Chemical-instrumental-sensory parameters and chemometrics as tools to discriminate among the quality categories of dry-cured Iberian shoulder

A combination of physico-chemical and sensory measurements along with chemometric tools was used to authenticate the quality category of dry-cured Iberian shoulder. Depending on the confinement regime and feeding background, dry-cured Iberian shoulders from three classes were analyzed: i) pigs reared in confinement regime and fed with commercial feeds (CON class), ii) pigs reared in extensive regime and fed with commercial feeds (EXT class) and iii) pigs reared in extensive regime and fed with natural sources (grass and acorns), called Montanera regime (MON class). The principal component analysis (PCA) results discriminated among the three types of dry-cured shoulders according to their quality. The soft independent modelling of class analogy (SIMCA), which is a classification model, enabled the characterization of the quality class of unknown dry-cured shoulder samples. Finally the Cooman´s plot and Si vs. Hi plot provide a classification for the unknown quality of dry-cured shoulders.<br><br>La combinación de determinaciones físico-químicas y sensoriales con herramientas quimiométricas han sido utilizadas para identificar la calidad de paletas Ibéricas curadas. Dependiendo del grado de confinamiento y la alimentación, tres clases de paletas Ibéricas curadas fueron analizadas: i) a partir de cerdos criados en régimen intensividad y alimentados con piensos comerciales (clase CON), ii) a partir de cerdos criados en régimen de extensividad y alimentados con piensos comerciales (clase EXT) y iii) a partir de cerdos criados en régimen de extensividad y alimentados con recursos naturales (hierba y bellota) (clase MON, montanera). El análisis de componentes principales (PCA) permitió diferenciar entre tres tipos de paletas Ibéricas curadas de acuerdo con su calidad. El modelo multivariante clasificatorio, Suave Modelado Independiente de Clases Analógicas (SIMCA), permitió caracterizar la calidad de paletas curadas cuya clase se desconoce. Finalmente, las representaciones gráficas de Cooman´s y Si.vs.Hi permitieron la clasificación de la calidad de paletas Ibéricas curadas de calidad desconocida

Salt release from potato crisps

The rate of salt release in-mouth from salted potato crisps was evaluated. It was hypothesised that a slow steady release of sodium would occur on chewing and hydration; to test this a crisp was chewed and held in the oral cavity without swallowing for 60 s. Sodium release was measured over the entire holding period, after 20–30 s a peak in salivary sodium levels was recorded. A similar trend was observed with sensory perceived saltiness by trained panellists. The results suggest that a significant proportion of the crisp’s salt flavouring is released in a pulse-type mechanism which would not be encountered when the crisp is exposed to normal eating patterns and would result in the consumption of a large proportion of unperceived sodium

BiGlobal and point vortex methods for the instability analysis of wakes

To better understand destruction mechanisms of wake-vortices behind aircraft, the point vortex method for stability (inviscid) used by Crow is here compared with viscous modal global stability analysis of the linearized Navier-Stokes equations acting on a two-dimensional basic flow, i.e. BiGlobal stability analysis. The fact that the BiGlobal method is viscous, and uses a flnite área vortex model, gives rise to results somewhat different from the point vortex model. It adds more parameters to the problem, but is more realistic

Effectiveness of Sprayed Bioactive Fruit Extracts in Counteracting Protein Oxidation in Lamb Cutlets Subjected to a High-Oxygen MAP

High-oxygen packaging atmosphere (High-Ox-MAP) promotes meat protein oxidation and leads to texture deterioration. This study was conceived to assess the extent to which sprayed fruit extracts could inhibit the oxidative damage to proteins in lamb cutlets subjected to High-Ox-MAP (10 days/4 °C) and subsequent roasting (10 min/180 °C). Extracts from oaknut (Quercus ilex subsp. ballota; QI), rose hips (Rosa canina L.; RC), common hawthorn (Crataegus monogyna Jacq.; CM) and strawberry tree (Arbutus unedo L.; AU) were characterized for bioactive compounds (phenolic subclasses, tocopherols and ascorbic acid) and in vitro bioactivities. While the four fruits showed relevant antioxidant potential, CM had the highest phenolics and tocopherol content and that was reflected in efficient antiradical activity. The in vitro activity of this fruit to inhibit meat protein oxidation was, however, lower than that displayed by the other fruits. Taking the results altogether, CM was also found to be most efficient in protecting lamb cutlets from lipid oxidation. All fruits were able to inhibit thiols oxidation except RC, which seemed to reduce protein thiols. Among fruits, QI was the most efficient in protecting lamb cutlets against protein carbonylation as a plausible involvement of ellagitannins. The inhibition of protein oxidation by QI was reflected in significantly lower instrumental hardness in cooked lamb cutlets. Spraying lamb cutlets with extracts from QI, RC and CM improved consumers’ purchase intention after chilled storage. This antioxidant strategy seems to be a feasible and efficient solution to the pro-oxidative effects caused by High-Ox-MAP in red meat.EEA Santiago del EsteroFil: Morcuende, David. University of Extremadura. Food Technology. IPROCAR Research Institute; EspañaFil: Vallejo Torres, Christian. Technical State University of Quevedo. Food Engineering School; EcuadorFil: Ventanas, Sonia. University of Extremadura. Food Technology. IPROCAR Research Institute; EspañaFil: Martinez, Sandra L. Universidad Nacional de Santiago del Estero. Laboratorio de Calidad de la Carne; ArgentinaFil: Ruiz, Silvana Cecilia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Santiago del Estero; ArgentinaFil: Estévez, Mario. University of Extremadura. Food Technology. IPROCAR Research Institute; Españ

