38 results on '"Purriños L"'
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2. Efecto del sexo y de la alimentación líquida con patata sobre el perfil lipídico en carne de cerdo
- Author
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González-Torres, I., primary, González, P., additional, cobas, N., additional, Barrio, J.C., additional, Vázquez, L., additional, Purriños, L., additional, Franco, D., additional, Domínguez, R., additional, and Lorenzo Rodriguez, J.M., additional
- Published
- 2020
- Full Text
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3. Influencia de la alimentación líquida con suero de leche en el perfil de ácidos grasos del chorizo gallego
- Author
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González‑Torres, I., primary, González, P., additional, Cobas, N., additional, Barrios, J.C., additional, Vázquez, L., additional, Purriños, L., additional, Franco, D., additional, Domínguez, R., additional, and Lorenzo-Rodriguez, J.M., additional
- Published
- 2020
- Full Text
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4. Efecto del sexo y de la alimentación líquida con patata sobre el perfil lipídico en carne de cerdo.
- Author
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González-Torres, I., González, P., Cobas, N., Barrio, J. C., Vázquez, L., Purriños, L., Franco, D., Domínguez, R., and Lorenzo, J. M.
- Abstract
Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF
5. Influencia de la alimentación líquida con suero de leche en el perfil de ácidos grasos del chorizo gallego.
- Author
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González-Torres, I., González, P., Cobas, N., Barrio, J. C., Vázquez, L., Purriños, L., Franco, D., Domínguez, R., and Lorenzo, J. M.
- Abstract
Copyright of Informacion Tecnica Economica Agraria is the property of Asociacion Interprofesional para el Desarrollo Agrario (AIDA) and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2021
- Full Text
- View/download PDF
6. Efecto de la edad de sacrificio en el perfil de ácidos grasos de cerdos de raza Celta
- Author
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Lorenzo, J.M., primary, Domínguez, R., additional, Franco, D., additional, Bermúdez, R., additional, Purriños, L., additional, and Pateiro, M., additional
- Published
- 2018
- Full Text
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7. Comparison of growth performance, carcass components, and meat quality between Mos rooster (Galician indigenous breed) and Sasso T-44 line slaughtered at 10 months
- Author
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Franco, Daniel, Rois, D., Vázquez, José Antonio, Purriños, L., González, Rosa, and Lorenzo, José M.
- Subjects
Male ,Meat ,Genotype ,Linolenic acid ,Rooster ,Phenylalanine ,Animal science ,Fodder ,Animals ,Food science ,Meat quality ,Amino Acids ,chemistry.chemical_classification ,Principal Component Analysis ,biology ,Carcass quality ,Fatty Acids ,General Medicine ,Consumer Behavior ,Hydrogen-Ion Concentration ,Mos ,biology.organism_classification ,Animal Feed ,Breed ,Diet ,Amino acid ,chemistry ,Fatty acid profile ,Saturated fatty acid ,Body Composition ,Animal Science and Zoology ,Rooster kinetic growth parameter ,Chickens ,Polyunsaturated fatty acid - Abstract
13 páginas, The aim of this research was to make a full study of the meat from Mos-breed roosters (Spanish indigenous chicken). To achieve this purpose, the type of breed (Mos vs. a hybrid line, Sasso T-44) and the effect of finishing treatment in the last month (corn vs. commercial fodder) on growth performance, carcass and meat quality (physicochemical and textural traits), fatty and amino acid profile, and sensorial description were studied. The finishing feeding effect did not modify the growth, but the differences between genotypes were statistically significant (P < 0.05), in where Sasso T-44 was the genotype that generated the best growths and associated parameters. With regard to carcass characteristics, no significant influences of finishing feeding treatment (P > 0.05) were found, and carcass weight clearly differed between genotypes due to the lower growth rate of Mos roosters. Drumstick, thigh, and wing percentages were greater in Mos breed than in Sasso T-44 birds, whereas breast (15.2%), that is the most highly valued piece of the chicken, was similar for both genotypes. Significant differences in pH, protein, and ash content between genotypes have been found, whereas finishing feeding treatment had an effect on myoglobin and redness index (P < 0.01), showing meat from roosters fed with corn had a higher luminosity. Despite the fact of the slaughtered age of birds, values of shear force were slightly higher than 2 kg (2.11 kg) for both genotypes, thus it can be classified as very tender meat. Mos breed showed a higher percentage of polyunsaturated fatty acids (25.90 vs. 22.74; P < 0.001) and a lower percentage of monounsaturated fatty acids (35.14 vs. 38.95; P < 0.001) than Sasso T-44 chicken muscles. Surprisingly, birds finishing with the corn diet (2 times higher in linolenic acid than fodder) did not increase their polyunsaturated fatty acid level in the breast, obtaining in the Mos breed a polyunsaturated to saturated fatty acid ratio of 0.69. The amino acid profile of the indigenous-breed breast was not similar to that of the commercial-strain breast; besides, finishing feeding treatment had more of an effect on amino acid profile, affecting the majority of amino acids, with the exception of phenylalanine and threonine.
- Published
- 2012
8. Effect of slaughter age on the fatty acid profile of Celta pig breed.
- Author
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Lorenzo, J. M., Domínguez, R., Franco, D., Bermúdez, R., Purriños, L., and Pateiro, M.
- Subjects
SWINE breeds ,FATTY acid content of food ,SLAUGHTERING - Abstract
Copyright of Archivos de Zootecnia is the property of Archivos de Zootecnia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Published
- 2018
9. Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn
- Author
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Franco, Daniel, Rois, D., Vázquez, José Antonio, Purriños, L., González, Rosa, Lorenzo, José M., Franco, Daniel, Rois, D., Vázquez, José Antonio, Purriños, L., González, Rosa, and Lorenzo, José M.
