Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.Ministerio de Economía y Competitividad | Ref. RTC-2016-5327-2CYTED | Ref. 119RT0568Axencia Galega de Innovación | Ref. IN607A2019/01Ministerio de Economía y Competitividad | Ref. FJCI-2016-2948

Use of healthy emulsion hydrogels to improve the quality of pork burgers

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.The authors thank GAIN (Axencia Galega de Innovación) for supporting this research (grant number IN607A2019/01)

Easing the questioning of semantic biomedical data

Researchers have been using semantic technologies as essential tools to structure knowledge. This is particularly relevant in the biomedical domain, where large dataset are continuously generated. Semantic technologies offer the ability to describe data and to map and linking distributed repositories, creating a network where the searching interface is a single entry point. However, the increasing number of semantic data repositories that are publicly available is creating new challenges related to its exploration. Despite being human and machine-readable, these technologies are much more challenging for end-users. Querying services usually require mastering formal languages and that knowledge is beyond the typical user’s expertise, being a critical issue in adopting semantic web information systems. In particular, the questioning of biomedical data presents specific challenges for which there are still no mature proposals for production environments. This paper presents a solution to query biomedical semantic databases using natural language. The system is at the intersection between semantic parsing and the use of templates. It makes it possible to extract information in a friendly way for users who are not experts in semantic queries.FCT - Portuguese Foundation for Science and Technology supports Arnaldo Pereira (Ph.D. Grant PD/BD/142877/2018).info:eu-repo/semantics/publishedVersio

Unconventional methods for food preservation and recovery of phytochemicals from plant wastes: towards a science for sustainable development

Plants are irreplaceable sources of food and bioactive phytochemicals. In this sense, this work has been focused on valorisation and processing of traditional plant foods, including medicinal plants (consumed in herbal beverages), leafy vegetables, and tomato farmers’ varieties, but also biowastes (source of biomolecules), using non-conventional and emerging technologies [1]. The preservation of dried medicinal plants (Tuberaria lignosa (Sweet) Samp. and Malva neglecta Wallr.) and fresh vegetables (Nasturtium officinale R. Br. and Rumex induratus Boiss. & Reut.) by using gamma irradiation treatments [2–4] and/or inert gas-enriched modified atmospheres [4,6] was investigated. The main goal was to ensure food safety and shelf-life extension without negatively affect quality parameters, and therefore reduce food waste. Argon was a suitable choice for preserving the overall postharvest quality of the selected vegetables during refrigerated storage. The adequacy of post-packaging irradiation treatments for shelf-life extension was also demonstrated. This extensive work also highlights the bioactive compounds of tomatoes as health promoters [7] and described for the 1st time the chemical and nutritional composition of four tomato farmers’ varieties in Northeastern Portugal homegardens [8,9]. The optimization of microwave- and high pressure-assisted extraction processes for recovery of valuable phytochemicals and production of antioxidant and nutrient-rich ingredients has been carried out using response surface methodology. Relevant independent variables and optimal processing condition for recovery of hydrophilic and lipophilic antioxidants [10] and phenolic compounds [11] from tomato wastes were determined. Green solvents have been used. The current research focuses on the optimization of high pressure-assisted extraction of phenolic compounds from N. officinale and in the effects of the treatment on antioxidant and antitumor properties of this fast growing cruciferous plant rich in glucosinolates. It is also intended to investigate the combined effects of modified atmosphere packaging and antioxidant coatings in the preservation of plant foods.PRODER - Project AROMAP for financial support of the work; FCT (Portugal) for financial support to CIMO (UID/AGR/00690/2013), REQUIMTE (UID/ QUI/50006/2013 - POCI/01/0145/FERDER/007265) and J. Pinela (SFRH/BD/92994/2013); L. Barros for the expertise in chromatographic techniques; A.L. Antonio and S. Cabo Verde for the ionizing radiation treatments; M.A. Prieto for the optimization statistics tools; J.C.M. Barreira for the statistical analysis; M.F. Barreiro for the microwave equipment; and J.A. Saraiva for the ongoing work on high hydrostatic pressure.info:eu-repo/semantics/publishedVersio

Chemical, physicochemical and sensorial characterization of nitrite-free dry-cured bísaro shoulders

