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This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed. However, Enterobacteriaceae counts remained at safe levels. CF5.0 demonstrated similar sensory scores and purchase intention to the control treatment. CF7.5 and CF10.0 showed comparable sensory scores to the control except for texture attributes. The inclusion of CF significantly reduced cooking loss and diameter reduction values. Beef patties with CF were notably firmer and had a browner color than the control. In general, the cooking process impacted the technological properties similarly in both the control and beef patties with CF. In all cooked samples, no significant differences in pH, redness (a*), or texture were observed. This study demonstrated that incorporating up to 5.0% CF into beef patties is optimal in terms of composition, technological, sensorial, and cooking properties.

This study examined the incorporation of cricket (Acheta domesticus) flour (CF) (0, control; 5.0%, CF5.0; 7.5%, CF7.5; and 10.0%, CF10.0) as a lean meat replacer in beef patties and its impact on composition, microbiological, sensory, and technological properties, as well as its influence on the cooking process. The inclusion of CF led to beef patties with significantly higher protein levels than the control group. Additionally, an elevation in total viable (TVC) and lactic acid bacteria (LAB) counts was observed. However, Enterobacteriaceae counts remained at safe levels. CF5.0 demonstrated similar sensory scores and purchase intention to the control treatment. CF7.5 and CF10.0 showed comparable sensory scores to the control except for texture attributes. The inclusion of CF significantly reduced cooking loss and diameter reduction values. Beef patties with CF were notably firmer and had a browner color than the control. In general, the cooking process impacted the technological properties similarly in both the control and beef patties with CF. In all cooked samples, no significant differences in pH, redness (a*), or texture were observed. This study demonstrated that incorporating up to 5.0% CF into beef patties is optimal in terms of composition, technological, sensorial, and cooking properties.

Emerging adulthood is the development stage where people try to establish commitments as a couple and have sentimental and social relationships. Therefore, it is the period in which characteristics of emotional dependence and self-esteem problems are most evident. For this reason, the general objective that guided the research was to compare levels self-esteem and emotional dependence based on sociodemographic characteristics, sex, age, sentimental situation, and foreigner (place of residence and origin) in emerging adults from the degree unit of the law career at the University of Cuenca. This investigation was quantitative, with a descriptive scope and a non-experimental and cross-sectional design approach. The sample was 49 students, 20 men (40.8%) and 29 women (59.2%). For data collection, we apply Emotional Dependency Questionnaire (CDE) and the Rosenberg Self-esteem Scale. The results obtained on self-esteem and emotional dependence according to the sociodemographic variables showed that both men and women presented a high level of selfesteem and a null level of emotional dependency. However, within the established comparison between the dimensions of emotional dependence, it was evident that separation anxiety, affective expression, and borderline expression maintain a statistically significant difference with the sentimental situation. We concluded that the population presented zero emotional dependence and high self-esteem; hence representing stability and quality of life.

This study investigated the use of cricket flour in frankfurters as a meat replacer and its impact on nutritional, technological, structural, and sensory characteristics. Four treatments were prepared with different concentrations of cricket flour (Control, CF2.5, CF5.0, and CF7.5). There was a significantly high protein content in treatments with cricket flour addition, but without change in the fat content. The CF7.5 treatment showed significantly high SFA and PUFA contents, but there was no significant impact on MUFA content, compared with control treatment. Cricket flour significantly improved the contents of zinc, calcium, and manganese but not that of sodium. The processing loss of reformulated frankfurters was significantly reduced. Reformulated frankfurters were brownish in color compared with the control, which affected the sensory scores of those treatments. No effect on the structural characteristics of frankfurters were observed. The CF2.5 treatment appeared to be the best alternative for using edible insects in frankfurters.

Oleogels (OG) and gelled emulsions (GE) were elaborated with a mixture of olive and chia oils (80:20 ratio) without and with the incorporation of the health-related compound curcumin. These were studied to evaluate the influence of the oil structuring system on the lipid hydrolysis and bioaccessibility of three healthy fatty acids (FA) (palmitic, oleic, and α-linolenic acids) and of curcumin, compared to the oil mixture (bulk oil, BO). The oil structuring system influenced the firmness and texture, and the presence of curcumin significantly altered the color parameters. GE showed higher lipid digestibility, with a greater proportion of absorbable fraction (higher content of free FA and monoacylglycerides) than OG, which behaved similarly to BO. The presence of curcumin affected the degree of lipolysis, reducing lipid digestibility in OG and increasing it in GE. As for FA bioaccessibility, although GE presented higher percentages overall, curcumin significantly increased and decreased FA bioaccessibility in OG and GE, respectively. The oil structuring system also influenced the bioaccessibility of curcumin, which was higher in GE. Therefore, when selecting an oil structuring system, their physicochemical properties, the degree of lipid hydrolysis, and the bioaccessibility of both curcumin and the FA studied should all be considered.

