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(1) Background: The effect of Rosmarinus officinalis L. dietary supplementation on the pork meat quality of the Chato Murciano breed of pigs was evaluated during 21 days of storage. (2) Methods: Twenty-one castrated male pigs were divided into two groups. One group was fed a control diet (group C), and the other group consumed the same diet plus a 1000 ppm supplement of deodorized rosemary extract (group R). (3) Results: While the inclusion of rosemary extract in the pig diet did not produce notable changes in the technological parameters analysed in the meat, the lower microbiological count obtained in meat pointed to the antimicrobial effect of the extract. The storage time had a significant effect on all the parameters studied in both groups (C and R). Thus, lipid oxidation increased and the colour of the meat deteriorated, at the same time as the microbial counts and the deterioration of the sensory attributes increased. (4) Conclusions: Therefore, a certain antimicrobial effect of rosemary was observed in the meat of Chato Murciano.
Irene Peñaranda; Sonia Auqui; Macarena Egea; María Linares; María Garrido. Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage. Animals 2021, 11, 2295 .
AMA StyleIrene Peñaranda, Sonia Auqui, Macarena Egea, María Linares, María Garrido. Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage. Animals. 2021; 11 (8):2295.
Chicago/Turabian StyleIrene Peñaranda; Sonia Auqui; Macarena Egea; María Linares; María Garrido. 2021. "Effects of Dietary Rosemary Extract Supplementation on Pork Quality of Chato Murciano Breed during Storage." Animals 11, no. 8: 2295.
The aim of this study was to determine the effect of the addition of spices (garlic, rosemary, thyme, sage or clove) on the chemical and sensory characteristics of burgers elaborated with lamb meat from different locations (L: only leg; LNB 2/3 leg + 1/3 neck and breast). Formulation type (L vs. LNB) modified the chemical composition. L burgers showed lower values of fat, saturated fatty acids, monounsaturated fatty acids and higher moisture and polyunsaturated fatty acids content than LNB samples, with both types of burgers maintaining the nutritional indexes (P/S and n6/n3) within the recommended amounts. Nevertheless, the type of formula did not influence the sensory properties of lamb burgers. By contrast, the spice addition affected these characteristics over the period of time considered in this study. At the end of storage their global quality could be listed in the following order, from major to minor rate: Sage > Rosemary > Garlic > Thyme > Clove burgers.
María Belén Linares; Almudena Cózar; María Dolores Garrido; Herminia Vergara. Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed. Foods 2020, 9, 1466 .
AMA StyleMaría Belén Linares, Almudena Cózar, María Dolores Garrido, Herminia Vergara. Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed. Foods. 2020; 9 (10):1466.
Chicago/Turabian StyleMaría Belén Linares; Almudena Cózar; María Dolores Garrido; Herminia Vergara. 2020. "Nutritional Attributes and Sensory Quality during Storage Time of Spiced Lamb Burgers from Manchego Spanish Breed." Foods 9, no. 10: 1466.
Based on the need to find alternatives for the use of meat from non-castrated male pigs that contains high levels of androstenone and skatole, the production of meat products (raw and Frankfurt sausages) with reduced fat content was proposed, as these compounds are lipophilic. For this purpose, three batches of each product (total six) were produced. These included a control batch (1); normal fat content and two fat-reduced batches, where (2) fat was replaced with inulin and β-glucan, or (3) fat was replaced with inulin and β-glucan in addition to a skin grape by-product. These groups used meat from non-castrated male pigs that contained 6.25 µg/g androstenone and 0.4451 µg/g skatole. In general, fat-reduced sausages exhibited less brightness than did the controls. The texture results in Frankfurt were similar to those of the control, while Spanish sausage supplemented with grape skin exhibited reduced hardness. Both strategies resulted in a reduction in boar taint, and this reduction was up to 87.3% in raw sausages with grape by-products. Fat reduction could provide an interesting strategy to allow for the use of tainted meat from non-castrated male pigs.
Macarena Egea; Daniel Álvarez; Irene Peñaranda; Nuria Panella-Riera; María Belén Linares; María Dolores Garrido. Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork. Animals 2020, 10, 1872 .
