Journal of Food Processing and Preservation, Jun 19, 2015
Fruit peels are agroindustrial co-products that can be employed as a source of dietary fiber and ... more Fruit peels are agroindustrial co-products that can be employed as a source of dietary fiber and bioactive compounds with an effect on the physicochemical and structural characteristics of cooked meat products. The potential of these fruit peels as a functional ingredient in cooked meat products was evaluated. Yield, moisture, expressible moisture, oxidative rancidity and textural profile analysis, besides electron scanning microscopy, were determined in cooked sausages inoculated with thermotolerant lactic acid bacteria. Cactus pear peen flour increased the moisture in the sausages, but in inoculated sausages, lower expressible moisture was observed, resulting in harder but less cohesive and less resilient structure. Cactus pear peel flour decreased the oxidative rancidity during storage. Microstructure analysis showed that the production of exopolysaccharides by the employed strain could explain the differences in the texture results. The use of fruit peels as a source of bioactive compounds (fiber, antioxidants and prebiotic) enhanced the development of thermotolerant lactic acid bacteria in cooked sausages during storage. Practical Applications Fruit peels become an environmental issue due first to the large volume that is generated during their process, generating large amount of organic matter. These co-products are a cheap source of bioactive compounds, such as fiber, prebiotics and antioxidants. In this research, cactus pear peel flour and pineapple peel flour were employed as a functional extensor in cooked meat sausages, inoculated with thermotolerant lactic acid bacteria, in order to promote the development of a symbiotic cooked meat product. Fiber content in both types of flour increased water retention, decreasing oxidative rancidity as well. The use of these types of flour in the inoculated sausages led to changes in textural properties, which could be due to the growth of thermotolerant lactic acid bacteria during storage. In this view, fruit peels could be employed as a source of bioactive compounds (fiber and antioxidants) that can enhance the development of beneficial bacteria after and before processing, such as thermotolerant lactic acid bacteria.
International Journal of Food Properties, Jul 18, 2008
A mixture design approach was employed to determine the effect of κ-and λ-carrageenans of Oaxaca ... more A mixture design approach was employed to determine the effect of κ-and λ-carrageenans of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding. Melting was affected mainly by the fat content, but κ-carrageenan seems to improve this property. Color was affected by fat content, with a relatively profiting effect of λ-carrageenan, related to higher moisture content and higher cheese yielding. Incorporation of low concentrations of carrageenans allowed a considerable fat reduction with no ...
International Journal of Food Science and Technology, Mar 14, 2013
Summary Agroindustrial by-products derived from fruit processing are an important source of bioco... more Summary Agroindustrial by-products derived from fruit processing are an important source of biocompounds that can be used as functional food ingredients. The objective of this work was to evaluate cactus pear and pineapple peel flours as an alternative carbon source during fermentation using bacteria with probiotic potential. The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria. Kinetic parameters indicate that peel flours are a suitable carbon source because the lactic acid bacteria grow (mean growth rate constant, k, values close to glucose, 1.52 h) and acidify the culture media (maximum acidification rate, Vmax, approximately 1.60 pH × 10−3 min−1). There was no difference in prebiotic potential or prebiotic activity score for both the peel flours. Pediococcus pentosaceus performs better during fermentation. In this respect, cactus pear and pineapple peel flours can be used as functional ingredients due to their fermentable properties.
: Packaging of muscle-based foods has been a common practice since frozen foods were first exploi... more : Packaging of muscle-based foods has been a common practice since frozen foods were first exploited commercially. Like any other preservative technique, freezing muscle foods retards microbial growth and enzymatic activity, but also has implications for food quality. Ice crystal size represents a major concern because tissue damage can result in dripping losses during thawing. Recent advances in freezing techniques include methods for developing small ice crystals and modifying crystallization rates, such as high-pressure assisted freezing. Selecting appropriate freezing temperatures can contribute to extending shelf life, as can using packaging materials with selective permeability. The development of new synthetic packing materials has made it possible to package meat, poultry and seafood products more safely and attractively.
International Journal of Food Sciences and Nutrition, Aug 1, 2004
Fat and sodium chloride were reduced in a sausage formulation including kappa-carrageenan and oth... more Fat and sodium chloride were reduced in a sausage formulation including kappa-carrageenan and other salts, as potassium and calcium chloride, in different concentrations, in order to compensate the ionic strength during myofibrillar protein extraction and solubilisation, and to promote the carrageenan stable conformation and gelation. Four different treatments were employed reducing fat from 15 to 10% and sodium chloride from 2.5 to 1.5% and 1%. Potassium chloride was added at 0.5% to all the treatments, and calcium chloride to 0.5% and 0.01% in the last two. The cooking yield was higher for all the treatments but expressible moisture was not significantly different, meaning that the water is not chemically entrapped by carrageenan at the ionic strength conditions employed. However, since no detrimental cooking losses or fat release were detected, myofibrillar proteins maintain a good functionality at these conditions together with kappa-carrageenan. Low-fat sodium-reduced treatment results were slightly darker but redder than the control, probably due to less fat in the formulation. Textural profile analysis demonstrated that, at the fat level employed and the different sodium, potassium and calcium chloride concentrations, similar textures could be created. Sensory analysis indicated that from the formulations employed, 1.5% NaCl with 0.5% KCl and 0.01% CaCl(2) was similar in controlling flavour (juiciness) and texture (hardness). These results established the possibility to reduce significantly the fat and sodium chloride content employing kappa-carrageenan with potassium and calcium chloride, without detrimental effects on texture and sensory characteristics.
