Sensory profile of beef meat of retinta breed from two livestock production system during ageing

The growing consumers’ interest in quality differentiated products, not only in terms of sensory and nutritional quality but also in terms of parameters such as animal welfare, product origin and production system, makes necessary to research the importance of autochthonous breeds, raised in more sustai-nable extensive systems, where welfare levels are often high. Additionally, it is well known that ageing is one of the main factors that has influence in the final quality of beef meat. Therefore, this work aimed to study the sensorial profile of organoleptic attributes of Retinta autochthonous breed from two livestock production systems (intensive and extensive) at 7 days and 14 days of ageing. Mo-reover, a consumer’s assessment was also carried out. Findings showed that the extensive production system improved the quality parameters (tenderness, juiciness and oiliness) of beef meat. The texture parameters were the first to change during the first days of ageing. Regarding the hedonic study, the consumers did not show a clear preference and/or acceptance for any sample, which could indicate that the production systems did not result in a differentiated quality at the organoleptic level by the con-sumers. It is necessary to promote higher knowledge about the organoleptic attributes which must be considered in the consumption of quality beef, so that the production system can be taken into account in the purchase decision by the consumers.Este trabajo fue financiado por el proyecto RTA 2014-00034-C04-00 (INIA-AEI) y fondos FEDERPeer reviewe

Impact of the pre-slaughter transport (mixing or no mixing with unfamiliar animals) of calves of Asturiana de los Valles and Retinta breeds on physicochemical and organoleptic attributes of the ageing meat. Consumers’ acceptability and preference

As ageing process is one of the main factors influencing the organoleptic characteristics of meat and its consumer acceptability, the objective of this research was to study the organoleptic attributes variation of meat from Asturiana de los Valles and Retinta breeds at two times of the ageing process (7 and 14 days) under different pre-slaughter transport conditions (mixing and non-mixing with unfamiliar animals). A descriptive sensory analysis was carried out with a trained panel and the acceptability and preference for ageing meat of these two breeds were analysed with 75 consumers, as well as a study on the factors that influence the purchase decision to this type of meat. The breed and mixing with unfamiliar animals before slaughter affected significantly at instrumental tenderness. The intensity of the attributes related to the texture showed significant differences among studied samples at 7 days of ageing, with an increase in tenderness, juiciness and fibrousness while at 14 days of ageing, odour, beef flavour, liver flavour and smoothness also showed significant differences. The results indicated that the organoleptic attributes changed in intensity during ageing time, therefore, we can conclude that the attributes of tenderness, juiciness, smoothness, fibrousness, odour, beef flavour and liver flavour showed significant differences among samples and could be considered sensory indicators of ageing. The type of pre-slaughter transport (with or without mixing with unknown animals) also influenced the intensity of the sensory attributes, but less markedly than the breed effect. It was also observed that consumers prefer the meat of the Asturiana de los Valles breed aged for 14 days, despite among the factors that most influence the meat purchase decision, the ageing time was not present. Regarding purchasing habits, a relationship was observed between the meat purchase format and sale point. Overall, it is necessary to promote greater knowledge among consumers about the importance of ageing in beef quality.Este trabajo fue financiado por el proyecto RTA 2014-00034-C00 (INIA-AEI) y fondos FE- DERPeer reviewe

Papel dos compostos fenólicos na protección da vide fronte a enfermidades de orixe fúnxica

Trabajo presentado en las jornadas celebradas del 8 al 9 de septiembre de 2011 en Ribadumia, Orense.Peer Reviewe

Estudo da composición fenólica da caste Albariño (Vitis vinifera, L.) na Denominación de Orixe Rías Baixas