AMA StyleMacarena Egea, Daniel Álvarez, Irene Peñaranda, Nuria Panella-Riera, María Belén Linares, María Dolores Garrido. Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork. Animals. 2020; 10 (10):1872.
Chicago/Turabian StyleMacarena Egea; Daniel Álvarez; Irene Peñaranda; Nuria Panella-Riera; María Belén Linares; María Dolores Garrido. 2020. "Fat Replacement by Vegetal Fibres to Improve the Quality of Sausages Elaborated with Non-Castrated Male Pork." Animals 10, no. 10: 1872.
Due to the strong public initiative in Europe and increased regulator focus to mitigate pain, surgical castration of pigs is being gradually abandoned, while the importance of other sex categories like entire males (EM) and immunocastrates (IC) increases. Although beneficial for animal welfare and economics, their use also brings forward several quality problems. Besides the occurrence of boar taint in EM, these include excessive carcass leanness, softer fat, meat color and pH deviations, inferior water holding capacity and increased meat toughness. In this paper, the raw material differences between the male sex categories and their influence on product quality are reviewed, and possible solutions are presented. Using EM for dried or thermally processed products may result in lower processing yields and inferior sensory quality, which may partially be prevented by applying specific processing adaptations. Immunocastration is a viable solution, especially when prolonging the vaccination to slaughter interval. Low to medium levels of boar taint can be effectively managed in most of the meat products, applying procedures like cooking, microbial inoculation or masking (by spices and especially smoking), while highly tainted material can be valorized only by combining various methods and/or with dilution of the tainted meat.
Martin Škrlep; Igor Tomašević; Daniel Mörlein; Saša Novaković; Macarena Egea; María Dolores Garrido; María Belén Linares; Irene Peñaranda; Marijke Aluwé; Maria Font-I-Furnols. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations. Animals 2020, 10, 1754 .
AMA StyleMartin Škrlep, Igor Tomašević, Daniel Mörlein, Saša Novaković, Macarena Egea, María Dolores Garrido, María Belén Linares, Irene Peñaranda, Marijke Aluwé, Maria Font-I-Furnols. The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations. Animals. 2020; 10 (10):1754.
Chicago/Turabian StyleMartin Škrlep; Igor Tomašević; Daniel Mörlein; Saša Novaković; Macarena Egea; María Dolores Garrido; María Belén Linares; Irene Peñaranda; Marijke Aluwé; Maria Font-I-Furnols. 2020. "The Use of Pork from Entire Male and Immunocastrated Pigs for Meat Products—An Overview with Recommendations." Animals 10, no. 10: 1754.
A ready-to-eat meal is a prepared meal within a container or package that requires little preparation or heating before consumption. Despite ready-to-eat meals being widely consumed, to date, little information is available on the consumers’ perceptions of such products in comparison to a homemade meal. Thus, three groups of eighty participants took part in the present study; each group evaluated five ready-to-eat meals (Pasta, Meatballs, Salad, Beans, and a Sandwich) using one of the following conditions: (i) observation of the packaging, (ii) observation of the meal on a plate (photographs), and (iii) tasting the ready-to-eat product with the packaging being presented alongside the meal. Consumers were asked about their liking, satiety, and healthiness perception. The results showed that both the ready-to-eat pack and sensory quality of the product highly impact liking and healthiness perceptions. Being a ready-to-eat meal in a pack has a negative impact on liking expectations of the meal; however, the sensory quality can either counteract these effects or increase them. Expected satiety of meals depends on the type of meal and varies slightly according to the evaluation condition.
Laura Laguna; Beatriz Gómez; María D. Garrido; Susana Fiszman; Amparo Tarrega; María B. Linares. Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? Foods 2020, 9, 1257 .
AMA StyleLaura Laguna, Beatriz Gómez, María D. Garrido, Susana Fiszman, Amparo Tarrega, María B. Linares. Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal? Foods. 2020; 9 (9):1257.
Chicago/Turabian StyleLaura Laguna; Beatriz Gómez; María D. Garrido; Susana Fiszman; Amparo Tarrega; María B. Linares. 2020. "Do Consumers Change Their Perception of Liking, Expected Satiety, and Healthiness of a Product If They Know It Is a Ready-to Eat Meal?" Foods 9, no. 9: 1257.
