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Maria Victoria Traffano-Schiffo
Instituto de Química Básica y Aplicada del Nordeste Argentino, IQUIBA-NEA, UNNE-CONICET, Avenida Libertad 5460, 3400, Corrientes, Argentina

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Journal article
Published: 15 February 2021 in Applied Sciences
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Hot air drying (HAD) at temperatures below the spontaneous evaporation temperature could be combined with microwave (MW) radiation as a thermal energy source in order to reduce the drying time. A photon flux in the microwave range interacts with dipolar molecules (water) through orientation and induction, producing electrical energy storage and thermal energy accumulation and generating an increase in the internal energy of food. The different mechanisms involved in water transport could change when the microwave penetration depth exceeds the sample characteristic dimension of mass transport. The aim of this paper is to determine the effect of MW in the combined HAD-MW drying of raw potato in order to obtain the real driving forces and mechanisms involved in the water transport, with the purpose of optimizing the MW power used. For this purpose, combined drying was carried out on potato samples (0, 4 and 6 W/g). The sample surface temperature was monitored by infrared thermography, and the sample mass was measured continuously through a precision balance. In parallel with continuous drying, another drying treatment was performed at different times (20, 40, 60, 90, 120, 180, 420 min) and conditions (0, 4 and 6 W/g) to analyze the dielectric properties, mass, moisture, volume and water activity. The results show that it is possible to monitor combined drying by infrared thermography, and it can be concluded that the convection heating is mostly transformed into surface water evaporation, with negligible thermal conduction from the surface, and microwave radiation is mostly transformed into an increase in the potato’s internal energy.

ACS Style

Juan Angel Tomas-Egea; Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito. Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. Applied Sciences 2021, 11, 1730 .

AMA Style

Juan Angel Tomas-Egea, Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J. Fito. Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography. Applied Sciences. 2021; 11 (4):1730.

Chicago/Turabian Style

Juan Angel Tomas-Egea; Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito. 2021. "Hot Air and Microwave Combined Drying of Potato Monitored by Infrared Thermography." Applied Sciences 11, no. 4: 1730.

Original article
Published: 01 January 2021 in Journal of Food Processing and Preservation
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The growth of poultry production has led to an increase in the incidence of internal defects in chicken and turkey broilers, such as Deep Pectoral Myopathy (DPM). DPM is an ischemic hemorrhage or necrosis caused by the inadequate blood supply of Pectoralis minor and major muscles. Currently, visual appearance is the only parameter used to categorize the damage level. The aim of this research was to develop a scientific methodology to determine the level of damage in poultry breast tenders affected by this myopathy. For this purpose, microstructure, pH, protein and ion contents, and color were studied. Results allowed identifying three damage levels: normal, hemorrhagic samples with hematomas and blood clots, and necrotic tissues, based on significant variables (p < .05) measured in Pectoralis minor (pH, L* and a*), where muscles with myopathy presented L* values lower than 47, and necrotic muscles presented pH values higher than 6.05. Practical applications The appearance of defects in chicken meat is a growing problem due to the intensive genetic selection and the fast growth rate that the poultry industry demands. This research provides a scientific methodology, based on biochemical and physicochemical parameters of muscle tissue metabolism, and develops and validates a categorization for deep pectoral myopathy in broilers based on the level of muscle damage. This work, provides an objective and scientific methodology, and coupled with the work published in Traffano‐Schiffo et al. (2018) and patented, will allow detecting, identifying, and characterizing chickens that have suffered deep pectoral myopathy and the degree of damage.

ACS Style

Maria Victoria Traffano‐Schiffo; Tony Chuquizuta; Marta Castro‐Giraldez; Pedro J. Fito. Development of a methodology to categorize poultry meat affected by deep pectoral myopathy. Journal of Food Processing and Preservation 2021, 45, 1 .

AMA Style

Maria Victoria Traffano‐Schiffo, Tony Chuquizuta, Marta Castro‐Giraldez, Pedro J. Fito. Development of a methodology to categorize poultry meat affected by deep pectoral myopathy. Journal of Food Processing and Preservation. 2021; 45 (3):1.

