Leches infantiles en España durante los años ochenta: impacto de las recomendaciones internacionales

The information available on infant milk (adapted, follow-on and special) marketed in Spain during the 1980’s has been analyzed. Statistical analyses have been carried out, taking into account the composition data of 74 formulas (protein, fat, carbohydrates, vitamins and minerals), and energy value, as well as the degree of innovation of the product (by modification of the existing formulas and /or by the addition of new ingredients). The results showed the process of a better differentiation between adapted and follow-on milks with time, and the adaptation to the published international recommendations.Se analiza la información existente sobre las leches infantiles (adaptadas, de seguimiento y especiales) comercializadas en España durante los años ochenta. Sobre un total de 74 muestras, se han aplicado análisis estadísticos con base en los datos de composición (proteínas, grasas, hidratos de carbono, vitaminas y minerales) y valor calórico, así como el grado de innovación de los productos (por modificación de fórmulas existentes y/o adición de nuevos ingredientes). Los resultados obtenidos muestran un proceso de mejora en la diferenciación de las leches adaptadas y de seguimiento y en la adecuación a las recomendaciones internacionales publicadas

Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification

Meat processing involves different transformations in the animal muscle after slaughtering, which results in changes in tenderness, aroma and colour, determining the quality of the final meat product. Enzymatic glycolysis, proteolysis and lipolysis play a key role in the conversion of muscle into meat. The accurate control of enzymatic reactions in meat muscle is complicated due to the numerous influential factors, as well as its low reaction rate. Moreover, exogenous enzymes are also used in the meat industry to produce restructured products (transglutaminase), to obtain bioactive peptides (peptides with antioxidant, antihypertensive and gastrointestinal activity) and to promote meat tenderization (papain, bromelain, ficin, zingibain, cucumisin and actinidin). Emerging technologies, such as ultrasound (US), pulsed electric fields (PEF), moderate electric fields (MEF), high-pressure processing (HPP) or supercritical CO2 (SC-CO2), have been used to intensify enzymatic reactions in different food applications. This review aims to provide an overview of the enzymatic reactions taking place during the processing of meat products, how they could be intensified by using emerging technologies and envisage potential applications.This research was financially supported by the “Ministerio de Economía y Competitividad (MINECO)” and the “Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)” in Spain (Projects RTA2017-00024-C04-03 and RTA2017-00024-C04-02).info:eu-repo/semantics/publishedVersio

Fatty acid composition and parasitism of European sardine (Sardina pilchardus) and anchovy (Engraulis encrasicolus) populations in the northern Catalan Sea in the context of changing environmental conditions

The status of sardine and anchovy populations in the northern Mediterranean Sea has been declining in recent decades. In this study, fatty acids and parasitism at different reproductive and feeding stages in these two species were assessed using specimens caught along the northern Catalan coast, in order to assess the links between lipid dynamics, reproduction and feeding in these two species and to contribute towards an explanation of the potential causes of the current poor situation of the stocks. The results support the use of fatty acid levels as indicators of the body condition of sardine and anchovy at different reproductive and feeding stages, as well as that of the pelagic environmental conditions. In particular, the relatively low n-3 polyunsaturated fatty acid levels found in spawning sardines compared to spawning anchovies indicate a poorer reproductive health status of sardine. By comparing the current total lipid content values with those recorded in other Mediterranean and North Atlantic areas, and others from more than 10 years ago, in the adjacent area of the Gulf of Lion, our study reveals the persistent poor condition of sardine and anchovy in the northern Catalan Sea. Furthermore, the low levels of diatom fatty acid markers observed throughout the spawning and non-spawning seasons in both sardine and anchovy indicate a diet poor in diatoms. Moreover, the results indicate that it is very unlikely that parasitism is a significant factor in the decline in condition of sardine and anchovy in the northern Catalan Sea. In fact, the results, which we believe provide useful insights for the management of small pelagic fisheries in the Mediterranean, suggest that the current poor condition of sardine and anchovy in the northern Catalan Sea has probably been exacerbated by a decrease in plankton productivity and/or a shift in the taxonomic composition of phytoplankton communities, adding to the ongoing effects of overfishing.info:eu-repo/semantics/publishedVersio