Consumers highly sensitive to androstenone María (AND) will probably reject meat from entire male pigs, which tends to have high levels of this hormone. To avoid this, the effect of different masking strategies (sprinkling with mixed spices or fennel, marinating and breading with garlic–parsley or curry) on the sensory parameters of pork loin chops obtained from entire animals with high levels of AND (1.0–2.9 mg kg−1 AND in fat) and castrated animals (<0.4 mg kg−1 AND in fat), both with low levels of skatole (<0.1 mg kg−1 skatole in fat) was investigated. The garlic–parsley breadcrumbs led to the highest reduction in the perception of AND compared with the other masking strategies used, and preserved the juiciness of the product. There was a negative correlation between AND and fat content. AND odor and flavor can be reduced in meat from entire male pigs by using suitable strategies, the best strategy being the garlic–parsley breadcrumbs. © 2017 Society of Chemical Industry
Macarena Egea; María Belén Linares; Marta Gil; María Belén López; María Dolores Garrido. Reduction of androstenone perception in pan-fried boar meat by different masking strategies. Journal of the Science of Food and Agriculture 2017, 98, 2251 -2257.
AMA StyleMacarena Egea, María Belén Linares, Marta Gil, María Belén López, María Dolores Garrido. Reduction of androstenone perception in pan-fried boar meat by different masking strategies. Journal of the Science of Food and Agriculture. 2017; 98 (6):2251-2257.
Chicago/Turabian StyleMacarena Egea; María Belén Linares; Marta Gil; María Belén López; María Dolores Garrido. 2017. "Reduction of androstenone perception in pan-fried boar meat by different masking strategies." Journal of the Science of Food and Agriculture 98, no. 6: 2251-2257.
The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.3mgkg-1; medium, 0.4-0.9μgkg-1 and high, 1-2.75μgkg-1. The use of meat from entire males in meat products lowered the perception of boar taint compared with fresh meat but was insufficient to totally mask it. Androstenone levels seem to influence the intramuscular fat content and hence, on texture. The perception of boar taint in meat products depends on androstenone concentration as well as on the characteristics of the product. It is necessary to develop additional strategies to totally mask androstenone perception in meat and meat products.
M Dolores Garrido; Macarena Egea; M Belén Linares; Francesc Borrisser Pairó; Begoña Rubio; Ceferina Viera; Beatriz Martínez. Sensory characteristics of meat and meat products from entire male pigs. Meat Science 2017, 129, 50 -53.
AMA StyleM Dolores Garrido, Macarena Egea, M Belén Linares, Francesc Borrisser Pairó, Begoña Rubio, Ceferina Viera, Beatriz Martínez. Sensory characteristics of meat and meat products from entire male pigs. Meat Science. 2017; 129 ():50-53.
Chicago/Turabian StyleM Dolores Garrido; Macarena Egea; M Belén Linares; Francesc Borrisser Pairó; Begoña Rubio; Ceferina Viera; Beatriz Martínez. 2017. "Sensory characteristics of meat and meat products from entire male pigs." Meat Science 129, no. : 50-53.
This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.
Mª. Dolores Garrido; Macarena Egea; Mª. Belén Linares; Beatriz Martínez; Ceferina Viera; Begoña Rubio; Francesc Borrisser Pairó. A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training. Meat Science 2016, 122, 60 -67.
AMA StyleMª. Dolores Garrido, Macarena Egea, Mª. Belén Linares, Beatriz Martínez, Ceferina Viera, Begoña Rubio, Francesc Borrisser Pairó. A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training. Meat Science. 2016; 122 ():60-67.
Chicago/Turabian StyleMª. Dolores Garrido; Macarena Egea; Mª. Belén Linares; Beatriz Martínez; Ceferina Viera; Begoña Rubio; Francesc Borrisser Pairó. 2016. "A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training." Meat Science 122, no. : 60-67.