Chicago/Turabian Style

Maria Victoria Traffano‐Schiffo; Tony Chuquizuta; Marta Castro‐Giraldez; Pedro J. Fito. 2021. "Development of a methodology to categorize poultry meat affected by deep pectoral myopathy." Journal of Food Processing and Preservation 45, no. 3: 1.

Journal article
Published: 12 September 2020 in Journal of Food Engineering
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Biochemical and structural transformations that occur during meat ageing include proteolytic, electrolytic, oxidative and other processes, explain the quality and safety state of meat. In this sense, the value of the dielectric properties can be useful to predict its metabolic status. The aim of the work was to analyze the dielectric spectra during postmortem time in chicken meat, trying to understand and to relate each dispersion phenomenon with the biochemical metabolism. Broiler breasts were studied from 5 to 146 h postmortem. Proteins, pH, color, lactate content, microstructure and dielectric properties in radiofrequency and microwave ranges, were analyzed. It has been demonstrated that the amplitude of the dielectric constant in β-dispersion is able to determine actin-myosin system degradation and also, dielectric properties in α, β dispersions and the ionic conductivity allow to determine chicken meat postmortem time, non-destructively.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pau Talens; Pedro J. Fito. New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time. Journal of Food Engineering 2020, 292, 110350 .

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pau Talens, Pedro J. Fito. New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time. Journal of Food Engineering. 2020; 292 ():110350.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pau Talens; Pedro J. Fito. 2020. "New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time." Journal of Food Engineering 292, no. : 110350.

Journal article
Published: 03 April 2020 in Revista Tecnología y Ciencia
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The present study is about the development of a techno-functional confectionery (soft candy), based on native raw materials from the Chaqueña region. In order to analyze it shelf life, the sorption isotherms were determined at 4, 20 and 30 ° C. Several mathematical models were applied to adjust the sorption behavior, with Peleg's model being the one that best fit the experimental data. The results obtained in this study, open an opportunity for future work in which the food developed can be used as a carrier of functional compounds such as fibers, proteins, bioactive compounds and natural dyes, among others.

ACS Style

Carola Andrea Sosa; Liliana Edith Vergara; María Victoria Traffano-Schiffo; Sonia Cecilia Sgroppo. Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis. Revista Tecnología y Ciencia 2020, 40 -55.

AMA Style

Carola Andrea Sosa, Liliana Edith Vergara, María Victoria Traffano-Schiffo, Sonia Cecilia Sgroppo. Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis. Revista Tecnología y Ciencia. 2020; (37):40-55.

Chicago/Turabian Style

Carola Andrea Sosa; Liliana Edith Vergara; María Victoria Traffano-Schiffo; Sonia Cecilia Sgroppo. 2020. "Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis." Revista Tecnología y Ciencia , no. 37: 40-55.

Journal article
Published: 01 December 2018 in Journal of Food Engineering
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Nowadays, one of the most important challenges of poultry industry is to determine individually the meat quality class (pale, soft and exudative, normal and dark, firm and dry meats) by non-invasive, accurate and fast technique. For this purpose, dielectric spectra in radiofrequency and microwave ranges were studied. In radiofrequency range, the permittivity was measured by a non-destructive sensor conformed by three points with blunt-ended electrodes connected to an Agilent 4294A impedance analyser, and in microwave range an Agilent 85070E open-ended coaxial probe connected to an Agilent E8362B Vector Network Analyser were used. This work demonstrates the direct relation between the pH evolution and the dielectric constant at α-dispersion, and also, that the main structural proteins degradation has direct relation with the dielectric constant at β-dispersion, being possible to segregate meat depending on the level of protein degradation. Finally, this paper ends with a classification model for quality poultry meat based on a photonic analysis at radiofrequency range by using the Traffano-Schiffo model.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering 2018, 239, 1 -7.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pedro J. Fito. Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering. 2018; 239 ():1-7.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. 2018. "Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality." Journal of Food Engineering 239, no. : 1-7.