Recollemos nesta Memoria o traballo realizado durante catro anos co obxectivo de estudar a composición fenólica dos mostos elaborados coa caste Albariño procedentes de tres subzonas da Denominación de Orixe Rías Baixas (Condado do Tea, O Rosal e Val do Salnés), facendo fincapé nos aspectos metodolóxicos que require un proceso de separación de compostos fenólicos en mostras moi complexas, nas que coexisten un elevado número de compostos con estruturas químicas moi diferentes. Neste sentido, a utilización combinada de diversas técnicas cromatográficas tanto analíticas coma preparativas (PC, HPLC-DAD) e espectrofotométricas (UV-vis, LC/ESI-MS-MS), xunto coa realización de hidrólises (ácidas, alcalinas e enzimáticas), foi fundamental para levar a cabo o illamento e a identificación dos compostos fenólicos presentes nos mostos: derivados benzoicos e hidroxicinámicos, estilbenos, flavonois, flavan-3-ois e flavanoides. A combinación das técnicas citadas permitiu illar un total de 121 compostos fenólicos dos que tan só 12 non puideron ser identificados; para 51 dos 109 compostos identificados, esta identificación foi total, mentres que os 58 restantes foron só parcialmente identificados. Debemos resaltar que temos identificado 10 compostos nunca antes citados en mostos, dos que a phloridzina (dihidronaringenín-2¿-O-glucósido), o quercetín-3-O-xilósido, o kaempferol-3-O-xilósido e dous diglicósidos da quercetina tampouco se tiñan atopado con anterioridade en Vitis vinifera e outros 3 (o 4-O-¿-D-glucósido do ácido p-coumárico, o dihidroquercetín-3-O-xilósido e a dihidroquercetina) só tiñan sido identificados en viños. Dos outros dous restantes, o hexósido da naringenina foi identificado recentemente en uvas brancas, e o (-)-epicatequíngalato só tiña sido atopado en sementes. Por outra banda, este traballo tamén nos permitiu confirmar a natureza duns compostos que son produtos da transformación das formas isoméricas cis dos estilbenos pola acción da luz UV, e que nalgún caso foran erróneamente identificados como cis-resveratrol. Indicar tamén, que temos atopado nos nosos mostos un elevado número de compostos fenólicos potencialmente bioactivos, dos que podemos destacar os 14 estilbenos, os 15 dihidroflavonois e os 18 derivados hidroxicinámicos. As diferenzas na composición fenólica atopadas entre os mostos analizados, foron só cuantitativas, debendo sinalar que os procedentes da subzona do Rosal presentaron sempre os contidos máis elevados en compostos fenólicos totais. Ao noso entender, este estudo supón a contribución máis completa feita ata hoxe sobre a composición fenólica dos mostos elaborados coa caste galega Albariño, non só polo importante número de compostos separados e identificados, senón tamén polo feito de que ¿a diferenza doutros estudos anteriores- non se ten limitado a un determinado grupo de derivados fenólicos.Xunta de Galicia : PGIDIT0 6RAG018E, 07MRU016403PR e PG IDIT07TAL020

Estudo da composición fenólica da caste Albariño (Vitis vinifera, L.) na Denominación de Orixe Rías Baixas

Recollemos nesta Memoria o traballo realizado durante catro anos co obxectivo de estudar a composición fenólica dos mostos elaborados coa caste Albariño procedentes de tres subzonas da Denominación de Orixe Rías Baixas (Condado do Tea, O Rosal e Val do Salnés), facendo fincapé nos aspectos metodolóxicos que require un proceso de separación de compostos fenólicos en mostras moi complexas, nas que coexisten un elevado número de compostos con estruturas químicas moi diferentes. Neste sentido, a utilización combinada de diversas técnicas cromatográficas tanto analíticas coma preparativas (PC, HPLC-DAD) e espectrofotométricas (UV-vis, LC/ESI-MS-MS), xunto coa realización de hidrólises (ácidas, alcalinas e enzimáticas), foi fundamental para levar a cabo o illamento e a identificación dos compostos fenólicos presentes nos mostos: derivados benzoicos e hidroxicinámicos, estilbenos, flavonois, flavan-3-ois e flavanoides. A combinación das técnicas citadas permitiu illar un total de 121 compostos fenólicos dos que tan só 12 non puideron ser identificados; para 51 dos 109 compostos identificados, esta identificación foi total, mentres que os 58 restantes foron só parcialmente identificados. Debemos resaltar que temos identificado 10 compostos nunca antes citados en mostos, dos que a phloridzina (dihidronaringenín-2¿-O-glucósido), o quercetín-3-O-xilósido, o kaempferol-3-O-xilósido e dous diglicósidos da quercetina tampouco se tiñan atopado con anterioridade en Vitis vinifera e outros 3 (o 4-O-¿-D-glucósido do ácido p-coumárico, o dihidroquercetín-3-O-xilósido e a dihidroquercetina) só tiñan sido identificados en viños. Dos outros dous restantes, o hexósido da naringenina foi identificado recentemente en uvas brancas, e o (-)-epicatequíngalato só tiña sido atopado en sementes. Por outra banda, este traballo tamén nos permitiu confirmar a natureza duns compostos que son produtos da transformación das formas isoméricas cis dos estilbenos pola acción da luz UV, e que nalgún caso foran erróneamente identificados como cis-resveratrol. Indicar tamén, que temos atopado nos nosos mostos un elevado número de compostos fenólicos potencialmente bioactivos, dos que podemos destacar os 14 estilbenos, os 15 dihidroflavonois e os 18 derivados hidroxicinámicos. As diferenzas na composición fenólica atopadas entre os mostos analizados, foron só cuantitativas, debendo sinalar que os procedentes da subzona do Rosal presentaron sempre os contidos máis elevados en compostos fenólicos totais. Ao noso entender, este estudo supón a contribución máis completa feita ata hoxe sobre a composición fenólica dos mostos elaborados coa caste galega Albariño, non só polo importante número de compostos separados e identificados, senón tamén polo feito de que ¿a diferenza doutros estudos anteriores- non se ten limitado a un determinado grupo de derivados fenólicos.Xunta de Galicia : PGIDIT0 6RAG018E, 07MRU016403PR e PG IDIT07TAL020