Interacción del complejo 3H-Estradiol-Receptor con la cromatina de pituitarias de ovejas y carneros

[ES] Interacción del complejo 3H-Estradiol-Receptor con la cromatina de pituitarias de ovejas y carnero

Parámetros Químico-instrumental-sensoriales y quimiométricos como herramienta para discriminar entre las categorías de calidad de paletas Ibéricas curadas

A combination of physico-chemical and sensory measurements along with chemometric tools was used to authenticate the quality category of dry-cured Iberian shoulder. Depending on the confinement regime and feeding background, dry-cured Iberian shoulders from three classes were analyzed: i) pigs reared in confinement regime and fed with commercial feeds (CON class), ii) pigs reared in extensive regime and fed with commercial feeds (EXT class) and iii) pigs reared in extensive regime and fed with natural sources (grass and acorns), called Montanera regime (MON class). The principal component analysis (PCA) results discriminated among the three types of dry-cured shoulders according to their quality. The soft independent modelling of class analogy (SIMCA), which is a classification model, enabled the characterization of the quality class of unknown dry-cured shoulder samples. Finally the Cooman´s plot and Si vs. Hi plot provide a classification for the unknown quality of dry-cured shoulders.La combinación de determinaciones físico-químicas y sensoriales con herramientas quimiométricas han sido utilizadas para identificar la calidad de paletas Ibéricas curadas. Dependiendo del grado de confinamiento y la alimentación, tres clases de paletas Ibéricas curadas fueron analizadas: i) a partir de cerdos criados en régimen intensividad y alimentados con piensos comerciales (clase CON), ii) a partir de cerdos criados en régimen de extensividad y alimentados con piensos comerciales (clase EXT) y iii) a partir de cerdos criados en régimen de extensividad y alimentados con recursos naturales (hierba y bellota) (clase MON, montanera). El análisis de componentes principales (PCA) permitió diferenciar entre tres tipos de paletas Ibéricas curadas de acuerdo con su calidad. El modelo multivariante clasificatorio, Suave Modelado Independiente de Clases Analógicas (SIMCA), permitió caracterizar la calidad de paletas curadas cuya clase se desconoce. Finalmente, las representaciones gráficas de Cooman´s y Si.vs.Hi permitieron la clasificación de la calidad de paletas Ibéricas curadas de calidad desconocida

Wind tunnel experiments to teach physics

Innovative teaching experimental activities for secondary school students have been developed in order to introduce some aerodynamic concepts, with the aim of making science subjects such as mathematics and physics more attractive. Post-graduate students of Universidad Politécnica de Madrid (UPM) and teachers of Deutsche Schule Madrid (DSM) have constructed a small wind tunnel. The main goal has been to provide a tool for secondary school students to become familiar with the scientific method developing curiosity, imagination, initiative, critical thinking and problem-solving skills. Students of DSM have performed wind tunnel experiments, resulting in a successful and amusing experience. The students were able to relate the experimental results obtained with the physic principle of flight, previously explained in class. Evaluations reveal that both, the teacher and the students, considered the experience as interesting and helpful to lead with teaching physics, mathematics and engineering sciences. The teacher observed the strong motivation factor developed for the students to continue learning engineering sciences. Some of the students expressed that this experience had changed their prejudices about physics and mathematics, based only on theoretical approaches

Interacción del complejo 3H-Progesterona-Receptor con la cromatina de pituitarias de ovejas y carneros

[ES] Interacción del complejo 3H-Progesterona-Receptor con la cromatina de pituitarias de ovejas y carnero

Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties

The objective of this work was to study the effectiveness of extracts from hawberry (Crataegus monogyna Jacq.) to inhibit lipid oxidation and odor deterioration during processing of ready-to-eat (RTE) pork patties subjected to roasting (180 °C/16 min), chilling (10 days/+3 °C) and reheating in microwave (600 mW/1 min). Acetone extracts of hawberry were chosen based on their total phenolic content (1281.1 ± 84.8 mg gallic acid equivalent (GAE)/100 g fruit) and in vitro antiradical activity (DPPH) (53.33 ± 15.40 g equivalent Trolox per g of fruits). Pork patties treated with increasing concentrations of hawberry extract, 200 and 800 ppm GAE (T2 and T8, respectively) and a control group (T0) of samples, were analyzed for TBARS, volatile carbonyls and odor liking in a consumer test. Hawberry extracts significantly improved the oxidative stability of cooked pork patties keeping TBARS and hexanal counts at basal levels during the whole process. The addition of hawberry phenolic-rich extracts significantly improved the degree of consumer satisfaction regarding the odor of patties. In conclusion, the hawberry extract displayed potential usage as an ingredient with antioxidant properties for the manufacture of high-quality RTE meat products. © 2017, Association of Food Scientists & Technologists (India)

Efectos del tratamiento con IGG-ANTIAFP sobre el dimorfismo sexual en cuanto a peso corporal en el ratón

[ES] Efectos del tratamiento con IGG-ANTIAFP sobre el dimorfismo sexual en cuanto a peso corporal en el rató