Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"

The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature?long time (50°C?390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field.Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Margaría, Carlos A.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Sanchez, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentin

The case for strategic international alliances to harness nutritional genomics for public and personal health

Nutrigenomics is the study of how constituents of the diet interact with genes, and their products, to alter phenotype and, conversely, how genes and their products metabolise these constituents into nutrients, antinutrients, and bioactive compounds. Results from molecular and genetic epidemiological studies indicate that dietary unbalance can alter gene-nutrient interactions in ways that increase the risk of developing chronic disease. The interplay of human genetic variation and environmental factors will make identifying causative genes and nutrients a formidable, but not intractable, challenge. We provide specific recommendations for how to best meet this challenge and discuss the need for new methodologies and the use of comprehensive analyses of nutrient-genotype interactions involving large and diverse populations. The objective of the present paper is to stimulate discourse and collaboration among nutrigenomic researchers and stakeholders, a process that will lead to an increase in global health and wellness by reducing health disparities in developed and developing countrie

Influence of different postharvest treatments on nutritional quality of grapefruits

The effects of postharvest treatments and storage periods on ascorbic acid content were evaluated for Rouge La Toma and Ruby Red grapefruit cultivars (Citrus paradisi Macf.). The ascorbic acid levels in the beginning and the end of the treatments studied were not significantly different (P>0.05) for most treatments. For both cultivars, at the end of the marketing conditions, the treatments involving low storage temperatures did not affect the ascorbic acid content. At the end of the marketing conditions, Rouge La Toma grapefruit had a decrease (P<0.01) in ascorbic acid levels when temperature conditioning was part of the treatment. On the other hand, Ruby Red presented the same behavior when prolonged storage periods where used. It was concluded that Rouge La Toma grapefruit had a greater susceptibility to postharvest temperature conditioning than Ruby Red grapefruit relative to ascorbic acid degradation.Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Area de Bioquímica y Nutricion; ArgentinaFil: Salitto, Valeria A.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Area de Bioquímica y Nutricion; ArgentinaFil: Cantet, Rodolfo Juan Carlos. Universidad de Buenos Aires. Facultad de Ciencias Veterinarias. Instituto de Investigacion y Tecnología en Reproducción Animal; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pensel, Norma A.. Instituto Nacional de Tecnología Agropecuaria. Centro de Investigación de Agroindustria. Instituto de Tecnología de Alimentos. Area de Bioquímica y Nutricion; Argentin

Warmed-over flavour analysis in low temperature-long time processed meat by an "electronic nose"

The ability of an electronic nose, comprising 32 conducting polymer sensors, to identify and classify warmed-over flavour (WOF) aroma in bovine semitendinosus muscle, processed by vacuum cook-in-bag/tray technology (VCT) and storage under refrigerated conditions, was evaluated. The VCT process employed low temperature?long time (50°C?390 min) thermal treatments. Multivariate analysis showed that VCT processed beef aroma profiles were sorted into two groups, one included samples stored for up to 20 days and the other included samples with 34 to 45 days of storage. WOF odour standard samples were recognised to have similar aroma as samples of the second group. Lipid oxidation results, measured by thiobarbituric acid reactive substances, showed an increment in oxidation level for samples stored for 34 days or more (P<0.05). This study shows that electronic nose technology can be applied to WOF odour identification and classification in VCT beef meat, complementing chemical and sensory techniques used in this field.Fil: Grigioni, Gabriela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Margaría, Carlos A.. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Sanchez, Guillermo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Vaudagna, Sergio Ramon. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Instituto Nacional de Tecnología Agropecuaria; Argentin

Effect of commercial conditioning and cold quarantine storage treatments on fruit quality of ‘Rouge La Toma’ grapefruit (Citrus paradisi Macf.)

We evaluated the effect of cold quarantine treatments on the development of CI and temperature conditioning on the induction of low temperature tolerance in “Rouge La Toma” grapefruit (Citrus paradisi Macf.), and their effects on acetaldehyde, ethanol and d-limonene contents and sensory characteristics. Various treatments, non-conditioned + quarantine at 2 ◦C and 85% RH for 18 days + storage at 13 ◦C and 85% RH for 4 days or 17 days + marketing period at 20 ◦C and 85% RH for 7 days; conditioned at 15 ◦C and 85% RH for 7 days + quarantine at 2 ◦C and 85% RH for 18 days + storage at 13 ◦C and 85% RH for 4 days or 17 days + marketing period at 20 ◦C and 85% RH for 7 days; storage at 13 ◦C and 85% HR for 22 days or 35 days + marketing period at 20 ◦C and 85% RH for 7 days (control treatments), were assayed. By the end of the simulated marketing period, the conditions did not promote chilling injury development in “Rouge La Toma” grapefruit. After the simulated marketing period, acetaldehyde, ethanol and d-limonene contents were not affected in fruit stored under treatments that included cold quarantine. In some cases, treatments that included temperature conditioning significantly increased acetaldehyde and ethanol levels, however, the amounts detected were comparable with fresh grapefruit juice. In general, the storage times involved in the treatments assayed, did not promote increases in the acetaldehyde and ethanol levels. Conversely, fruit stored at non-chilling temperatures (control treatments) had higher levels of d-limonene compared to those which underwent treatments that included cold quarantine. In addition, a significant increase in d-limonene levels between the initial time of the treatments and the end of the marketing periodwas observed, for all treatments, with the highest and most variables levels observed in fruit stored under control treatments. Sensory characteristics, such as sweet, acid and bitter taste and typical flavor intensity, in general, were not affected by the postharvest handling practices applied. Therefore, it can be concluded that the cold quarantine treatment and temperatureFil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Vazquez, Daniel Eduardo. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria. Concordia. Entre Ríos; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Carduza, Fernando Jose. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina

Changes in free fatty acid composition during storage of whole milk powder

Changes in fat matter due to the microbial thermostable lipases are among the most significant deteriorations influencing the shelf life of whole milk powder. As a consequence, free fatty acids are produced, being the short-chain acids mainly responsible for the rancidity flavour. The aim of this work was to evaluate changes in different fatty acid concentrations during the storage of whole milk powder produced in two different seasons. Samples of whole milk powder produced in winter and summer and packed under inert atmosphere were used in the study. The samples were stored at 21°C and 40°C. Samples stored at 21°C were evaluated every 3 months, whereas samples stored at 40°C were evaluated monthly by free fatty acids profile and sensory analysis. Data were processed by principal component analysis and anova. Results showed that changes in the free fatty acids of milk powders were correlated with the season of manufacture. Temperature and storage time had little influence on that profile.Fil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Sabbag, Nora. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Taverna, M.. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaFil: Cuatrín, Andrea Noemí. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentin

Oxidative stability and its relationship with natural antioxidants during refrigerated retail display of beef produced in Argentina

The objective of this study was to determine if pasture or grain diets affect oxidative/antioxidative status and the color stability of beef during retail display. Ten crossbreed steers were fed on pasture. Five of them were randomly assigned to remain on this diet, and the other five were finished on feedlot system (grain diet) during 110 days until slaughter. Slices of Psoas major steaks were randomly distributed among retail display times (1, 3, 5, 7 and 9 days). Lipid and protein oxidation were higher in Psoas major steaks from grain diet than in pasture diet (P < 0.05). After 3 days of display, lipid oxidation increased in meat from grain diet, whereas in meat from pasture diet the first evidence was after 7 days (P < 0.05). Protein oxidation was higher in meat from grain diet than in meat from pasture diet at day 9 of display (1.15 ± 0.92 vs. 1.91 ± 0.70 μg/g, respectively; P < 0.05). Antioxidant vitamins, α-tocopherol and β-carotene were higher at time = 0 in pasture Psoas major steaks (P < 0.05) and were differentially reduced throughout storage. While α-tocopherol decreased 41% and 57% for pasture and grain beef respectively (P < 0.05), β-carotene levels remained practically unaffected in grain beef. After 7 days of display “a” value was higher for Psoas major steaks from pasture diet (P < 0.05). Besides, “L” parameter showed higher values for samples from grain diets but it was no affected by display time. No differences were observed between both treatments for “b” value, but a significant decrease (P < 0.05) was observed along storage. Superoxide dismutase and catalase activity was stable throughout storage, while glutathione peroxidase activity decreased significantly (P < 0.05). The results in this study demonstrated that the higher initial level and synergistic action (under light and air) of α-tocopherol and β-carotene found in pasture-finished animals improved the oxidative and color stability of beef, as showed by a better retention of redness at the end of retail display.Fil: Insani, Ester Marina. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Eyherabide, A. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; ArgentinaFil: Descalzo, Adriana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentin

Seasonal variation in the odour characteristics of whole milk powder

Seasonal changes in whole milk powder odour characteristics were monitored using SPME-GC and E-nose methodologies. ANOVA showed a significant effect of the season on dimethyl sulphide, n-pentanal, n-hexanal, and butyric acid. Whole milk powder manufactured in summer season had significantly (p < 0.05) higher levels of n-hexanal, n-pentanal and dimethyl sulphide as compared to autumn and winter seasons. On the other hand, butyric acid showed significant differences (p < 0.05) among autumn and spring. Applying linear discriminant analysis, seasonal variations in the odour profiles assessed by electronic nose were observed. A better classification outcome was obtained when volatile compounds and electronic nose data were analysed together, obtaining a success rate of 89.5% and 70.7% of the original cases and after cross-validation respectively. As in other application reported in the literature, E-nose approach represents an alternative technique to traditional methods of odour measurement.Fil: Biolatto, Andrea. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Grigioni, Gabriela Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina.Fil: Irurueta, Martin. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Sancho, Ana Maria. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina.Fil: Taverna, Miguel Angel. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria. Rafaela. Santa Fe; Argentina.Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina