Buffalo Milk as a Source of Probiotic Functional Products

In the past two decades, consumption of food has been accruing due to its health claims which include gastrointestinal health, improved immunity, and well‐being. Currently, the dairy industry is the sector where probiotics are most widely used, especially in fermented milk, cheese, yoghurt, butter, and dairy beverages. Although, it is still necessary to face many challenges regarding their stability and functionality in food. Considering the increasing demand for healthy products, it is necessary to develop strategies that aim to increase the consumption of functional foods in order to meet probiotic usefulness criteria and the consumer market. This review aimed to promote the utilization of buffalo milk considering its probiotic effects as a functional food and natural remedy to various ailments, emphasizing the potential of innovation and the importance of milk‐based products as health promoters. The intake of probiotics plays an important role in modulating the health of the host, as a result of a balanced intestinal microbiota, reducing the risk of development of various diseases such as cancer, colitis, lactose intolerance, heart diseases, and obesity, among other disorders. However, further studies should be carried out to deepen the knowledge on the relationship between raw buffalo milk, its dairy products microbiota and consumer’s health beneficial effects, as well as to implement a strategy to increase the variety and availability of its products as a functional food in the market

Effect of finishing diet on carcass characteristics and meat quality of Mos cockerel

Aim of study: To evaluate the effect of different diets on carcass characteristics and meat quality from Mos free-ranged cockerel.Area of study: Galicia (NW Spain).Material and methods: Cockerels (n=75) were allocated to 3 groups (n=25) according to finishing diets: commercial fodder (CF), 50% wheat and 50% corn (WH) and 33% wheat and 66% corn (CR). Meat quality was assessed in terms of physicochemical, and nutritional features.Main results: The highest live and carcass weight were obtained in CF group. Meat from CF and CR groups were similar in moisture, protein and cholesterol content in drumstick cut, meanwhile in breast piece there were no significant differences (p>0.05) in intramuscular fat (IMF), ash, and lightness (L*). On the other hand, finishing diet affected L* and redness (a*) values, showing the highest L* values in meat samples from CF treatment (49.94 for drumstick) (p<0.01), whereas a* was superior in WH samples (11.30 and 4.61, for drumstick and breast, respectively) (p<0.001). Meat shear force test was not affected (p>0.05) by diets. Finally, the finishing feed affected (p<0.05) the fatty acid and amino acid profile in both cuts (drumstick and breast).Research highlights: Present study allowed to characterize for the first time Mos cockerels fed with different diets. Some carcass features obtained were higher than previous studies with other Mos categories, and some autochthonous and industrial breeds. Meat from cockerels was characterized by a high protein percentage and lower IMF

The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

Financiaciado para publicación en acceso aberto: Universidade de Vigo/CISUGBerries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the conventional methods (e.g., convective drying, freeze-drying, spray-drying, osmotic dehydration), their pre-treatments, their combination, and intermittent drying, as well as their potential disadvantages are discussed. The use of emerging dehydration techniques (e.g., electromagnetic radiation drying, explosion puffing drying, heat pump drying, low-pressure superheated steam drying, microwave drying) allows to improve the quality of the dried berries compared to conventional techniques, in addition to reducing drying times, increasing drying speed and energy efficiency. Finally, the use of pre-treatments and the combination of technologies can enhance the quality of the final product as a result of the improvement in the effectiveness of the dehydration processGAIN (Axencia Galega de Innovación) | Ref. IN607A2019/0

Physicochemical composition and nutritional properties of deer burger enhanced with healthier oils

Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers—100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil—were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as “low fat burgers”, “reduced saturated fat” or “high content of omega-3” makes the reformulated burgers more attractive to the consumer.Ministerio de Economía y Competitividad | Ref. RTC-2016-5327-2CYTED | Ref. 119RT0568Axencia Galega de Innovación | Ref. IN607A2019/01Ministerio de Economía y Competitividad | Ref. FJCI-2016-2948

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

peer-reviewedThe influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages

A Year Following the Onset of the COVID-19 Pandemic: Existing Challenges and Ways the Food Industry Has Been Impacted