- Abstract
The aim of this research was to study the Mos rooster breed growth performance, carcass, and meat quality. The breed effect (Mos vs. Sasso T-44) and finishing feed in the last month (fodder vs. corn) on animal growth, carcass characteristics, meat quality, and fatty and amino acid profiles were studied using a randomized block design with initial weight as covariance. In total, 80 roosters (n = 30 of Sasso T-44 line and n = 50 of Mos breed) were used. They were separated by breed and allocated to 2 feeding treatment groups (concentrate and corn). Each feeding treatment group consisted of 15 and 25 roosters, for Sasso T-44 line and Mos breed, respectively. Finishing feeding did not affect growth parameters in the 2 genotypes of rooster tested (P > 0.05). Nonetheless, the comparison between both types of roosters led to significant differences in growth parameters (P < 0.05). Regarding carcass characteristics, no significant influences of finishing feeding treatment (P > 0.05) were found, and as expected, carcass weight clearly differed between genotypes due to the lower growth rate of Mos roosters. However, drumstick, thigh, and wing percentages were greater in the Mos breed than in the hybrid line. In color instrumental traits, roosters feeding with corn showed breast meat with significantly (P < 0.001) higher a* and b* values than those of cocks feeding with commercial fodder. Values of shear force were less than 2 kg for both genotypes, thus it can be classified as very tender meat. Finishing with corn significantly increased (P < 0.001) the polyunsaturated fatty acid content in the breast; the Mos breed had a polyunsaturated to saturated fatty acid ratio of 0.73. The amino acid profile of the indigenous breed was not similar to that of the commercial strain. Finishing feeding treatment had a greater influence than breed effect on amino acid profile.
- Published
- 2012
10. Breed effect between Mos rooster (Galician indigenous breed) and Sasso T-44 line and finishing feed effect of commercial fodder or corn
- Author
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Franco, D., primary, Rois, D., additional, Vázquez, J.A., additional, Purriños, L., additional, González, R., additional, and Lorenzo, J.M., additional
- Published
- 2012
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11. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages
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Lorenzo, J.M., primary, Temperán, S., additional, Bermúdez, R., additional, Purriños, L., additional, and Franco, D., additional
- Published
- 2011
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12. Physicochemical and nutritional composition of dry-cured duck breast
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Lorenzo, J.M., primary, Purriños, L., additional, Temperán, S., additional, Bermúdez, R., additional, Tallón, S., additional, and Franco, D., additional
- Published
- 2011
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13. Physicochemical and nutritional composition of dry-cured duck breast.
- Author
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0Lorenzo, J. M., Purriños, L., Temperán, S., Berm!idez, R., Tallon, S., and Franco, D.
- Subjects
- *
DUCKS , *MEAT animals , *DRIED meat , *AMINO acids in human nutrition , *SATURATED fatty acids in human nutrition , *MANGANESE in human nutrition - Abstract
A total of 80 dry-cured duck breasts were used in this study. The gross composition, color and textural parameters, fatty acid and amino acid profiles, macroand micromineral content, and sensory properties were analyzed. In comparison with other drycured meat products made from cuts of whole meat, dry-cured duck breast is characterized by low moisture and a higher protein content. Saturated, monounsaturated, and polyunsaturated fatty acid contents in intramuscular fat were approximately 35, 57, and 8% of the total fatty acid methyl esters, respectively. The main essential amino acids present in dry-cured duck breast were lysine and leucine, followed by valine, threonine, and isoleucine, with aspartic and glutamic acids being the most important in the nonessential fraction. Drycured duck breast proved to be a valuable source of iron, zinc, copper, and manganese (7.57, 4.66, 0.84, and 0.87 mg/100 g of edible portion, respectively), providing approximately 57, 45.2, 93, and 43.7% of the recommended daily allowances, respectively. [ABSTRACT FROM AUTHOR]
- Published
- 2011
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14. Effect of different pre-treatment on acrylamide content, nutrition value, starch digestibility and anthocyanin bioaccessibility of purple sweet potato (Ipomoea batata) deep-fried chips.
- Author
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Lucas-González R, Carrillo C, Purriños L, Pateiro M, Bermúdez R, and Lorenzo JM
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- Hot Temperature, Biological Availability, Ipomoea batatas chemistry, Ipomoea batatas metabolism, Anthocyanins chemistry, Anthocyanins metabolism, Anthocyanins analysis, Starch metabolism, Starch chemistry, Acrylamide metabolism, Acrylamide analysis, Acrylamide chemistry, Cooking, Digestion, Nutritive Value
- Abstract
Veggie chips have gained popularity in the European market. These are considered healthier than potato chips by consumers. However, few works evaluate their nutritional and digestibility. The current work aimed to evaluate the effect of four pre-frying treatments (soaking, blanching, pulsed electric field (PEF) and PEF + blanching combination (PEFB)) on the chemical composition, anthocyanins, acrylamide, and digestive behavior (starch hydrolysis and anthocyanins bioaccessibility) of purple sweet potato deep-fried chips. In total 15 independent batches were made, three for each studied treatment (also a control without pretreatment was developed). The studied pretreatments impacted on fat and starch content, especially blanching and PEFB, which caused an increase in fat absorption and break starch, generating maltodextrins. Nineteen anthocyanins were detected, mainly cyanidin and peonidin derivatives, but a drastic loss was observed in blanched, PEF-treated and PEF-B-Treated chips. Acrylamide values ranged from 504.11 to 6350.0- μg/kg, with the highest values reported by untreated chips and the lowest by PEF-B-treated chips (p < 0.05). The anthocyanin's bioaccessibility ranged between 66.57 and 92.88%, with soaked chips that showed the highest values., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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15. Use of supercritical CO 2 to improve the quality of lupin protein isolate.
- Author
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Domínguez-Valencia R, Bermúdez R, Pateiro M, Purriños L, Bou R, and Lorenzo JM
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- Lupinus chemistry, Carbon Dioxide chemistry, Plant Proteins chemistry
- Abstract
Lupins are an excellent source of protein which can be used to obtain protein isolates with potential use in the food industry. Some studies use supercritical CO
2 (SC-CO2 ) to defat legume flours, but no study analyzes the effect of applying this technology directly to the protein isolate. This article has proposed the use of SC-CO2 to improve lupin protein isolate (LPI) quality. SC-CO2 increased the LPI purity while reducing oil and other antitechnological factors (saponins and polyphenols). The treatment significantly improved the LPI color due to the elimination of the lipid fraction and lipophilic pigments (carotenoids). No changes in amino acid contents or chemical score were observed due to the SC-CO2 . Finally, the treatment improved or did not affect the main LPI technofunctional properties. Therefore, SC-CO2 is a promising technique to enhance the quality of protein isolates, without affecting or improving their functional properties., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)- Published
- 2024
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16. Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder.
