2024-03-29T09:29:40Zhttp://oai.recercat.cat/request
oai:recercat.cat:2072/133672012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesRealini Cujo, CarolinaFont i Furnols, MariaGuerrero Asorey, LluísMontossi, F.Campo, M. M.Sañudo, CarlosNute, G. R.Álvarez, I.Cañeque, V.Brito, G.Oliver i Pratsevall, Maria Angels2009-01-28T14:11:26Z20082008Realini, C. et al. "Effect of finishing diet on consumer acceptability of Uruguayan beef in the European market". Meat Science 81(3):499-506 <http://www.sciencedirect.com/science/journal/03091740>doi:10.1016/j.meatsci.2008.10.005http://hdl.handle.net/2072/13367application/pdfengElsevier LtdAquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)Bestiar boví -- UruguayConsumidors -- PreferènciesEffect of finishing diet on consumer acceptability of Uruguayan beef in the European marketinfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/392982012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesFont i Furnols, MariaGispert Martinell, MarinaGuerrero Asorey, LluísVelarde Calvo, AntonioTibau i Font, JoanSoler Soler, JoaquimHortós i Bahí, MariaGarcía Regueiro, José AntonioPérez, J.Suárez, P.Oliver i Pratsevall, Maria Angels2009-07-15T11:04:58Z2007-102008-12Font i Furnols, M, et al. (2008) Consumers’ sensory acceptability of pork from immunocastrated male pigs. Meat Science 80(4):1013-1018doi:10.1016/j.meatsci.2008.04.018http://hdl.handle.net/2072/39298Boar taint is the off-odour or off flavour of cooked pork. Currently, the most common method of controlling boar taint is surgical castration. However, immunocastration has been used in some parts of the world as an alternative to surgical castration. The aim of this study was to evaluate the sensory acceptability of meat from immunocastrated pigs (IM) compared with meat from females (FE), surgically castrated (CM) and entire males (EM). Twenty animals of each type were evaluated by 201 consumers in 20 sessions. Longissimus thoracis muscle of the different animals was cooked in an oven at 180 °C for 10 min. Consumers scored the odour and the flavour of the meat in a 9-point category scale without an intermediate level. There were no significant differences in consumer’s evaluation of meat from IM, CM, and FE. In contrast, EM meat presented a higher percentage of dissatisfied scores and was significantly (P & 0.05) less accepted than meat from CM, IM and FE. Consumers’ acceptability of EM meat was always lower, independently of its androstenone levels. However meat with low levels of androstenone was more accepted that meat with medium or high levels of this substance. It can be concluded that immunocastration produced pork that was accepted by the consumers, and was indistinguishable from pork from CM or FE.application/pdfengElsevier B.V.Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)PernilConsumidors -- PreferènciesConsumers’ sensory acceptability of pork from immunocastrated male pigsinfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/393072012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesFont i Furnols, MariaTeran, FabianaGispert Martinell, Marina2009-07-16T12:31:32Z20082009-05Font i Furnols, M. et al. (2009) Estimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regression. Chemometrics and Intelligent Laboratory Sytems, 98(1): 31-37doi:10.1016/j.chemolab.2009.04.009http://hdl.handle.net/2072/39307Lean meat percentage (LMP) is an important carcass quality parameter. The aim of this work is to obtain a calibration equation for the Computed Tomography (CT) scans with the Partial Least Square Regression (PLS) technique in order to predict the LMP of the carcass and the different cuts and to study and compare two different methodologies of the selection of the variables (Variable Importance for Projection — VIP- and Stepwise) to be included in the prediction equation. The error of prediction with cross-validation (RMSEPCV) of the LMP obtained with PLS and selection based on VIP value was 0.82% and for stepwise selection it was 0.83%. The prediction of the LMP scanning only the ham had a RMSEPCV of 0.97% and if the ham and the loin were scanned the RMSEPCV was 0.90%. Results indicate that for CT data both VIP and stepwise selection are good methods. Moreover the scanning of only the ham allowed us to obtain a good prediction of the LMP of the whole carcass.application/pdfengElsevier B.V.Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)Carn de porcTomografiaEstimation of lean meat content in pig carcasses using X-ray Computed Tomography and PLS regressioninfo:eu-repo/semantics/articleinfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/395252012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesSierra Pereiro, MiguelAlbors Garrigós, JoséRuiz Molina, María Eugenia2009-07-20T11:28:54Z20082008Sierra, M., et al. (2008). Aspectos organizacionales y de cooperación en I+D como criterios de clasificación. El caso de la industria alimentaria en la Comunidad Valenciana. Investigaciones Europeas de Dirección y Economía de Empresa 14(3):167-1841135-2523http://hdl.handle.net/2072/39525En el presente artículo se presenta una clasificación del sector alimentario valenciano
