The objective of this study was to investigate the effect of long-term frozen storage (2 years) o... more The objective of this study was to investigate the effect of long-term frozen storage (2 years) of pork on colour stability, lipid and protein oxidation, drip/thawing losses and intramuscular fatty acid composition, as well as to examine the relationships among them. Pork quality parameters were significantly altered by frozen storage during 2 years, causing an increase in pH values, drip and thawing losses and metmyoglobin percentage, and a decrease in colour indices (a* and b* values) and oxymyoglobin percentage. The percentage of intramuscular fat and total saturated and monounsaturated fatty acids were significantly higher in pork after 2 years of storage at −20 °C, whereas it had the lowest values of polyunsaturated fatty acids, especially n-3 long chain fatty acids. Furthermore, the relationships among colour stability, lipid and protein oxidation, thawing losses and fatty acid profile revealed the complex interrelations generated during frozen storage.
Background and objectivesFusilli pasta enriched with sea bass concentrate (Dicentrarchus labrax) ... more Background and objectivesFusilli pasta enriched with sea bass concentrate (Dicentrarchus labrax) was developed with the aim of increasing its content in proteins and especially in polyunsaturated fatty acids (PUFA) like Ω‐3. Pasta made from two types of cereals (wheat and spelt) and fish by‐product with or without a natural antioxidant were cooking prior to consumption, and nutritional and physicochemical characteristics were evaluated.FindingsEnriched developed pasta showed high levels of protein, fat, and fiber, and the fatty acid profiles confirmed a substantial enrichment in bioactive compounds (Ω‐3 fatty acids). The cooking of pasta before consumption was able to reduce bacterial loads guaranteeing food safety and improving nutritional availability. Furthermore, an increase in the MUFA and PUFA content was revealed, which could represent an advantage to offer a better source of functional ingredients (EPA & DHA).ConclusionsThe combination of heat from cooking with formulations containing antioxidants seems to offer a remarkable synergistic effect to preserve unsaturated fatty acids with desirable nutritional properties.Significance and noveltyPasta enriched with bioactive compounds from fish by‐product after cooking treatment before consumption appears to be an effectiveness option to improve healthy human nutrition.
El pescado representa una importante fuente de suministro para la alimentacion. Actualmente, un 7... more El pescado representa una importante fuente de suministro para la alimentacion. Actualmente, un 77% de la produccion pesquera mundial se destina al consumo humano lo que representa un aumento considerable en los ultimos decenios, siendo el consumo de pescado fresco superior al de otros productos. El consumo de pescado en la Union Europea para el ano 2013 fue de 23,3 kg/hab/ano, donde Espana ocupo el segundo lugar superando esta media con 43 kg/hab/ano. El pescado es un alimento muy perecedero que debe ofrecer seguridad y calidad para su consumo, terminos asociados a su estado de frescura. En tal sentido, conocer el criterio del consumidor es fundamental para establecer si las industrias del sector se ajustan a esos requerimientos y en que medida lo hacen. La presente investigacion ha sido dirigida a evaluar y contrastar la calidad del pescado fresco, entendida como un concepto multidimensional. A tales efectos, se evaluo una empresa del sector en cuanto a su capacidad para gestionar...
Environmental concerns, among other causes, are leading to meat replacement in the diet by health... more Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious and tasty foods. Alternative protein sources of plant origin can be an alternative to meat, but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet currently consumer demands. Therefore, this research has developed innovative prototypes of analogue burgers with animal and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan and soya. In addition, oat and sodium alginate were used as binders. Shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, colour, acidity and peroxide index) and sensory analysis (quantitative analysis -QDA-). The production of the burger analog...
Fish processing generates many by-products, which are mainly destined for aquaculture feed. Howev... more Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore, this study focused on evaluating the shelf life of mechanically deboned and dried meat (MDDM) of sea bass based on the lipid oxidation criterion (TBARS). The effect of a tocopherol-based antioxidant was also evaluated, and changes in the fatty acid profile were studied. For that, samples with and without antioxidant were stored at three temperatures (37, 55, and 65 °C) for 50 days. This allowed its modelling according to the Arrhenius model. The results showed a shelf life for MDDM of 220 days at 20 °C without the addition of antioxidant. When antioxidant was added, a high protective effect against oxidation and preservation of unsaturated fatty acids was perceived, avoiding nutritional losses and negative sensory effects, reducing EPA a...
This study evaluated the effect of the incorporation of seaweed on the physicochemical and techno... more This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame—Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effec...
The objective of this study was to investigate the effect of long-term frozen storage (2 years) o... more The objective of this study was to investigate the effect of long-term frozen storage (2 years) of pork on colour stability, lipid and protein oxidation, drip/thawing losses and intramuscular fatty acid composition, as well as to examine the relationships among them. Pork quality parameters were significantly altered by frozen storage during 2 years, causing an increase in pH values, drip and thawing losses and metmyoglobin percentage, and a decrease in colour indices (a* and b* values) and oxymyoglobin percentage. The percentage of intramuscular fat and total saturated and monounsaturated fatty acids were significantly higher in pork after 2 years of storage at −20 °C, whereas it had the lowest values of polyunsaturated fatty acids, especially n-3 long chain fatty acids. Furthermore, the relationships among colour stability, lipid and protein oxidation, thawing losses and fatty acid profile revealed the complex interrelations generated during frozen storage.