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Pinton MB, Lorenzo JM, Dos Santos BA, Correa LP, Padilha M, Trindade PCO, Cichoski AJ, Bermúdez R, Purriños L, and Campagnol PCB
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- Animals, Humans, Antioxidants, Powders, Food Handling methods, Male, Phosphates, Color, Oxidation-Reduction, Swine, Thiobarbituric Acid Reactive Substances analysis, Female, Sasa chemistry, Pea Proteins chemistry, Nutritive Value, Meat Products analysis, Taste, Dietary Fiber analysis, Agaricales chemistry
- Abstract
This study examined the effects of replacing alkaline phosphate (AP) with bamboo fiber (BF), isolated pea protein (PP), and mushroom powder (MP) on the nutritional, technological, oxidative, and sensory characteristics of low-sodium mortadellas. Results indicated that this reformulation maintained the nutritional quality of the products. Natural substitutes were more effective than AP in reducing water and fat exudation. This led to decreased texture profile analysis (TPA) values such as hardness, cohesiveness, gumminess, and chewiness. The reformulation reduced the L* values and increased the b* values, leading to color modifications rated from noticeable to appreciable according to the National Bureau of Standards (NBS) index. Despite minor changes in oxidative stability indicated by increased values in TBARS (from 0.19 to 0.33 mg MDA/kg), carbonyls (from 2.1 to 4.4 nmol carbonyl/mg protein), and the volatile compound profile, the sensory profile revealed a beneficial increase in salty taste, especially due to the inclusion of MP, which was enhanced by the synergy with BF and PP. In summary, the results confirmed the potential of natural alternatives to replace chemical additives in meat products. Incorporating natural antioxidants into future formulations could address the minor oxidation issues observed and enhance the applicability of this reformulation strategy., Competing Interests: Declaration of competing interest The author has no conflicts of interest in disclosing to the paper entitled “ Evaluation of nutritional, technological, oxidative, and sensory properties of low-sodium and phosphate-free mortadellas produced with bamboo fiber, pea protein, and mushroom powder”., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
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17. Influence of the Production System (Intensive vs. Extensive) at Farm Level on Proximate Composition and Volatile Compounds of Portuguese Lamb Meat.
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Echegaray N, Domínguez R, Cadavez VAP, Bermúdez R, Purriños L, Gonzales-Barron U, Hoffman E, and Lorenzo JM
- Abstract
Today's society demands healthy meat with a special emphasis on integrated animal husbandry combined with the concern for animal welfare. In this sense, the raising of lambs in an extensive system has been one of the most common practices, which results in meats with high nutritional value. However, both the production system and the diet play a fundamental role in the chemical composition of the meat, which has a direct impact on the content of volatile compounds. Thus, the aim of this study was to determine the effect of two production systems (intensive and extensive) on the chemical composition and volatile profile of lamb meat. Twenty-eight lambs of the Bordaleira-de-Entre-Douro-e-Minho (BEDM) sheep breed were raised for meat production under the intensive or extensive system and were fed with concentrate and pasture, respectively. All animals were carried out in the muscle longissimus thoracis et lumborum . Results evidenced that all the composition parameters were affected by the production system. Extensively-reared lambs produced meat with the highest fat and protein contents, while these animals had the lowest percentages of moisture and ash. Similarly, the total content of volatile compounds was affected ( p < 0.05) by the production system and were higher in the meat of lambs reared extensively. Furthermore, the content of total acids, alcohols, aldehydes, esters, ethers, furans and sulfur compounds as well as most of the individual compounds were also affected ( p < 0.05) by the production system, whereas total hydrocarbons and ketones were not affected ( p > 0.05). As a general conclusion, the production system had very high influence not only in proximate composition but also in the volatile compounds.
- Published
- 2021
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18. Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle.
- Author
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Echegaray N, Paterio M, Domínguez R, Purriños L, Bermúdez R, Carballo J, and Lorenzo JM
- Subjects
- Animals, Diet, Meat analysis, Muscles, Swine, Cooking, Plant Breeding
- Abstract
The effect of different cooking methods and the influence of the use of chestnuts (Castanea sativa Miller) rather than commercial feed in the pig diet on physicochemical characteristics, oxidative stability and volatile profile of cooked Longissimus thoracis et lumborum Celta pig muscle was investigated. Four treatments were used for cooking meat from both diets: roasting, grilling, frying and microwaving. Analysis of cooked meat included the proximate composition (moisture, protein, fat, and ash contents), colour parameters (L*, a*, b*), cooking loss, shear force, lipid oxidation and volatile compounds. Overall, the cooking technique significantly affected the proximal composition, colour parameters, cooking loss, TBARS and volatile profile of Longissimus thoracis et lumborum, whereas the shear force was not affected by the heat treatment. Frying was the technique that led to a greater presence of fat. Additionally, microwaved and fried samples presented the highest cooking losses. Regarding to the lipid oxidation, grilling and microwaving showed more negative effects on the samples, while frying involved a lower presence of TBARS and hexanal contents. The major volatile compounds were aldehydes for all cooking methods except for the frying technique, which besides presented the lowest amount of total volatiles compounds. With respect to the finishing diet, in general the use of chestnuts did not affect the chemical composition, colour parameters, cooking loss and shear force of cooked Longissimus thoracis et lumborum. Nevertheless, a significant decrease in the TBARS value was found with the inclusion of this fruit in the finishing diet. At the same time, the use of chestnuts also affects the content of some volatile compounds such as heptanal and furan, 2-pentyl., (Copyright © 2020 Elsevier Ltd. All rights reserved.)
- Published
- 2020
- Full Text
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19. Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain).
- Author
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Zamuz S, Purriños L, Tomasevic I, Domínguez R, Brnčić M, J Barba F, and Lorenzo JM
- Abstract
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
- Published
- 2020
- Full Text
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20. Sensory and Physicochemical Analysis of Meat from Bovine Breeds in Different Livestock Production Systems, Pre-Slaughter Handling Conditions and Ageing Time.