mediante la técnica estadística del análisis cluster. Esta técnica permite conformar conglomerados
con similares características que permitirán diseñar políticas adecuadas a las mismas. Dentro de los
factores considerados para la conformación de los clusters destacan la colaboración con la
universidad, el tamaño empresarial (en número de empleados y en facturación), la existencia de un
departamento de I+D que no realice controles de calidad y dos factores internos relacionados a la
competitividad: el dominio de nuevas tecnologías y el desarrollo de nuevos productos. Se han
conformado tres conglomerados conformados por tres tipos de empresas que denominamos líderes,
innovadoras potencialmente colaboradoras con la universidad y tradicionales, que presentan
características significativamente diferentes.application/pdfspaAEDEMAquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)Indústria agroalimentària -- País ValenciàAnàlisi de conglomeratsAspectos organizacionales y de cooperación en I+D como criterios de clasificación. El caso de la industria alimentaria en la Comunidad Valencianainfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/421122012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesFont i Furnols, MariaGispert Martinell, Marina2009-11-10T10:52:11Z20082009-06Font i Furnols, M, et al. (2009) Comparison of different devices for predicting the lean meat percentage of pig carcasses. Meat Science 83(3):443-446doi:10.1016/j.meatsci.2009.06.018http://hdl.handle.net/2072/42112Lean meat percentage (LMP) is the criterion for carcass classification and it must be measured on line objectively. The aim of this work was to compare the error of the prediction (RMSEP) of the LMP measured with the following different devices: Fat-O-Meat’er (FOM), UltraFOM (UFOM), AUTOFOM and -VCS2000. For this reason the same 99 carcasses were measured using all 4 apparatus and dissected according to the European Reference Method. Moreover a subsample of the carcasses (n=77) were fully scanned with a X-ray Computed Tomography equipment (CT). The RMSEP calculated with cross validation leave-one-out was lower for FOM and AUTOFOM (1.8% and 1.9%, respectively) and higher for UFOM and VCS2000 (2.3% for both devices). The error obtained with CT was the lowest (0.96%) in accordance with previous results, but CT cannot be used on line. It can be concluded that FOM and AUTOFOM presented better accuracy than UFOM and VCS2000.application/pdfengElsevier B.V.Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)Carn de porc -- QualitatTomografiaComparison of different devices for predicting the lean meat percentage of pig carcassesinfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/479392012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesGratacós Cubarsí, MartaRibas Agustí, AlbertGarcía Regueiro, José AntonioCastellari, Massimo2010-03-26T17:46:41Z20092010-07Gratacós-Cubarsí, M. et al. 2010. Simultaneous Evaluation of Intact Glucosinolates and Phenolic Compounds by UPLC-DAD-MS/MS in Brassica oleracea L. var. botrytis. Food Chemistry, 121(1):257-2630308-8146doi:10.1016/j.foodchem.2009.11.081http://hdl.handle.net/2072/47939A method for the simultaneous determination of intact glucosinolates and main phenolic compounds (flavonoids and sinapic acid derivatives) in Brassica oleracea L. var. botrytis was proposed. A simplified sample extraction procedure and a UPLC separation were carried out to reduce the total time of analysis. Brassica oleracea samples were added with internal standards (glucotropaeolin and rutin), and extracted with boiling methanol. Crude extracts were evaporated under nitrogen, redissolved in mobile phase and analyzed by UPLC with double detection (ESI--MRM for glucosinolates and flavonoids, and DAD for main sinapic acid derivatives). The proposed method allowed a satisfactory quantification of main native sinapic acid derivatives, flavonoids and glucosinolates with a reduced time of analysis.application/pdfapplication/pdfapplication/pdfapplication/pdfengElsevier B.V.Aquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)ColCromatografia Líquida d'Ultra ResolucióGlucosinolatsFlavonoidesSimultaneous Evaluation of Intact Glucosinolates and Phenolic Compounds by UPLC-DAD-MS/MS in Brassica oleracea