Journal article
Published: 01 November 2018 in Journal of Food Engineering
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The trend in meat consumption has changed drastically in the last years, mainly due to the relationship of red and processed meats with cancer and cardiovascular diseases, which has caused a substantial growth in poultry meat consumption, 8% in 2016. Therefore, poultry production has suffered an intensification that has led to an increase in the incidence of internal malformations in chickens and turkeys for fattening, especially in the pectoral muscles, as Deep Pectoral Myopathy (DPM). Currently, industry is not able to detect DPM breasts when sold as whole carcasses. In this context, the use of dielectric spectroscopy, complemented by a deep study of the chemical, biochemical and microstructural transformations of the muscle and the effect that these changes have on the electrical dispersions in radiofrequency range, may become feasible for online DPM detection. For this paper, non-damaged and affected by DPM chicken breasts (pectoralis major and pectoralis minor) was analysed. Permittivity in radiofrequency and microwave ranges were measured in the different tissues: pectoralis minor, major and skin in order to characterize them. Moreover, proteins content, ion content and pH were measured. With this data, a sensor for measuring the permittivity of chicken whole carcass with skin was developed; it consists of two pairs of two flat plates sensor connected to an impedance Agilent analyzer 4294A and can measure the permittivity from 40 Hz to 1 MHz. The results demonstrated the feasibility of the permittivity in radiofrequency range as an potential identification technique of chicken breasts affected by DPM.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Vicente Herrero; Ricardo J. Colom; Pedro J. Fito. Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy. Journal of Food Engineering 2018, 237, 137 -145.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Vicente Herrero, Ricardo J. Colom, Pedro J. Fito. Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy. Journal of Food Engineering. 2018; 237 ():137-145.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Vicente Herrero; Ricardo J. Colom; Pedro J. Fito. 2018. "Development of a non-destructive detection system of Deep Pectoral Myopathy in poultry by dielectric spectroscopy." Journal of Food Engineering 237, no. : 137-145.

Conference paper
Published: 11 September 2018 in Proceedings of 21th International Drying Symposium
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The purpose of this work was to study the drying process of Ca(II)-alginate beads with/without sucrose, monitored by infrared thermography (IRT), in order to describe the critical points and the transformations suffered by the systems. Beads were obtained by the drop method and the drying process was performed at 40 ºC and 1.5 m/s. IRT was measured by a thermal imager Optris PI® 160. Mass, aw, xw and volume were also obtained. It was demonstrated that IRT is a good monitoring tool, able to analyzed heat transfer in colloidal systems. A thermodynamic model able to predict the mechanical phenomena of the beads throughout drying process has been developed. Keywords: encapsulation; thermodynamic; spectrophotometry; drying; beads

ACS Style

Pedro J Fito; Patricio R. Santagapita; Marta Castro-Giraldez; Maria Victoria Traffano-Schiffo. Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry. Proceedings of 21th International Drying Symposium 2018, 1 .

AMA Style

Pedro J Fito, Patricio R. Santagapita, Marta Castro-Giraldez, Maria Victoria Traffano-Schiffo. Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry. Proceedings of 21th International Drying Symposium. 2018; ():1.

Chicago/Turabian Style

Pedro J Fito; Patricio R. Santagapita; Marta Castro-Giraldez; Maria Victoria Traffano-Schiffo. 2018. "Thermodynamic model of Ca(II)-alginate beads drying by spectrophotometry." Proceedings of 21th International Drying Symposium , no. : 1.

Journal article
Published: 01 January 2018 in Carbohydrate Polymers
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Previous works show that the addition of trehalose and gums in β-galactosidase (lactase) Ca(II)-alginate encapsulation systems improved its intrinsic stability against freezing and dehydration processes in the pristine state. However, there is no available information on the evolution in microstructure due to the constraints imposed by the operational conditions. The aim of this research is to study the time course of microstructural changes of Ca(II)-alginate matrices driven by the presence of trehalose, arabic and guar gums as excipients and to discuss how these changes influence the diffusional transport (assessed by LF-NMR) and the enzymatic activity of the encapsulated lactase. The structural modifications at different scales were assessed by SAXS. The incorporation of gums as second excipients induces a significant stabilization in the microstructure not only at the rod scale, but also in the characteristic size and density of alginate dimers (basic units of construction of rods) and the degree of interconnection of rods at a larger scale, improving the performance in terms of lactase activity.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito; Mercedes Perullini; Patricio R. Santagapita. Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS. Carbohydrate Polymers 2018, 179, 402 -407.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Pedro J. Fito, Mercedes Perullini, Patricio R. Santagapita. Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS. Carbohydrate Polymers. 2018; 179 ():402-407.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Pedro J. Fito; Mercedes Perullini; Patricio R. Santagapita. 2018. "Gums induced microstructure stability in Ca(II)-alginate beads containing lactase analyzed by SAXS." Carbohydrate Polymers 179, no. : 402-407.

