La oxidación de componentes grasos y formación de hexanal en la curación del salchichón

It has studied formation of alcanals of low weight (C3-C6) during the curing of standard Saucisson manufactured in pilot plant. Aldehydes content have been compared to others obtained in three batches of industrial process (I, II and III). Except to hexanal, present in important amounts, the rest of aldehydes appear in reduced levels even are not detected. Statistical correlation has not been obtained between hexanal content and oxidation levels of lipidic components titrated by peroxides value, T.B.A. number or total carbonyl compounds. However, certain correlation has been found between hexanal content and ratio of oleic/linoleic of each batch of saucisson. Absence of hexanal in all of saucissons of batch II is corresponded by a greater proportion of linoleic acid between their A.G.L. It is proposed determination of hexanal like an useful method to check whether oxidative mechanism of lipids during the curing has been corrected.Se ha estudiado la formación de alcanales de cadena corta (C3-C6) durante el proceso de curación de un salchichón estándar elaborado en planta piloto. Se ha comparado sus contenidos finales con los obtenidos para otros tres lotes de salchichón de fabricación industrial (I, II, III). Con excepción del hexanal, que se encuentra en cantidades importantes, los otros tres aldehídos aparecen en cantidades muy reducidas o incluso no se detectan. No se ha obtenido una correlación estadística entre el contenido en hexanal y los niveles de oxidación de los componentes grasos valorados a través del índice de peróxidos, el número T.B.A. o los compuestos carbonilos totales. Sin embargo, sí existe una cierta correlación entre el contenido en hexanal y las relaciones oleico/linoleico de cada lote de salchichón. La ausencia de hexanal en todos los salchichones del lote II viene correspondida por una mayor proporción de ácido linoleico entre sus AGL. Se propone la determinación de hexanal como un modo útil de comprobar si el mecanismo exudativo de las grasas durante el proceso de curación ha sido correcto

La oxidación de componentes grasos y formación de hexanal en la curación del salchichón

It has studied formation of alcanals of low weight (C3-C6) during the curing of standard Saucisson manufactured in pilot plant. Aldehydes content have been compared to others obtained in three batches of industrial process (I, II and III). Except to hexanal, present in important amounts, the rest of aldehydes appear in reduced levels even are not detected. Statistical correlation has not been obtained between hexanal content and oxidation levels of lipidic components titrated by peroxides value, T.B.A. number or total carbonyl compounds. However, certain correlation has been found between hexanal content and ratio of oleic/linoleic of each batch of saucisson. Absence of hexanal in all of saucissons of batch II is corresponded by a greater proportion of linoleic acid between their A.G.L. It is proposed determination of hexanal like an useful method to check whether oxidative mechanism of lipids during the curing has been corrected.<br><br>Se ha estudiado la formación de alcanales de cadena corta (C3-C6) durante el proceso de curación de un salchichón estándar elaborado en planta piloto. Se ha comparado sus contenidos finales con los obtenidos para otros tres lotes de salchichón de fabricación industrial (I, II, III). Con excepción del hexanal, que se encuentra en cantidades importantes, los otros tres aldehídos aparecen en cantidades muy reducidas o incluso no se detectan. No se ha obtenido una correlación estadística entre el contenido en hexanal y los niveles de oxidación de los componentes grasos valorados a través del índice de peróxidos, el número T.B.A. o los compuestos carbonilos totales.
 Sin embargo, sí existe una cierta correlación entre el contenido en hexanal y las relaciones oleico/linoleico de cada lote de salchichón. La ausencia de hexanal en todos los salchichones del lote II viene correspondida por una mayor proporción de ácido linoleico entre sus AGL. Se propone la determinación de hexanal como un modo útil de comprobar si el mecanismo exudativo de las grasas durante el proceso de curación ha sido correcto

Effect of including whole linseed and vitamin E in the diet of young bulls slaughtered at two fat covers on the sensory quality of beef packaged in two different packaging systems

