Determinación del contenido en grasa de la leche por el método Gerber

El contenido de grasa de la leche y los derivados lácteos puede determinarse por medio de diversos métodos. Su determinación es muy importante en el control de calidad de la industria láctea, tanto para cuantificar su contenido nutricional como para detectar adulteraciones fraudulentas. En este artículo se describe el método butirométrico de Gerber.García Martínez, EM.; Fernández Segovia, I.; Fuentes López, A. (2013). Determinación del contenido en grasa de la leche por el método Gerber. http://hdl.handle.net/10251/3062

Aplicación de la determinación de proteínas de un alimento por el método Kjeldahl. Valoración con una base fuerte

El contenido proteínico de los alimentos puede determinarse por medio de diversos métodos. El método Kjeldahl se basa en la determinación del nitrógeno. En este artículo se describe el fundamento del método Kjeldahl, recogiendo el nitrógeno sobre ácido clorhídrico o sulfúrico y valorándolo con hidróxido sódico. También se explican los cálculos necesarios para obtener el porcentaje de proteínas de un alimento a partir del valor del contenido en nitrógeno obtenido.García Martínez, EM.; Fernández Segovia, I.; Fuentes López, A. (2013). Aplicación de la determinación de proteínas de un alimento por el método Kjeldahl. Valoración con una base fuerte. http://hdl.handle.net/10251/2983

Cálculo del contenido en azúcares totales en alimentos por el método de Bertrand

Para llevar a cabo el análisis de azúcares existe una gran variedad de métodos, basados en distintos principios. Cuando se quiere determinar el contenido en azúcares reductores o en azúcares totales, el empleo de los métodos químicos basados en la reducción del cobre es una opción muy adecuada. A su vez, este tipo de metodología incluye una gran variedad de métodos, entre los que cabe destacar el método de Bertrand. En este objeto de aprendizaje se va a explicar la forma de llevar a cabo los cálculos para determinar el contenido en azúcares totales de una muestra, que ha sido analizada por el método de Bertrand.Fernández Segovia, I.; Fuentes López, A.; García Martínez, EM. (2013). Cálculo del contenido en azúcares totales en alimentos por el método de Bertrand. http://hdl.handle.net/10251/2978

Cálculo de la puntuación en una auditoría según la norma IFS-Food

IFS-Food es una de las normas de gestión de calidad y seguridad alimentaria más demandadas en el panorama internacional. Para conceder la certificación, esta norma contempla un método de evaluación de cada uno de sus requisitos por parte del auditor, que incluye un sistema de puntuación. Dependiendo de la puntuación alcanzada durante la auditoría, la empresa podría conseguir la certificación en nivel básico, en nivel superior o no conseguir la certificación. En este artículo se va a detallar en qué consiste este sistema de evaluación y cómo calcular la puntuación resultante en una auditoría.Fernández Segovia, I.; Fuentes López, A.; García Martínez, EM. (2013). Cálculo de la puntuación en una auditoría según la norma IFS-Food. http://hdl.handle.net/10251/2978

Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study

[EN] This work aims to present a methodology to carry out hazard and control measures assessments to properly establish operational prerequisite programmes (oPRPs) and the HACCP plan in the food supplement industry according to the ISO 22000 standard. This study focused on the manufacture of propolis, royal jelly and vitamin C ampoules, sold as energy boosters. Seven of the 13 hazards identified in this study were significant: two hazards were in the reception step (residues of pesticides, antibiotics and/or heavy metals (code 2) and contamination by pathogens (code 3)), two in the ingredients weighing step (cross-contamination by metabisulphite (code 9) and contamination by pathogens (code 10)), one in the mixture preparation step (contamination by pathogens and/or proliferation of microorganisms (code 11)) and two in the ampoule-filling and -sealing step (cross-contamination by metabisulphite (code 12) and contamination by pathogens (code 13)). After assessing the control measures, critical control points (CCPs) were determined in the hazards with codes 2, 9 and 12, which could be managed by an HACCP plan. The remaining hazards were managed by establishing oPRPs. Implementation of the ISO 22000 standard in the food supplement industry guarantees food safety and helps improve their competitiveness in the global market. (C) 2014 Elsevier Ltd. All rights reserved.Fernández Segovia, I.; Perez-Llacer, A.; Peidro, B.; Fuentes López, A. (2014). Implementation of a food safety management system according to ISO 22000 in the food supplement industry: A case study. Food Control. 43:28-34. doi:10.1016/j.foodcont.2014.02.042S28344

Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies

[EN] This study examined Spanish consumer knowledge and perceptions of fat content in minced meat products, as well as the most relevant aspects considered to accept or reject these products. The majority of respondents overestimated the fat content of different minced meat types. Most consumers would not detect fat variations between +/- 2 g fat/100 g. The word association task evidenced different perceptions of minced meat according to both meat types (beef-pork or chicken-turkey) and packaging (on trays, bulk). The colour and appearance of the products were very important for consumers, who did not attach much importance to the presence of additives. Unpackaged beef-pork meat was perceived as more natural, but fattier and less healthy. Chicken-turkey meat was associated with health and low-fat, but also with dislike. This study provides relevant information to develop or reformulate new meat products.Cardona, M.; Gorriz, A.; Barat Baviera, JM.; Fernández Segovia, I. (2020). Perception of fat and other quality parameters in minced and burger meat from Spanish consumer studies. Meat Science. 166:1-9. https://doi.org/10.1016/j.meatsci.2020.108138S19166Alonso, J. C., Arboleda, A. M., Rivera-Triviño, A. F., Mora, D. Y., Tarazona, R., & Ordoñez-Morales, P. J. (2017). Técnicas de investigación cualitativa de mercados aplicadas al consumidor de fruta en fresco. Estudios Gerenciales, 33(145), 412-420. doi:10.1016/j.estger.2017.10.003Anders, S., & Mőser, A. (2010). Consumer Choice and Health: The Importance of Health Attributes for Retail Meat Demand in Canada. Canadian Journal of Agricultural Economics/Revue canadienne d’agroeconomie, 58(2), 249-271. doi:10.1111/j.1744-7976.2010.01183.xDa Silva, V. M., Minim, V. P. R., Ferreira, M. A. M., Souza, P. H. de P., Moraes, L. E. da S., & Minim, L. A. (2014). Study of the perception of consumers in relation to different ice cream concepts. Food Quality and Preference, 36, 161-168. doi:10.1016/j.foodqual.2014.04.008De Andrade, J. C., de Aguiar Sobral, L., Ares, G., & Deliza, R. (2016). Understanding consumers’ perception of lamb meat using free word association. Meat Science, 117, 68-74. doi:10.1016/j.meatsci.2016.02.039Ares, G., & Deliza, R. (2010). Studying the influence of package shape and colour on consumer expectations of milk desserts using word association and conjoint analysis. Food Quality and Preference, 21(8), 930-937. doi:10.1016/j.foodqual.2010.03.006Ares, G., Giménez, A., & Gámbaro, A. (2008). Understanding consumers’ perception of conventional and functional yogurts using word association and hard laddering. Food Quality and Preference, 19(7), 636-643. doi:10.1016/j.foodqual.2008.05.005Banović, M., Chrysochou, P., Grunert, K. G., Rosa, P. J., & Gamito, P. (2016). The effect of fat content on visual attention and choice of red meat and differences across gender. Food Quality and Preference, 52, 42-51. doi:10.1016/j.foodqual.2016.03.017Esmerino, E. A., Ferraz, J. P., Filho, E. R. T., Pinto, L. P. F., Freitas, M. Q., Cruz, A. G., & Bolini, H. M. A. (2017). Consumers’ perceptions toward 3 different fermented dairy products: Insights from focus groups, word association, and projective mapping. Journal of Dairy Science, 100(11), 8849-8860. doi:10.3168/jds.2016-12533Fernández-Ginés, J. M., Fernández-López, J., Sayas-Barberá, E., & Pérez-Alvarez, J. A. (2005). Meat Products as Functional Foods: A Review. Journal of Food Science, 70(2), R37-R43. doi:10.1111/j.1365-2621.2005.tb07110.xFont-i-Furnols, M., & Guerrero, L. (2014). Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science, 98(3), 361-371. doi:10.1016/j.meatsci.2014.06.025Frank, D., Ball, A., Hughes, J., Krishnamurthy, R., Piyasiri, U., Stark, J., … Warner, R. (2016). Sensory and Flavor Chemistry Characteristics of Australian Beef: Influence of Intramuscular Fat, Feed, and Breed. Journal of Agricultural and Food Chemistry, 64(21), 4299-4311. doi:10.1021/acs.jafc.6b00160Guadalupe, G. A., Lerma-García, M. J., Fuentes, A., Barat, J. M., Bas, M. del C., & Fernández-Segovia, I. (2019). Presence of palm oil in foodstuffs: consumers’ perception. British Food Journal, 121(9), 2148-2162. doi:10.1108/bfj-09-2018-0608Guerrero, L., Claret, A., Verbeke, W., Enderli, G., Zakowska-Biemans, S., Vanhonacker, F., … Hersleth, M. (2010). Perception of traditional food products in six European regions using free word association. Food Quality and Preference, 21(2), 225-233. doi:10.1016/j.foodqual.2009.06.003Koistinen, L., Pouta, E., Heikkilä, J., Forsman-Hugg, S., Kotro, J., Mäkelä, J., & Niva, M. (2013). The impact of fat content, production methods and carbon footprint information on consumer preferences for minced meat. Food Quality and Preference, 29(2), 126-136. doi:10.1016/j.foodqual.2013.03.007Loebnitz, N., & Grunert, K. G. (2018). Impact of self-health awareness and perceived product benefits on purchase intentions for hedonic and utilitarian foods with nutrition claims. Food Quality and Preference, 64, 221-231. doi:10.1016/j.foodqual.2017.09.005Masson, M., Delarue, J., Bouillot, S., Sieffermann, J.-M., & Blumenthal, D. (2016). Beyond sensory characteristics, how can we identify subjective dimensions? A comparison of six qualitative methods relative to a case study on coffee cups. Food Quality and Preference, 47, 156-165. doi:10.1016/j.foodqual.2015.01.003Peterson, E. B., Van Eenoo, E., McGuirk, A., & Preckel, P. V. (2001). Perceptions of fat content in meat products. Agribusiness, 17(4), 437-453. doi:10.1002/agr.1028Pontual, I., Amaral, G. V., Esmerino, E. A., Pimentel, T. C., Freitas, M. Q., Fukuda, R. K., … Cruz, A. G. (2017). Assessing consumer expectations about pizza: A study on celiac and non-celiac individuals using the word association technique. Food Research International, 94, 1-5. doi:10.1016/j.foodres.2017.01.018Da Rosa, P. P., Ávila, B. P., Costa, P. T., Fluck, A. C., Scheibler, R. B., Ferreira, O. G. L., & Gularte, M. A. (2019). Analysis of the perception and behavior of consumers regarding capybara meat by means of exploratory methods. Meat Science, 152, 81-87. doi:10.1016/j.meatsci.2019.02.011Saba, A., Sinesio, F., Moneta, E., Dinnella, C., Laureati, M., Torri, L., … Spinelli, S. (2019). Measuring consumers attitudes towards health and taste and their association with food-related life-styles and preferences. Food Quality and Preference, 73, 25-37. doi:10.1016/j.foodqual.2018.11.017Shafie, F. A., & Rennie, D. (2012). Consumer Perceptions Towards Organic Food. Procedia - Social and Behavioral Sciences, 49, 360-367. doi:10.1016/j.sbspro.2012.07.034Shan, L. C., De Brún, A., Henchion, M., Li, C., Murrin, C., Wall, P. G., & Monahan, F. J. (2017). Consumer evaluations of processed meat products reformulated to be healthier – A conjoint analysis study. Meat Science, 131, 82-89. doi:10.1016/j.meatsci.2017.04.239ROININEN, K., LÄHTEENMÄKI, L., & TUORILA, H. (1999). Quantification of Consumer Attitudes to Health and Hedonic Characteristics of Foods. Appetite, 33(1), 71-88. doi:10.1006/appe.1999.0232Webb, E. C., & O’Neill, H. A. (2008). The animal fat paradox and meat quality. Meat Science, 80(1), 28-36. doi:10.1016/j.meatsci.2008.05.02