- Author
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López-Pedrouso M, Rodríguez-Vázquez R, Purriños L, Oliván M, García-Torres S, Sentandreu MÁ, Lorenzo JM, Zapata C, and Franco D
- Abstract
Different bovine breeds and production systems are used worldwide, giving rise to differences in intrinsic and extrinsic characteristics of beef. In order to meet the consumer requirements, new approaches are currently being developed to guarantee tenderness, taste, and juiciness of beef. However, the final consumer perception is complex, and it is also affected by several interrelated variables. This study aimed to evaluate the physicochemical parameters and sensory profile of three Spanish cattle breeds under different livestock production systems (extensive and intensive) and pre-slaughter handling conditions (mixing and not mixing with unfamiliar individuals at pre- mortem time). Meat samples from each group were also studied at different ageing times (7 and 14 days). Regarding sensory attributes, twelve panelists assessed meat samples and an exhaustive statistical analysis was carried out. The most evident and strongest effect was the breed type, allowing a great differentiation among them using principal components and discriminant analysis. The livestock production system was the second most important parameter, significantly affecting odor, flavor, and textural profile (fibrousness). It can be concluded that there were marked differences in the traits of these beef that could be modified by other factors in order to fulfill consumer tastes., Competing Interests: The authors declare no conflict of interest.
- Published
- 2020
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21. Evaluation of linseed oil oleogels to partially replace pork backfat in fermented sausages.
- Author
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Franco D, Martins AJ, López-Pedrouso M, Cerqueira MA, Purriños L, Pastrana LM, Vicente AA, Zapata C, and Lorenzo JM
- Subjects
- Animals, Fatty Acids analysis, Fermentation, Humans, Organic Chemicals analysis, Swine, Taste, Fat Substitutes analysis, Food Handling methods, Linseed Oil analysis, Meat Products analysis
- Abstract
Background: Nowadays, fat replacement in meat products is a matter of concern in the meat industry. The objective of this study was to evaluate the replacement of pork backfat with two oleogels of linseed in dry-cured sausages., Results: Five batches of dry-cured sausages were prepared with two oleogels, a mixture of γ-oryzanol and β-sitosterol (SO) and beeswax (B), at two levels of replacement (20% and 40%) (SO-20, SO-40, B-20, and B-40, respectively) and a control batch. The fatty acid profile improved in terms of nutrition: the polyunsaturated fatty acid / saturated fatty acid (PUFA/SFA) and n-6/n-3 ratio was about 1.41 and 0.93 for the higher levels of replacement, SO-40 and B-40, respectively. Quality parameters such as pH and color also changed with the inclusion of oleogels, resulting in changes in the sensory quality., Conclusion: Oleogels based on linseed enabled the replacement of pork backfat in fermented sausages. Depending on the level of fat substitution, such oleogels could replace fat in dry-cured sausages at the industrial level. © 2019 Society of Chemical Industry., (© 2019 Society of Chemical Industry.)
- Published
- 2020
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22. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C.
- Author
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de Carvalho FAL, Lorenzo JM, Pateiro M, Bermúdez R, Purriños L, and Trindade MA
- Subjects
- Color, Emulsions, Food Quality, Humans, Hydrogen-Ion Concentration, Plant Leaves chemistry, Salvia chemistry, Seeds chemistry, Antioxidants chemistry, Eugenia, Food Storage methods, Paullinia, Plant Extracts chemistry, Plant Oils chemistry, Red Meat analysis
- Abstract
The effects of guarana seed and pitanga leaf extracts on the physical-chemical and sensory characteristics, and oxidative stability of modified atmosphere-packaged lamb patties with fat replacement during storage (2 °C) were investigated. Four treatments were prepared: control (without antioxidant); with BHT (10 mg/kg); with 250 mg/kg guarana extract (G250); with 250 mg/kg pitanga extract (P250). Analysis included the proximate composition (moisture, protein, fat, and ash) and sensory acceptance (day 0); pH, color (L*, a*, b*), TBARs, carbonyl content, DPPH, and visual sensory assessment (0, 6, 12, and 18 days); fatty acid profile and volatile compounds (0 and 18 days). G250 and P250 did not alter the centesimal composition and the acceptance of the lamb burgers on day 0. The extracts also delayed discoloration of the burgers, endowed the reddest intensity, and retarded lipid and protein oxidation throughout storage time, particularly P250, which presented the lowest TBARs levels (6.92 mg MDA/kg) and carbonyl values (5.59 nmol carbonyl/mg), and the highest antioxidant activity (249.48 μg Trolox/g), at day 18. The MUFA, SFA, and PUFA levels, AI, TI, and h/H ratio were comparable between treatments; only the n-6/n-3 ratio was higher in P250 treatment but within the recommended levels. More volatile compounds were derived from lipid oxidation in the control and BHT treatments than G250 and P250 treatments. As a result, both G250 and P250 groups are effective against color deterioration, and lipid and protein oxidation, without impairing the sensorial characteristics, representing a promising alternative to replace synthetic antioxidants by natural products in lamb burger., (Copyright © 2019 Elsevier Ltd. All rights reserved.)
- Published
- 2019
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23. Strategy towards Replacing Pork Backfat with a Linseed Oleogel in Frankfurter Sausages and its Evaluation on Physicochemical, Nutritional, and Sensory Characteristics.
- Author
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Franco D, Martins AJ, López-Pedrouso M, Purriños L, Cerqueira MA, Vicente AA, Pastrana LM, Zapata C, and Lorenzo JM
- Abstract
Different health institutions from western countries ha-ve recommended a diet higher in polyunsaturated fats, especially of the n -3 family. However, this is not a trivial task, especially for meat-processing sectors. The objective of this work was to assess the influence of replacing pork backfat with linseed oleogel on the main quality parameters of frankfurters. The frankfurters were formulated by the pork backfat replacement of 0% (control), 25% (SF-25), and 50% (SF-50), using a linseed oleogel gelled with beeswax. The determination of quality parameters (pH, colour, chemical composition, and texture parameters), the fatty acid profile, and the sensory evaluation was carried out for each batch. The fatty acid profile was substantially improved, and the saturated fatty acid (SFA) content was reduced from 35.15g/100g in control sausages to 33.95 and 32.34g/100 g in SF-25 and SF-50, respectively, and more balanced ratios n -6/ n -3 were achieved. In addition, the sausages with linseed oleogel also decreased the cholesterol content from 25.08 mg/100 g in control sausages to 20.12 and 17.23 mg/100 g in SF-25 and SF-50, respectively. It may therefore be concluded that these innovative meat products are a healthier alternative. However, sensory parameters should be improved in order to increase consumer acceptability, and further research is needed., Competing Interests: The authors declare no conflict of interest.
- Published
- 2019
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24. The extent to which genetics and lean grade affect fatty acid profiles and volatile compounds in organic pork.
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Argemí-Armengol I, Villalba D, Tor M, Pérez-Santaescolástica C, Purriños L, Manuel Lorenzo J, and Álvarez-Rodríguez J
- Abstract
Niche production is intended to produce premium pork, but several husbandry factors may affect the meat fatty acid composition and aroma. Fatty acid profile (by GC-FID) of raw meat and volatile compounds (by SPME-GC-MS) of cooked meat were analysed in loin samples from two pig genetic types-75% Duroc (Du) and 50% Pietrain (Pi) rossbreds that were slaughtered at different weights (90 kg and 105 kg, respectively) to achieve similar target carcass fatness, and the outcome carcasses were balanced for lean grade groups (<60% or ≥60% lean) within genotypes. Genetic type did not affect fatty acids (FA) profile of meat. The leaner meat had lower C12:0 and C20:3 n - 3, lower saturated fatty acids (SFA) and higher MUFA/SFA ratio content than the fattier meat. Short-chain alcohols were lower in Pietrain and in leaner pork compared to the samples from Duroc crossbreds and fattier pork. A greater amount of hexane,2,4,4-trimethyl (an aliphatic hydrocarbon) but lower carbon disulphide (sulphur compound) content was detected in pork from leaner compared to fattier pork. Higher aromatics hydrocarbons were exclusively associated with Duroc crossbreds, and lower aliphatic hydrocarbons with pigs classified as fattier. Most of the volatile compounds detected in the present study came from lipid oxidation., Competing Interests: Javier Álvarez-Rodríguez is an Academic Editor for PeerJ.
- Published
- 2019
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25. Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausage.
- Author
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Lorenzo JM, Gómez M, Purriños L, and Fonseca S
- Subjects
- Animals, Food Handling methods, Food Microbiology, Food Quality, Horses, Humans, Meat Products analysis, Meat Products microbiology, Odorants, Taste, Volatile Organic Compounds chemistry
- Abstract
Background: The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter culture for this elaboration. The sausage batches were named as follows: CO (non-inoculated control), FS (Lactobacillus sakei + Staphylococcus carnosus), SM (L. sakei + S. carnosus + Staphylococcus xylosus + Pediococcus pentosaceus + Debaryomyces hansenii) and TR (L. sakei + S. carnosus +S. xylosus)., Results: The pH values differed significantly among batches, with the highest values corresponding to CO followed by TR, SM and FS. The highest amounts of volatile compounds were found in FS batch. Hexanal was the most abundant compound, especially in FS and SM batches. These batches also showed higher levels of compounds derived from carbohydrate fermentation and amino acid catabolism. Sensory results showed that acid taste was significantly lower in CO batch than in inoculated batches., Conclusion: According to most parameters, batches inoculated with FS and SM starters showed marked acidity compared with TR and CO batches, as expected from the manufacturer's indications. Therefore the most suitable starter culture for use in the manufacture of foal sausages in Mediterranean countries such as Spain with a preference for low-acidity products was found to be TR culture., (© 2015 Society of Chemical Industry.)
- Published
- 2016
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26. A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes Analysis.
- Author
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Lorenzo JM, Purriños L, and Carballo J
- Subjects
- Animals, Horses, Multivariate Analysis, Principal Component Analysis, Animal Husbandry methods, Diet, Livestock growth & development, Meat analysis, Surveys and Questionnaires
- Abstract
The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Generalized Procrustes Analysis (GPA) was studied. For this work, a total of 24 foals (8 from FES and 16 from SES) were used. Samples were evaluated by eight panelists for eight sensory attributes: colour, marbling, odour intensity, sweetness, springiness, hardness, chewiness, and juiciness. Data were analyzed using a GPA to minimize differences among testers. Highly appreciated sensory properties (odour intensity, red colour, marbling, and juiciness) were mostly associated with foals from the Semi-Extensive System. On the other hand, the three groups studied (FES, 1.5SES, and 3SES) were clearly recognized by panelists on the consensus configuration and they were clearly separated on the map. This study concluded that sensory characteristics of foal meat from a Semi-Extensive Production System with a finishing diet of 3 kg concentrate were more preferable than the other ones.
- Published
- 2016
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27. Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacón". Effect of salt level.
- Author
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Purriños L, García Fontán MC, Carballo J, and Lorenzo JM
- Subjects
- Animals, Food Handling, Meat Products analysis, Sodium Chloride analysis, Swine, Yeasts classification, Yeasts genetics, Yeasts metabolism, Meat Products microbiology, Sodium Chloride metabolism, Yeasts isolation & purification
- Abstract
The aim of this work was to study the yeast population during the manufacture of dry-cured "lacón" (a Spanish traditional meat product) and the effect of the salting time. For this study, six batches of "lacón" were manufactured with three different salting times (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). Yeast counts increased significantly (P < 0.001) during the whole process from 2.60 to 6.37 log cfu/g. An increased length of salting time did not affect yeast counts throughout the manufacture of dry-cured "lacón", although the highest yeast counts were obtained from LS batches. A total of 226 isolates were obtained from dry-cured "lacón" during drying-ripening stage, of which 151 were yeasts and were identified at the species level using molecular techniques. The total of 151 identified yeasts belonged to 4 different genera: Debaryomyces, Candida, Cryptococcus and Rhodotorula. Debaryomyces hansenii was the most abundant species isolated throughout the whole process as much in the interior as in the exterior of the pieces of three salt levels of "lacón" studied, while Candida zeylanoides was only isolated from the interior of MS and HS batches and from the exterior of LS and HS groups, but at lesser proportion than D. hansenii., (Copyright © 2012. Published by Elsevier Ltd.)