Background: Forty-six Pirenaica young bulls, slaughtered at two levels of fatness (3 and 4 mm), were used to evaluate the effect of the inclusion of 50 g kg-1 linseed alone or with 200 IU vitamin E kg-1 in the concentrate and of the meat packaging system (vacuum or modified atmosphere packaging (MAP)) on the beef sensory quality. Results: the inclusion of linseed or supplementation with vitamin E in the concentrate induced no significant differences in the main meat sensory scores and overall appraisal except under MAP, where small differences due to concentrate ingredients were found in juiciness and metallic flavor intensity. Extending the display time up to 4 or 8 days in high-oxygen MAP had detrimental effects on sensory attributes. Meat from animals with 4 mm fat cover depth were rated more tender and juicy, less fibrous and with a higher intensity of beef flavor and rancid odor than meat from 3 mm fat cover bulls when both samples were vacuum packaged. Conclusion: The inclusion of 50 g kg-1 linseed in the concentrate fed to bulls had no detrimental effect on the beef sensory quality. The vacuum-packaged meat of bulls slaughtered at 4 mm fat cover was rated higher on sensory analysis than that at 3 mm fat cover

Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study

The aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR) with Rv2 values of 82% and 66%, respectively. Regarding fatty acids, the best models were obtained for arachidonic, vaccenic, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) with Rv2 values over 65%. Quality parameters, as instrumental colour and texture and sensory attributes did not reach high prediction coefficients (R2). With the spectra data of the region 2198–1118 cm-1, samples were accurately classified according to slaughter age (78%) and finishing diet (72%). This preliminary research shows the potential of MIR spectroscopy as an alternative tool to traditional meat chemical composition methods. Finally, the wavelength range of the spectrum from 2198 to 1118 cm-1 showed good results for classification purposes.This research was funded by INIA Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria, grant number RTA 2012-00090-C03-01 and by the Spanish Ministerio de Ciencia, Innovación y Universidades, Project RTI2018-094475-B-I00 (MCIU/AEI/FEDER, UE)

Relationship between damage and mortality in juvenile-onset systemic lupus erythematosus: Cluster analyses in a large cohort from the Spanish Society of Rheumatology Lupus Registry (RELESSER)

Objectives: To identify patterns (clusters) of damage manifestation within a large cohort of juvenile SLE (jSLE) patients and evaluate their possible association with mortality. Methods: This is a multicentre, descriptive, cross-sectional study of a cohort of 345 jSLE patients from the Spanish Society of Rheumatology Lupus Registry. Organ damage was ascertained using the Systemic Lupus International Collaborating Clinics Damage Index. Using cluster analysis, groups of patients with similar patterns of damage manifestation were identified and compared. Results: Mean age (years) ± S.D. at diagnosis was 14.2 ± 2.89; 88.7% were female and 93.4% were Caucasian. Mean SLICC/ACR DI ± S.D. was 1.27 ± 1.63. A total of 12 (3.5%) patients died. Three damage clusters were identified: Cluster 1 (72.7% of patients) presented a lower number of individuals with damage (22.3% vs. 100% in Clusters 2 and 3, P < 0.001); Cluster 2 (14.5% of patients) was characterized by renal damage in 60% of patients, significantly more than Clusters 1 and 3 (P < 0.001), in addition to increased more ocular, cardiovascular and gonadal damage; Cluster 3 (12.7%) was the only group with musculoskeletal damage (100%), significantly higher than in Clusters 1 and 2 (P < 0.001). The overall mortality rate in Cluster 2 was 2.2 times higher than that in Cluster 3 and 5 times higher than that in Cluster 1 (P < 0.017 for both comparisons). Conclusions: In a large cohort of jSLE patients, renal and musculoskeletal damage manifestations were the two dominant forms of damage by which patients were sorted into clinically meaningful clusters. We found two clusters of jSLE with important clinical damage that were associated with higher rates of mortality, especially for the cluster of patients with predominant renal damage. Physicians should be particularly vigilant to the early prevention of damage in this subset of jSLE patients with kidney involvement

Comprehensive description of clinical characteristics of a large systemic Lupus Erythematosus Cohort from the Spanish Rheumatology Society Lupus Registry (RELESSER) with emphasis on complete versus incomplete lupus differences