The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process increased protein, fat, ash content, and pH, with a decrease in moisture and water activity (p < 0.001). The dry-cured shoulders were darker (L*), less red (a*), and less yellow (b*) than the raw shoulders (p < 0.001), and this may be mainly due to the moisture reduction. The proportion of polyunsaturated fatty acids (PUFA) decreased during processing, whereas the saturated fatty acids (SFA) and monounsaturated fatty acids (MUFA) increased (p < 0.001), which could be related with the oxidative degradation. The sensory analysis showed that dry-cured Bísaro shoulders presented similar organoleptic characteristics to other dry-cured meat products. Also, the chemical composition and fatty acid profile of the dry-cured Bísaro shoulder showed results comparable to those of other cured products. This study revealed that it is possible to obtain safer and healthier dry-cured Bísaro shoulder products judging by these characteristics, since nitrites were not added in its preparation. These findings, along with the product’s high sensory attributes similar to more popular products such as ham, would give more advantage for its acceptability and market demand.Axencia Galega de Innovación | Ref. IN607A2019/01Fundação para a Ciência e Tecnologia | Ref. UIDB/00690/2020Fundação para a Ciência e Tecnologia | Ref. UIDP/00690/2020Fundação para a Ciência e Tecnologia | Ref. LA/P/0007/202

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

peer-reviewedThe influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages

Influence of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet and cooking technique on the physicochemical parameters and volatile profile of biceps femoris muscle

The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the inclusion of chestnuts did not affect the chemical composition, except for intramuscular fat content, which was higher in chestnut-fed pigs. The colour and shear force of cooked Biceps femoris were not affected by the finishing diet. However, a significant increase in cooking losses and thiobarbituric acid reactive substances (TBARS) value was found with the chestnuts included in the diet. In addition, the inclusion of chestnuts also modified some volatile compound that could be associated with the diet, such as furan, 2-pentyl. On the other hand, the cooking method significantly affected chemical composition (moisture, fat, protein and ash content), colour parameters, cooking loss, TBARS and volatile profile, whereas the shear force was not affected. Concretely, fried and microwave were the techniques that led to a greater presence of intramuscular fat. In addition, the frying method also showed the highest a* value, whereas the microwaved technique displayed the highest cooking loss. Regarding lipid oxidation, the fried method displayed the lower TBARS and hexanal content. On the other hand, the major volatile compounds were aldehydes in all cooking methods except for the frying technique in chestnut samples. Finally, method-frying displayed the lowest amount of total volatiles compounds, unlike grilling.Axencia Galega de Innovación | Ref. IN607A2019/0

Inclusion of healthy oils for improving the nutritional characteristics of dry-fermented deer sausage

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages.Ministerio de Economía y Competitividad | Ref. RTC-2016-5327-2CYTED | Ref. 119RT0568GAIN (Axencia Galega de Innovación) | Ref. IN607A2019/01Ministerio de Economía y Competitividad | Ref. FJCI-2016-2948

Effect of NaCl partial replacement by chloride salts on physicochemical characteristics, volatile compounds and sensorial properties of dry-cured deer cecina

The present study aimed to evaluate the effect of NaCl replacement in the physicochemical quality and volatile and sensorial profile of dry-cured deer cecina. Two salt mixtures were used as NaCl substitute: mixture I (30% NaCl-70% KCl) and mixture II (30% NaCl-50% KCl-15% CaCl2-5% MgCl2). Regarding the physicochemical parameters, only ash content, pH and L* values were affected by NaCl replacement. However, lipid oxidation was affected by NaCl replacement. The greatest thiobarbituric acid reactive substances (TBARS) values were observed in the control batch (3.28 mg MDA/kg). The partial replacement of NaCl by salt mixtures affected (p 0.05) by NaCl replacement. Concerning the volatile compounds, control samples presented the highest concentrations of furans (p < 0.01), while samples produced with mixture II had the lowest (p < 0.001) amounts of esters and acids. Our results indicated that all sensory attributes of the attribute map were affected (generalized procrustes analysis (GPA) explained 100% of the total variability among treatments). Considering the results obtained from the sensorial analysis, only mixture II reduced the overall acceptance and preference of consumers. Control attained significantly (p < 0.05) greater scores of acceptance and preference than mixture II despite the higher TBARS content.Ministerio de Economía y Competitividad | Ref. INCYDEN, RTC-2016-5327-2CYTED | Ref. 119RT0568Axencia Galega de Innovación | Ref. IN607A2019 / 01Ministerio de Economía y Competitividad | Ref. FJCI-2016-2948

Is there a potential consumer market for low-sodium fermented sausages?

The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2, or a blend of KCl and CaCl2 (1: 1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1).805S1093S109