Journal article
Published: 01 December 2017 in Food Chemistry
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Osmotic dehydration (OD) is a widely used preservation technique that consists in the reduction in food water activity by the immersion of the biological tissue in hypertonic solutions. The aim of this work was to analyze the effect of pulsed electric fields (PEF) in mass transfer as a pre-treatment of the OD using NMR. In this sense, PEF pre-treatments were done using three different voltages (100, 250 and 400V/cm) and 60 number of pulse. The OD of kiwifruit was carried out in 61.5% of sucrose solution at 25°C, for a contact period from 0 to 120min. The water distribution into the cellular tissue was studied by NMR relaxometry. In conclusion, NMR is an excellent technique for quantifying water molecules according to their interactions in the fruit tissue, obtaining the adsorbed water and opening the possibility to apply the BET model to fit the adsorbed isotherm over the whole range of water activity.

ACS Style

Maria Victoria Traffano-Schiffo; Luca Laghi; Marta Castro-Giraldez; Urszula Tylewicz; Pietro Rocculi; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry 2017, 236, 87 -93.

AMA Style

Maria Victoria Traffano-Schiffo, Luca Laghi, Marta Castro-Giraldez, Urszula Tylewicz, Pietro Rocculi, Luigi Ragni, Marco Dalla Rosa, Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR. Food Chemistry. 2017; 236 ():87-93.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Luca Laghi; Marta Castro-Giraldez; Urszula Tylewicz; Pietro Rocculi; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. 2017. "Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields and monitored by NMR." Food Chemistry 236, no. : 87-93.

Original paper
Published: 08 November 2017 in Food and Bioprocess Technology
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The knowledge of the electrical properties of the fruit tissues and their relation with the structural and compositional properties opens an endless number of opportunities in the development and design of industrial equipment for quality and process control. Nowadays, one of the main industrial issues is the detection of seeds inside the fruit, which could be possible with an electrical study of each tissue as a first step of the development of non-destructive sensors. In this context, a deep study of the dielectric properties of mandarin fruit tissues, coupled with aw, Xw, pH, maturity index, cryo-SEM, and optical measurements, was performed. Dielectric properties were studied in radiofrequency and microwave ranges. α-, β-, and γ-dispersions and their relaxation parameters were obtained, described, and related to the chemical parameters. Finally, a tool, based on the relaxation dielectric constant in γ-dispersion able to determine the moisture content of the mandarin fruit tissues, has been developed.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. New Spectrophotometric System to Segregate Tissues in Mandarin Fruit. Food and Bioprocess Technology 2017, 11, 399 -406.

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pedro J. Fito. New Spectrophotometric System to Segregate Tissues in Mandarin Fruit. Food and Bioprocess Technology. 2017; 11 (2):399-406.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. 2017. "New Spectrophotometric System to Segregate Tissues in Mandarin Fruit." Food and Bioprocess Technology 11, no. 2: 399-406.

Journal article
Published: 01 October 2017 in Food Research International
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The purpose of the present work was to analyze the effect of trehalose, arabic and guar gums on the preservation of β-galactosidase activity in freeze-dried and vacuum dried Ca(II)-alginate beads. Freezing process was also studied as a first step of freeze-drying. Trehalose was critical for β-galactosidase conservation, and guar gum as a second excipient showed the highest conservation effect (close to 95%). Systems with Tg values ~40°C which were stables at ambient temperature were obtained, being trehalose the main responsible of the formation of an amorphous matrix. Vacuum dried beads showed smaller size (with Feret's diameter below 1.08±0.09mm), higher circularity (reaching 0.78±0.06) and large cracks in their surface than freeze-dried beads, which were more spongy and voluminous. Ice crystallization of the beads revealed that the crystallization of Ca(II)-alginate system follows the Avrami kinetics of nucleation and growth. Particularly, Ca(II)-alginate showed an Avrami index of 2.03±0.07, which means that crystal growing is bidimensional. Neither the addition of trehalose nor gums affected the dimension of the ice growing or its rate. These results open an opportunity in the development of new lactic products able to be consumed by lactose intolerance people.