Ninety (45 castrated males and 45 gilts) Iberian × Duroc pigs were used in this study. During the finishing period (95-160 kg body weight, 74 days) animals received conventional feed (control G0) or the same feed plus 5% (G5) or 10% (G10) of crude glycerine to partially replace wheat. In general, neither the diet nor gender affected ultrasound, carcass or meat quality parameters. The G10 had lower values of cooking loss and a* than the G5 and G0 groups. The fatty acids, C10:0, C12:0 and C18:3, in intramuscular fat were lower in both glycerine groups. Polyunsaturated fatty acids and 18:2 decreased and C20:0 increased at the subcutaneous fat of G10 animals. Castrated males produced carcasses with higher backfat thickness and fat content. Castrated males had a higher SFA content in subcutaneous fat than females (P<0.001). In conclusion, up to 10% crude glycerine could be used in the Iberian × Duroc diet.
M. Egea; M.B. Linares; M.D. Garrido; Josefa Madrid; Fuensanta Hernandez. Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality. Meat Science 2016, 111, 78 -84.
AMA StyleM. Egea, M.B. Linares, M.D. Garrido, Josefa Madrid, Fuensanta Hernandez. Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality. Meat Science. 2016; 111 ():78-84.
Chicago/Turabian StyleM. Egea; M.B. Linares; M.D. Garrido; Josefa Madrid; Fuensanta Hernandez. 2016. "Feeding Iberian × Duroc cross pigs with crude glycerine: Effects of diet and gender on carcass and meat quality." Meat Science 111, no. : 78-84.
Macarena Egea; María Belén Linares; Fuensanta Hernández; Josefa Madrid; María Dolores Garrido. Pre-slaughter administration of glycerol as carbohydrate precursor and osmotic agent to improve carcass and beef quality. Livestock Science 2015, 182, 1 -7.
AMA StyleMacarena Egea, María Belén Linares, Fuensanta Hernández, Josefa Madrid, María Dolores Garrido. Pre-slaughter administration of glycerol as carbohydrate precursor and osmotic agent to improve carcass and beef quality. Livestock Science. 2015; 182 ():1-7.
Chicago/Turabian StyleMacarena Egea; María Belén Linares; Fuensanta Hernández; Josefa Madrid; María Dolores Garrido. 2015. "Pre-slaughter administration of glycerol as carbohydrate precursor and osmotic agent to improve carcass and beef quality." Livestock Science 182, no. : 1-7.
The dynamic expansion of the ready-to-eat seabream sector in its adaptation to new lifestyles has led to the search for new presentation formats in seabream ( Sparus aurata). Green sauce (olive oil, wine vinegar, garlic, fresh parsley, black pepper, basil and salt) and 60 ℃ of cooking temperature were chosen by the panellists for the sous vide cooking process. Seabream fillet and sauce were packaged in polypropylene trays, cooked, chilled and stored at 2 ℃. Microbiological (total viable counts, Enterobacteriaceae, lactic acid bacteria, anaerobic psychrotrophic, moulds and yeasts, Salmonella and Listeria monocytogenes), chemical (pH and TBARs) and sensory parameters were determined at 0, 7, 17, 34, 48 and 62 days. In the conditions used, the microbiological counts remained stable, and Salmonella and Listeria monocytogenes were absent. The acidic sauce had a positive effect on the pH of the product, and low TBARs were obtained throughout storage. The processing conditions used in the present study allowed a chilled ready-to-eat seabream product of consistently high quality up to 62 days of storage to be obtained, representing an expansion of the products offered by the aquacultural industry.
Mc Espinosa; G López; P Díaz; Mb Linares; Garrido. Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products. Food Science and Technology International 2015, 22, 185 -195.
AMA StyleMc Espinosa, G López, P Díaz, Mb Linares, Garrido. Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products. Food Science and Technology International. 2015; 22 (3):185-195.
Chicago/Turabian StyleMc Espinosa; G López; P Díaz; Mb Linares; Garrido. 2015. "Development of a convenience and safety chilled sous vide fish dish: Diversification of aquacultural products." Food Science and Technology International 22, no. 3: 185-195.
