Browsing by Author "Lorenzo Rodriguez, Jose Manuel"
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- Características de la canal de terneros de la Denominación de Origen Protegida MirandesaPublication . Sousa, Fernando Ruivo de; Lorenzo Rodriguez, Jose Manuel; Iglesias, Antonio; Cantalapiedra, Jesús J.; Franco, DanielEl objetivo de este trabajo fue evaluar las características de la canal de la raza Mirandesa. Para llevar a cabo este estudio, un total de 20 animales de la raza Mirandesa fueron sacrificados a los 315 días. 24 horas tras el sacrificio, se determinó el peso canal y rendimiento canal, se realizaron las medidas morfométricas (longitud de la canal, longitud de la pierna, espesor de la pierna, profundidad interna del pecho y perímetro máximo de la pierna), se calcularon los siguientes índices: índice de compacidad de la canal e índice longitudinal transversal de la pierna y se realizó el despiece de los principales cortes comerciales. Los animales de la raza Mirandesa presentaron un peso vivo de 293,7 kg, un peso canal de 152 kg y un rendimiento canal de 60,5 %. En relación a las medidas morfométricas, la raza Mirandesa mostró una longitud de canal de 110 cm, una longitud de pierna de 69 cm y un perímetro de pierna de 89,8 cm. Los valores para el índice de compacidad de la canal y el índice longitudinal transversal de la pierna fueron de 1,4 y 3,7, respectivamente. Con respecto al quinto cuarto, la piel presentó los mayores porcentajes seguida de la cabeza y pies. Finalmente, la composición de las canales de la raza Mirandesa fue: 74,9 % de carne, 18,1 % de hueso y 7,0 % de grasa.
- Características físico-químicas y terneza de la carne de cordero de dos razas autóctonas portuguesasPublication . Rodrigues, Gisela; Lorenzo Rodriguez, Jose Manuel; Gonzales-Barron, Ursula; Cadavez, VascoEn la Unión Europea (UE), la producción de carne de ovino se basa predominantemente en sistemas de pastoreo, sistemas de producción extensivos o semi-intensivos.
- Cocoa coproducts-based and walnut oil gelled emulsion as animal fat replacer and healthy bioactive source in beef burgersPublication . Botella-Martinez, Carmen; Lucas-González, Raquel; Lorenzo Rodriguez, Jose Manuel; Santos, Eva María; Rosmini, Marcelo; Sepúlveda, Néstor; Teixeira, Alfredo; Sayas-Barberá, Estrella; Pérez-Álvarez, José Ángel; Fernandez-Lopez, Juana; Viuda-Martos, ManuelThe aim of this work was to evaluate the effects on the chemical, physic-chemical, tech-nological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion elaborated with walnut oil and cocoa bean shell flour (GECW). The chemical composition of the samples was affected by the fat replace-ment. The reformulation increased the moisture and ash content while the fat and protein content decreased with respect to the control sample. The linolenic and linolenic acid content of the beef burgers increased as the GECW replacement was augmented. The polyunsaturated fatty/saturated fatty acid ratio increased in both raw and cooked burgers, whereas the atherogenicity index and thrombogenicity index were reduced in both raw and cooked burgers with respect to the control sample. The use of GECW as a fat replacer was found to be effective in improving the cooking loss. Similarly, there were positive effects on reductions in the diameter and the increases in the thickness of the beef burgers. Regarding lipid stability, in both the raw and cooked burgers, the reformulation increased the 2-thiobarbituric acid reactive substance (TBARs) values with respect to the control sample. In both types of reformulated burgers, three bound polyphenols (mainly catechin and epicatechin) and two free polyphenols were identified, as were methylxanthines theobromine and caffeine. The sensory properties for the control and partial pork backfat replacement treatments were similar, while the sample with the total pork backfat replacement treatment showed the lowest scores. The blend of cocoa bean shell flour and walnut oil could be used as new ingredients for the development of beef burgers with a healthier nutritional profile without demeriting their sensory or cooking characteristics and physic-chemical properties.
- Compositional attributes and fatty acid profile of lamb meat from Iberian local breedsPublication . Cadavez, Vasco; Popova, Teodora; Bermúdez Piedra, Roberto; Osoro, Koldo; Purriños, Laura; Bodas, Raúl; Lorenzo Rodriguez, Jose Manuel; Gonzales-Barron, UrsulaThis study aimed to compare lamb meat composition from five Iberian breeds raised in their typical rearing systems and to reveal trends in compositional meat attributes due to breed or production system. The meat quality of 153 animals was analysed. The combined effect of breed × production system produced significant differences in lamb meat quality. Meat from the extensively-reared Bordaleira-de-Entre-Douro-e-Minho (BEDM) and Gallega breeds had elevated amounts of n-3 PUFAs, tocopherol content and favourable n-6/n-3 ratio. Meat from lambs grown under extensive and semi-extensive systems presented higher content of conjugated linoleic acid than the two breeds reared intensively. The meat of commercial breed (INRA401) was characterised by higher content of protein and MUFAs and lower atherogenic potential than the breeds reared in extensive and semi-extensive systems. Principal component analysis demonstrated that meat from extensively raised lambs was associated to higher SFA, CLA, α-tocopherol, n-3, atherogenic index and cholesterol content, but lower intramuscular fat and retinol content, MUFA and n-6/n-3.
