1,721,055 research outputs found
CALZADA, Javier, MORA RUIZ, Manuela, GILES CARNERO, Rosa, y MÁRQUEZ RUIZ, Clara: Lince Ibérico: aspectos jurídicos para la conservación de la especie
Full text linkCALZADA, Javier, MORA RUIZ, Manuela, GILES CARNERO, Rosa i MÁRQUEZ RUIZ, Clara: Lince Ibérico: aspectos jurídicos para la conservación de la especi
CALZADA, Javier, MORA RUIZ, Manuela, GILES CARNERO, Rosa i MÁRQUEZ RUIZ, Clara: Lince Ibérico: aspectos jurídicos para la conservación de la especie
No full textCALZADA, Javier, MORA RUIZ, Manuela, GILES CARNERO, Rosa i MÁRQUEZ RUIZ, Clara: Lince Ibérico: aspectos jurídicos para la conservación de la especi
Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams
No full textHigh-pressure treatment is useful for increasing the microbiological safety of ready-to-eat foods. With dry-cured hams, this treatment can be applied to the finished product after slicing and vacuum packaging. The effect of high-pressure treatment on the survival of inoculated Listeria monocytogenes Scott A and on the sensory characteristics of two Spanish dry-cured hams, Iberian and Serrano, was investigated. Ham slices were inoculated with L. monocytogenes at 6 × 106 CFU/g and held at 4°C for 20 h before high-pressure treatment. During this holding period, the population of the pathogen declined by 0.44 and 0.51 log CFU/g in Iberian and Serrano hams, respectively. Treatment at 450 MPa for 10 min at 12°C reduced L. monocytogenes populations by 1.50 and 1.16 log CFU/g in Iberian and Serrano hams, respectively. During the first week of storage at 4 or 8°C, L. monocytogenes populations declined by an average 0.89 log CFU/g in pressurized Iberian ham and 2.09 log CFU/g in pressurized Serrano ham. After 60 days at 4 or 8°C, the respective populations in pressurized and control hams were 3.24 and 4.70 log CFU/g for Iberian ham and 2.73 and 5.07 log CFU/g for Serrano ham. The color parameters L* and a* were not influenced by high-pressure treatment, and parameter b* was increased only in Iberian ham. Sensory characteristics of hams were not affected by high-pressure treatment. Treatment of Iberian and Serrano hams at 450 MPa for 10 min significantly reduced the population of L. monocytogenes Scott A without a detrimental effect on the sensory characteristics of the hams. Copyright ©, International Association for Food Protection
Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat "lacón", a cured-cooked pork meat product
No full textMicrobiological and sensory characteristics of sliced "lacó n", a cured-cooked meat product, vacuum-packaged (VP), pressurized at 500 or 600 MPa, and modified atmosphere packaged (MAP), were investigated during storage at 4 °C for 120 days. Viable bacterial counts exceeded 10 8 cfu/g in VP and MAP "lacón" from day 30 while this level was not reached in pressurized "lacón" until day 90. Pressurization at 500 MPa was the best procedure to control Gram-negative bacteria. During storage the pH value declined by 0.13 units in VP, 0.23 units in MAP, and 0.49 units in pressurized "lacón". Primary and secondary lipid oxidation indexes declined during storage, with small differences between treatments. Flavour quality scores for 90-day and 120-day samples averaged 5.63 for VP "lacón", 6.51 for MAP "lacón", 6.48 for 500 MPa "lacón" and 5.81 for 600 MPa "lacón". Flavour quality correlated negatively with viable bacterial counts, lactic acid bacteria and Gram-negative bacteria. Industrial relevance Shelf-life of sliced "lacón" can be prolonged by applying HPP or using MAP. Both procedures showed to be valid in retarding the growth of most microbial groups during the first month of refrigerated storage of sliced "lacón". Pressurization was more effective than MAP in preventing the growth of Gram-negative bacteria throughout the 120-day storage period, in particular HPP at 500 MPa. © 2014 Elsevier Ltd
Lipolysis, lipid peroxidation, and color characteristics of Serrano hams from Duroc and Large White pigs during dry-curing
No full textLipolysis, lipid peroxidation, and colorimetric characteristics of Serrano hams from Duroc and Large White pigs along a 15-mo curing period were investigated. Physicochemical parameters of both types of hams evolved similarly during curing. Twelve of 13 free fatty acids (FFAs) increased during curing, eicosatrienoic acid being the only exception. Linoleic, stearic, and arachidonic acids and the minor heptadecanoic acid reached lower concentrations, and the rest of minor FFAs higher concentrations, in Duroc hams than in Large White hams. The index measuring the early stage of lipid peroxidation declined from month 5 onwards, indicating that the phenomenon had been completed by month 5, while the index of the secondary stage of lipid peroxidation increased with curing time. Higher values were found for the 1st index in Duroc hams. Curing affected color parameters. Lightness decreased and redness increased in both types of hams, while yellowness decreased only in Duroc hams. Lower redness values were found for Duroc hams. Major differences in color parameters were found between muscles. Principal components analysis of FFAs yielded 2 main principal components. The 1st factor, correlated with all FFAs excepting eicosatrienoic acid, allowed discrimination between curing times. The 2nd factor, correlated with eicosatrienoic acid, permitted discrimination between breeds. © 2013 Institute of Food Technologists®
Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat "lacón", a cured-cooked pork meat product
No full textVolatile compounds and odour characteristics of sliced "lacón", a cured-cooked pork meat product, vacuum-packaged (VP), modified-atmosphere-packaged (MAP), and high-pressure-processed (HPP) at 500 or 600 MPa were investigated during a 120-day refrigerated-storage period. A total of 142 volatile compounds were identified by gas chromatography-mass spectrometry. Benzenic compounds, alcohols, esters and ketones predominated, followed by acids, aldehydes, hydrocarbons, nitrogen compounds, terpenoids, sulphur compounds, halogenated compounds and ethers. In VP "lacón", levels of esters, alcohols, acids and benzenic compounds increased until day 120 while ketones and sulphur compounds peaked on day 60 and declined afterwards. In MAP "lacón", the levels of esters, sulphur compounds and alcohols were lower, and the levels of hydrocarbons higher, than in VP "lacón". In HPP "lacón", the levels of acids, alcohols, esters and sulphur compounds were lower, and the levels of aldehydes higher, than in VP "lacon". Differences in odour characteristics between treatments were negligible, according to sensory analysis. Industrial relevance High-pressure-processing (HPP) and modified-atmosphere-packaging (MAP) prolonged the shelf-life of sliced "lacón", a cured-cooked meat product. Different volatile profiles evolved in HPP, MAP and vacuum-packaged (VP) "lacón" stored at 4 °C. HPP "lacón" showed on day 60 a volatile profile similar to that of VP "lacón" on day 0. In particular, "lacón" treated at 500 MPa maintained a more stable volatile profile. © 2014 Elsevier Ltd
High enzymatic activity curds made from ewes' milk inoculated with Micrococcus sp. INIA 528
No full textThe characteristics of curds made from ewes' milk inoculated with Micrococcus sp. INIA 528 and a Lactococcus lactis culture were investigated in order to optimise enzyme production. The effect of milk pasteurisation temperature, addition of Micrococcus culture supernatant, and cutting size of curd pieces (three factors which might influence curd aeration) on proteolysis and esterase production by Micrococcus was investigated. Production of esterase, which was not detected in curd from milk pasteurised at 72°C, increased as the pasteurisation temperature rose from 72 to 81 °C yielding crumblier curds. Addition of Micrococcus culture supernatant, rich in protease, favoured esterase production. A smaller size of curd pieces also resulted in a higher esterase activity. The dose of L. lactis culture (a factor affecting the pH of curds) was also studied. Maximum production of esterase occurred in curds made from milk inoculated with 0.033% L. lactis culture, a dose which maintained curd pH at values above 5.3 during most of the 10 h incubation periodPeer reviewe
Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions
No full textLipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC. © 2016 Institute of Food Science and Technolog
Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157H7 and Serratia liquefaciens
No full textAims To evaluate the in vitro bactericidal efficacy of lactoferrin (LF), its amidated (AMILF) and pepsin-digested (PDLF) derivatives, and their combinations, on Escherichia coli O157H7 and Serratia liquefaciens.Methods and Results PDLF exhibited the most potent bactericidal efficacy on E. coli O157H7 (>2.5 log10 CFU ml-1 reduction at concentrations ≥1 mg ml-1), and AMILF on Ser. liquefaciens (1 log10 CFU ml-1 reduction at 0.25-0.50 mg ml-1). Some combinations of LF with PDLF or AMILF showed a slight synergy on E. coli O157H7 and Ser. liquefaciens. However, all combinations of AMILF with PDLF were less active than the sum of the individual effects of the two antimicrobials. Production of capsular polysaccharide by bacteria might be involved in antimicrobial resistance.Conclusions Escherichia coli O157H7 and Ser. liquefaciens showed marked differences in the sensitivity to LF and its derivatives. E. coli O157:H7 was strongly inhibited by PDLF, whereas the effect of LF and its derivatives on Ser. liquefaciens was weak to negligible.Significance and Impact of the Study: PDLF was the most promising of the tested antimicrobials on E. coli O157:H7. However, the resistance of Ser. liquefaciens to LF and its derivatives hinders their use in the food industry. © 2010 The Authors. Letters in Applied Microbiology © 2010 The Society for Applied Microbiology
Figure 3 in Phylogeography of Crocidura suaveolens (Mammalia: Soricidae) in Iberia has been shaped by competitive exclusion by C. russula
No full textFigure 3. Median-joining network of cytochrome b clade IV haplotypes of Crocidura suaveolens, coloured according to lineage (A1, red; A2, yellow; B, orange; C1, light green; C2, dark green; C3, light blue; C4, dark blue). The diameter of the circles represents the number of sampled individuals with that haplotype. Black dots indicate unsampled intermediary haplotypes.Published as part of Biedma, Luis, Román, Jacinto, Calzada, Javier, Friis, Guillermo & Godoy, José A, 2018, Phylogeography of Crocidura suaveolens (Mammalia: Soricidae) in Iberia has been shaped by competitive exclusion by C. russula, pp. 81-95 in Biological Journal of the Linnean Society 123 (1) on page 86, DOI: 10.1093/biolinnean/blx126, http://zenodo.org/record/781789
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