Air frying is being projected as an alternative to deep fat frying for producing snacks such as French fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts to impart the characteristics of traditionally produced French fries, but with a substantially lower level of fat absorbed in the product. The aim of this research is to compare: (1) the process dynamics of air frying with conventional deep fat frying under otherwise similar operating conditions, and (2) the products formed by the 2 processes in terms of color, texture, microstructure, calorimetric properties, and sensory characteristics. Although, air frying produced products with a substantially lower fat content but with similar moisture contents and color characteristics, it required much longer processing times, typically 21 min in relation to 9 min in the case of deep fat frying. The slower evolution of temperature also resulted in lower rates of moisture loss and color development reactions. Differential scanning calorimetry (DSC) studies revealed that the extent of starch gelatinization was also lower in the case of air fried product. In addition, the 2 types of frying also resulted in products having significantly different texture and sensory characteristics. Despite air fryers being available in our markets, systematic comparisons of the quality and sensory characteristics of products such as French fries produced by air frying and deep fat frying are not available. This study shows that the color of air fried products can be similar to deep fat fried product, but the texture is harder, and mouth feel and appearance are dryer—more akin to puffed/baked products. This study will advance our quest to develop truly competing alternatives to deep fat frying, which yield products having the same mouth‐feel and eating experience.
Maria Del Rocio Teruel; Michael Gordon; Maria Belen Linares; Maria Dolores Garrido; Araya Ahromrit; Keshavan Niranjan. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying. Journal of Food Science 2015, 80, E349 -E358.
AMA StyleMaria Del Rocio Teruel, Michael Gordon, Maria Belen Linares, Maria Dolores Garrido, Araya Ahromrit, Keshavan Niranjan. A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying. Journal of Food Science. 2015; 80 (2):E349-E358.
Chicago/Turabian StyleMaria Del Rocio Teruel; Michael Gordon; Maria Belen Linares; Maria Dolores Garrido; Araya Ahromrit; Keshavan Niranjan. 2015. "A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying." Journal of Food Science 80, no. 2: E349-E358.
The aim was to study the effect of the incubation method and TBA reagent (concentration/solvent) on yellow pigment interference in meat products. Distillates from red sausage, sucrose, malondialdehyde and a mixture of sucrose-malondialdehyde were reacted with four different TBA solutions at five different temperature/time relations. Two TBA solutions were prepared at 20mM using 90% glacial acetic acid or 3.86% perchloric acid. In addition, an 80mM TBA solution was prepared using distilled water adjusted to pH4 and another using 0.8% TBA in distilled water. The temperature/time relations were: (1) 35min in a boiling water bath; (2) 70°C/30min; (3) 40°C/90min; (4) room temperature (r.t.) (24°C) in dark conditions for 20h; and (5) 60min in a boiling water bath. The results showed that aqueous or diluted acid solutions of TBA reagent and the application of 100°C for less than 1h provided the best conditions to minimize the presence of yellow pigments and maximize pink pigment formation in meat products.
P. Díaz; M.B. Linares; M. Egea; S.M. Auqui; M.D. Garrido. TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products. Meat Science 2014, 98, 569 -573.
AMA StyleP. Díaz, M.B. Linares, M. Egea, S.M. Auqui, M.D. Garrido. TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products. Meat Science. 2014; 98 (4):569-573.
Chicago/Turabian StyleP. Díaz; M.B. Linares; M. Egea; S.M. Auqui; M.D. Garrido. 2014. "TBARs distillation method: Revision to minimize the interference from yellow pigments in meat products." Meat Science 98, no. 4: 569-573.
Seabream farmed fillets were packaged under aerobic, vacuum, and modified atmosphere (40% CO2, 30% N2, 30% O2) conditions, and they were stored at 3 ± 1ºC for 14 days, under retail conditions. Microbiological (total viable counts, psychrotrophic bacteria, coliform/E. coli, Enterobacteriaceae, lactic acid bacteria, Pseudomonas, and anaerobic bacteria), physical-chemical (color, pH, water holding capacity, thiobarbituric acid, total volatile basic nitrogen, and trimethylamine), and sensory descriptive analysis were carried out at 0, 4, 7, 11, and 14 days of storage. There was a significant effect of storage time for all three packaging types. Significantly lower levels of total volatile basic nitrogen and trimethylamine were observed in modified atmosphere packaged and vacuum packaged seabream fillets during storage time. Vacuum packaged fillets showed higher oxidative stability. In general, both packaging conditions—vacuum and modified atmosphere—improved microbiological and sensorial quality of the fish fillets. Results showed that modified atmosphere packaging (40% CO2, 30% N2, 30% O2) and especially vacuum packaging are good alternatives to extend the shelf life of seabream refrigerated fillets.