- Development of healthier and functional dry fermented sausages: present and futurePublication . Sirini, Noelí; Munekata, Paulo E.S.; Lorenzo Rodriguez, Jose Manuel; Stegmayer, María Ángeles; Pateiro, Mirian; Pérez-Álvarez, José Ángel; Sepúlveda, Néstor; Sosa-Morales, María Elena; Teixeira, Alfredo; Fernández-López, Juana; Frizzo, Laureano; Rosmini, MarceloIn recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially on sausage development. Firstly, an emphasis is given to reducing and replacing traditional ingredients associated with increased risk to consumer’s health (sodium, fat, and nitrites), adding functional components (prebiotics, probiotics, symbiotics, and polyphenols), and inducing health benefits. Secondly, a look at future fermented sausages is provided by mentioning emerging strategies to produce innovative healthier and functional meat products. Additional recommendations were also included to assist researchers in further development of healthier and functional sausages.
- Edible mushrooms as a natural source of food ingredient/additive replacerPublication . Rangel-Vargas, Esmeralda; Rodriguez, Jose Antonio; Domínguez, Rubén; Lorenzo Rodriguez, Jose Manuel; Sosa-Morales, María Elena; Andrés, Silvina Cecilia; Rosmini, Marcelo; Pérez-Álvarez, José Ángel; Teixeira, Alfredo; Santos, Eva MaríaAlthough mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents in protein, dietary fiber and bioactive compounds make them ideal candidates for use in foods in efforts to improve their nutritional profiles. This trend is in line with the consumer’s growing demand for more plant-based foods. The present review paper explores different studies focused on the use of common edible mushrooms as an ingredient and additive replacer by using them in fresh, dried, or even extract forms, as meat, fat, flour, salt, phosphates, and antioxidant replacers. The replacement of meat, fat, flour, and salt by mushrooms from commercial species has been successful despite sensorial and textural parameters can be affected. Moderate concentrations of mushrooms, especially in powder form, should be considered, particularly in non-familiarized consumers. In the case of antioxidant and antimicrobial properties, results are variable, and more studies are necessary to determine the chemical aspects involved.
- Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâtéPublication . Domínguez, Rubén; Agregán, Rubén; Gonçalves, Arnaldo Algaranhar; Lorenzo Rodriguez, Jose ManuelThe present study investigates the effects of olive oil when used as back fat replacers on the physico-chemical properties, fatty acids, cholesterol and α-tocopherol content of pâté. The replacement of back fat by olive oil at 50 and 100% did not affect the moisture, fat or protein contents, while it increased yellowness. According to texture parameters, reformulated pâté presented lower values for hardness, cohesiveness, gumminess and chewiness. The use of olive oil significantly (P<0.05) affected the fatty acid content. The amount of MUFA increased, while the content of SFA and PUFA decreased as the back fat was replaced by olive oil. The replacement of fat resulted in an improvement in all nutritional indexes. Atherogenic and thrombogenic indexes decreased while the h/H ratio increased with fat replacement. At the same time, the content of α-tocopherol increased and the amount of cholesterol decreased with the addition of olive oil. Therefore, olive oil provides pâté with high levels of C18:1n9c and MUFA, natural antioxidants such as α-tocopherol and reduces cholesterol levels. As a general conclusion, the replacement of back fat by olive oil allows us to obtain a healthier product.
- Effect of NaCl replacement by KCl and SubSalt4 on the mineral content of pork meat sausagesPublication . Teixeira, Alfredo; Ferreira, Iasmin da Silva; Pereira, Etelvina; Dominguez, Rubén; Lorenzo Rodriguez, Jose Manuel; Rodrigues, SandraThis work aimed to evaluate the effect of NaCl reduction and substitution by KCl and SubSalt4 on the mineral content of pork meat sausages with 4 different salt formulations (Form1: 2% NaCl, Form3: 1.5% NaCl+0.5% KCl, Form4: 1.5% Sub4 salt+0.5% NaCl, Form5: 0.5% Sub4 salt+1.5% NaCl) and two ripening times
- Effect of nacl replacement by other salts on the quality of bísaro pork sausages (Pgi chouriça de vinhais)Publication . Teixeira, Alfredo; Domínguez, Rubén; Ferreira, Iasmin da Silva; Pereira, Etelvina; Estevinho, Leticia M.; Rodrigues, Sandra; Lorenzo Rodriguez, Jose ManuelConcerned about the trend to reduce salt consumption, the meat industry has been increasing the strategies to produce and commercialize products where the reduction or even the replacement of NaCl is an important goal. The aim of this study was to test the effect of partial NaCl replacement by KCl and Sub4Salt® on the quality of pork sausages. Three different formulations (NaCl + KCl, NaCl + Sub4Salt®, and KCl + Sub4Salt®) were considered and compared to the control (2% NaCl). Physicochemical properties, chemical composition, and microbiological and sensory characteristics were evaluated. The replacement of NaCl did not affect pH, water activity (aw) or its chemical composition after eight or 16 days ripening time, while a significant sodium reduction was achieved. The oxidation index expressed in TBARS was also not affected by the NaCl substitution and varied between 0.01 to 0.04 of malonaldehyde (MDA) per kg of sample. Similarly, the NaCl replacement did not change the microbiological quality of the sausages, and the production of healthier meat sausages had also no significant effect on their sensory characteristics. Therefore, according to the results obtained, it is viable and a good strategy for the meat industry to produce “reduced sodium content” sausages without affecting their traditional quality.
- Effect of physicochemical characteristics of lamb meat on its microbiological deteriorationPublication . Félix-Oliveira, Diogo; Coelho-Fernandes, Sara; Lorenzo Rodriguez, Jose Manuel; Cadavez, Vasco; Gonzales-Barron, UrsulaA common strategy to improve the tenderness of lamb meat of autochthonous Portuguese breeds is to mature vacuum-packed (VP) meat for ~7 days. Nonetheless, the extent to which microbial spoilage is delayed by VP depends upon the meat intrinsic properties. The objective of this study was to appraise how the growth rate of deteriorating bacteria in VP lamb meat is affected by the initial microbial load and physicochemical characteristics.
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