Influencia del tratamiento de productos cárnicos por altas presiones sobre la formación de compuestos volátiles

Tesis Doctoral inédita leída en la Universidad Autónoma de Madrid, Facultad de Ciencias, Departamento de Química Física Aplicada. Fecha de lectura: 05-11-201

Effect of high-pressure processing and chemical composition on lipid oxidation, aminopeptidase activity and free amino acids of Serrano dry-cured ham

9 Pág. Departamento de Tecnología de Alimentos​​Lipid oxidation and proteolysis are essential processes in Serrano dry-cured ham quality. The influence of high pressure processing (HPP) at 600 MPa for 6 min on lipid oxidation, aminopeptidase (AP) activities and free amino acids (FAA) in ripened Serrano hams of different chemical composition after 5 months at 4 °C were studied. HPP increased lipid peroxidation indexes. Composition influenced both indexes, with higher levels in hams of medium or high intramuscular fat (IMF) content and in hams of low or medium salt content or salt-in-lean ratio. HPP lowered AP activities by more than 50%. Composition also affected AP activities, with lower levels in hams of low aw, high IMF content, low salt content or low salt-in-lean ratio. At the end of refrigerated storage, HPP only affected Arg and Tyr levels. Many of the individual FAA reached higher levels in hams of low aw, medium or high IMF content, low or medium salt content, or low or medium salt-in-lean ratio.The authors wish to thank the Spanish Ministry of Science and Innovation, which supported the experimental work through project RTA2010-00029-C04-04; E. Fulladosa, P. Gou and J. Arnau (IRTA, Monells, Spain) for the selection and processing of hams; A. del Olmo for support in the lipid oxidation measurements; and INIA for funding the Ph.D. grant of N. Martínez-Onandi.Peer reviewe

Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs

<p>The aim of this work was to improve the fatty acid profile of meat from light lamb, frequently reared in Spain and in other Mediterranean countries. A total of 44 light lambs fed different n-3 polyunsaturated fatty acids sources were studied: control (C) (palm oil), extruded linseed (L), extruded linseed mixed with microalgae (LM) and fish oil (FO). The productive performance from 14.7 to 26.2 kg of live weights and meat quality characteristics during refrigerated storage were assessed. Lambs fed FO showed lower feed intake (<em>p</em> &lt;0.001), average daily gain (<em>p</em> &lt;0.001) and higher feed conversion ratio (<em>p</em> &lt;0.001) than lambs from the other treatments. Fish oil meat had the lowest (<em>p</em> &lt;0.01) protein proportion and the highest (<em>p</em> &lt;0.001) C20:5n-3, C22:5n-3 and C22:6n-3 proportions, while L or LM produced the highest (<em>p</em> &lt;0.001) C18:3n-3 deposition. Fish oil meat had higher (<em>p</em> &lt;0.05) L* and lower (<em>p</em> &lt;0.001) a* than meats from the other treatments. After 7 days of storage, FO meat showed the highest TBARS (<em>p</em> &lt;0.001), while C meat showed similar value to 0 days of storage. Additionally, FO underwent higher microbial growth after 7 days of storage as compared to the other treatments. Dietary supplementation with L and LM leads to C18:3n-3 meat enrichment and to a microbial load and colour characteristics similar to those of C, without adverse effect on lamb performance. However the use of FO improves the fatty acid profile of meat, but negatively affects lamb performance and meat quality.</p

Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes

Spain is the biggest olive oil producer in the world what means that this area is especially affected by olive mill waste pollution. The main system used for extracting olive oil is the continuous two-phase centrifugation system, which generates olive wet cake waste. This wastage has disposal problems due to its phytotoxicity and high moisture content, so strategies for its use and revalorization are needed. One of these strategies is the extraction of bioactive compounds, as is the case of polyphenols present in the waste, which could be used as natural antioxidants in food. This study evaluated the effect of adding an olive waste extract (100, 200 or 400 mg gallic acid equivalents/kg muscle), as a possible natural polyphenol-rich antioxidant on the stability of lamb meat patties enriched with omega-3 fatty acids, and stored in high-oxygen modified atmosphere packs for up to 9 days at 4 °C. Addition of the extract delayed meat discolouration, lipid oxidation (p ≤ 0.001) and protein carbonylation (p ≤ 0.001), and increased loss of thiol groups (p ≤ 0.05) relative to controls. Fish odour (p ≤ 0.01) and flavour (p ≤ 0.05) were lower and odd odour and flavour (p ≤ 0.001) higher in patties with added the extract compared to controls, but the overall liking score was not affected. The addition of the extract resulted in acceptable lamb meat patties (in terms of oxidation) after 6 days of storage, while patties without extract did not. The results pointed out the potential for using olive waste extracts as natural antioxidants in meat products. With this strategy, the olive oil industry would encourage to follow an eco-friendlier olive oil production chain obtaining marketable products from the wastes generated. At the same time, the shelf-life (in terms of oxidation process) of the lamb patties would be increased reducing food wastes at the point-of-sale and at consumer level, which is especially important in a high perishable food such as minced meat products, and reducing the environmental impact that food waste causes along the food supply chain.Depto. de Producción AnimalFac. de VeterinariaTRUEpu

Linseed, microalgae or fish oil dietary supplementation affects performance and quality characteristics of light lambs

The aim of this work was to improve the fatty acid profile of meat from light lamb, frequently reared in Spain and in other Mediterranean countries. A total of 44 light lambs fed different n-3 polyunsaturated fatty acids sources were studied: control (C) (palm oil), extruded linseed (L), extruded linseed mixed with microalgae (LM) and fish oil (FO). The productive performance from 14.7 to 26.2 kg of live weights and meat quality characteristics during refrigerated storage were assessed. Lambs fed FO showed lower feed intake (p < 0.001), average daily gain (p < 0.001) and higher feed conversion ratio (p < 0.001) than lambs from the other treatments. Fish oil meat had the lowest (p < 0.01) protein proportion and the highest (p < 0.001) C20:5n-3, C22:5n-3 and C22:6n-3 proportions, while L or LM produced the highest (p < 0.001) C18:3n-3 deposition. Fish oil meat had higher (p < 0.05) L* and lower (p < 0.001) a* than meats from the other treatments. After 7 days of storage, FO meat showed the highest TBARS (p < 0.001), while C meat showed similar value to 0 days of storage. Additionally, FO underwent higher microbial growth after 7 days of storage as compared to the other treatments. Dietary supplementation with L and LM leads to C18:3n-3 meat enrichment and to a microbial load and colour characteristics similar to those of C, without adverse effect on lamb performance. However the use of FO improves the fatty acid profile of meat, but negatively affects lamb performance and meat qualit

Implementación de la tutoría entre compañeros en el primer curso de los grados en la facultad de Educación, facultad de Filología y facultad de Ciencias Químicas.

Memoria ID11-207. Ayudas de la Universidad de Salamanca para la innovación docente, curso 2011-2012

Implementación de la tutoría entre compañeros en la Facultad de Educación, Facultad de Filología y Facultad de Ciencias Químicas

Memoria ID12-0292. Ayudas de la Universidad de Salamanca para la innovación docente, curso 2012-2013

3er. Coloquio: Fortalecimiento de los Colectivos de Docencia

Las memorias del 3er. Coloquio de Fortalecimiento de Colectivos de Docencia deben ser entendidas como un esfuerzo colectivo de la comunidad de académicos de la División de Ciencias y Artes para el Diseño, en medio de la pandemia COVID-19, con el fin de: • Analizar y proponer acciones concretas que promuevan el mejoramiento de la calidad docente en la División. • Proponer acciones que permitan continuar fortaleciendo los cursos con modalidad a distancia (remotos). • Ante un escenario que probablemente demandará en el mediano plazo, transitar del modelo remoto a un modelo híbrido, proponer acciones a considerar para la transición de los cursos. • Planear y preparar cursos de nivelación de conocimientos, para cuando se transite a la impartición de la docencia de manera mixta o presencial, dirigidos a los alumnos que no hayan tenido oportunidad de desarrollar actividades relevantes para su formación, como prácticas de talleres y laboratorios, visitas, o alguna otra actividad relevante