Systemic lupus erythematosus (SLE) is an autoimmune disease characterized by multiple organ involvement and pronounced racial and ethnic heterogeneity. The aims of the present work were (1) to describe the cumulative clinical characteristics of those patients included in the Spanish Rheumatology Society SLE Registry (RELESSER), focusing on the differences between patients who fulfilled the 1997 ACR-SLE criteria versus those with less than 4 criteria (hereafter designated as incomplete SLE (iSLE)) and (2) to compare SLE patient characteristics with those documented in other multicentric SLE registries. RELESSER is a multicenter hospital-based registry, with a collection of data from a large, representative sample of adult patients with SLE (1997 ACR criteria) seen at Spanish rheumatology departments. The registry includes demographic data, comprehensive descriptions of clinical manifestations, as well as information about disease activity and severity, cumulative damage, comorbidities, treatments and mortality, using variables with highly standardized definitions. A total of 4.024 SLE patients (91% with ≥4 ACR criteria) were included. Ninety percent were women with a mean age at diagnosis of 35.4 years and a median duration of disease of 11.0 years. As expected, most SLE manifestations were more frequent in SLE patients than in iSLE ones and every one of the ACR criteria was also associated with SLE condition; this was particularly true of malar rash, oral ulcers and renal disorder. The analysis-adjusted by gender, age at diagnosis, and disease duration-revealed that higher disease activity, damage and SLE severity index are associated with SLE [OR: 1.14; 95% CI: 1.08-1.20 (P < 0.001); 1.29; 95% CI: 1.15-1.44 (P < 0.001); and 2.10; 95% CI: 1.83-2.42 (P < 0.001), respectively]. These results support the hypothesis that iSLE behaves as a relative stable and mild disease. SLE patients from the RELESSER register do not appear to differ substantially from other Caucasian populations and although activity [median SELENA-SLEDA: 2 (IQ: 0-4)], damage [median SLICC/ACR/DI: 1 (IQ: 0-2)], and severity [median KATZ index: 2 (IQ: 1-3)] scores were low, 1 of every 4 deaths was due to SLE activity. RELESSER represents the largest European SLE registry established to date, providing comprehensive, reliable and updated information on SLE in the southern European population

Central nervous system involvement in systemic lupus erythematosus: data from the Spanish Society of Rheumatology Lupus Register (RELESSER)

Objectives: To analyze the prevalence, incidence, survival and contribution on mortality of major central nervous system (CNS) involvement in systemic lupus erythematosus (SLE). Methods: Patients fulfilling the SLE 1997 ACR classification criteria from the multicentre, retrospective RELESSER-TRANS (Spanish Society of Rheumatology Lupus Register) were included. Prevalence, incidence and survival rates of major CNS neuropsychiatric (NP)-SLE as a group and the individual NP manifestations cere-brovascular disease (CVD), seizure, psychosis, organic brain syndrome and transverse myelitis were calculated. Furthermore, the contribution of these manifestations on mortality was analysed in Cox regression models adjusted for confounders. Results: A total of 3591 SLE patients were included. Of them, 412 (11.5%) developed a total of 522 major CNS NP-SLE manifestations. 61 patients (12%) with major CNS NP-SLE died. The annual mortality rate for patients with and without ever major CNS NP-SLE was 10.8% vs 3.8%, respectively. Individually, CVD (14%) and organic brain syndrome (15.5%) showed the highest mortality rates. The 10% mortality rate for patients with and without ever major CNS NP-SLE was reached after 12.3 vs 22.8 years, respectively. CVD (9.8 years) and organic brain syndrome (7.1 years) reached the 10% mortality rate earlier than other major CNS NP-SLE manifestations. Major CNS NP-SLE (HR 1.85, 1.29-2.67) and more specifically CVD (HR 2.17, 1.41-3.33) and organic brain syndrome (HR 2.11, 1.19-3.74) accounted as independent prognostic factors for poor survival. Conclusion: The presentation of major CNS NP-SLE during the disease course contributes to a higher mortality, which may differ depending on the individual NP manifestation. CVD and organic brain syndrome are associated with the highest mortality rates.Pathophysiology and treatment of rheumatic disease

Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat

Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate).Area of study: It was developed in two localities in the north of Spain: Orense and Pamplona.Material and methods: The sensory study was conducted by a 10-member trained and a 474-consumer panel.Main results: The trained panel described meat from both, 13 and 26-months old foals similar between each other. On the contrary, consumers considered meat from the younger group to be juicier and tenderer, being juiciness and tenderness (p&lt;0.05), the most important clues for their global acceptance. No differences were found in either the trained or the consumer panel due to the finishing diet. The consumers test was carried out in two Spanish cities (Pamplona and Orense. Two scenarios were considered: without and with supplementary information about the foal meat production. The additional information disclosed about foal meat had a positive effect on Pamplona consumers’ assessments.Research highlights: City and information level are essential factors to introduce foal meat in the market. The lack of knowledge about foal meat and its low presence in meat markets make it necessary to develop further sensory studies; to obtain foal meat description patterns, and to get to know consumers’ likings