Percorrer por autor "Munekata, Paulo E.S."
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- 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.
- Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleurotus djamor powder on the quality of beef pattiesPublication . Bermúdez Piedra, Roberto; Rangel-Vargas, Esmeralda; Lorenzo, José M.; Rodriguez, Jose Antonio; Munekata, Paulo E.S.; Teixeira, Alfredo; Pateiro, Mirian; Romero, Leticia; Santos, Eva MaríaThe effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle by-product was limited, while Pleurotus djamor favored the oxidation processes. The samples supplemented with roselle by-product and mushroom powder presented significantly lower microbial counts (total viable counts, enterobacteria, and Pseudomonas) than control, but texture and sensorial parameters were significantly affected. The patties darkened due to the presence of the Hibiscus by-product, while the color of the samples containing 5% Pleurotus djamor was hardly modified. These samples, together with the control samples, were the most sensorially appreciated. The addition of these ingredients provoked a decrease in texture parameters, being less pronounced in the samples with only 2% of roselle by-product. In spite of the good antimicrobial and antioxidant properties of Hibiscus by-products, its inclusion in meat should be moderate (2-2.5%) to avoid consumer rejection when Pleurotus djamor is also included in the formulation.
- Fatty acid profile of lamb meat from two portuguese autochthonous breedsPublication . Pateiro, Mirian; Gonzales-Barron, Ursula; Echegaray, Noemí; Purriños, Laura; Carvalho, Francisco A.L.; Franco, Daniel; Munekata, Paulo E.S.; Cadavez, Vasco; Lorenzo Rodriguez, Jose ManuelIn Portugal, sheep and goat meat production accounts for 2.8% of the total meat production in the country; and it is capable of supplying approximately 82% of the domestic demand (INE, 2015). Churra-Galega-Bragançana (CGB) and Bordaleira-entre-Douro-e-Minho (BEDM) are two native breeds of the north of Portugal, classified as endangered lamb breeds. These breeds are exploited for meat production, the former in the Atlantic bio-region and the latter in the Mediterranean area. Production factors, such as breed, have a great influence on nutritional aspects related with the content and quality of fat and fatty acid profile (Frank et al., 2016), which are considered important quality indicators that have a great influence on consumer acceptability (Andersen et al., 2005), especially nowadays as consumers have become increasingly concerned about health and the relationship between meat consumption and saturated fatty acids (Leroy and De Smet, 2019). These autochthonous breeds constitute an important genetic heritage that must be preserved, so assessing their fatty acid profile will allow a correct characterization of these breeds and their products.
- Potential use of elderberry (Sambucus nigra l.) as natural colorant and antioxidant in the food industry: a reviewPublication . Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.; López, Eva María Santos; Rodríguez, José Antonio; Barros, Lillian; Lorenzo Rodriguez, Jose ManuelThe food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.
- Protein oxidation in muscle foods: a comprehensive reviewPublication . Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.; Zhang, Wangang; García-Oliveira, Paula; Carpena Rodríguez, María; Prieto Lage, Miguel A.; Bohrer, Benjamin; Lorenzo Rodriguez, Jose ManuelMuscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative reactions. However, in contrast to lipid oxidation, which has been studied in depth for decades, protein oxidation of muscle foods has been investigated much less. Moreover, these reactions have an important influence on the quality of muscle foods, from physico-chemical, techno-functional, and nutritional perspectives. In this regard, the loss of essential nutrients, the impairment of texture, water-holding capacity, color and flavor, and the formation of toxic substances are some of the direct consequences of protein oxidation. The loss of quality for muscle foods results in consumer rejection and substantial levels of economic losses, and thus the control of oxidative processes is of vital importance for the food industry. Nonetheless, the complexity of the reactions involved in protein oxidation and the many different factors that influence these reactions make the mechanisms of protein oxidation difficult to fully understand. Therefore, the present manuscript reviews the fundamental mechanisms of protein oxidation, the most important oxidative reactions, the main factors that influence protein oxidation, and the currently available analytical methods to quantify compounds derived from protein oxidation reactions. Finally, the main effects of protein oxidation on the quality of muscle foods, both from physico-chemical and nutritional points of view, are also discussed.
- Seaweed-derived proteins and peptides: promising marine bioactivesPublication . Echave Álvarez, Javier; Otero, Paz; García-Oliveira, Paula; Munekata, Paulo E.S.; Pateiro, Mirian; Lorenzo Rodriguez, Jose Manuel; Simal-Gandara, Jesus; Prieto Lage, Miguel A.Seaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins are nutritionally valuable and comprise several specific enzymes, glycoproteins, cell wall-attached proteins, red algae phycobiliproteins, lectins, peptides, or mycosporine-like amino acids. This great extent of molecules has been reported to exert significant antioxidant, antimicrobial, anti-inflammatory, antihypertensive, antidiabetic, or antitumoral properties. Hence, knowledge on algae proteins and derived compounds have gained special interest for the potential nutraceutical, cosmetic or pharmaceutical industries based on these bioactivities. Although several molecular mechanisms of action on how these proteins and peptides exert biological activities have been described, many gaps in knowledge still need to be filled. Updating the current knowledge related to seaweed proteins and peptides is of interest to further asses their potential health benefits. This review addresses the characteristics of seaweed protein and protein-derived molecules, their natural occurrence, their studied bioactive properties, and their described potential mechanisms of action.
- Sodium reduction in traditional dry-cured pork belly using glasswort powder (Salicornia herbacea) as a partial NaCl replacerPublication . Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E.S.; Teixeira, AlfredoSodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the followed approaches sometimes result in undesirable characteristics concerning flavor, texture and mouthfeel. The use of halophytic plants such as glasswort (Salicornia herbacea) in food matrices has been suggested as a novel strategy to reduce sodium content, due its salty flavor. The main aim of the present study is to produce traditional dry-cured pork bellies from the Bísaro breed using glasswort as a NaCl partial replacer, and compare it with dry-cured bellies salted either with NaCl or a mix of NaCl + KCl. Control bellies (BC) were salted with 100% of NaCl, the second formulation (BK) had 50% of NaCl and 50% of KCl, and the third formulation (BG) had 90% of NaCl and 10% of glasswort powder (GP). After production, the bellies were evaluated for aw, pH, CIELab coordinates, weight loss, proximal composition, TBARS, collagen and chloride contents, fatty acid profile and sensory attributes. The use of BG in dry-cured pork bellies did not affect processing indicators such as weight loss, aw and pH. Concerning CIELab, only the coordinates L* and hue angle from the external surface color of BG were statistically different from BC and BK. As expected, ash and NaCl contents differed from BG to the other two formulations. SFA and indexes AI and TI were lower, whereas the MUFA and h/H ratio were higher in BG than other treatments, leading to a product with a healthier lipid profile. The sensory evaluation revealed differences in appearance, taste and flavor among treatments, but did not indicate any negative effects of BG in the product attributes. This study reinforces the potential of BG as a natural sodium reducer for the production of traditional dry-cured pork bellies