Influence of surfactants and proteins on the properties of wet edible calcium alginate meat coatings

Calcium alginate structures are of interest as replacers for natural casings due to their high availability, biodegradability and low price. The aim of this paper is to study the effect of oil, surfactants and proteins (pea and collagen) on the water transfer, mechanical and microstructural properties of the wet calcium alginate films. The addition of oil and surfactants tended to reduce the water permeance and the weight loss rate, reaching values between those shown by natural and collagen artificial casings. The addition of proteins did not improve the adherence of the films and it decreased the maximum force of the film at puncture test, which was even lower with the presence of the surfactant E475. The TEM micrographs showed that the differences in mechanical properties are mainly related to the differences in the compaction of the microstructure. Wet alginate films with E475 are envisaged as a substitute of natural and collagen artificial casings in the stuffed meat products industry.info:eu-repo/semantics/acceptedVersio

Near infrared sensors for the precise characterization of salt content in canned tuna fish

Non-invasive technologies could help to guarantee quality standards of canned tuna fish. The aim of this study was to investigate the ability of bench-top (FT-NIR) and low-cost (LC-NIR) near infrared spectrometers to determine salt content and texture in canned tuna. Salt content distribution was also investigated using hyperspectral imaging (HSI) and computed tomography. Spectra were acquired on canned tuna and reference analysis performed. Partial least squares regression and discriminant analysis were used to develop salt content predictive and texture classification models. Salt content predictive errors were 0.10%, 0.22% and 0.22% for FT-NIR, LC-NIR and HSI, respectively. Salt content was not always homogeneously distributed in the can which was attributed to the salt content differences between internal and external parts of the tuna fish. Low-cost sensors could be a suitable solution to standardise the production and enable precise nutritional labelling, but more sophisticated algorithms are needed to identify textural defects.This work was supported by R&D Director (L. Caillaud) and R&D Manager (I. Lopez-Salgueiro) of Bolton Food, CCLabel project (RTI-2018-096883-R-C41), consolidated Research Group (2021 SGR 00461) and CERCA programme from Generalitat de Catalunya. Acknowledgements are extended Ministerio de Ciencia e Innovación for financing the doctorate studies of Mar Giró-Candanedo (Spanish Government, PRE2019-091224).info:eu-repo/semantics/acceptedVersio

TrkA-mediated endocytosis of p75-CTF prevents cholinergic neuron death upon γ-secretase inhibition

20 páginas, 8 figurasγ-secretase inhibitors (GSI) were developed to reduce the generation of Aβ peptide to find new Alzheimer's disease treatments. Clinical trials on Alzheimer's disease patients, however, showed several side effects that worsened the cognitive symptoms of the treated patients. The observed side effects were partially attributed to Notch signaling. However, the effect on other γ-secretase substrates, such as the p75 neurotrophin receptor (p75NTR) has not been studied in detail. p75NTR is highly expressed in the basal forebrain cholinergic neurons (BFCNs) during all life. Here, we show that GSI treatment induces the oligomerization of p75CTF leading to the cell death of BFCNs, and that this event is dependent on TrkA activity. The oligomerization of p75CTF requires an intact cholesterol recognition sequence (CRAC) and the constitutive binding of TRAF6, which activates the JNK and p38 pathways. Remarkably, TrkA rescues from cell death by a mechanism involving the endocytosis of p75CTF. These results suggest that the inhibition of γ-secretase activity in aged patients, where the expression of TrkA in the BFCNs is already reduced, could accelerate cholinergic dysfunction and promote neurodegeneration.This study was supported by the Spanish Minister of Economy and Competitiveness grant SAF2017-84096-R and by the Generalitat Valenciana 2018-55 to M Vilar. I García-Carpio was supported by an Formación de Personal Investigador (FPI) pre-doctoral fellowship (BFU2013/42746-P) and a mobility grant (EEBB-I-15-10278) from the Spanish Minister of Economy and Competitiveness. This work was funded by the Stichting Alzheimer Onderzoek (S16013) and the Fonds voor Wetenschappelijk Onderzoek or Flanders Research Foundation (FWO) research project (G0B2519N) to L Chavez-GutiérrezPeer reviewe

Technologies de procédé et de contrôle pour réduire la teneur en sel du jambon sec et des saucissons

Dans certains pays européens, les produits carnés élaborés peuvent représenter près de 20% de la consommation journalière de sodium. De ce fait, les industries de la viande tentent de réduire la teneur en sel dans les produits carnés pour répondre, d’une part aux attentes des consommateurs et d’autre part aux demandes des autorités sanitaires. Le système Quick‐Dry‐Slice process (QDS®), couplé avec l’utilisation de sels substituant le chlorure de sodium (NaCl), a permis de fabriquer, avec succès, des saucisses fermentées à basse teneur en sel en réduisant le cycle de fabrication et sans ajout de NaCl supplémentaire. Les technologies de mesure en ligne non destructives, comme les rayons X et l’induction électromagnétique, permettent de classifier les jambons frais suivant leur teneur en gras, un paramètre crucial pour adapter la durée de l’étape de salaison. La technologie des rayons X peut aussi être utilisée pour estimer la quantité de sel incorporée pendant la salaison. L’information relative aux teneurs en sel et en gras est importante pour optimiser le processus d’élaboration du jambon sec en réduisant la variabilité de la teneur en sel entre les lots et dans un même lot, mais aussi pour réduire la teneur en sel du produit final. D’autres technologies comme la spectroscopie en proche infrarouge (NIRS) ou spectroscopie microondes sont aussi utiles pour contrôler le processus d’élaboration et pour caractériser et classifier les produits carnés élaborés, selon leur teneur en sel. La plupart de ces technologies peuvent être facilement appliquées en ligne dans l’industrie afin de contrôler le processus de fabrication et d’obtenir ainsi des produits carnés présentant les caractéristiques recherchées.In some European countries, processed meat products can contribute up to 20% of the sodium intake of the diet. Therefore, meat industries are interested in reducing the salt content of meat products to match both consumer and health authority demands. The Quick‐Dry‐Slice process (QDS®) technology, in combination with the use of potassium salts as NaCl substitutes, has been successfully used to manufacture salt‐reduced fermented sausages in a short period of time and without added NaCl. Online non‐destructive technologies such as X‐ray and Electromagnetic Induction allow green hams to be classified according to their fat content which is a crucial parameter to adjust the duration of the salting period. X‐ray technologies can also be used to estimate the salt uptake after salting. Information regarding fat and salt contents is important to optimize the dry‐cured ham process by decreasing salt content variability (inter‐ and intra‐ batch) and by reducing the salt content of the final product. Other technologies such as Near Infrared Spectroscopy (NIRS) and Microwave Spectroscopy are useful to control the process and to characterize and classify the product according to its salt content. Most of these technologies can be easily implemented on line in the industry in order to control manufacturing processes, and to produce meat products with the desired characteristics