The COVID-19 pandemic has created significant impacts for nearly all industrial and societal sectors in the world. As closures and social distancing mandates were implemented to help control the spread of the novel coronavirus designated as Severe Acute Respiratory Syndrome Coronavirus 2 (SARS-CoV-2), the food industry was immensely affected. This review explores the effects of the COVID-19 pandemic on the food supply chain from a multi-disciplinary viewpoint and provides perspectives on the consequences on food safety and food security, a risk assessment on human–animal interactions, and considers logistical/protocol adjustments required for the food industry. While foodborne transmission of the novel coronavirus SARS-CoV-2 is not a significant factor for food safety as direct transmission of the virus through food products is not evident, food security has been significantly affected by the COVID-19 pandemic. The pandemic threatens food accessibility, especially for vulnerable populations of people, through its effects on food cost and infrastructure, food distribution and public transit access, and social inequities. Currently, global interest for COVID-19 is focused on human health and rightfully so, but adverse effects on the food supply chain are already evident and will likely continue to occur for several years after the pandemic is over, let alone if other global health pandemics of this magnitude surface in upcoming years. Uncertainties over the novel coronavirus have interrupted global trade and supply chains. The pandemic has underlined the importance of a robust and resilient food system, which presents an unprecedented challenge for competent authorities in upcoming years

Desarrollo de nuevos productos cárnicos de ciervo (Cervus elaphus): evaluación de los parámetros fisicoquímicos, composición química, compuestos volátiles, atributos sensoriales y vida útil

This doctoral thesis aimed to provide scientific information about the development of new deer meat products and the application of food reformulation strategies based on salt/animal fat partial or total replacement, to evaluate their effects on some meat products. Specifically, five products were elaborated: dry-cured deer loin, deer pâté, deer burger, dry-cured deer sausage, and dry-cured deer cecina. Except for the sensory attributes for dry-cured loins and the TBARS for sausages, all the products were analysed for pH, colour (Lightness - L*, Redness - a*, and Yellowness - b*), texture, TBARS, proximate composition, and sensory attributes. In addition, for the dry-cured loins, sausages, and cecinas the volatile compounds (VOCs) profile was determined, meanwhile, in burgers the water holding capacity was analysed. For the elaboration of the deer products, all meat cuts were obtained from carcasses of Iberian red deer (Cervus elaphus) from Cárnicas Dibe (Cáceres, Spain). The meat cuts were vacuum packed and transported refrigerated to the Centro Tecnolóxico da Carne (CTC) (San Cibrao das Viñas, Spain). The dry-cured loins were prepared with NaNO3, NaNO2, NaCl and condiments, and they were analysed on days 0, 30, and 60 of the processing. For the pâté manufacture four different batches were elaborated according to the fat source: 100% of pork back fat (control) or 50% of pork back fat replaced by 50% of microencapsulated oils (tiger nut or chia or linseed). Concerning the deer burgers and the dry-cured deer sausages, the animal fat was replaced by vegetable oils emulsion with alginate-based hydrogels. The burgers were manufactured according to their fat source in four batches: 100% of pork back fat (control), 100% of tiger nut oil, 100% of chia oil, and 100% of linseed oil. Assessments were performed on days 0, 6, 12, and 18 of storage. Regarding the dry-cured sausages, four different batches were prepared based on the fat source: 100% of pork back fat (control) or 50% of pork back fat replaced by olive oil or canola oil or soy oil. Samples were assessed after 45 days of processing. To elaborate the dry-cured deer cecina, meat pieces were brined with different salt mixtures: 100% NaCl (control), 30% NaCl and 70% KCl (SMI), and 30% NaCl, 50% KCl, 15% CaCl2, and 5% MgCl2 (SMII). At the end of processing, cecinas were analysed. Concerning the results obtained in the present study, dry-cured deer loin showed during the processing a decrease in the colour parameters and an increase in texture and TBARS values meanwhile fat, protein, and ash remained constant. The lipolysis and proteolysis reactions and the content of VOCs were directly related. Regarding pâtés, all the modified batches presented lower texture values. In addition, despite chia and linseed batches meeting the dietary reference intakes (DRIs) for the fatty acids, they also displayed higher susceptibility to oxidation, and lower values in the acceptance test compared to the control. Considering burgers, texture results were positive, since no significant(P>0.05) differences were identified among treatments. All reformulated batches could be labelled as "low-fat" burgers. Moreover, chia and linseed treatments improved the polyunsaturated fatty acids (PUFA) content of the burgers by reducing saturated fatty acids (SFA) compared to control. In respect of sensory analysis, tiger nut and linseed treatments did not show significant (P>0.05) differences with control in the acceptance test. Concerning the dry-fermented sausages, the alternative treatments with olive, canola, and soy oils affected the VOCs profile, which influenced the sensory attributes of the products. The sensory analysis indicated that the soy oil batch presented the highest values in the acceptance and preference tests. Finally, the analyses of the cecina did not show a significant (P>0.05) effect of the treatments on moisture, fat, protein, texture, colour, and total fatty acids. On the other hand, differences (P0.05). Lastly, our study allowed us to conclude that deer meat showed the potential to be utilized by the food industry to elaborate healthier meat-based products. Dry-cured loin and all burgers and cecinas` treatments showed lower values for fat than those DRIs suggested by international agencies. In addition, chia and linseed batches of pâtés and burgers presented a healthy n-6/n-3 ratio (< 2)

