Método de extracción y detección de antígenos de Anisakis en alimentos destinados al consumo humano o animal

Método de extracción y detección de antígenos de Anisakis en alimentos destinados al consumo humano o animal. La presente invención se refiere a un método de extracción y detección de alérgenos de parásitos de pescado en muestras alimentarias para el consumo humano o animal. La extracción se basa en aplicar soluciones con baja fuerza iónica, homogeneización, sonicación y diferentes pH a diversos tipos de pescado ya sean frescos o tratados. La detección se basa en métodos inmunoquímicos mediante el uso de anticuerpos policlonales que permiten detectar proteínas antigénicas del parásito así como anticuerpos policlonales que permiten detectar el alérgeno Ani s 4, que por sus características físico-químicas resiste el tratamiento térmico del alimento. El método es sensible, ya que se puede detectar Ani s 4 en cantidades inferiores a 1ppm con tasas de recuperación mayores a un 65%. El método descrito es específico ya que no muestra reactividad cruzada con componentes de las distintas matrices ensayadas.Peer reviewedConsejo Superior de Investigaciones Científicas (España), Fundación para la Investigación Biomédica del Hospital Carlos IIIB1 Patente sin examen previ

Método de extracción y detección de antígenos de Anisakis en alimentos destinados al consumo humano o animal

Método de extracción y detección de antígenos de Anisakis en alimentos destinados al consumo humano o animal. La presente invención se refiere a un método de extracción y detección de alérgenos de parásitos de pescado en muestras alimentarias para el consumo humano o animal. La extracción se basa en aplicar soluciones con baja fuerza iónica, homogeneización, sonicación y diferentes pH a diversos tipos de pescado ya sean frescos o tratados. La detección se basa en métodos inmunoquímicos mediante el uso de anticuerpos policlonales que permiten detectar proteínas antigénicas del parásito así como anticuerpos policlonales que permiten detectar el alérgeno Ani s 4, que por sus características físico-químicas resiste el tratamiento térmico del alimento. El método es sensible, ya que se puede detectar Ani s 4 en cantidades inferiores a 1ppm con tasas de recuperación mayores a un 65%. El método descrito es específico ya que no muestra reactividad cruzada con componentes de las distintas matrices ensayadas.Consejo Superior de Investigaciones Científicas (España), Fundación para la Investigación Biomédica del Hospital Carlos IIIA1 Solicitud de patente con informe sobre el estado de la técnic

Low-fat frankfurters formulated with a healthier lipid combination as functional ingredient: Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation

Oil (healthier lipid combination of olive, linseed and fish oils)-in-water emulsions stabilized with different protein systems (prepared with sodium caseinate (SC), soy protein isolate (SPI), and microbial transglutaminase (MTG)) were used as pork backfat replacers in low-fat frankfurters. Microstructure, lipid oxidation, nitrite content, microbiological changes and biogenic amine formation of frankfurters were analyzed and found to be affected by the type of oil-in-water emulsion and by chilling storage (2 °C, 41 days). Although the lipid oxidation levels attained were low, replacement of animal fat by healthier oil combinations in frankfurter formulation did promote a slight increase in lipid oxidation. Residual nitrite was affected (P<0.05) by formulation and storage. Only 51-61% of the added nitrite was detectable in the product after processing and 17-46% at the end of storage. The microbial population was low in all formulations during chilling storage. Spermine was the most abundant amine (19-20 mg/kg), but similar in level to all samples. © 2011 Elsevier Ltd.This research was supported by projects AGL2007-61038/ALI and AGL2008-04892-CO3-01 under the Plan Nacional de Investigación Científica, Desarrollo e Innovación Tecnológica (I+D+I) and the Consolider-Ingenio 2010:CARNISENUSA (CSD2007-00016), Ministerio de Ciencia y Tecnología.Peer Reviewe

The effect of use of freeze-thawed pork on the properties of Bologna sausages with two fat levels

The rheological characteristics, microstructure and thermal stability of meat emulsions, made with two levels of fat (7.6% and 20.3%) and prepared from either fresh meat or meat subjected to one or three freeze-thaw cycles, were measured. Lower fat contents were accompanied by a significant reduction in the binding property, shear force and hardness of the products. Both low fat and use of freeze-thawed meat produced structures with a less dense matrix, freeze-thawing altered the microstructure of the meat sausages and reduced shear force, hardness, chewiness and thermal stability. These effects were particularly apparent in the higher-fat product.This research work was supported by the Comision Interministerial de Ciencia y Tecnologia (CICyT) under Project ALI91-0927-C02-01, 02 and ALI 94-0742.Peer reviewe

Comparison of different gelation methods using washed sardine (Sardina pilchardus) mince: Effects of temperature and pressure

This paper relates the protein solubility and rheological changes occurring in washed sardine mince gels produced by different treatments: heat-induced, pressure-induced, and pressure-assisted gelation. In batter and set gel, there was considerable involvement of low molecular mass proteins (<67 kDa), such as actin, linked chiefly by weak bonds. High molecular mass proteins (200-67 kDa) were implicated in the other samples, but only myosin heavy chain (MHC) appeared in the cases heated at 90°C. The highest values for work of penetration in the heat-induced gel and the pressure-induced gel were associated with the highest amounts of insoluble proteins. All the gel networks were stable enough to hold water. The highest lightness value was obtained in the pressure-assisted gel as a result of the application of both treatments: pressure and heat. The ultrastructure of the gels induced by heating, with or without pressure treatment, was more spongy than in the case of the gel induced only by pressure, which was more compact.This research was funded by the Comisión Interministerial de Ciencia y Tecnología (CICyT) under project ALI-94-0786-C02-01.Peer Reviewe

Technological implications of addition of wheat dietary fibre to giant squid (Dosidicus gigas) surimi gels

The technological effect of wheat dietary fibre was studied in surimi gel products obtained from giant squid (Dosidicus gigas). Three and six percent wheat dietary fibre with different particle sizes was added at the same time as water to maintain similar moisture levels in all samples. Under scanning electronic microscopy (SEM), gel samples with added dietary fibre presented a regular distribution of dietary fibre: however, the dietary fibres were larger than the cells of the gel matrix, making the protein network less homogeneous. This, combined with a smaller proportion of protein, reduced the gel strength, hardness, cohesiveness and water binding capacity (WBC) of gels. Addition of wheat dietary fibre to giant squid surimi also made gels yellower and reduced their lightness. The sensory panel detected no differences in the appearance of samples, but they did detect differences in textural properties.This work has been supported by the Spanish Ministerio de Educación y Ciencia under Project AGL2002-04104- C04-03, and by the EU under Integrated Project SEAFOODplus (Ref. FP6/506359).Peer reviewe

Effect of freezing and different heat treatments on Anisakis larvae: preliminary study

Peer reviewe

Microscopia electrónica de barrido (SEM) de larvas de Anisakis vivas y congeladas tratadas con pepsina

Trabajo presentado al I Congreso Iberoamericano sobre Seguridad Alimentaria (CIBSA), celebrado en España en mayo de 2006.Peer reviewe