Maria Dolores Garrido; Maria Dolores Hernández; Miriam Carmen Espinosa; Maria Belen López. Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum). Journal of Aquatic Food Product Technology 2014, 25, 156 -168.
AMA StyleMaria Dolores Garrido, Maria Dolores Hernández, Miriam Carmen Espinosa, Maria Belen López. Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum). Journal of Aquatic Food Product Technology. 2014; 25 (2):156-168.
Chicago/Turabian StyleMaria Dolores Garrido; Maria Dolores Hernández; Miriam Carmen Espinosa; Maria Belen López. 2014. "Enhanced Quality Characteristics of Refrigerated Seabream (Sparus aurata) Fillets Packed Under Different Systems (Modified Atmosphere vs. Vacuum)." Journal of Aquatic Food Product Technology 25, no. 2: 156-168.
The effect of grape seed and green tea extracts was compared with effect of sodium ascorbate on bacterial spoilage, lipid stability and sensory quality in cooked pork meatballs during refrigerated storage. Meatballs were stored at 4 ℃ in aerobic packaging for 0, 4, 8, 12 and 16 days under retail display conditions. Lipid oxidation was evaluated as thiobarbituric acid reactive substances, volatile compounds and cholesterol oxidation products. Colour stability was assessed through CIELab parameters. Microbiological spoilage was determined through total viable, mould and yeast and coliform counts. The samples containing green tea and grape seed extracts showed lower levels of thiobarbituric acid reacting substances, major volatile compounds and microbiological counts than the samples with sodium ascorbate. Formation of cholesterol oxidation products was also inhibited to a greater extent. Colour of meatballs and pork meatballs was not affected by refrigerated storage; however, the addition of extracts provided brown shades. The addition of antioxidants did not modify the sensory attributes except for the colour. Green tea and grape seed extracts were more effective than sodium ascorbate at preventing lipid oxidation.
Alejandra Price; Pedro Díaz; Sancho Bañón; Maria Dolores Garrido. Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Food Science and Technology International 2013, 19, 427 -438.
AMA StyleAlejandra Price, Pedro Díaz, Sancho Bañón, Maria Dolores Garrido. Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Food Science and Technology International. 2013; 19 (5):427-438.
Chicago/Turabian StyleAlejandra Price; Pedro Díaz; Sancho Bañón; Maria Dolores Garrido. 2013. "Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals." Food Science and Technology International 19, no. 5: 427-438.
María Belén Linares; María Dolores Garrido; Conceição Martins; Luis Patarata. Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork. Journal of Food Science 2013, 78, M719 -M724.
AMA StyleMaría Belén Linares, María Dolores Garrido, Conceição Martins, Luis Patarata. Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork. Journal of Food Science. 2013; 78 (5):M719-M724.
Chicago/Turabian StyleMaría Belén Linares; María Dolores Garrido; Conceição Martins; Luis Patarata. 2013. "Efficacies of Garlic andL. sakeiin Wine-Based Marinades for ControllingListeria monocytogenes and Salmonellaspp. inChouriço de Vinho, a Dry Sausage Made from Wine-Marinated Pork." Journal of Food Science 78, no. 5: M719-M724.
María Dolores Garrido; Mariella Auqui; Nuria Martí; María Belén Linares. Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT - Food Science and Technology 2011, 44, 2238 -2243.
AMA StyleMaría Dolores Garrido, Mariella Auqui, Nuria Martí, María Belén Linares. Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers. LWT - Food Science and Technology. 2011; 44 (10):2238-2243.
Chicago/Turabian StyleMaría Dolores Garrido; Mariella Auqui; Nuria Martí; María Belén Linares. 2011. "Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers." LWT - Food Science and Technology 44, no. 10: 2238-2243.
