the use of algal oil emulsion as pork backfat substitute improve nutritional characteristics of burger without affecting technological or sensory properties.
•The animal fat replacement increased PUFA and decreased SFA contents.•The use of Al and WG oils increased vitamin E content and prevent lipid oxidation.•The use of algal oil emulsion is the best strategy to develop a healthy burger.•The algal oil increased the DHA amount and can be claimed as high omega-3 content.
The influence of three salting treatments (treatment II: 50% NaCl–50% KCl; treatment III: 45% NaCl, 25% KCl, 20% CaCl2 and 10% MgCl2 and treatment IV: 30% NaCl, 50% KCl, 15% CaCl2 and 5% MgCl2) on ...the proteolysis and lipolysis through the dry-ripening process was evaluated and compared to those of control lacón (treatment I: 100% NaCl). Lacón elaborated with treatment III had a delayed oxidation in relation to control. Statistical analysis showed significant (P < 0.05) differences on total free amino acids and total free fatty acids among treatments at the end of process. Differences in some free amino acids and free fatty acids, generated along the processing, were detected among treatments and at the end of dry-curing. Data suggests a slight trend towards a major proteolysis during treatment III and a major lipolysis during treatment IV. Finally, sensory analysis noticed significant differences in the saltiness and bitterness attributes between the control batch and the other ones.
•The presence of KCl, CaCl2 and MgCl2 delayed oxidation.•Treatments III trend towards a major proteolysis.•Treatments IV trend towards a major lipolysis.
A través del espejo Sánchez Domínguez, Rubén
Americanía,
12/2020
12
Journal Article
Recenzirano
Los documentales de correspondencia constituyen un tipo de películas promovidas por las diferentes colectividades de emigrantes en América a lo largo de casi todo el siglo XX y que circulaban entre ...los países de origen y destino. Acercarse a su estudio desde los parámetros de la iconología y de la antropología visual nos ofrece un panorama interesante sobre los mecanismos de representación de estas colectividades, tanto en América como en España.
Frankfurter sausages were reformulated to produce better lipid compositions by replacing the pork backfat by healthy oils. Sausages in, three different batches were manufactured: control (CO) with ...100% of pork backfat, and modified sausages where the pork backfat was replaced with 50% by microencapsulated fish oil (ME) and by unencapsulated olive and fish oil mixture (OM). The ME treatments showed the lowest pH, fat and energy values and the highest protein and carbohydrates levels. The fat replacement by oils significantly (
P
< 0.05) affected to color parameters, since the ME batches presented the highest L* and b* values, whereas the OM treatments showed the highest values of a* values. As expected, the replacement of backfat by oils also greatly modified the fatty acids profile, since the OM group had the highest MUFA and
n
-3 PUFA contents. The microencapsulation process significantly (
P
< 0.001) increased the lipid oxidation. The ME batch presented the highest TBARS values and volatile compounds derivate from lipid oxidation, while the OM treatment showed the same lipid oxidation rate as CO group.
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