Journal of Food Processing and Preservation, Jun 19, 2015
Fruit peels are agroindustrial co-products that can be employed as a source of dietary fiber and ... more Fruit peels are agroindustrial co-products that can be employed as a source of dietary fiber and bioactive compounds with an effect on the physicochemical and structural characteristics of cooked meat products. The potential of these fruit peels as a functional ingredient in cooked meat products was evaluated. Yield, moisture, expressible moisture, oxidative rancidity and textural profile analysis, besides electron scanning microscopy, were determined in cooked sausages inoculated with thermotolerant lactic acid bacteria. Cactus pear peen flour increased the moisture in the sausages, but in inoculated sausages, lower expressible moisture was observed, resulting in harder but less cohesive and less resilient structure. Cactus pear peel flour decreased the oxidative rancidity during storage. Microstructure analysis showed that the production of exopolysaccharides by the employed strain could explain the differences in the texture results. The use of fruit peels as a source of bioactive compounds (fiber, antioxidants and prebiotic) enhanced the development of thermotolerant lactic acid bacteria in cooked sausages during storage. Practical Applications Fruit peels become an environmental issue due first to the large volume that is generated during their process, generating large amount of organic matter. These co-products are a cheap source of bioactive compounds, such as fiber, prebiotics and antioxidants. In this research, cactus pear peel flour and pineapple peel flour were employed as a functional extensor in cooked meat sausages, inoculated with thermotolerant lactic acid bacteria, in order to promote the development of a symbiotic cooked meat product. Fiber content in both types of flour increased water retention, decreasing oxidative rancidity as well. The use of these types of flour in the inoculated sausages led to changes in textural properties, which could be due to the growth of thermotolerant lactic acid bacteria during storage. In this view, fruit peels could be employed as a source of bioactive compounds (fiber and antioxidants) that can enhance the development of beneficial bacteria after and before processing, such as thermotolerant lactic acid bacteria.
International Journal of Food Properties, Jul 18, 2008
A mixture design approach was employed to determine the effect of κ-and λ-carrageenans of Oaxaca ... more A mixture design approach was employed to determine the effect of κ-and λ-carrageenans of Oaxaca cheese fat reduction on melting (Schreiber and Melt Area), color, protein, moisture, and yielding. Melting was affected mainly by the fat content, but κ-carrageenan seems to improve this property. Color was affected by fat content, with a relatively profiting effect of λ-carrageenan, related to higher moisture content and higher cheese yielding. Incorporation of low concentrations of carrageenans allowed a considerable fat reduction with no ...
International Journal of Food Science and Technology, Mar 14, 2013
Summary Agroindustrial by-products derived from fruit processing are an important source of bioco... more Summary Agroindustrial by-products derived from fruit processing are an important source of biocompounds that can be used as functional food ingredients. The objective of this work was to evaluate cactus pear and pineapple peel flours as an alternative carbon source during fermentation using bacteria with probiotic potential. The total fibre content of both flours was over 60%, with total soluble carbohydrate content around 20%, indicating a good carbon source for lactic acid bacteria. Kinetic parameters indicate that peel flours are a suitable carbon source because the lactic acid bacteria grow (mean growth rate constant, k, values close to glucose, 1.52 h) and acidify the culture media (maximum acidification rate, Vmax, approximately 1.60 pH × 10−3 min−1). There was no difference in prebiotic potential or prebiotic activity score for both the peel flours. Pediococcus pentosaceus performs better during fermentation. In this respect, cactus pear and pineapple peel flours can be used as functional ingredients due to their fermentable properties.
: Packaging of muscle-based foods has been a common practice since frozen foods were first exploi... more : Packaging of muscle-based foods has been a common practice since frozen foods were first exploited commercially. Like any other preservative technique, freezing muscle foods retards microbial growth and enzymatic activity, but also has implications for food quality. Ice crystal size represents a major concern because tissue damage can result in dripping losses during thawing. Recent advances in freezing techniques include methods for developing small ice crystals and modifying crystallization rates, such as high-pressure assisted freezing. Selecting appropriate freezing temperatures can contribute to extending shelf life, as can using packaging materials with selective permeability. The development of new synthetic packing materials has made it possible to package meat, poultry and seafood products more safely and attractively.
International Journal of Food Sciences and Nutrition, Aug 1, 2004
Fat and sodium chloride were reduced in a sausage formulation including kappa-carrageenan and oth... more Fat and sodium chloride were reduced in a sausage formulation including kappa-carrageenan and other salts, as potassium and calcium chloride, in different concentrations, in order to compensate the ionic strength during myofibrillar protein extraction and solubilisation, and to promote the carrageenan stable conformation and gelation. Four different treatments were employed reducing fat from 15 to 10% and sodium chloride from 2.5 to 1.5% and 1%. Potassium chloride was added at 0.5% to all the treatments, and calcium chloride to 0.5% and 0.01% in the last two. The cooking yield was higher for all the treatments but expressible moisture was not significantly different, meaning that the water is not chemically entrapped by carrageenan at the ionic strength conditions employed. However, since no detrimental cooking losses or fat release were detected, myofibrillar proteins maintain a good functionality at these conditions together with kappa-carrageenan. Low-fat sodium-reduced treatment results were slightly darker but redder than the control, probably due to less fat in the formulation. Textural profile analysis demonstrated that, at the fat level employed and the different sodium, potassium and calcium chloride concentrations, similar textures could be created. Sensory analysis indicated that from the formulations employed, 1.5% NaCl with 0.5% KCl and 0.01% CaCl(2) was similar in controlling flavour (juiciness) and texture (hardness). These results established the possibility to reduce significantly the fat and sodium chloride content employing kappa-carrageenan with potassium and calcium chloride, without detrimental effects on texture and sensory characteristics.
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Papers by Alfonso Totosaus