The aim of this study was to ascertain whether the inclusion of thyme leaves in the diet of pregnant sheep affects the sensorial characteristics and oxidative stability of cooked lamb meat. Thirty-six Segureña sheeps were randomly assigned into three homogeneous groups. One group was fed a basal diet as control, while the diet of the other two groups was modified by substituting 3.75% and 7.5% of the control diet with thyme leaves. TBARS, volatile compounds, and the sensory characteristics of cooked lamb meat were analysed on days 0, 2 and 4. The incorporation of thyme into the animal diet favoured the antioxidant capacity of these cooked lamb meat samples. The cooked meat of lambs from ewes fed thyme leaves showed lower TBARS, hexanal values, rancid odour and rancid flavour scores. No statistically significant differences were detected between the results obtained for the two leaf levels.
Gema Nieto; Sancho Bañón; María Dolores Garrido. Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat. Food Chemistry 2011, 125, 1147 -1152.
AMA StyleGema Nieto, Sancho Bañón, María Dolores Garrido. Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat. Food Chemistry. 2011; 125 (4):1147-1152.
Chicago/Turabian StyleGema Nieto; Sancho Bañón; María Dolores Garrido. 2011. "Effect of supplementing ewes’ diet with thyme (Thymus zygis ssp. gracilis) leaves on the lipid oxidation of cooked lamb meat." Food Chemistry 125, no. 4: 1147-1152.
Distilled dietary rosemary leaf (DRL) was tested to prevent lipid oxidation and sensory deterioration of cooked lamb under retail display conditions. Pregnant sheep were fed with a basal diet supplemented by 0%, 10% and 20% DRL. Cooked lamb fillets were stored for 0, 2 or 4 days at a temperature of 4 °C in a display cabinet and re-heated, simulating catering practices. The cooked lamb suffered rapid lipid oxidation and odour and flavour spoilage associated with slight rancidity and warmed-over flavour, and, to a lesser extent, with loss of colour and juiciness. DRL feeding delayed lipid oxidation measured as TBARS and volatile compounds, this being more effective in the first two days of storage. 10% and 20% of DRL provided equal antioxidant capacity. However, DRL feeding hardly prevented sensory deterioration, although incipient rancidity was delayed. Feeding DRL to ewes contributed to extend the shelf life of cooked lamb under retail display conditions.
Gema Nieto; Margarita Estrada; María J. Jordán; María Dolores Garrido; Sancho Bañón. Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions. Food Chemistry 2011, 124, 1423 -1429.
AMA StyleGema Nieto, Margarita Estrada, María J. Jordán, María Dolores Garrido, Sancho Bañón. Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions. Food Chemistry. 2011; 124 (4):1423-1429.
Chicago/Turabian StyleGema Nieto; Margarita Estrada; María J. Jordán; María Dolores Garrido; Sancho Bañón. 2011. "Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions." Food Chemistry 124, no. 4: 1423-1429.
The aim of this study was to investigate the effect of including thyme leaves (TL) in the diet of pregnant sheep on the sensorial characteristics, bacterial spoilage and oxidative stability of lamb meat stored in modified atmosphere (70% O2:30% CO2). For this, thirty-six sheep were randomly assigned to three groups: control (basal diet), T1 (3.7% thyme leaves), T2 (7.5% thyme leaves). Meat spoilage (TV, PSY, MY, ENT, and LA), TBARS, CIELAB coordinates, metmyoglobin and the sensory characteristics of fresh lamb meat were analyzed on days 0, 7, 14 and 21. The presence of antioxidant compounds in the diet containing TL delayed (P < 0.05) colour deterioration, lipid oxidation and bacterial counts, while at the same time imparting a better appearance to the fresh lamb meat. In general, this effect was more pronounced at the higher level of TL (7.5%). High Pearson’s correlation coefficients were found between the sensory attributes, CIELAB coordinates and TBARS.
Gema Nieto; Pedro Díaz; Sancho Bañón; María Dolores Garrido. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet. Meat Science 2010, 85, 82 -88.
AMA StyleGema Nieto, Pedro Díaz, Sancho Bañón, María Dolores Garrido. Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet. Meat Science. 2010; 85 (1):82-88.
Chicago/Turabian StyleGema Nieto; Pedro Díaz; Sancho Bañón; María Dolores Garrido. 2010. "Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet." Meat Science 85, no. 1: 82-88.