Inclusion of Healthy Oils for Improving the Nutritional Characteristics of Dry-Fermented Deer Sausage

The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batches the 50% of animal fat was substituted by olive, canola, and soy oil emulsions immobilized in Prosella gel. The reformulation resulted in a decrease of moisture and fat contents and an increase of protein and ash amount. Moreover, reformulated sausages were harder, darker, and had higher pH values. This fact is related to the lower moisture content in these samples. As expected, the fatty acid composition was changed by the reformulation. The use of soy and canola oils increased polyunsaturated fatty acids and omega-3 content and decreased n-6/n-3 ratio and saturated fatty acids. Thus, the use of these two oils presented the best nutritional benefits. The changes observed in the fatty acids reflected the fatty acid composition of the oils employed in the emulsions. Regarding volatile compounds (VOC), the replacement of animal fat by healthy emulsion gels increased the content of both total VOC and most of individual VOC. However, the lipid-derived VOC did not show this trend. Generally speaking, the control samples presented similar or higher VOC derived from lipid oxidation processes, which could be related to the natural antioxidant compounds present in the vegetable oils. Finally, all reformulated sausages presented higher consumer acceptability than control samples. In fact, the sausage reformulated with soy oil emulsion gel was the most preferred. Thus, as a general conclusion, the reformulation of deer sausages with soy emulsion gel improves both composition and sensory quality of the final product, which could be an excellent strategy to the elaboration of healthy fermented sausages

Quantitativa, qualitativa and hygianic-sanitary charactarization of milk shaap in tha westam of tha stata of Santa Catarina

