Nuevas dimensiones de la docencia sobre Derecho y factor religioso II: buenas prácticas y elaboración de materiales docentes

Depto. de Derecho Internacional, Eclesiástico y Filosofía del DerechoFac. de DerechoFALSEsubmitte

A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability

A new gelled carrageenan containing emulsion developed as ingredient was used as fat replacer in burger patties. Increasing amounts (25, 50, 75 and 100%) of this gelled emulsion were added into the product in order to reduce the fat content while improving its fatty acid profile. A 41% reduction of the total fat content with an increment of the 74.5% of the unsaturated fatty acids, and a significant decrease in cholesterol (47%) and saturated fat (62%) were achieved in the product with the highest level of substitution. These products showed significantly lower thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products (COPs) compared to control. Additionally, when samples were subjected to thermal treatment (180 °C, 15 min, oven conditions) higher lipid oxidation rates were found when increasing amounts of the gelled emulsion were incorporated into the new formulations, without impairment of their final sensory properties

Improved quality and shelf life of farmed trout (Oncorhynchus mykiss) by whole processing in a combined ozonised flow ice refrigeration system

Farmed trout (Oncorhynchus mykiss) is gaining an increasing importance in the European markets because of its firm and flavourful flesh. With a view to extend its shelf life, a combined refrigeration system consisting of ozone and flow ice previously applied to to marine fish species, was evaluated for the sacrifice, cooling and chilled storage of this fish species and compared to flow ice alone. Slaughter and chilled storage of trout in the combined system slowed down microbial growth both at surface and muscle levels, this inhibition reaching its maximum after 9 days of refrigerated storage. Storage in ozonised flow ice also implied a significant inhibition of TMA-N formation and slight reductions in the autolytic breakdown mechanisms, as determined by the K value. Microbial and biochemical changes correlated well with respect to sensory evaluation, which indicated a shelf life extension up to day 16 of storage for the ozonised flow ice batch. This work opens the way to the practical application of ozonised flow ice for the sacrifice, cooling and storage of continental fish species such as farmed trout and others, due to the better maintenance of quality and the slight shelf life extension provided as compared to flow ice alone.This work was supported by a project granted by the Dirección Xeral de I+D from the Galician Government (Xunta de Galicia, Project PGIDT05TAL00701CT).Peer reviewe