ACS Style

Maria Victoria Traffano Schiffo; Marta Castro Giraldez; Pedro J. Fito; Patricio R. Santagapita. Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods. Food Research International 2017, 100, 296 -303.

AMA Style

Maria Victoria Traffano Schiffo, Marta Castro Giraldez, Pedro J. Fito, Patricio R. Santagapita. Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods. Food Research International. 2017; 100 ():296-303.

Chicago/Turabian Style

Maria Victoria Traffano Schiffo; Marta Castro Giraldez; Pedro J. Fito; Patricio R. Santagapita. 2017. "Encapsulation of lactase in Ca(II)-alginate beads: Effect of stabilizers and drying methods." Food Research International 100, no. : 296-303.

Journal article
Published: 01 June 2017 in Innovative Food Science & Emerging Technologies
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ACS Style

Maria Victoria Traffano Schiffo; Luca Laghi; Marta Castro Giraldez; Urszula Tylewicz; Santina Romani; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science & Emerging Technologies 2017, 41, 259 -266.

AMA Style

Maria Victoria Traffano Schiffo, Luca Laghi, Marta Castro Giraldez, Urszula Tylewicz, Santina Romani, Luigi Ragni, Marco Dalla Rosa, Pedro J. Fito. Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR. Innovative Food Science & Emerging Technologies. 2017; 41 ():259-266.

Chicago/Turabian Style

Maria Victoria Traffano Schiffo; Luca Laghi; Marta Castro Giraldez; Urszula Tylewicz; Santina Romani; Luigi Ragni; Marco Dalla Rosa; Pedro J. Fito. 2017. "Osmotic dehydration of organic kiwifruit pre-treated by pulsed electric fields: Internal transport and transformations analyzed by NMR." Innovative Food Science & Emerging Technologies 41, no. : 259-266.

Research article
Published: 19 May 2017 in Biomacromolecules
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β-Galactosidase (lactase) is a widely used enzyme in the food industry; however, it has low stability against thermal and mechanical treatments. Due to this, the purpose of the present research was to analyze the encapsulation of lactase in alginate-Ca(II) beads in order to maintain its enzymatic activity toward freezing, freezing/thawing, and storage. Also, the effect of the addition of trehalose, and arabic and guar gums and their influence on the microstructure as well as on thermal properties and molecular mobility were studied. Lactase was successfully encapsulated in alginate-Ca(II) beads, and the inclusion of trehalose was critical for activity preservation toward treatments, being improved in guar gum-containing systems. The gums increased the Tm′ values, which represents a valuable technological improvement. Finally, the presence of secondary excipients affected the microstructure, showing rods with smaller outer diameter and with lower compactness than alginate-Ca(II) beads. Also, bead composition greatly affects the size, shape, and relaxation times.

ACS Style

Maria Victoria Traffano-Schiffo; Tatiana R. Aguirre Calvo; Marta Castro-Giraldez; Pedro J. Fito; Patricio R. Santagapita. Alginate Beads Containing Lactase: Stability and Microstructure. Biomacromolecules 2017, 18, 1785 -1792.

AMA Style

Maria Victoria Traffano-Schiffo, Tatiana R. Aguirre Calvo, Marta Castro-Giraldez, Pedro J. Fito, Patricio R. Santagapita. Alginate Beads Containing Lactase: Stability and Microstructure. Biomacromolecules. 2017; 18 (6):1785-1792.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Tatiana R. Aguirre Calvo; Marta Castro-Giraldez; Pedro J. Fito; Patricio R. Santagapita. 2017. "Alginate Beads Containing Lactase: Stability and Microstructure." Biomacromolecules 18, no. 6: 1785-1792.