Most of ovine milk ´roduced worldwide is processed in dairy products, for this reason their quality is measured by rechnological properties, which are markedly affected by the composition, as well as the microbiological count. The objective of this study was to characterize rural properties that explore commercially milk sheep in the wester of the state of Santa Catarina by recording the production, composition an microbiological quality of the milk and the water used for the milking parlor. The experiment was conducted during august 2009 to june 2012 on tive farms. The animals used the experiment belonged to Milchschaf and Laucane breeds as wel their crosses, and crosses with beff breeds. Evaluations consisted in registration of production (ml/ewe/day), composition (fat, protein, lactose and minerais) an Somatic Cell Count (SCC) of milk, as well as the microbiological quality (total coliforms, Escherichia coli, mesophiles, salmonella sp., Listaria monocytogenes and Staphylococcus aureus) and microbiological quality of water (total coliforms, fecal coliforms and mesophiles) used for cleaning of milking equipment and utensils. For the assessment of milking, and then samples were separated and sent to and accredited laboratory. For the microbiological evaluation of milk the samples were collected directky from the cooling tank and the water obtained directly from the source to be evaluated in the Centro de diagnostic Microbiológico Animal (CEDIMA) of Centro de Ciências Agroveterinárais (CAV) at the Universidade do Estado de Santa Catarina (UDESC) for bacterial isolation. The results of the average daily milk production during the 150 days of lactation was 926.88 ml/ewe, while for the composition was 7.11% offat, 4.91% of protein, 4.52% of lactose, 17.81% of total solids and 490x10³/mlof SCC. The average results obtained by microbiological analysis of milk from ali sampling were 3535.29 x10³ CFU/ml for Standard Plate Count (SPC), 30x10³ CFU/ml for total coliforms, 12.12 CFU E. coli and 0.47x10³ CFU/ml for S. aureus, three isolates of Salmonella sp. And no isolates of Listeria monocytogenes. For water the average of ali properties was 76.31 x10³ CFU/ml for SPC, 37.82 NMP/100 ml for total coliforms and no isolates of fecal coliforms. Data of production, composition and microbiological were statistically analyzed using the GLM procedure (General Linear Model) of the SAS statistically analyzed using the GLM procedure (General Linear Model) of the SAS statistically package (SAS Institute, 2005). SCC data were previously transformed into a logarithm base 10. The study allowed to characterize the ovine milk as well the microbiological water quality of these properties. The results for microbiological contamination of milk and water did not correspond with the limits established by Brazilian legislation compared with cow s milk and water consumption, however, as for the evaluation of milk production and compositional, these data can guidance for those involved in the activity and useful for industry that absorb the production of ovine milk in the region ultin further research is doneA maior parte do leite ovino produzido no mundo é transformado em produto lácteos, por esta raz!lo a qualidade deste é medida principalmente pelas sua propriedades tecnológicas, que são marcadamente afetados pela composição assim como pela sua qualidade microbiológica. O objetivo deste trabalho fo caracterizar as propriedades rurais que exploravam comercialmente o leite ovino n região oeste do estado de Santa Catarina quanto a sua produção, composição qualidade microbiológica do leite e da água utilizada para a higienizaçao d equipamentos. O experimento foi conduzido entre os meses de agosto de 2009 junho de 2012 em cinco propriedades rurais. Os animais utilizados no experimento pertenciam às raças Milchschaf, Lacaune e suas cruzas, além de cruzamentos co raças de corte. As avaliações consistiram no registro da produçao (mUovelha/dia) composição (gordura, proteína, lactose e minerais) e Contagem de Célula Somáticas (CCS) do leite, assim como a qualidade microbiológica (Coliformes totais Escherichia co/i, Mesófilos, Sa/mone//a sp., Usteria monocytogenes Staphylococcus aureus) deste e a qualidade microbiológica da água (Coliforme totais, Coliformes termotolerantes e Mesófilos) utilizada para a higienização do equipamentos e utensílios de ordenha. Para a avaliação da produção e composiçã o leite foi coletado no momento da ordenha, em seguida uma amostra era separad e enviada para laboratório credenciado. Para a avaliação microbiológica as amostra de leite foram coletadas diretamente do tanque de resfriamento e a água obtid diretamente da fonte, para serem avaliadas no Centro de Diagnóstico Microbiológic Animal (CEDIMA) do Centro de Ciências Agroveterinárias (CAV) da Universidade d Estado de Santa Catarina (UDESC) para isolamento bacteriano. Os resultados d produção média diária de leite durante os 150 dias de lactação foi de 926,8 mL/ovelha, enquanto que para a composição foi de 7,11% de gordura, 4,91% d proteína, 4,52% de lactose, 17,81% de sólidos totais e 490x103 CCS/mL. As média dos resultados obtidos através das análises microbiológicas do leite de todas a coletas foram de 3.535,29x103 UFC/mL para CPP totais, 12,12 UFC/mL para E. co/i e 0,47x103 30x103 UFC/mL para Coliforme UFC/mL para S. aureus, trê isolamentos de Sa/mone//a sp. e ausência de Usteria monocytogenes. Para a águ utilizada nas propriedades as médias entre todas as propriedades foi de 76,31x10 UFC/mL para CPP, 37,82 NMP/100mL para Coliformes totais e ausência d Coliformes termotolerantes. Os dados de produção, composição e microbiológico foram submetidos a análise estatística utilizando-se o procedimento GLM (Genera Linear Model) do pacote estatístico SAS (SAS INSTITUTE, 2005). Os dados de CCS foram previamente transformadas para logaritmo de base 10. O estudo permiti caracterizar o leite ovino assim como a qualidade microbiológica da água desta propriedades. Os resultados para a contaminaçao microbiológica do leite e da água não corresponderam com os limites estabelecidos pela legislação brasileira quand comparados com o leite bovino e para a água de consumo, entretanto, assim com para a avaliação produtiva e composicional do leite, estes dados podem servir d subsídio para os envolvidos na atividade e úteis para a indústria que absorve produção de leite ovino da região até que novas pesquisas sejam realizada

Influence of pork backfat replacement by microencapsulated fish oil on physicochemical, rheological, nutritional, and sensory features of pork liver pâtés

Financiado para publicación en acceso aberto: Universidade de Vigo/CISUGThe present work aimed to evaluate the effect of partial pork backfat replacement by microencapsulated fish oil (FO) on rheological characteristics, nutritional features (proximate composition and fatty acid profile), physicochemical parameters (pH, colour, and texture), and sensory quality (descriptive analysis and hedonic study) of pork liver pâtés. Three different batches were elaborated: (i) control (CON) with 100% of pork backfat, (ii) FO25 with 75% of pork backfat and 25% of FO, and (iii) FO50 with 50% of pork backfat. The rheological properties were modified showing fewer stable structures, and lower firmness and viscous characteristics on samples with FO. The fat replacement was accompanied by an increase (P CON), and a decrease (P FO25 > CON). In relation to the physicochemical traits, the incorporation of FO caused a significant (P FO50 > CON) and yellowness (FO25 < CON, FO50). In addition, concerning textural parameters, lower (P < 0.001) hardness, gumminess, and chewiness were observed in reformulated pâtés. Descriptive analysis showed significant (P < 0.05) difference only for fish flavour attribute, meanwhile the consumers score for overall liking and preference did not display significant (P ≥ 0.05) differences among pâtés.Xunta de Galicia | Ref. ED431B 2019/01Axencia Galega de Innovación | Ref. IN607A2019/0