Dry‐Cured Meat Products According to the Smoking Regime: Process Optimization to Control Polycyclic Aromatic Hydrocarbons

The manufacturing of dry‐cured meat products usually includes a smoking step. Polycyclic aromatic hydrocarbons (PAHs) are potentially carcinogenic chemical compounds that may result from smoking. The aim of the present study was to optimize the smoking regime of traditional dry‐cured meat products in order to minimize the presence of PAHs. Dry‐cured sausages were submitted to different smoking regimes: (A) no smoking; (B) 20 h effective smoking; (C) 60 h effective smoking; (D) effective smoking until reaching 38%–40% weight losses. Three independent batches were produced per smoking regime, and three samples per batch were analyzed. Microbiological, physicochemical, and sensory analyses were performed. The total PAHs content was generally low and did not differ significantly in meat products submitted to the four different smoking regimes. The PAH4 and benzo(α)pyrene levels were below the established legal limits in all analyzed dry‐cured sausages. Nevertheless, non‐smoked sausages always showed lower PAHs values for all PAHs groups

Corpus luteum blood flow evaluation on Day 21 to improve the management of embryo recipient herds

AbstractThe aim of the present study was to use blood flow evaluation of the CL at 14 days after embryo transfer to detect nonpregnant animals and optimize the management of bovine recipients. The estrous cycle was synchronized in 165 recipients, and the day of expected ovulation was considered to be Day 0. Embryo transfer was performed 7 days later, on Day 7. On Day 21, pregnancy was diagnosed on the basis of blood flow evaluation of the CL (DG21—predictive diagnostic). To validate this methodology, visual scores for blood flow were compared to objective data extracted from CL ultrasound images recorded in the Doppler mode. The size was also evaluated using recorded images of the CL in the B mode. Blood samples were also collected for further analysis of the progesterone (P4) concentration. The diagnosis of pregnancy was confirmed at 35 days after estrus (DG35—definitive diagnostic). The DG21 showed that 55.2% (90 of 163) of the animals were presumptively pregnant, and this value was higher (P < 0.04) than that obtained at DG35 (43.6%, 71 of 163). The predictive diagnostic achieved moderate specificity (79.3%) for the detection of pregnancy, but most importantly, high sensitivity (100%) for the detection of nonpregnant recipients. The overall accuracy of the diagnosis was 88.3%. The P4 concentrations were different (P < 0.02) and correlated with each visual score assigned for the CL size. Visual scores for CL blood flow were also efficient (P < 0.0001) to distinguish animals with different levels of P4; however, P4 concentrations were higher for scores 1 and 2 (high and regular blood flow, respectively) than those for score 3 (low blood flow). This technique showed high sensitivity and facilitated the early detection of nonpregnant animals. The DG21 would allow about 79.3% of nonpregnant animals to be resynchronized 9 to 14 days earlier, when compared to conventional management based on pregnancy diagnosis at Days 30 to 35

Discovery of the first B[e] supergiants in M 31

B[e] supergiants (B[e]SGs) are transitional objects in the post-main sequence evolution of massive stars. The small number of B[e]SGs known so far in the Galaxy and the Magellanic Clouds indicates that this evolutionary phase is short. Nevertheless, the strong aspherical mass loss occurring during this phase, which leads to the formation of rings or disk-like structures, and the similarity to possible progenitors of SN1987 A emphasize the importance of B[e]SGs for the dynamics of the interstellar medium as well as stellar and galactic chemical evolution. The number of objects and their mass-loss behavior at different metallicities are essential ingredients for accurate predictions from stellar and galactic evolution calculations. However, B[e]SGs are not easily identified, as they share many characteristics with luminous blue variables (LBVs) in their quiescent (hot) phase. We present medium-resolution near-infrared K-band spectra for four stars in M 31, which have been assigned a hot LBV (candidate) status. Applying diagnostics that were recently developed to distinguish B[e]SGs from hot LBVs, we classify two of the objects as bonafide LBVs; one of them currently in outburst. In addition, we firmly classify the two stars 2MASS J00441709+4119273 and 2MASS J00452257+4150346 as the first B[e]SGs in M 31 based on strong CO band emission detected in their spectra, and infrared colors typical for this class of stars.Facultad de Ciencias Astronómicas y GeofísicasInstituto de Astrofísica de La Plat

Impact of a 25% salt reduction on the microbial load, texture and sensory attributes of a traditional dry-cured sausage.

Catalão is a Portuguese dry-cured traditional sausage, highly appreciated for its distinctive sensory properties. The aim of this study was to evaluate the impact of a 25% salt reduction on Catalão manufactured with either purebred Alentejano (Al) or crossbred Iberian × Duroc (IDr) pork meat, on its physicochemical and microbiological stability, texture parameters, and sensory attributes. No significant effect of salt reduction or genotype was observed for pH, aW, and microbiological parameters. PUFA content was significantly higher for Al Catalão, particularly due to the content in linoleic and linolenic fatty acids. IDr 3% NaCl samples had the highest mean n6/n3 PUFA ratio, and the highest mean values for the atherogenicity and thrombogenicity indices, showing that both genotype and salt content influence these nutritional indices. Texture profile of Catalão was significantly influenced by salt content and genotype. Al samples were less adhesive, cohesive, and easier to chew. Low-salt Catalão was harder, more adhesive, and less cohesive, with lower resilience and higher chewiness values. Regarding sensory attributes, salt content influenced the product aroma, with reduced-salt sausages being evaluated as significantly less aromatic. Overall, a 25% salt reduction did not have a significant impact on the quality, stability, and sensory evaluation of Catalão