- Published
- 2013
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28. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
- Author
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Purriños L, Carballo J, and Lorenzo JM
- Subjects
- Aldehydes analysis, Aldehydes metabolism, Animals, Candida classification, Candida growth & development, Debaryomyces growth & development, Esters analysis, Esters metabolism, Gas Chromatography-Mass Spectrometry, Hydrocarbons analysis, Hydrocarbons metabolism, Ketones analysis, Ketones metabolism, Meat Products analysis, Principal Component Analysis, Swine, Volatile Organic Compounds analysis, Volatile Organic Compounds metabolism, Candida isolation & purification, Debaryomyces isolation & purification, Food Handling methods, Food Microbiology, Meat Products microbiology, Odorants analysis
- Abstract
The volatile profile of dry-cured "lacón" that has been inoculated with three different yeasts were determined and compared with a non-inoculated dry-cured "lacón". Yeasts (Debaryomyces hansenii, Candida deformans and Candida zeylanoides) that were used as starter cultures in the present study were selected among yeasts that were isolated from native dry-cured "lacón" at different stages of ripening process. These starters were spread on dry-cured "lacón" surface in order to test their capacity to contribute on the generation of volatile compounds. A total of forty two volatile compounds were detected by dynamic headspace sampling followed by gas chromatography-mass spectrometry analysis. Significant differences (P<0.001) on the volatile profiles of different batches were found in comparison with non-inoculated samples, showing the highest total area values for the inoculated ones. Esters were the most abundant chemical family in all batches studied except for C. zeylanoides batch, which showed greater amount of hydrocarbons than esters. The second more abundant family was hydrocarbons for control and C. deformans batches (147.6 and 445.24 × 10(6) area units, respectively), alcohols for D. hansenii (363.77 × 10(6) area units) and esters for C. zeylanoides (248.33 × 10(6) area units). However, the aldehyde compound group in control batch samples was found to be significantly higher than in the inoculated ones (P<0.001). Among inoculated batches, D. hansenii batch showed the lowest hexanal content (14.42 × 10(6) area units) in comparison with non-inoculated batch (105.99 × 10(6) area units). Among all batches studied, D. hansenii batch presented the highest area values for esters, alcohols, linear hydrocarbons, ketones, acids and furans; control batch for aldehydes and C. zeylanoides batch for branched hydrocarbons. Therefore, the study showed that every yeast strain produced a specific volatile profile which was also different from that of the control dry-cured "lacón"., (Copyright © 2012 Elsevier Ltd. All rights reserved.)
- Published
- 2013
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29. Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".
- Author
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Purriños L, Franco D, Carballo J, and Lorenzo JM
- Subjects
- Alcohols analysis, Aldehydes analysis, Animals, Diet ethnology, Diet, Sodium-Restricted, Esters analysis, Gas Chromatography-Mass Spectrometry, Ketones analysis, Muscle, Skeletal chemistry, Muscle, Skeletal metabolism, Oxidation-Reduction, Principal Component Analysis, Sodium Chloride chemistry, Spain, Sus scrofa, Time Factors, Upper Extremity, Food Preservation, Meat analysis, Sodium Chloride, Dietary analysis, Volatile Organic Compounds analysis
- Abstract
The effect of the length of salting time on volatile compounds throughout the manufacture of dry-cured "lacón" was studied using a purge-and-trap extraction and GC/MS analysis. For this study, six treatments of "lacón" were salted with different amounts of salt (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)). The total area of volatile compounds increased significantly (P<0.001) as the length of salting time increased. Significant differences were found for the total area of all aldehydes for each salting time at the end of process. Hexanal presented the most relative abundance, showing highest content in HS treatments while LS treatments showed the lowest one at the end of salting, post-salting and drying-ripening stage. The influence of salting time on the content of 3-Octen-2-one was significant on salting stage (P<0.001) and drying-ripening stage (P<0.01). The salting time affected (P<0.001) the relative abundance of esters at the end of salting and at the end of drying-ripening stage. The salting time affected significantly (P<0.001) on alcohols content at the end of drying-ripening process. However, no significant effect of salt level (P>0.05) was detected on total hydrocarbons and total furans at the end of process., (Copyright © 2012 Elsevier Ltd. All rights reserved.)
- Published
- 2012
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30. Effect of pork fat addition on the volatile compounds of foal dry-cured sausage.
- Author
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Lorenzo JM, Montes R, Purriños L, and Franco D
- Subjects
- Alcohols metabolism, Animals, Antioxidants, Esters metabolism, Hydrocarbons metabolism, Oxidation-Reduction, Swine, Terpenes metabolism, Dietary Fats metabolism, Food Handling methods, Horses, Lipid Peroxidation, Meat Products analysis, Spices, Volatile Organic Compounds metabolism
- Abstract
The effect of fat content on volatile compounds from foal dry-cured sausage was studied. Three batches (10 units per batch) of dry fermented sausages with different pork back fat content (5%, 10% and 20%) were manufactured; low fat (LF), medium fat (MF) and high fat (HF), respectively. A total of 45 volatile compounds were extracted by purge-and-trap and identified by GC-MS in the headspace of the batches. The mixture comprised 11 terpenes, 15 esters, 14 hydrocarbons and 2 alcohols. Spices were responsible for the generation of 14 volatile compounds comprising terpenes and hydrocarbons. After 49 days of ripening volatile compounds from spices represented 52.9, 38.9 and 31.2% of the total area for samples from LF, MF and HF batches, respectively, while lipid autooxidation was responsible for the generation of 8 volatile compounds. The PCA offered a good separation of the mean samples according to their fat content., (Copyright © 2012 Elsevier Ltd. All rights reserved.)
- Published
- 2012
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31. Fatty acid composition of Celta pig breed as influenced by sex and location of fat in the carcass.