Taller que llevará a cabo la actividad ¿Una cesta de la compra consciente?. ¿Te resulta fácil llenar la cesta de la compra, o a veces te surgen dudas a la hora de escoger productos? ¿Te resulta difícil interpretar la información de las etiquetas? A pesar de la variedad de alimentos que encontramos en el supermercado, la tarea se complica al elegir el alimento más saludable y beneficioso para nuestra dieta, y que además se adapte a nuestro presupuesto. Esta actividad te ayudará a descifrar el etiquetado de estos alimentos para escoger lo que realmente quieres comer.

This review summarises the main sensory methods (traditional techniques and the most recent ones) together with consumer research as a key part in the development of new products, particularly meat products. Different types of sensory analyses (analytical and affective), from conventional methods (Quantitative Descriptive Analysis) to new rapid sensory techniques (Check All That Apply, Napping, Flash Profile, Temporal Dominance of Sensations, etc.) have been used as crucial techniques in new product development to assess the quality and marketable feasibility of the novel products. Moreover, an important part of these new developments is analysing consumer attitudes, behaviours, and emotions, in order to understand the complex consumer–product interaction. In addition to implicit and explicit methodologies to measure consumers’ emotions, the analysis of physiological responses can also provide information of the emotional state a food product can generate. Virtual reality is being used as an instrument to take sensory analysis out of traditional booths and configure conditions that are more realistic. This review will help to better understand these techniques and to facilitate the choice of the most appropriate at the time of its application at the different stages of the new product development, particularly on meat products.

Food authorities have not yet provided a definition for the term “clean label”. However, food producers and consumers frequently use this terminology for food products with few and recognisable ingredients. The meat industry faces important challenges in the development of clean-label meat products, as these contain an important number of functional additives. Nitrites are an essential additive that acts as an antimicrobial and antioxidant in several meat products, making it difficult to find a clean-label alternative with all functionalities. Another important additive not complying with the clean-label requirements are phosphates. Phosphates are essential for the correct development of texture and sensory properties in several meat products. In this review, we address the potential clean-label alternatives to the most common additives in meat products, including antimicrobials, antioxidants, texturisers and colours. Some novel technologies applied for the development of clean label meat products are also covered.

This article evaluates the use of emulsion gels (EGs) containing two different solid polyphenol extracts [from grape seed (R-EPG) or grape seed and olive (R-EPGO)] as animal fat replacers in the development of frankfurters. The incorporation of EGs improved their lipid content, particularly R-EPG and R-EPGO also contained high levels of phenolic compounds (hydroxytyrosol and flavanols). These frankfurters were judged acceptable by the panellists and showed good thermal and storage stability. Colour parameters, pH and textural properties were affected (p < 0.05) by the formulation, being significant the influence of polyphenols extracts. Spectroscopic results showed greater (p < 0.05) inter- and intramolecular lipid disorder in the frankfurters with EGs, irrespective of the presence of polyphenol extracts. Comparing the reduced-fat samples, R-EPG and R-EPGO showed the lowest (p < 0.05) total viable counts. Significant changes in pH and texture parameters were observed during chilled storage while lipid structure was not affected.

There is an increased interest and need to make our economy more circular and our diets healthier and more sustainable. One way to achieve this is to develop upcycled foods that contain food industry by-products in their formulation. In this context, the aim of this study was to develop muffins containing upcycled sunflower flour (a by-product from the sunflower oil industry) and assess the effects of sunflower flour addition on the fibre, protein, amino acid, mineral content, and antioxidant activity measured by a Ferric Reducing Antioxidant Power (FRAP) assay and Photo chemiluminescence (PCL) assay. Results show that the sunflower flour inclusion significantly improved all the parameters analysed as part of this study. A more balanced muffin amino acid profile was achieved, thanks to the increased levels of lysine, threonine, and methionine, the limiting essential amino acids of wheat flour. We can conclude that upcycled ingredients, such as sunflower flour, could be used for the nutritional improvement of baked goods, such as muffins. Their addition can result in several nutritional advantages that could be communicated on packaging through the use of the appropriate EU nutrition claims, such as those on protein, fibre, and mineral content.