Shelf-life extension and quality improvement of a Portuguese traditional ready-to-eat meat product with vinegar

Cabec a de xara is a traditional ready-to-eat meat product (RTEMP) from the Portuguese region of Alentejo. It is a moulded galantine made of low value pork pieces. The aim of this work was to test the addition of vinegar in reducing the spoilage microbiota, as well as controlling Listeria monocytogenes, in order to increase the shelf-life of cabec a de xara. Physicochemical (fatty acids and biogenic amines profiles), microbiological (mesophiles, psychrotrophic bacteria, enterobacteria, yeasts and L. monocytogenes) and sensory analyses were performed throughout the storage period. RTEMP vinegar samples always showed lower microbiological counts than control samples. Moreover, RTEMP vinegar samples showed significantly lower contents in vasoactive amines throughout the storage period, which might be explained by their significantly lower enterobacteria counts. Concerning sensory analysis, RTEMP vinegar samples generally scored higher in overall appreciation. Our results showed that shelf-life of cabec a de xara may be extended from 1 to 3 months

Chiral stationary phases for liquid chromatography based on chitin- and chitosan-derived marine polysaccharides

The development of chiral stationary phases (CSPs) for liquid chromatography (LC) revolutionized the enantioseparation and, nowadays, different types of CSPs are commercially available. Polysaccharide-based CSPs are one of the most versatile and widely used for both analytical and preparative applications and they are able to resolve several classes of racemates. Phenylcarbamates of amylose and cellulose derivatives are the most successful; however, polysaccharide-based CSPs comprising marine-derived polysaccharides are also described revealing high chiral recognition abilities and wider range of mobile phases. A literature survey covering the report on chitin and chitosan based CSPs is presented. The chemical structure of the chiral selectors, their development and applications in chiral LC are emphasized. © 2017 by the authors.Acknowledgments: This work was partially supported through national funds provided by FCT/ MCTES—Foundation for Science and Technology from the Minister of Science, Technology and Higher Education (PIDDAC) and European Regional Development Fund (ERDF) through the COMPETE—Programa Operacional Factores de Competitividade (POFC) programme, under the Strategic Funding UID/Multi/04423/2013, the project PTDC/MAR-BIO/4694/2014 (reference POCI-01-0145-FEDER-016790; Project 3599—Promover a Produção Científica e Desenvolvimento Tecnológico e a Constituição de Redes Temáticas (3599-PPCDT)) in the framework of the programme PT2020 as well as by the project INNOVMAR—Innovation and Sustainability in the Management and Exploitation of Marine Resources (reference NORTE-01-0145-FEDER-000035, within Research Line NOVELMAR), supported by North Portugal Regional Operational Programme (NORTE 2020), under the PORTUGAL 2020 Partnership Agreement, through the European Regional Development Fund (ERDF), and Chiral_Drugs_CESPU_2017

Characterisation of “Catalão” and “Salsichão” Portuguese traditional sausages with salt reduction

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine,which were detected in larger amounts in products with 3%.Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages

Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages with salt reduction

The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences were identified regarding biogenic amines, in particular for histamine, tyramine and cadaverine, which were detected in larger amounts in products with 3%. Moreover, significant differences in the fatty acids profile have also been found, but only in less abundant components such as linoleic, lauric and heneicosanoic acids. Texture profile analysis of low-salt products, revealed a decrease in hardness and chewiness, along with an increase in adhesiveness values. Sensory evaluations revealed that despite the less intense aroma, products with 3% salt, had a more balanced salt perception. Our results suggest that salt content may be reduced to 50% in dry-cured products, with the obvious health-related advantages

Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture and sensory profile in traditional blood dry-cured sausages

Meat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decline of water activity, which slightly favoured microbial growth. Total biogenic amines content ranged from 88.86 to 796.68 mg kg 1 fresh matter, with higher amounts, particularly of cadaverine, histamine and tyramine, in low-salt products. Still, histamine and other vasoactive amines remained at low levels, thus not affecting consumers’ health. Regarding fatty acids, no significant differences were observed due to salt. However, texture profile analysis revealed lower resilience and cohesiveness in low-salt products, although no textural changes were observed by the sensory panel. Nevertheless, low-salt sausages were clearly preferred by panellists

Discovery of the first B[e] supergiants in M 31

B[e] supergiants (B[e]SGs) are transitional objects in the post-main sequence evolution of massive stars. The small number of B[e]SGs known so far in the Galaxy and the Magellanic Clouds indicates that this evolutionary phase is short. Nevertheless, the strong aspherical mass loss occurring during this phase, which leads to the formation of rings or disk-like structures, and the similarity to possible progenitors of SN1987 A emphasize the importance of B[e]SGs for the dynamics of the interstellar medium as well as stellar and galactic chemical evolution. The number of objects and their mass-loss behavior at different metallicities are essential ingredients for accurate predictions from stellar and galactic evolution calculations. However, B[e]SGs are not easily identified, as they share many characteristics with luminous blue variables (LBVs) in their quiescent (hot) phase. We present medium-resolution near-infrared K-band spectra for four stars in M 31, which have been assigned a hot LBV (candidate) status. Applying diagnostics that were recently developed to distinguish B[e]SGs from hot LBVs, we classify two of the objects as bonafide LBVs; one of them currently in outburst. In addition, we firmly classify the two stars 2MASS J00441709+4119273 and 2MASS J00452257+4150346 as the first B[e]SGs in M 31 based on strong CO band emission detected in their spectra, and infrared colors typical for this class of stars.Facultad de Ciencias Astronómicas y GeofísicasInstituto de Astrofísica de La Plat