Repository logo

Browsing by Author "Caro, Irma"

Now showing 1 - 2 of 2
  • Oxidative effects of raw chickpea in reformulated pork patties: level of chickpea, temperature, and use of selected natural antioxidants
    Publication . Kasaiyan, Seyedalireza; Ferreira, Iasmin da Silva; Villalobos-Delgado, Luz H.; Rigueiro, Samuel; Caro, Irma; Bermúdez Piedra, Roberto; Mateo, Javier
    Raw pulses as extenders in meat preparations result in oxidative processes. The oxidative effects of using a raw chickpea paste (CP; 1/2; chickpea/water) in pork patties were evaluated. In a first experiment, patties were prepared with increasing levels of CP (0 to 25%); in a second experiment, patties with CP (25%) and without CP (controls) were kept at 4 & DEG;C or 22 & DEG;C for 18 h before patty production; in a third experiment, chitosan, garlic, and cumin (from 0.5 to 2%) were added in patties with CP (25%) and controls, and their antioxidant effects were evaluated. Patties were analysed for pH, colour, and thiobarbituric acid reactive substances (TBARS) on days 1, 3, and 7 of refrigerated aerobic storage. Discoloration on day 1 and TBARS levels on days 1 to 7 of storage increased with the CP used. Higher batter temperature after mixing did not activate oxidative processes in the CP patties. Garlic showed pro-oxidant effects in controls and no effects in the CP patties. Chitosan and cumin did not reduce CP patties oxidation on the first day of storage, but they controlled oxidation during subsequent storage. More research is needed to prevent oxidation caused by using raw chickpeas in meat preparations.
    2023Journal article Open access Show more
  • Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl
    Publication . Ferreira, Iasmin; Caro, Irma; Mateo, Javier; Kasaiyan, Alireza; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Teixeira, Alfredo
    Glasswort represents a novel alternative to KCl for replacing sodium in meat products. To evaluate the effects of Na reduction on the quality changes of a traditional dry cured belly due to storage, fresh bellies were dry-salted with 2% NaCl (BCON), with 2% of a mixture containing 50% NaCl and 50% KCl (BKCl) or with 1% of a mixture of 90% NaCl and 10% powdered glasswort (BGW), dry-cured, sliced, vacuum packaged and stored under refrigeration for 60 days. RESULTS: The BKCl and BGW bellies were lower in sodium by one-third to one-half compared to BCON (with 1.6 g Na/100 g). Neither BKCl, nor BGW significantly differed from BCON in free fatty acids (FFA) before and after storage, whereas BGW showed almost twice as much 2-methylbutanal content as BCON. All bellies showed microbiological stability during storage. Micrococcaceae was the most abundant microbial group with values of 105 to 106 colony-forming units g-1. The BGW presented higher Micrococcaceae counts (approximately one log unit) but lower microbial biodiversity than BCON. CONCLUSION: The two alternative dry salting methods reduced the sodium content in bellies, at the same time as ensuring chemical and microbiological stability during refrigerated vacuum storage. (c) 2024 The Author(s). Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
    2024Journal article Open access Show more