Determinación de la humedad de un alimento por un método gravimétrico indirecto por desecación

En este artículo se describe el fundamento y el procedimiento a seguir en el laboratorio del método de secado en estufa de aire y de vacío para obtener el contenido en humedad de un alimento. También se explican los cálculos necesarios para obtener resultados fiables.García Martínez, EM.; Fernández Segovia, I. (2012). Determinación de la humedad de un alimento por un método gravimétrico indirecto por desecación. http://hdl.handle.net/10251/1633

Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment

[EN] This work aimed to develop a reduced sodium smoke-flavoured trout product with similar physicochemical traits and sensory quality to commercial smoked trout. In a first phase, a reduced sodium smoke-flavoured trout product was developed by a novel smoke-flavouring process using water vapour permeable bags. In a second phase, the obtained product's microbial and physico-chemical quality was evaluated for 42 cold storage days. A smoke-flavoured trout product with similar physico-chemical characteristics and sensory acceptance to commercial smoked trout was achieved through smokeflavouring with water vapour permeable bags. Partial substitution of NaCl for KCl led to a 42% sodium reduction in the smoke-flavoured trout and did not affect its physico-chemical traits, sensory attributes and hygienic quality throughout the storage. During shelf life study, no sample exceeded the limits of acceptance proposed for physico-chemical and microbial parameters, except for mesophilic bacteria, which limited the product shelf life to 1 month.The authors gratefully acknowledge the support of Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary technical information. Arantxa Rizo would like to thank the Universitat Politecnica de Valencia for the FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2017). Development of a novel smoke-flavoured trout product: An approach to sodium reduction and shelf life assessment. Journal of Food Engineering. 211:22-29. doi:10.1016/j.jfoodeng.2017.04.031S222921

Smoke-flavoured cod obtained by a new method using water vapour permeable bags

[EN] The objective of this study was to adapt and optimise a new smoking-salting process developed for salmon to obtain smoke-flavoured cod. Fish was processed at 60% relative humidity (RH)/5 degrees C for 24 h using different salt doses. During process optimisation, new conditions were studied (salt dose, RH, processing time). Smoke-flavoured cod showed higher salt and moisture content than the salmon samples, which required a higher salt concentration to reach similar a(w) values. Process optimisation allowed the exudate to evaporate when the process lasted 72 and 96 h. The samples obtained with the 2% salt dose, 60% RH and 96 h gave the closest levels of moisture, salt and a(w) to commercial products. This new smoking-salting could substitute traditional procedures as it minimises product handling and brine wastes, reduces processing steps and can be applied to different fish types by adapting processing parameters. (C) 2016 Elsevier Ltd. All rights reserved.The authors gratefully acknowledge Tub-Ex Aps (Taars, Denmark) for the supply of the water vapour permeable bags and for providing all the necessary information about their use. Author A. Rizo is grateful to Universitat Politecnica de Valencia for a FPI grant.Rizo, A.; Fuentes López, A.; Fernández Segovia, I.; Barat Baviera, JM. (2016). Smoke-flavoured cod obtained by a new method using water vapour permeable bags. Journal of Food Engineering. 179:19-27. doi:10.1016/j.jfoodeng.2016.01.028S192717

Determinación de proteínas de un alimento por el método Kjeldahl. Valoración con un ácido fuerte

En este artículo se describe el fundamento del método Kjeldahl, recogiendo el nitrógeno sobre ácido bórico y valorándolo con una disolución de ácido clorhídrico o sulfúrico. También se explican los cálculos necesarios para obtener el porcentaje de proteínas de un alimento a partir del valor del contenido en nitrógeno obtenido.García Martínez, EM.; Fernández Segovia, I. (2012). Determinación de proteínas de un alimento por el método Kjeldahl. Valoración con un ácido fuerte. http://hdl.handle.net/10251/1633