L. var. botrytisinfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/479532012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesPanella Riera, NúriaVelarde Calvo, AntonioDalmau Bueno, AntoniFàbrega Romans, EmmaFont i Furnols, MariaGispert Martinell, MarinaSoler Soler, JoaquimTibau i Font, JoanOliver i Pratsevall, Maria AngelsGil Farré, Marta2010-03-29T12:10:23Z20082009-09Panella, N., et al. 2009. Effect of magnesium sulphate and L-tryptophan and genotype on the feed intake, behaviour and meat quality of pigs. Livestock Science 124(1-3):277-2871871-1413doi:10.1016/j.livsci.2009.02.010http://hdl.handle.net/2072/47953Sixty-nine entire male pigs with different halothane genotype (homozygous halothane positive – nn –, n=36; and homozygous halothane negative – NN-, n=33) were fed with a supplementation of magnesium sulphate (Mg) and/or L-tryptophan (Trp) in the diet for 5 days before slaughter. Animals were housed individually and were submitted to stressful ante mortem conditions (mixed in the lorry according to treatments and transported 1 hour on rough roads). Individual feed intake was recorded during the 5-d treatment. At the abattoir, pig behaviour was assessed in the raceway to the stunning system and during the stunning period by exposure to CO2. Muscle pH, colour, water holding capacity, texture and cathepsin activities were determined to assess meat quality. The number of pigs with an individual feed intake lower than 2 kg/d was significantly different among diets (P&0.05; Control: 8.7 %; Mg&Trp: 43.5 %; Trp: 17.4 %) and they were considered to have inadequate supplement intake. During the ante mortem period, 15.2 % of pigs included in the experiment died, and this percentage decreased to 8.7 % in those pigs with a feed intake & 2kg/day, all of them from the stress-sensitive pigs (nn). In general, no differences were observed in the behaviour of pigs along the corridor leading to the stunning system and inside the CO2 stunning system. During the stunning procedure, Trp diet showed shorter periods of muscular excitation than control and Mg&Trp diets. The combination of a stressful ante mortem treatment and Mg&Trp supplementation led to carcasses with high incidence of severe skin lesions. Different meat quality results were found when considering all pigs or considering only those with adequate supplement intake. In this later case, Trp increased pH45 (6.15) vs Control diet (5.96) in the Longissimus thoracis (LT) muscle (P&0.05) and pH at 24h (Trp: 5.59 vs C: 5.47) led to a higher incidence of dark, firm and exudative (DFD) traits in SM muscle (P&0.05). Genotype affected negatively all the meat quality traits. Seventy-five percent of LT and 60.0 % of the SM muscles from nn pigs were classified as pale, soft and exudative (PSE), while none of the NN pigs showed these traits (P&0.0001). No significant differences were found between genotypes on the incidence of DFD meat. Due to the negative effects observed in the Mg&Trp group in feed intake and carcass quality, the utilization of a mixture of magnesium sulphate and tryptophan is not recommended.application/pdfengElsevierAquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)Porcs -- AlimentacióCarn de porc -- QualitatEffect of magnesium sulphate and L-tryptophan and genotype on the feed intake, behaviour and meat quality of pigsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/479542012-07-10T09:29:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesDalmau Bueno, AntoniFàbrega Romans, EmmaVelarde Calvo, Antonio2010-03-29T13:49:29Z20082009-03Dalmau, A., et al. 2009. Fear assessment in pigs exposed to a novel object test. Applied Animal Behaviour Science 117(3-4):173-1800168-1591doi:10.1016/j.applanim.2008.12.014http://hdl.handle.net/2072/47954The experiment aimed to study approach and locomotive behaviour as indicators of fear in
a novel object test carried out in pigs. Thirty post-weaning (30 kg) and 30 finishing (90 kg)
pigs were exposed to visual, auditory and olfactory novel stimuli during 2 different
experiments. The facilities consisted of a test pen in which a trough was located. The
trough contained chopped apples. Once the animals were trained to enter the test pen
individually they were subjected to 3 different fear stimuli. These stimuli were applied in
the test pen and next to the trough. The variables studied were feeding behaviour,
approach behaviour (the distance and position of the animal with respect to the trough)
and locomotive behaviour (general activity, reluctance to move, turning back and retreat
attempts). Two groups were studied: saline and midazolam treated group. Twenty
minutes before the start of the sessions, 15 post-weaning and finishing pigs received an
intramuscular injection of 0.20 and 0.15 mg/kg, respectively, midazolam (Dormicum1).