This study evaluated the effects of E. faecium CECT 410 inoculation, either as free cells (CFC) or in alginate beads (CALG), on the ripening and storage of dry-fermented sausages. Both formulations presented acceptable weight losses during ripening. In both the CFC and CALG treatments, pH values were lower (P < 0.05) at the end of the ripening and storage stages. Dry-fermented sausages with the incorporation of probiotics via alginate beads had higher (P < 0.05) protein and fat, but lower (P < 0.05) moisture content. The addition of E. faecium CECT 410 did not affect lipid oxidation in dry-fermented sausages. Counts of E. faecium CECT 410 were higher than 7 log CFU g−1 during the ripening and storage periods, except in the control (CC), in which it was not detected as a natural microbiota. Altogether, the addition of E. faecium CECT 410, both as free cells (CFC) and in alginate beads (CALG), was effective at producing probiotic dry-fermented sausages.

The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry‐fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water‐in‐oil simple emulsion (ESM) and in water‐in‐oil‐in‐water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602–0.625 mg MDA kg−1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg−1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry‐fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06–9.29 log CFU g−1 at day 0 and 8.02–9.35 log CFU g−1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g−1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry‐fermented sausages.

Structuring healthy oils into oleogels is a feasible way to develop functional ingredients with solid-like properties, similar to those of animal fat; being therefore adequate in the development of meat products. Due to the highly unsaturated nature of the oils employed, lipid oxidation is a major concern regarding product quality. In the present work, the effect of household practices (chilled storage and cooking) on quality attributes of low fat PUFA-enriched pork burgers has been studied as function of the oleogelation system (ethyl cellulose or beeswax) and the presence of curcumin as an antioxidant. Curcumin effectively reduced the lipid oxidation process derived from chilled storage or cooking regardless of the oleogelation method; the resulting products showed a lipid composition which meets recommendations for fatty acid intake. The samples formulated with beeswax oleogel presented adequate technological properties and good overall sensory acceptability. Curcumin provided a yellow color that reduced sensory acceptance, regardless of the oleogelation method. Further studies are needed to adapt ethyl cellulose oleogels prepared with highly unsaturated lipids for the successful development of fresh meat products, due to the extent of lipid oxidation during refrigeration and cooking, and to the lower sensory acceptability.

The low efficiency of animal protein (meat products) production is one of the main concerns for sustainable food production. However, meat provides high-quality protein among other compounds such as minerals or vitamins. The use of meat extenders, non-meat substances with high protein content, to partially replace meat, offers interesting opportunities towards the reformulation of healthier and more sustainable meat products. The objective of this review is to give a general point of view on what type of compounds are used as meat extenders and how they affect the physicochemical and sensory properties of reformulated products. Plant-based ingredients (pulses, cereals, tubers and fruits) have been widely used to replace up to 50% of meat. Mushrooms allow for higher proportions of meat substitution, with adequate results in reduced-sodium reformulated products. Insects and by-products from the food industry are novel approaches that present an opportunity to develop more sustainable meat products. In general, the use of meat extenders improves the yield of the products, with slight sensory modifications. These multiple possibilities make meat extenders’ use the most viable and interesting approach towards the production of healthier meat products with less environmental impact.

The present work evaluates the suitability of beeswax oleogels and emulsion gel prepared with a healthy lipid mixture (olive and chia oils) as pork fat replacers for the development of a dry fermented meat product (fuet). Because these systems offer various possibilities, this study has compared their effect on the nutritional quality and sensory acceptability of fuets and their behaviour with regard to technological properties and microbiological and oxidative stability during 30 days of chilled storage. This strategy allowed products with an improved fatty acid profile and a 12-fold decrease of the polyunsaturated fatty acids (PUFA) n-6/n-3 ratio, as compared to the control samples. Irrespective of the structuring method used as animal fat replacer, reformulated samples showed a good oxidative status during chilled storage. In general, no differences that depended on the use of oleogel or emulsion gel were observed in the technological properties and microbiological status, so the choice of one or the other would be conditioned by other factors than the characteristics that the product develops. However, further studies are needed to improve the sensory attributes of the reformulated samples.