- Author
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Lorenzo JM, Montes R, Purriños L, Cobas N, and Franco D
- Subjects
- Animals, Castration, Female, Male, Sus scrofa, Body Fat Distribution, Dietary Fats analysis, Fatty Acids analysis, Meat analysis, Sex Factors
- Abstract
Background: The influence of sex and location of fat in the carcass on the fatty acid profile of Celta pigs was studied. Twenty pigs (10 castrated males and 10 females) from the Carballina line were used., Results: The fatty acids composition was predominated by monounsaturated fatty acids (MUFA; approximately 48% of total methyl esters), followed by saturated fatty acids (SFA; approximately 40% of total methyl esters) and, finally, polyunsaturated fatty acids (PUFA; approximately 12% of total methyl esters). The sex and location of fat in the carcass showed significant differences in PUFA and SFA content while both factors were not significantly different with respect to MUFA content. Linoleic, linolenic, eicosatrienoic and arachidonic fatty acids showed the largest difference among the three locations (intramuscular, subcutaneous ventral and subcutaneous dorsal) of the fat in the carcass., Conclusion: The fatty acid profile that we observed in the fat of the Celta pigs does not differ greatly from those described by other authors in other autochthonous pig breeds. Principal component analysis offered a good separation of the mean samples according to the sex and location of fat of the pigs., (Copyright © 2011 Society of Chemical Industry.)
- Published
- 2012
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32. Changes in physico-chemical, microbiological, textural and sensory attributes during ripening of dry-cured foal salchichón.
- Author
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Lorenzo JM, Temperán S, Bermúdez R, Cobas N, and Purriños L
- Subjects
- Animals, Chemical Phenomena, Food Storage, Horses, Sensation, Swine, Taste, Meat Products analysis
- Abstract
The changes in the physico-chemical, microbiological, textural and sensory attributes of foal salchichón were followed during ripening. Foal salchichón samples were taken at 0 days (mix before stuffing), and after 7, 14, 21, 28, 35, 42 and 49 days of ripening. The final a(w) was 0.82, whereas pH values stayed around their initial values. TBAR'S values increased significantly (P<0.001) during processing, from 0.44 to 2.26 mg/kg of sausage. Ripening time also affected the lightness (L*), redness (a*) and yellowness (b*) (P<0.001). Hardness, gumminess and chewiness increased (P<0.001) from 0.96, 0.6 and 0.47 to 46.92 kg/cm(2), 21.34 kg/cm(2) and 15.14 kg, respectively during processing, whereas cohesiveness and springiness values decreased during ripening. Lactic acid bacteria increased slowly in number and a large increase of Micrococcaceae was noticed. Regarding sensorial characteristics, foal salchichón samples showed high values for intensity of flavour (7.22±0.44), hardness (7.33±0.71) and dryness (6.67±0.71) and low scores for acid taste (1.67±0.71) and saltiness (3.11±0.6)., (Copyright © 2011 Elsevier Ltd. All rights reserved.)
- Published
- 2012
- Full Text
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33. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Chorizo gallego" and "Chorizo de cebolla".
- Author
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Lorenzo JM, Purriños L, Bermudez R, Cobas N, Figueiredo M, and García Fontán MC
- Subjects
- Animals, Anthracenes analysis, Spain, Swine, Benzo(a)pyrene analysis, Chrysenes analysis, Meat Products analysis, Naphthalenes analysis, Phenanthrenes analysis
- Abstract
The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de cebolla" (101.81 vs. 98.48 μgkg(-1)). Most contents of PAHs found in both sausages were phenanthrene, naphthalene and anthracene. The maximum level for benzo[a]pyrene (BaP) of 5 μgkg(-1) in smoked meat products was not exceeded in any samples. BaP represented a 0.73% and 1.15% with respect to the total sum of the 15 PAHs that were investigated in this study for "Chorizo gallego" and "Chorizo de cebolla", respectively. Correlation statistic analysis (P < 0.01) of the contents from samples analysed, showed that BaP was a good marker for Σ15 PAHs in "Chorizo gallego" samples (R(BaP/Σ15PAHs) = 0.77; P < 0.01) and it was a good marker for 7 U.S. EPA probably carcinogenic PAHs in "Chorizo de cebolla" samples (R(BaP/7EPA) = 0.95) and in "Chorizo gallego" samples (R(BaP/7EPA) = 0.81)., (Copyright © 2011 Elsevier Ltd. All rights reserved.)
- Published
- 2011
- Full Text
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34. Meat quality of "Galician Mountain" foals breed. Effect of sex, slaughter age and livestock production system.
- Author
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Franco D, Rodríguez E, Purriños L, Crecente S, Bermúdez R, and Lorenzo JM
- Subjects
- Adipose Tissue, Age Factors, Animals, Breeding, Cattle, Color, Cooking, Female, Heme analysis, Male, Meat standards, Muscle Proteins analysis, Muscle, Skeletal chemistry, Nutritive Value, Sex Factors, Animal Husbandry methods, Dietary Fats analysis, Dietary Proteins analysis, Horses classification, Iron, Dietary analysis, Meat analysis, Stress, Mechanical
- Abstract
The effects of sex, slaughter age (9 vs. 12 months) and livestock production system (freedom extensive system (FES) vs. semi extensive system (SES)) of "Galician Mountain" foals breed on meat quality from the Longissimus dorsi (LD) muscle were investigated. Forty-two foals had been used for this study, 19 (11 females and 8 males) were reared in a semi extensive system and weaned three months prior to slaughtering (8 and 11 were slaughtered at 9 and 12 months, respectively) while the other 23 (11 females and 12 males) were reared together with its mothers in a system in freedom and were slaughtered at the age of 9 months. The obtained results showed that there were no significant differences between the sexes and the slaughter age whereas the livestock production system was a significant variation source on intramuscular fat content and meat tenderness because SES foals showed 51.6% more of IMF and the improved meat tenderness achieved a shear force of <3 kg. In general, the meat from foals of the study at hand showed very lean meat (<0.3% in IMF) with a high protein content (>20.5%) and heme-iron (1.62 mg/100g meat) comparable to veal meat. Furthermore, the meat samples showed a higher luminosity (L*>40), a very good water holding capacity, measured by cooking losses (<18.3%), and a tenderness less than 4 kg. Thus, it can be classified as "very tender" meat., (Copyright © 2011 Elsevier Ltd. All rights reserved.)