The saline pigs (15 animals per group) were injected with saline. The administration of
midazolam increased the feeding behaviour and approaching behaviour, and reduced the
locomotive behaviour. In front of the visual and olfactory stimuli post-weaning pigs
showed a higher general activity than finishing pigs, but the contrary was found when the
auditory stimulus was applied. The olfactory stimulus was more related to the turning
back behaviour, whereas the visual stimulus was more related to retreat attempts.
Although it could be concluded that reluctant to move was the most common response to
the different fear stimuli applied in our study regardless of the age of animals, the
combination of reluctant to move and turning back would be a good criterion to assess fear
in domestic pigs. The use of midazolam as anxiolytic for studies of fear in commercial
conditions in pigs is recommended.application/pdfengElsevierAquest document està subjecte a una llicència d'ús de Creative Commons, amb la qual es permet copiar, distribuir i comunicar públicament l'obra sempre que se'n citin l'autor original i l'IRTA i no se'n faci cap ús comercial ni obra derivada, tal com queda estipulat en la llicència d'ús (http://creativecommons.org/licenses/by-nc-nd/2.5/es/)Porcs -- Hàbits i conductaFear assessment in pigs exposed to a novel object testinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/articleI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2217502017-07-19T09:07:22Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaKerry, Joseph P.Mullen, Anne Maria2014-01-07T08:58:06Z20092010Marcos, B., et al, 2010. High pressure induced changes on sarcoplasmic protein fraction and quality indicators. Meat Science 85(1):115–120http://hdl.handle.net/2072/221750The combined effect of pressure and mild temperature treatments on bovine sarcoplasmic proteins and quality parameters was assessed. M. longissimus dorsi samples were pressurised in a range of 200–600 MPa and 10–30 °C. High Pressure Processing (HPP) induced a reduction of protein solubility (p < 0.001) compared to non-treated controls (NT), more pronounced above 200 MPa. HPP at pressures higher than 200 MPa induced a strong modification (p < 0.001) of meat colour and a reduction of water holding capacity (WHC). SDS–PAGE analysis demonstrated that HPP significantly modified the composition of the sarcoplasmic protein fraction. The pressurisation temperature mainly affected protein solubility and colour; a smaller effect was observed on protein profiles. Significant correlations (p < 0.001) between sarcoplasmic protein solubility and both expressible moisture (r = −0.78) and colour parameters (r = −0.81 to −0.91) suggest that pressure induced denaturation of sarcoplasmic proteins could influence to some extent WHC and colour modifications of beef. Changes in protein band intensities were also significantly correlated with protein solubility, meat lightness and expressible moisture. These results describe the changes induced by HPP on sarcoplasmic proteins and confirm a relationship between modification of the sarcoplasmic protein fraction and alteration of meat quality characteristicsengElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Carn -- QualitatAltes pressions (Tecnologia)High pressure induced changes on sarcoplasmic protein fraction and quality indicatorsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2217512017-07-19T09:07:21Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaGou i Botó, PereGuàrdia, Maria Dolors (Guàrdia Gasull)Hortós i Bahí, MariaColleo, M.Mach Casellas, Núriate Pass, M. F. W.Keuning, E.Kruijt, L.Tibau i Font, JoanGispert Martinell, MarinaArnau, J. (Jacint)2014-01-07T09:15:08Z20122013Marcos, B. et al. 2013. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork quality. Meat Science 95(3):688–693http://hdl.handle.net/2072/221751Expression of water soluble proteins of fresh pork Longissimus thoracis from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) was studied to identify candidate protein markers for meat quality. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of Longissimus thoracis muscles. The pure breeds showed differences among the studied meat quality traits (pHu, drip loss, androstenone, marbling, intramuscular fat, texture, and moisture), but no significant differences were detected in sensory analysis. Associations between protein peaks obtained with SELDI-TOF-MS and meat quality traits, mainly water holding capacity, texture and skatole were observed. Of these peaks, a total of 10 peaks from CM10 array and 6 peaks from Q10 array were candidate soluble protein markers for pork loin quality. The developed models explained a limited proportion of the variability, however they point out interesting relationships between protein expression and meat qualityengElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Carn de porc -- QualitatSurface-enhanced laser desorption/ionisation time-of-flight mass spectrometry: A tool to predict pork qualityinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2217522017-07-19T09:07:19Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaGou i Botó, PereSerra Dalmau, XavierGuàrdia, Maria Dolors (Guàrdia Gasull)Zhen, Z. Y.Hortós i Bahí, MariaMach Casellas, Núriate Pas, M. F. W.Keuning, E.Kruijt, L.Font i Furnols, MariaArnau, J. (Jacint)2014-01-07T09:32:48Z20112013Marcos, B., et al. 2013. Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams. Meat Science 93(2):233–239http://hdl.handle.net/2072/221752The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams. Even if differences in the quality traits (colour, water activity, texture, composition, intramuscular fat, and marbling) of dry-cured hams were observed among the studied breeds, only small differences in the sensory attributes were detected. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of GM muscles. Some associations between protein peaks obtained with SELDI-TOF-MS and quality traits, mainly colour (b*) and texture (F0, Y2, Y90) were observed. Candidate protein markers for the quality of processed dry-cured hams were identifiedengElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)PernilAliments -- QualitatAnalysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hamsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2217542017-07-19T09:07:08Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaAymerich Calvet, Mª TeresaGarriga Turón, MargaritaArnau, J. (Jacint)2014-01-07T10:39:34Z20122013Marcos, B, et al. 2013. Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages. Food Control 30(1):325–330http://hdl.handle.net/2072/221754Listeria monocytogenes was inoculated on the surface of sliced fermented sausages with no added sodium salt. The pathogen was progressively inactivated during the product shelf life (90 days). Antimicrobial packaging of fermented sausages with PVOH films containing nisin induced a more pronounced reduction of L. monocytogenes counts during refrigerated storage. HPP alone (600 MPa, 5 min, 12 °C) had no antimicrobial effect against L. monocytogenes at the studied conditions. Combination of HPP with antimicrobial packaging did not produce any extra protection against L. monocytogenes compared to antimicrobial packaging alone. The lack of effect of HPP on L. monocytogenes was attributed to a protective effect exerted by the low water activity of the product and its lactate content. These results reflect that antimicrobial packaging with the inclusion of nisin as a natural antimicrobial could be considered as an effective method to reduce the levels of L. monocytogenes in sliced fermented sausages with no added sodium saltengElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Embotits -- EnvasamentEmbotits -- MicrobiologiaEnvasament i conservació d'alimentsActive packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausagesinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2217552017-07-19T09:07:18Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesSorenson, DouglasHenchion, MaeveMarcos Muntal, BegonyaWard, PaddyMullen, Anne MariaAllen, Paul2014-01-07T11:16:10Z20102011Sorenson, D., et al. 2011. Consumer acceptance of high pressure processed beef-based chilled ready meals: The mediating role of food-related lifestyle factors. Meat Science 87(1):81–87http://hdl.handle.net/2072/221755The aim of this research was to investigate the effects of high pressure processing (HPP) on consumer acceptance for chilled ready meals manufactured using a low-value beef cut. Three hundred consumers evaluated chilled ready meals subjected to 4 pressure treatments and a non-treated control monadically on a 9-point scale for liking for beef tenderness and juiciness, overall flavour, overall liking, and purchase intent. Data were also collected on consumers' food consumption patterns, their attitudes towards food by means of the reduced food-related lifestyle (FRL) instrument, and socio-demographics. The results indicated that a pressure treatment of 200 MPa was acceptable to most consumers. K-means cluster analysis identified 4 consumer groups with similar preferences, and the optimal pressure treatments acceptable to specific consumer groups were identified for those firms that would wish to target attitudinally differentiated consumer segmentsengElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Consumidors -- PreferènciesCuina preparada amb antelacióAltes pressions (Tecnologia)Consumer acceptance of high pressure processed beef-based chilled ready meals: The mediating role of food-related lifestyle factorsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2232322017-07-19T09:16:46Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesAlvarez-Jubete, LauraValverde, JuanPatras, AnkitMullen, Anne MariaMarcos Muntal, Begonya2014-02-05T14:55:55Z20122014Alvarez-Jubete, L., et al. (2014) Assessing the Impact of High-Pressure Processing on Selected Physical and Biochemical Attributes of White Cabbage (Brassica oleracea L. var. capitata alba). Food and Bioprocess Technology 7(3):682-692http://hdl.handle.net/2072/223232The aim of this study was to investigate the effect of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on key physical and chemical characteristics of white cabbage (Brassica oleracea L. var. capitata alba). Thermal