Consumer attitudes toward consumption of meat products containing offal and offal extracts

The development of food products containing offal and offal extracts could be part of the solution to the upcoming demand for animal protein. This study aimed to determine Spanish consumers’ attitudes toward offal and the development of meat products containing offal extracts. Consumers’ perceptions were evaluated by means of focus group discussions and a survey (N = 400) to validate the focus group results in various Spanish provinces. The theory of planned behavior was used to examine consumer attitudes. Results indicated that nutritional properties, environmental sustainability, and affordability were the main drivers, while sensory attributes, low frequency consumption, and perceived higher content of undesirable compounds were the main barriers. Three segments were identified according to their beliefs: those in favor of these products, those that were health and environmentally conscious, and those who were reluctant about them. The identification of these segments and their profiles demonstrated the necessity to focus efforts on providing reliable information on sensory and health-related issues to improve acceptability. Attitude was the most important predictor of behavioral intention regarding the global model, while the social component (subjective norm) was significant for two of the identified segments, emphasizing the relevance of the social component for acceptability.info:eu-repo/semantics/publishedVersio

Oxidized oils and dietary zinc and alpha-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content

The effects of the addition of heated oils to feeds (3%, w/w) and the dietary supplementation with a-tocopheryl acetate (TA; 100 mg/kg) and Zn (200 mg/kg) on rabbit tissue fatty acid (FA) composition and on the Zn, Cu, Fe and Se content in meat were assessed. Heating unrefined sunflower oil (SO) at 558C for 245 h increased its content in primary oxidation products and reduced its a-tocopherol content. However, this did not significantly affect tissue FA composition. Heating SO at 1408C for 31 h increased its content in secondary oxidation products and in some FA isomers asc9,t11-CLA and di-trans CLA. This led to increases in di-trans CLA in liver and in t9,c12-18:2 in meat. The c9,t11-CLA was the most incorporated CLA isomer in tissues. The dietary supplementation with a-TA did not affect the FA composition of plasma, liver or meat. The cooking of vacuum-packed rabbit meat at 788C for 5 min reduced significantly but slightly its polyunsaturated FA content. The dietary supplementation with Zn did not modify the content of Zn, Fe or Se in meat, but it reduced its Cu content. On the other hand, it increased the content of some FAs in meat when SO heated at 1408C for 31 h was added to feeds

Determination of total plasma hydroperoxides using a diphenyl-1-pyrenylphosphine fluorescent probe

Plasma hydroperoxides (HPs) are widely accepted to be good indicators of oxidative stress. By means of the method proposed here, which uses diphenyl-1-pyrenylphosphine (DPPP) as a fluorescent probe, all types of plasma HP were determined. The limits of detection and quantification of the method were 0.08 and 0.25 nmol of cumene hydroperoxide (CHP) equivalents in 40 μl of plasma, respectively. The method is satisfactory in terms of precision (5.3% for 14.5 μM CHP eq., n=8), and the recoveries were 91% and 92% after standard additions of 26 and 52 μM CHP, respectively. The selectivity of the proposed method is higher than 96%. Moreover, optimization of the reaction conditions and the addition of ethylenediaminetetraacetic acid (EDTA) disodium salt and 2,6-di-tert-butyl-4-methylphenol (BHT) prevented the formation of HP artifacts during the analysis. Therefore, the proposed method is useful for simple and quantitative determination of total plasma HPs

Effect of heating oxyhemoglobin and methemoglobin on microsomes oxidation.

Hemoglobin (Hb) has been proposed to be a major pro-oxidant in raw and cooked meats. To understand the mechanisms and differentiate between the pro-oxidant and antioxidant potential of oxyhemoglobin (OxyHb) and methemoglobin (MetHb), their pro-oxidant activity, protein solubility, radical scavenging capacity, iron content and contribution of non-chelatable iron on lipid oxidation were determined as a function of thermal treatments. The ability of native OxyHb and MetHb to promote lipid oxidation was similar and higher than their corresponding OxyHb or MetHb heated at 68 and 90 degrees C but not different from those at 45 degrees C. The pro-oxidant activity of MetHb heated at 68 and 90 degrees C were similar whereas the pro-oxidant activity of OxyHb heated at 68 degrees C was higher than that heated at 90 degrees C. The decreased pro-oxidant activity of heat-denatured Hb was associated with a decrease in the solubility of heme iron while free iron showed little impact on the lipid oxidation

Influence of pork liver drying on ferrochelatase activity for zinc protoporphyrin formation

Pork liver contains an endogenous enzyme, ferrochelatase (FeCH), which catalyses the formation of zinc protoporphyrin (ZnPP), a natural pigment of great interest for the meat industry. The aim of this study was to analyse the effect of pork liver drying (from −10 to 70 °C), as a stabilisation method, on the FeCH activity (EA) and the apparent concentration (ECapp). Drying temperatures close to room conditions (from 10 to 20 °C) allowed to preserve well the ECapp, while the EA was slightly lower (−15.2%) than in raw liver. However, when drying was conducted at extreme conditions (−10 and 70 °C), the lowest values of ECapp and EA were manifested. Therefore, the drying process at moderate temperatures close to room conditions (10 - 20 °C) was considered to be an effective method for FeCH preservation since it was possible to stabilise the liver and the loss of FeCH activity was minimised.info:eu-repo/semantics/publishedVersio

Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology

There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing to the development of nitrite-free products. First, the effects of sodium disulfite and acetic, ascorbic, and lactic acids on the formation of Zn-protoporphyrin and the total microbial count were studied. The combination of ascorbic and acetic acids resulted in a higher Zn-protoporphyrin content than acetic acid alone, and microbial levels were maintained (ca. 3 log CFU/mL). Second, a response surface methodology was used to maximize Zn-protoporphyrin while maintaining microbiological food standards. To that end, the effects of pH (4.2–5.4), incubation time (3–30 h), and temperature (25–50 °C) were studied. The selected conditions for Zn-protoporphyrin formation involved anaerobic incubation at pH 4.8 and 45 °C for 24 h. The safety was validated through challenge testing for relevant pathogens (Listeria monocytogenes, Salmonella spp., and Clostridium perfringens). A significant reduction (>6 log units) was observed in the selected conditions for L. monocytogenes and Salmonella, whereas C. perfringens spores remained at the inoculated levels. The optimized procedure is proven to be microbiologically safe, and may improve the color of nitrite-free meat products.info:eu-repo/semantics/publishedVersio

Effect of VacuumImpregnation and High Hydrostatic Pressure Treatments on Shelf Life, Physicochemical, and Sensory Properties of Seabream Fillets

Marination is commonly used to preserve fish, which, in combination with other non-thermal technologies, such as vacuum impregnation and high hydrostatic pressure, may help to preserve freshness and extend shelf life. In addition, marination may mask changes in physicochemical properties and the sensory attributes of fish resulting from intense pressurization treatments. In this study, we evaluated the effects of vacuum impregnation (50 mbar for 5 min) alone or in combination with a moderate pressurization treatment (250 MPa for 6 min) on the physicochemical properties, microbiological and oxidative stability, and sensory properties of refrigerated seabream fillets. Compared to conventional marination, vacuum impregnation alone had no effect on the aforementioned properties, except for a higher perception of lemon aroma (0.9 vs. 1.6). However, vacuum impregnation with pressurization reduced the total viable mesophilic aerobic bacteria to counts below 4 log colony forming units (CFU)/g after 16 days of storage at ≤ 2 °C, compared to 6 log CFU/g with conventional marination. Additionally, the color and texture were affected by the pressurization treatment. However, color was more susceptible, and at the beginning of storage, lightness was higher in the pressurized samples than in the control (52 vs. 78). Regardless, this whitening effect and other minor changes in texture and sensory properties compared to conventional marination with vacuum impregnation with pressurization can be considered of little relevance considering the increase in shelf life, the lack of lipid oxidation (maintained at low and similar levels as those of the non-pressurized samples), and the intrinsic whitening effects of certain marinades.info:eu-repo/semantics/publishedVersio