Journal article
Published: 04 May 2017 in Sensors
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Due to the high intensification of poultry production in recent years, white chicken breast striping is one of the most frequently seen myopathies. The aim of this research was to develop a spectrophotometry-based sensor to detect white striping physiopathy in chicken breast meat in whole chicken carcasses with skin. Experiments were carried out using normal and white striping breasts. In order to understand the mechanism involved in this physiopathy, the different tissues that conform each breast were analyzed. Permittivity in radiofrequency (40 Hz to 1 MHz) was measured using two different sensors; a sensor with two flat plates to analyze the whole breast with skin (NB or WSB), and a two needles with blunt-ended sensor to analyze the different surface tissues of the skinless breast. In the microwave range (500 MHz to 20 GHz), permittivity was measured as just was described for the two needles with blunt-ended sensor. Moreover, fatty acids composition was determined by calorimetry techniques from −40 °C to 50 °C at 5 °C/min after previously freeze-drying the samples, and pH, microstructure by Cryo-SEM and binocular loupe structure were also analyzed. The results showed that the white striping physiopathy consists of the partial breakdown of the pectoral muscle causing an increase in fatty acids, reducing the quality of the meat. It was possible to detect white striping physiopathy in chicken carcasses with skin using spectrophotometry of radiofrequency spectra.

ACS Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors 2017, 17, 1024 .

AMA Style

Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pedro J. Fito. Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors. 2017; 17 (5):1024.

Chicago/Turabian Style

Maria Victoria Traffano-Schiffo; Marta Castro-Giraldez; Ricardo J. Colom; Pedro J. Fito. 2017. "Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses." Sensors 17, no. 5: 1024.

Journal article
Published: 01 December 2016 in Innovative Food Science & Emerging Technologies
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ACS Style

Maria Victoria Traffano Schiffo; U. Tylewicz; Marta Castro Giraldez; Pedro J. Fito; L. Ragni; Marco Dalla Rosa. Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. Innovative Food Science & Emerging Technologies 2016, 38, 243 -251.

AMA Style

Maria Victoria Traffano Schiffo, U. Tylewicz, Marta Castro Giraldez, Pedro J. Fito, L. Ragni, Marco Dalla Rosa. Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit. Innovative Food Science & Emerging Technologies. 2016; 38 ():243-251.

Chicago/Turabian Style

Maria Victoria Traffano Schiffo; U. Tylewicz; Marta Castro Giraldez; Pedro J. Fito; L. Ragni; Marco Dalla Rosa. 2016. "Effect of pulsed electric fields pre-treatment on mass transport during the osmotic dehydration of organic kiwifruit." Innovative Food Science & Emerging Technologies 38, no. : 243-251.

Journal article
Published: 01 December 2015 in Journal of Food Engineering
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ACS Style

M.V. Traffano-Schiffo; Marta Castro Giraldez; R.J. Colom; Pedro J. Fito. Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering 2015, 166, 285 -290.

AMA Style

M.V. Traffano-Schiffo, Marta Castro Giraldez, R.J. Colom, Pedro J. Fito. Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process. Journal of Food Engineering. 2015; 166 ():285-290.

Chicago/Turabian Style

M.V. Traffano-Schiffo; Marta Castro Giraldez; R.J. Colom; Pedro J. Fito. 2015. "Study of the application of dielectric spectroscopy to predict the water activity of meat during drying process." Journal of Food Engineering 166, no. : 285-290.

Journal article
Published: 01 May 2014 in Journal of Food Engineering
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ACS Style

Maria Victoria Traffano Schiffo; Marta Castro Giraldez; Pedro J. Fito; N. Balaguer. Thermodynamic model of meat drying by infrarred thermography. Journal of Food Engineering 2014, 128, 103 -110.

AMA Style

Maria Victoria Traffano Schiffo, Marta Castro Giraldez, Pedro J. Fito, N. Balaguer. Thermodynamic model of meat drying by infrarred thermography. Journal of Food Engineering. 2014; 128 ():103-110.

Chicago/Turabian Style

Maria Victoria Traffano Schiffo; Marta Castro Giraldez; Pedro J. Fito; N. Balaguer. 2014. "Thermodynamic model of meat drying by infrarred thermography." Journal of Food Engineering 128, no. : 103-110.