treatment (blanching) was also investigated and compared with high-pressure processing (HPP). HPP at 400 MPa and 20–40 °C caused significantly larger colour changes compared to any other pressure or thermal treatment. All pressure treatments induced a softening effect, whereas blanching did not significantly alter texture. Both blanching and pressure treatments resulted in a reduction in the levels of ascorbic acid, effect that was less pronounced for blanching and HPP at 600 MPa and 20–40 °C. HPP at 600 MPa resulted in significantly higher total phenol content, total antioxidant capacity and total isothiocyanate content compared to blanching. In summary, the colour and texture of white cabbage were better preserved by blanching. However, HPP at 600 MPa resulted in significantly higher levels of phytochemical compounds. The results of this study suggest that HPP may represent an attractive technology to process vegetable-based food products that better maintains important aspects related to the content of health-promoting compounds. This may be of particular relevance to the food industry sector involved in the development of convenient novel food products with excellent functional propertiesengSpringerdoi:10.1007/s11947-013-1060-5L'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Altes pressions (Tecnologia)Aliments -- Indústria i comerçColAssessing the impact of high-pressure processing on selected physical and biochemical attributes of white cabbage (Brassica oleracea L. var. capitata alba)info:eu-repo/semantics/articleinfo:eu-repo/semantics/article663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2234202017-07-19T07:38:58Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesClariana Orduña, MariaValverde, JuanWijngaard, HildeMullen, Anne MariaMarcos Muntal, Begonya2014-02-07T13:07:54Z20102011Clariana, M. et al. (2011) High pressure processing of swede (Brassica napus): Impact on quality properties. Innovative Food Science & Emerging Technologies 12(2):85-92http://hdl.handle.net/2072/223420The effects of combined pressure/temperature treatments (200, 400 and 600 MPa, at 20 and 40 °C) on the physical and nutritional properties of swede roots (Brassica napus var. napobrassica) were assessed. Changes induced by high pressure processing (HPP) on the original properties of swede samples were compared with those produced by thermal treatment (blanching). All studied treatments altered the physical properties of swede, resulting in a loss of hardness and water binding capacity. The strongest alteration of texture was observed after HPP at 400 MPa, while 600 MPa was the treatment that better preserved the texture properties of swede. Blanching caused less total colour changes (ΔE) than HPP. Antioxidant properties of swede were measured as total antioxidant capacity, ascorbic acid and total phenol content. All treatments caused a loss of antioxidant capacity, which was less pronounced after HPP at 600 MPa and 20 °C and blanching. Four glucosinolates were detected in swede roots, glucoraphanin, progoitrin, glucobrassicanapin and glucobrassicin. Glucobrassicanapin and glucobrassicin contents were reduced with all studied treatments. Progoitrin content was not affected by blanching and HPP at 200 MPa. HPP at higher pressure levels (400 and 600 MPa), though, induced an increase of progoitrin levels. The results indicated that blanching and HPP at 600 MPa and 20 °C were the treatments that better preserved the original quality properties of swede.engElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Altes pressions (Tecnologia)Aliments -- Indústria i comerçColzaHigh pressure processing of swede (Brassica napus): Impact on quality propertiesinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2238742017-07-19T08:56:08Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaMullen, Anne Maria2014-02-17T13:10:03Z20132014Marcos, B. ; Mullen, A.M. 2014. High pressure induced changes in beef muscle proteome: correlation with quality parameters. Meat Sciece 97(1):11-20http://hdl.handle.net/2072/223874The relationship between pressure induced changes on individual proteins and selected quality parameters in bovine longissimus thoracis et lumborum (LTL) muscle was studied. Pressures ranging from 200 to 600 MPa at 20 °C were used. High pressure processing (HPP) at pressures above 200 MPa induced strong modifications of protein solubility, meat colour and water holding capacity (WHC). The protein profiles of non-treated and pressure treated meat were observed using two dimensional electrophoresis. Proteins showing significant differences in abundance among treatments were identified by mass spectrometry. Pressure levels above 200 MPa strongly modified bovine LTL proteome with main effects being insolubilisation of sarcoplasmic proteins and solubilisation of myofibrillar proteins. Sarcoplasmic proteins were more susceptible to HPP effects than myofibrillar. Individual protein changes were significantly correlated with protein solubility, L*, b* and WHC, providing further insights into the mechanistic processes underlying HPP influence on quality and providing the basis for the future development of protein markers to assess the quality of processed meats.engElsevierL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/info:eu-repo/semantics/openAccessRECERCAT (Dipòsit de la Recerca de Catalunya)Altes pressions (Tecnologia)Aliments -- QualitatHigh pressure induced changes in beef muscle proteome: correlation with quality parametersinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2502102017-07-19T09:19:55Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesMora, H.Serra Dalmau, XavierGuàrdia i Gasull, Ma DolorsArnau i Arboix, Jacint2015-05-20T12:35:18Z20142014Mora, H. et al. 2014. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content. Meat Science 97(1):62-68http://hdl.handle.net/2072/250210The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead), was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.engElsevierinfo:eu-repo/semantics/openAccessL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/RECERCAT (Dipòsit de la Recerca de Catalunya)Carn de porc -- Greix -- AnàlisiEffect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium contentinfo:eu-repo/semantics/articlecapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2610862017-07-19T08:51:24Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesMarcos Muntal, BegonyaSárraga Escolano, Mª CarmenCastellari, MassimoKappen, FransSchennink, GeraldArnau, J. (Jacint)2016-04-25T11:00:14Z20132014http://hdl.handle.net/2072/261086Biodegradable films with antioxidant properties based on Ecoflex® and Ecoflex®-polylactic acid (PLA) containing α-tocopherol and olive leaf extract were developed by blown film extrusion.
There was a good recovery of tocopherol from Ecoflex films (98-112%). Oleuropein and oleuroside were the main antioxidants detected in the studied olive leaf extract. A reduction of oleuropein content (21-33%) and an increase of oleuroside (14-31%) were observed in Ecoflex and Ecoflex/PLA films. All the films showed antioxidant capacity in vitro. The films containing tocopherol exhibited higher antioxidant activity than the films containing olive leaf extract.
The incorporation of both antioxidants gave a coloured taint to the films. The films containing olive leaf extract showed the highest colour changes (ΔE). Films containing 2.8% of antioxidants showed increased elongation at break (EB), however at higher antioxidant concentrations reductions of tensile strength and EB were observed. These results confirmed the feasibility to produce antioxidant films with Ecoflex and Ecoflex/PLA blend. However, the concentration of antioxidant that can be added to the films is constrained by the changes induced on the physical properties. The weak interaction between the antioxidants and the polymer matrix would provide a material suitable for food products with a short shelf life.engElsevierinfo:eu-repo/semantics/openAccessL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/RECERCAT (Dipòsit de la Recerca de Catalunya)Aliments -- EnvasamentPlàstics -- BiodegradacióDevelopment of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applicationsinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics
oai:recercat.cat:2072/2610872017-07-19T08:51:57Zhdl_2072_13344IRTA. Recerca i Tecnologia AgroalimentàriesRealini Cujo, CarolinaMarcos Muntal, Begonya2016-04-25T11:09:22Z20142014http://hdl.handle.net/2072/261087Active and intelligent packaging systems are continuously evolving in response to growing challenges from a modern society. This article reviews: (1) the different categories of active and intelligent packaging concepts and currently available commercial applications, (2) latest packaging research trends and innovations, and (3) the growth perspectives of the active and intelligent packaging market. Active packaging aiming at extending shelf life or improving safety while maintaining quality is progressing towards the incorporation of natural active agents into more sustainable packaging materials. Intelligent packaging systems which monitor the condition of the packed food or its environment are progressing towards more cost-effective, convenient and integrated systems to provide innovative packaging solutions. Market growth is expected for active packaging with leading shares for moisture absorbers, oxygen scavengers, microwave susceptors and antimicrobial packaging. The market for intelligent packaging is also promising with strong gains for time-temperature indicator labels and advancements in the integration of intelligent concepts into packaging materials.catElsevierinfo:eu-repo/semantics/openAccessL'accés als continguts d'aquest document queda condicionat a l'acceptació de les condicions d'ús establertes per la següent llicència Creative Commons: http://creativecommons.org/licenses/by-nc-nd/3.0/es/RECERCAT (Dipòsit de la Recerca de Catalunya)Aliments -- EnvasamentActive and intelligent packaging systems for a modern societyinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/acceptedVersion663/664 - Aliments i nutrició. Enologia. Olis. GreixoscapI1 - Tecnologia AlimentàriaIRTA. Recerca i Tecnologia AgroalimentàriesCentres de Recerca de Catalunya (CERCA)Articles científics