Background and objectivesFusilli pasta enriched with sea bass concentrate (Dicentrarchus labrax) ... more Background and objectivesFusilli pasta enriched with sea bass concentrate (Dicentrarchus labrax) was developed with the aim of increasing its content in proteins and especially in polyunsaturated fatty acids (PUFA) like Ω‐3. Pasta made from two types of cereals (wheat and spelt) and fish by‐product with or without a natural antioxidant were cooking prior to consumption, and nutritional and physicochemical characteristics were evaluated.FindingsEnriched developed pasta showed high levels of protein, fat, and fiber, and the fatty acid profiles confirmed a substantial enrichment in bioactive compounds (Ω‐3 fatty acids). The cooking of pasta before consumption was able to reduce bacterial loads guaranteeing food safety and improving nutritional availability. Furthermore, an increase in the MUFA and PUFA content was revealed, which could represent an advantage to offer a better source of functional ingredients (EPA & DHA).ConclusionsThe combination of heat from cooking with formulations containing antioxidants seems to offer a remarkable synergistic effect to preserve unsaturated fatty acids with desirable nutritional properties.Significance and noveltyPasta enriched with bioactive compounds from fish by‐product after cooking treatment before consumption appears to be an effectiveness option to improve healthy human nutrition.
El pescado representa una importante fuente de suministro para la alimentacion. Actualmente, un 7... more El pescado representa una importante fuente de suministro para la alimentacion. Actualmente, un 77% de la produccion pesquera mundial se destina al consumo humano lo que representa un aumento considerable en los ultimos decenios, siendo el consumo de pescado fresco superior al de otros productos. El consumo de pescado en la Union Europea para el ano 2013 fue de 23,3 kg/hab/ano, donde Espana ocupo el segundo lugar superando esta media con 43 kg/hab/ano. El pescado es un alimento muy perecedero que debe ofrecer seguridad y calidad para su consumo, terminos asociados a su estado de frescura. En tal sentido, conocer el criterio del consumidor es fundamental para establecer si las industrias del sector se ajustan a esos requerimientos y en que medida lo hacen. La presente investigacion ha sido dirigida a evaluar y contrastar la calidad del pescado fresco, entendida como un concepto multidimensional. A tales efectos, se evaluo una empresa del sector en cuanto a su capacidad para gestionar...
Environmental concerns, among other causes, are leading to meat replacement in the diet by health... more Environmental concerns, among other causes, are leading to meat replacement in the diet by healthy, nutritious and tasty foods. Alternative protein sources of plant origin can be an alternative to meat, but their low biological value proteins can be a problem. Novel foods, such as insect meals, can meet currently consumer demands. Therefore, this research has developed innovative prototypes of analogue burgers with animal and vegetable proteins. Concerned about health and allergies, a prototype incorporating soya to satisfy coeliacs was developed. An iterative and heuristic process was carried out to test the product development feasibility. The main raw materials used were insect flour (Tenebrio molitor), seitan and soya. In addition, oat and sodium alginate were used as binders. Shelf-life of the new product was evaluated by physicochemical (pH, aw, moisture, colour, acidity and peroxide index) and sensory analysis (quantitative analysis -QDA-). The production of the burger analog...
Fish processing generates many by-products, which are mainly destined for aquaculture feed. Howev... more Fish processing generates many by-products, which are mainly destined for aquaculture feed. However, these by-products have interesting nutritional properties and could still be used for human consumption, thus promoting circular economy. Therefore, this study focused on evaluating the shelf life of mechanically deboned and dried meat (MDDM) of sea bass based on the lipid oxidation criterion (TBARS). The effect of a tocopherol-based antioxidant was also evaluated, and changes in the fatty acid profile were studied. For that, samples with and without antioxidant were stored at three temperatures (37, 55, and 65 °C) for 50 days. This allowed its modelling according to the Arrhenius model. The results showed a shelf life for MDDM of 220 days at 20 °C without the addition of antioxidant. When antioxidant was added, a high protective effect against oxidation and preservation of unsaturated fatty acids was perceived, avoiding nutritional losses and negative sensory effects, reducing EPA a...
This study evaluated the effect of the incorporation of seaweed on the physicochemical and techno... more This study evaluated the effect of the incorporation of seaweed on the physicochemical and technological quality of pasta. For this purpose, enriched wheat pastas from different seaweeds (sea lettuce—Ulva lactuca, nori—Porphyra tenera, and wakame—Undaria pinnatifida) were made and compared with durum wheat pasta as a control treatment. Firstly, optimal cooking times were established by visual and instrumental methods. Then, the technological properties of weight gain (WG), swelling index (SI), cooking losses (CL), and moisture (H%) were determined. Protein and fiber analyses, texture profile analysis (TPA), and color measurements were also performed to evaluate the physicochemical properties. Overall, enriched pasta with seaweed revealed slightly shorter optimal cooking times than control pasta. Texture properties were also modified, with a lower value of hardness, and higher values of adhesiveness and resilience. However, due to the low percentages of seaweed (3%), noticeable effec...
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