Aromatic diversity of <em>Vitis vinifera</em> cv Albariño cuantificationof aromatic potential

Albariño is the most important cultivar of Vitis vinifera in Galicia (Spain) and northern Portugal. Musts from different geographic areas from Galicia have been analysed, in order to obtain their characterization by the contribution index. Monoterpenes were analyzed by gas chromatographic/mass spectrometry. O Rosal should be the most aromatic potential must since it contained significantly higher contribution index values of volatile compounds. The bound forms of the compounds detected are always higher than those of the free forms, as would correspond to a quality variety. The PCA shows a good differentiation among three groups of musts according to their geographic origin. The results of contribution index shown that the fruity aroma followed by the floral had the highest contribution to the overall aroma of the musts

Composición estilbénica de uvas de las variedades Mencía y Albariño (Vitis vinífera L.)

1 página.- Resumen del la comunicación presentada en modalidad de póster al congreso celebrado en Jerez de la Frontera, Cádiz, en junio de 2011.Peer Reviewe

Papel de los compuestos fenólicos en la caracterización de las variedades de vid (Vitis vinifera L.) cultivadas en Galicia

2 paginas.-- Conferencia invitada al Seminario sobre Biodiversidad Vegetal en el Sistema Agroforestal Atlántico celebrado en Pontevedra (España) del 27 al 28 de Octubre del 2010.Proyectos XUGA-40301B97 y parcialmente 07MRUO16403PR financiados por la Xunta de Galicia.Peer reviewe

Evaluation of PFGE and mtDNA restriction analysis methods to detect genetic diversity of saccharomyces cerevisiae strains associated to <em>Vitis vinifera</em>

Aims: The aim of this work was realize a comparative study of two different methods of Saccharomycec cerevisiae yeast strain characterization. Methods and results: Pulsed-field gel electrophoresis analysis (PFGE) and mitochondrial DNA (mtDNA) restriction analysis have been carried out to differentiate strains of Saccharomyces cerevisiae associated to Vitis vinifera musts from different Galicia wineyard (NW Spain). Seventeen strains isolated from wineries from Galicia were used in this study. Conclusion: The results have showed that although PFGE analysis technique has greater discriminatory power than mtDNA restriction analysis to detect genetic diversity in Saccharomyces cerevisiae, some clones with the same PFGE profile can only be differentiated by mtDNA restriction analysis. Significance and impact of study: Pulsed-field gel electrophoresis analysis of chromosome (PFGE), by its discriminating power, constitute an ideal technique for the differentiation of Saccharomyces cerevisiae strains in biotechnological industries, however, mitochondrial DNA (mtDNA) restriction analysis is a rapid, simple and less expensive and time-consuming method. The results obtained demonstrate the value of using molecular genetic methods in taxonomic and ecological surveys