A5029518280- Meat and Animal Product Quality
- Biochemical effects in animals
- Sensory Analysis and Statistical Methods
- Dye analysis and toxicity
- Heme Oxygenase-1 and Carbon Monoxide
- Biochemical Analysis and Sensing Techniques
- Color perception and design
- Food Quality and Safety Studies
- Advanced Chemical Sensor Technologies
- Animal Nutrition and Physiology
- Algal biology and biofuel production
- Protein Hydrolysis and Bioactive Peptides
- Aldose Reductase and Taurine
- Porphyrin Metabolism and Disorders
- Photosynthetic Processes and Mechanisms
- Calpain Protease Function and Regulation
- Connexins and lens biology
- Consumer Packaging Perceptions and Trends
- Agriculture Sustainability and Environmental Impact
- Muscle metabolism and nutrition
- Consumer Attitudes and Food Labeling
Institute of Agrifood Research and Technology
2018-2024
The development of food products containing offal and extracts could be part the solution to upcoming demand for animal protein. This study aimed determine Spanish consumers’ attitudes toward meat extracts. Consumers’ perceptions were evaluated by means focus group discussions a survey (N = 400) validate results in various provinces. theory planned behavior was used examine consumer attitudes. Results indicated that nutritional properties, environmental sustainability, affordability main...
Packaging is no longer a mere structural element that only aims to preserve foods, but it also powerful marketing tool able affect product perception, purchase decision and consumers' food choices. Incorporating voices into packaging design through co-creation could maximise its impact on the market. The main goal of this exploratory study was test usefulness with consumers for design. For purpose, survey 200 Spanish participants conducted find out which presented visual textual attributes...
The role of chicken hemoglobin in lipid oxidation washed muscle exposed to high hydrostatic pressure (0, 200, 400 and 600 MPa) was examined. observed decrease redness higher with elevated pressures (5.0 vs 3.7). During storage, decreased samples MPa. This concomitant the progression 2.5 fold soluble heme. An additional experiment conducted examine effect mode addition into pressurized muscle. exposure at MPa led even absence hemoglobin, thus indicating that treatments triggered oxidation....
Dry fermented sausage innovation trends are linked to consumer preferences for clean label and sodium-reduced foods. This study aims evaluate the effect of formulation production process temperature on dynamics bacterial communities in fuet-type dry sausages using metataxonomics. Six fuet batches were manufactured, including formulations without with addition nitrifying salts (replaced or not by pork liver auto-hydrolysate as a colouring agent), processed at 3 12 °C, partial replacement NaCl...
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn-protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. The were used develop nitrite-free sterile pork pâtés. These can be applied in formulation pâtés directly or as centrifuged insoluble fraction is highly concentrated ZnPP. Both whole homogenate and its adjusted pH 7.5 before their use with without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition. Pâtés...
There is a growing demand for clean-label products. This study aimed to obtain food-grade coloring ingredient meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing development nitrite-free First, effects sodium disulfite and acetic, ascorbic, lactic acids total microbial count were studied. The combination ascorbic acetic resulted in higher content than acid alone, levels maintained (ca. 3 log CFU/mL). Second, response surface methodology was used...
This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after anaerobic incubation. Liver were used develop nitrite-free sterile pork pâtés. These applied in formulation pâtés directly or centrifugation obtain pellet was highly concentrated ZnPP. Both whole homogenate and its insoluble fraction adjusted pH 7.5 before their use with without antioxidant (0.5% ascorbate plus 0.1% tocopherol) addition....
There is a growing demand for clean-label products. This study aimed to obtain food-grade coloring ingredient meat products based on the formation of Zn-protoporphyrin from porcine livers, thus contributing development nitrite-free First, effects sodium disulfite, and acetic, ascorbic, lactic acids total microbial count were studied. The combination ascorbic acetic acid resulted in higher content than alone maintained levels (ca. 3 log CFU/mL). Second, response surface methodology was used...
Ferrochelatase (FeCH), present in pork liver, catalyses the formation of zinc-protoporphyrin (ZnPP), a stable purple-red pigment found Parma ham. Kinetics ZnPP is especially slow. Thus, aim this study was to improve production using power ultrasound (US) at low (7.05 W/L) and moderate (36.53 homogenised liver (HLi) with added oxyhemoglobin (HLi + OxyHb). performed 37 °C, under anaerobic conditions, for different reaction times (6–48 h). When US applied power, it shortened time needed reach...