Upcycled defatted sunflower seed flour (SUN), a by-product obtained from sunflower oil extraction, was used as an animal fat replacer to develop healthier frankfurters. For that end, animal fat was replaced (~50%) with water and 2% or 4% of SUN. Nutritional composition, technological, structural and sensorial properties were evaluated. SUN incorporation led to a significant increase in protein, minerals (magnesium, potassium, copper and manganese) and a decrease in fat content (~37% less than control with all animal fat). The incorporation of SUN in frankfurters promoted the presence of phenolic compounds. Increasing SUN addition lead to an increasingly (p < 0.05) darker frankfurter colour. Samples with SUN at 4% were firmer than the control according to TPA and sensory analysis results and showed the highest lipid disorder attributed to more lipid interactions in the meat matrix. SUN addition as an animal fat replacer in frankfurters is a feasible strategy to valorise sunflower oil by-products and obtain healthier frankfurters

Chia features interesting nutritional and technological properties and therefore has been incorporated into different types of meat products. Particularly, it has been used to develop new lipid materials based on chia emulsion gels which have enormous potential as animal fat replacers in the development of healthier meat products. This lipid material contributes to achieving meat products with optimal technological and organoleptic properties and improved lipid content. These products also contain other bioactive compounds such as minerals, dietary fiber, etc. which in some cases allow nutritional and health claims within the framework of European legislation.

[Background]: Chorizo is a high-value Spanish-type dry fermented sausage, highly appreciated by consumers. In this kind of product, Lactobacillus plantarum plays an important role in the fermentation process and can also be considered as a probiotic. The impact of different strategies for incorporating probiotic L. plantarum into the physico-chemical, microbiological, and sensorial characteristics of chorizo sausages was studied. These strategies were: free cells (Cfc); alginate beads (Calg); water-in-oil emulsion (Cwo), and water-in-oil-in-water emulsion (Cwow). Proximate composition, weight loss, pH, aw , color, and microbiological behavior were evaluated during the ripening (20 days) of chorizo., [Results]: The strategy of incorporating L. plantarum significantly affected the proximate composition, pH, and aw of sausages. However, the traditional red color of chorizo was maintained for all formulations. The incorporation of probiotics as free cells or encapsulated in alginate beads resulted in higher counts of lactic acid bacteria and L. plantarum, lower counts of Enterobacteriaceae, and in acceptable sensory scores., [Conclusion]: Overall, the quality of chorizo sausages was conditioned by the incorporation strategy, and the addition of probiotics in alginate beads (Calg) was the most effective strategy.

The combined effect of sage (0.3 and 0.6%) and high pressure processing (HPP) [300 MPa (10 min, 9.9 °C) and 600 MPa (10 min, 10.2 °C)] on the antimicrobial and antioxidant characteristics of beef burgers during prolonged chilled storage (60 days) was analysed. Sage powder showed antioxidant and antimicrobial activities, but the addition of sage powder to burgers had no apparent effect on antimicrobial activity; however, antioxidant activity was detected as measured by TBARS, hexanal and photochemiluminescence (PCL). In general, lipid oxidation increased in all samples during storage. HPP at 600 MPa had no effect on lipid oxidation but caused mesophilic and psychrotrophic counts to remain close to the detection limit for at least 6 days. Significant correlations were found between lipid oxidation measured by TBARS and PCL and between TBARS with hexanal over the storage period. Sage had no detrimental effects on sensory attributes of burgers.

Chia (Salvia hispanica L.) is an oilseed plant which contains proteins of high biological value and other healthy components with interesting technological properties. For these reasons, chia could be a promising option for the formation and stabilization of oil-in-water emulsions. The aim of this study is to evaluate the potential of chia protein (from chia flour) in the formation of emulsions. To that end, composition and technological and structural properties determined by infrared spectroscopy were investigated in conventional (EC) and gelled (EGC) emulsions with chia and compared with their corresponding soy protein emulsions with the same protein content [conventional (ES) or gelled (EGS)] used as reference. All emulsions containing chia had better fat and water binding properties than those elaborated with soy protein isolate (SPI). The color of the emulsions varied significantly depending on whether the emulsions were made with chia or SPI. EGS and EGC exhibited the greatest (p < 0.05) penetration force values, being EGC the firmest (p < 0.05). Depending on the type of emulsion, Attenuated Total Reflectance (ATR)-FTIR Spectroscopy revealed differences in their lipid structure and interaction in terms of lipid acyl chain mobility (order/disorder) and emulsion droplet size. These structural characteristics could be related to the textural behavior of emulsions