- Published
- 2011
- Full Text
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35. Influence of salt content and processing time on sensory characteristics of cooked "lacón".
- Author
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Purriños L, Bermúdez R, Temperán S, Franco D, Carballo J, and Lorenzo JM
- Subjects
- Adipose Tissue chemistry, Animals, Chemical Phenomena, Consumer Behavior, Humans, Hydrogen-Ion Concentration, Linear Models, Spain, Swine, Time Factors, Food Handling methods, Food Preservation, Meat Products analysis, Sodium Chloride, Dietary metabolism
- Abstract
The influence of salt content and processing time on the sensory properties of cooked "lacón" were determined. "Lacón" is a traditional dry-cured and ripened meat product made in the north-west of Spain from the fore leg of the pig, following a similar process to that of dry-cured ham. Six batches of "lacón" were salted with different amounts of salt (LS (3 days of salting), MS (4 days of salting) and HS (5 days of salting)) and ripened during two times (56 and 84 days of dry-ripening). Cured odour in all batches studied, red colour and rancid odour in MS and HS batches, flavour intensity in MS batch and fat yellowness, rancid flavour and hardness in the HS batch were significantly different with respect to the time of processing. Appearance, odour, flavour and texture were not significantly affected by the salt content (P>0.05). However, the saltiness score showed significant differences with respect to the salt levels in all studied batches (56 and 84 days of process). The principal component analysis showed that physicochemical traits were the most important ones concerning the quality of dry-cured "lacón" and offered a good separation of the mean samples according to the dry ripening days and salt level., (© 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)
- Published
- 2011
- Full Text
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36. Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product.
- Author
-
Purriños L, Bermúdez R, Franco D, Carballo J, and Lorenzo JM
- Subjects
- Aldehydes analysis, Aldehydes chemistry, Animals, Food Handling, Forelimb, Gas Chromatography-Mass Spectrometry, Sodium Chloride chemistry, Spain, Sus scrofa, Taste, Time Factors, Volatile Organic Compounds chemistry, Food, Preserved analysis, Meat Products analysis, Volatile Organic Compounds analysis
- Abstract
Volatile compounds were determined throughout the manufacture of dry-cured "lacón," a traditional dry-salted, and ripened meat product made in the north-west of Spain from the foreleg of the pig following a similar process to that of dry-cured ham. Volatiles were extracted by a purge-and-trap method and analyzed by gas chromatographic/mass spectrometry. One hundred and two volatile compounds were identified. In raw material, only 34 volatile compounds were found and at very low levels. The number of volatile compounds increased during processing. The substances identified belonged to several chemical classes: aldehydes (23), alcohols (9), ketones (15), hydrocarbons (37), esters (4), acids (3), furans (4), sulphur compounds (1), chloride compounds (1), and other compounds (4). Results indicated that the most abundant chemical family in flavor at the end of the manufacturing process was aldehydes, followed by hydrocarbons and ketones. Lipids were the most important precursor of flavor compounds of dry-cured "lacón."
- Published
- 2011
- Full Text
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37. Intramuscular fatty acid composition of "Galician Mountain" foals breed. Effect of sex, slaughtered age and livestock production system.
- Author
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Lorenzo JM, Fuciños C, Purriños L, and Franco D
- Subjects
- Age Factors, Animal Feed, Animals, Breeding, Poaceae, Sex Characteristics, Adipose Tissue chemistry, Animal Husbandry methods, Diet, Fatty Acids analysis, Horses, Meat analysis, Muscle, Skeletal chemistry
- Abstract
The effects of sex, slaughtered age (9 vs. 12 months) and livestock production system (freedom extensive system vs. semi extensive system) of "Galician Mountain" foals breed on the fatty acid composition were studied. The sex and slaughtered age of the animals had no statistical significance in the intramuscular fatty acids. Furthermore, the livestock production system showed differences in the fatty acid profiles from the Longissimus dorsi. The feeding system showed significant differences in PUFA content (P<0.001) higher in freedom extensive production system that semi extensive system, whereas MUFA content was significantly (P<0.001) higher in semi extensive system. This major PUFA content in freedom extensive production showed a significant (r=0.70, P<0.01) correlation with C18:3n-3 content and can be attributed to their eaten only pasture until slaughtered. The higher MUFA contents (P<0.001) observed for semi extensive production system foals were very significant (r=0.98, p<0.01) correlated with C18:1cis-9 content and less significant (r=0.81, P<0.01) correlated with C16:1cis-9 content. In addition, the data reinforced the evidence that foals from extensive production system on wood pasture have a higher nutritional quality (mainly due to the higher levels of n-3 PUFA) when compared to concentrate-fed foals, as a result of the beneficial effects of grass on meat fatty acid profiles., (Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)
- Published
- 2010
- Full Text
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38. Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: "Androlla" and "Botillo".
- Author
-
Lorenzo JM, Purriños L, Fontán MC, and Franco D
- Subjects
- Animals, Chromatography, High Pressure Liquid, Smoke, Spain, Swine, Benzo(a)pyrene analysis, Carcinogens analysis, Meat Products analysis, Phenanthrenes analysis, Polycyclic Aromatic Hydrocarbons analysis
- Abstract
The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Determination and quantification of PAHs in smoked sausages were performed by HPLC with fluorescence detection. Results showed, that total mean levels of PAHs found were higher in "Androlla" (36.45 µg/kg) than in "Botillo" (29.39 µg/kg) although no significant differences (P<0.05) were observed. In all examined samples content of phenanthrene was the highest in the two traditional sausage varieties. The maximum level for benzo[a]pyrene (BaP) of 5 µg/kg in smoked meat products was not exceeded in any samples. BaP represented 1.3% and 1.2% in "Androlla" and "Botillo" samples, respectively of the total sum of the 15 PAHs investigated in both sausages. Correlation statistic analysis (P<0.01) showed that BaP was a good marker for 6 IARC possible and probable carcinogenic PAHs in "Androlla" samples (RBaP/6IARC=0.63) and in "Botillo" samples (RBaP/6IARC=0.96)., (Copyright © 2010 The American Meat Science Association. Published by Elsevier Ltd. All rights reserved.)
- Published
- 2010
- Full Text
- View/download PDF
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