Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial

Este documento contiene la memoria final del proyecto de innovación docente "Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial", llevado a cabo en el curso 2018-19. En la memoria se describen los resultados obtenidos en el desarrollo de este proyecto, cuyo objetivo ha sido implementar una práctica para que los estudiantes del Grado en Ciencia y Tecnología de los Alimentos llevaran a cabo el diseño y la elaboración de cerveza en condiciones similares a las reales en la industria alimentaria. El proyecto se ha incluido dentro de las actividades de la asignatura optativa "Tecnología Enológica y de Otras Bebidas Alcohólicas", que se imparte en el cuarto curso del Grado

Use of the E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese

Camembert and Brie soft cheese varieties were subjected to E-beam irradiation as a sanitation treatment. The effects of treatments on microbiota and selected physicochemical properties were also studied. The absorbed doses required to meet the food safety objective (FSO) according to EU and USDA criteria for Listeria monocytogenes were 1.27 and 2.59 kGy, respectively. The bacterial load, mainly lactic acid bacteria, was reduced by the treatment but injured cells were recovered during storage at 14°C. The radiation treatment gave rise to negligible changes in the pH and water activity at doses required to achieve microbial safetySección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese

The effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were studied. Doses of up to 2 kGy provoked a decrease in the total bacterial number, although microbiota recovery to initial levels during storage, even under refrigeration temperature, was observed. However, a higher temperature (14 °C) was required to detect bacterial growth in cheese treated at 3 kGy. Moreover, the effects of the dose on the hardness, springiness, cohesiveness and colour parameters were interdependent of the storage conditions. According to the combined effects of E-beam treatment and storage conditions, multivariate cluster analysis allowed treated cheeses irradiated at 0–1 kGy (cluster 1) to be distinguished from those irradiated at 2–3 kGy (cluster 2), which were stored at 4 °C for 28 days. Cluster 3 included irradiated cheeses (1–3 kGy) stored at a higher temperature (14 °C). Although off-odour and off-flavours arose immediately after treatment, they disappeared progressively during storage at doses lower than 2 kGy. Nevertheless, consumers could detect changes in the colour derived from the radiation at 2 kGy, however, those changes may be unimportant because of the wide colour ranges of commercial annatto-coloured cheesesUniversidad Complutense de MadridSección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes

The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differences (p > 0.05) in adhesiveness, springiness and chewiness were found in either of the cheeses. However, hardness, cohesiveness, gumminess and breaking force decreased in Camembert cheese as the dose increased, while values for the Brie samples remained fairly constant. Nevertheless, no significant differences (p > 0.05) between untreated and treated samples after two weeks of storage were detected. Minor changes in the colour parameters were due to the E-beam treatment even at 3 kGy and then minimized during storage. A similar behaviour was observed in sensorial parameters. Because the dose studied was higher than that required to achieve the food safety objective according to EU and USA regulations, it was concluded that E-beam treatment is a useful method for sanitizing soft mould-ripening cheeses with negligible changes in the sensory quality and rheological properties.Sección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

Enrichment of dry-cured ham with a-linolenic acid and a-tocopherol by the use of linseed oil and a-tocopheryl acetate in pig diets

The use of α-linolenic acid and α-tocopherol enriched pork on the fatty acids and the sensory characteristics of Spanish dry-cured hams have been studied. Five batches of hams were manufactured using the posterior legs of pigs fed on diets with the same ingredients except for the oil source: sunflower (C), linseed (L) or linseed and olive (1/1, w/w, LO). Two different α-tocopheryl acetate concentrations [20 (C, L and LO) or 220 (LOE and LE)mg/kg diet] were used. Biceps femoris and Semitendinosus/Semimembranosus muscles from hams with low polyunsaturated fatty acid n-6/n-3 ratio (less than 3) were obtained from animals fed on linseed and linseed/olive oil enriched diets. However, hams from animals fed on diets added with linseed and α-tocopheryl acetate (20mg/kg diet) (batch L) were rejected by consumers because of less acceptable sensory characteristics and higher TBARs. The remaining hams had satisfactory sensory and nutritional characteristics.Depto. de Farmacia Galénica y Tecnología AlimentariaFac. de VeterinariaTRUEpu

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

The inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of Listeria monocytogenes) and Salmonella Enterica serovar Enteritidis and S. enterica serovar Typhimurium by E-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages (‘‘salchichon” and ‘‘chorizo”) in order to optimize the sanitation treatment of these products. A treatment of 1.29 kGy was calculated to reach the food safety objective (FSO) according to the ‘‘zero tolerance” criterion for the three strains. No irradiation treatment was necessary to meet the 102 c.f.u./g microbiological criterion for L. monocytogenes. Dry fermented sausages treated with 62 kGy had negligible sensory (appearance, odour and taste) modifications. Therefore, this treatment produces safe dry fermented sausages with similar sensory properties to the non-irradiated productMinisterio de Ministerio de Educación y CienciaComunidad de MadridCARNISENUSASección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with E-beam

The generation, accumulation and decay of free radicals in muscle and fat fractions from three varieties of Spanish dry-cured ham treated (0–4 kGy) in an electron accelerator have been studied by electron spin resonance (ESR) spectroscopy. In the ESR spectra from fat fractions, a well-resolved triplet signal corresponding to an alkyl radical was found only in treated samples. Linear regression models (P 0.05) differences were found between ESR spectra from untreated (0 kGy) and treated (0–4 kGy) samples. Results suggest that the analysis of ESR spectrum in fat samples can be used to evaluate the E-beam treatment of dry-cured hamMICINNCARNISENUSASección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria)Fac. de VeterinariaTRUEpu

Estrategias colaborativas de integración de recursos docentes en línea para la mejora del proceso de enseñanza/aprendizaje del Grado en Veterinaria entre las facultades españolas donde se imparte dicha titulación

La emergencia sanitaria por la pandemia COVID-19 afectó al desarrollo académico del Curso 2019-20 de tal manera que, en un periodo de tiempo escaso, las Universidades tuvieron que virar de forma urgente hacia un modelo de enseñanza-aprendizaje a distancia. Todos los planes de estudio cuidadosamente construidos cambiaron de repente hacia una docencia y una evaluación que se tuvo que desarrollar completamente en línea. La evolución de la pandemia impidió la vuelta a una enseñanza presencial completa para el Curso 2020-21 y nos obligó a plantear la docencia en un nuevo escenario semipresencial en donde el uso de herramientas virtuales para la adquisición de competencias de los estudiantes es necesario. El proyecto pretende compartir experiencias docentes y metodologías didácticas innovadoras desarrolladas por profesorado del Grado en Veterinaria que faciliten la docencia ante distintas eventualidades. Este proyecto brinda una gran oportunidad al profesorado, que tuvo que enfrentarse a una situación académica sin precedentes, para reflexionar, y detectar las debilidades del material docente que se preparó con urgencia y mejorarlas

From farm to commercialization: An integration strategy in Food Science and Technology

De la Granja a la Comercialización: Una experiencia de integración. Comunicación presentada en el III Congreso CyTA-Junior. Zaragoza. 20 de junio de 2022Integración de la Granja Docente de Veterinaria en las actividades prácticas del Grado en Ciencia y Tecnología de los Alimentos; creación de una plataforma virtual como herramienta de coordinación de la producción-elaboración y comercialización de productos.Integration of the Veterinary Teaching Farm in the practical activities of the degree in Food Science and Technology; creating a virtual platform as a tool to coordinate the production, manufacture and marketing of food products.Fac. de VeterinariaFALSEsubmitte