TY  - JOUR
AU  - Gagaoua, Mohammed
AU  - Warner, Robyn D.
AU  - Purslow, Peter
AU  - Ramanathan, Ranjith
AU  - Mullen, Anne Maria
AU  - Lopez-Pedrouso, Maria
AU  - Franco, Daniel
AU  - Lorenzo, José M.
AU  - Tomašević, Igor
AU  - Picard, Brigitte
AU  - Troy, Declan
AU  - Terlouw, E.M. Claudia
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5885
AB  - Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.
PB  - Elsevier Ltd
T2  - Meat Science
T1  - Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways
SP  - 108611
VL  - 181
DO  - 10.1016/j.meatsci.2021.108611
ER  - 

@article{
author = "Gagaoua, Mohammed and Warner, Robyn D. and Purslow, Peter and Ramanathan, Ranjith and Mullen, Anne Maria and Lopez-Pedrouso, Maria and Franco, Daniel and Lorenzo, José M. and Tomašević, Igor and Picard, Brigitte and Troy, Declan and Terlouw, E.M. Claudia",
year = "2021",
abstract = "Comprehensive characterization of the post-mortem muscle proteome defines a fundamental goal in meat proteomics. During the last decade, proteomics tools have been applied in the field of foodomics to help decipher factors underpinning meat quality variations and to enlighten us, through data-driven methods, on the underlying mechanisms leading to meat quality defects such as dark-cutting meat known also as dark, firm and dry (DFD) meat. In cattle, several proteomics studies have focused on the extent to which changes in the post-mortem muscle proteome relate to dark-cutting beef development. The present data-mining study firstly reviews proteomics studies which investigated dark-cutting beef, and secondly, gathers the protein biomarkers that differ between dark-cutting versus beef with normal-pH in a unique repertoire. A list of 130 proteins from eight eligible studies was curated and mined through bioinformatics for Gene Ontology annotations, molecular pathways enrichments, secretome analysis and biological pathways comparisons to normal beef color from a previous meta-analysis. The major biological pathways underpinning dark-cutting beef at the proteome level have been described and deeply discussed in this integromics study.",
publisher = "Elsevier Ltd",
journal = "Meat Science",
title = "Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways",
pages = "108611",
volume = "181",
doi = "10.1016/j.meatsci.2021.108611"
}

Gagaoua, M., Warner, R. D., Purslow, P., Ramanathan, R., Mullen, A. M., Lopez-Pedrouso, M., Franco, D., Lorenzo, J. M., Tomašević, I., Picard, B., Troy, D.,& Terlouw, E.M. C.. (2021). Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways. in Meat Science
Elsevier Ltd., 181, 108611.
https://doi.org/10.1016/j.meatsci.2021.108611

Gagaoua M, Warner RD, Purslow P, Ramanathan R, Mullen AM, Lopez-Pedrouso M, Franco D, Lorenzo JM, Tomašević I, Picard B, Troy D, Terlouw EC. Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways. in Meat Science. 2021;181:108611.
doi:10.1016/j.meatsci.2021.108611 .

Gagaoua, Mohammed, Warner, Robyn D., Purslow, Peter, Ramanathan, Ranjith, Mullen, Anne Maria, Lopez-Pedrouso, Maria, Franco, Daniel, Lorenzo, José M., Tomašević, Igor, Picard, Brigitte, Troy, Declan, Terlouw, E.M. Claudia, "Dark-cutting beef: A brief review and an integromics meta-analysis at the  proteome level to decipher the underlying pathways" in Meat Science, 181 (2021):108611,
https://doi.org/10.1016/j.meatsci.2021.108611 . .

TY  - JOUR
AU  - Vargas-Ramella, Marcio
AU  - Munekata, Paulo E.S.
AU  - Pateiro, Mirian
AU  - Franco, Daniel
AU  - Campagnol, Paulo C.B.
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5286
AB  - Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.
PB  - MDPI, BASEL
T2  - Foods
T1  - Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils
IS  - 5
VL  - 9
DO  - 10.3390/foods9050571
ER  - 

@article{
author = "Vargas-Ramella, Marcio and Munekata, Paulo E.S. and Pateiro, Mirian and Franco, Daniel and Campagnol, Paulo C.B. and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "Deer meat is characterized by low fat and cholesterol contents and high amounts of protein and polyunsaturated fatty acids. In this regard, the aim of this work was to assess the influence of pork backfat substitution by healthier oils on chemical composition, fatty acid profile, texture profile and sensory analysis of deer burger. In addition, pH, color parameters and lipid oxidation were evaluated at 0, 6, 12 and 18 days of storage. For this study, four different treatments of deer burgers-100% pork backfat, 100% tiger nut oil, 100% chia oil, and 100% linseed oil-were elaborated. The fat replacement reduced fat and protein contents and increased moisture amounts, whereas ashes and texture parameters of deer burgers were not affected. Fatty acid profile was significantly improved with the animal fat replacement. In this regard, a significant decrease in saturated fatty acids was found in all reformulated batches, whereas in chia and linseed burger samples a dramatic increase in polyunsaturated fatty acids, omega-3 content and a reduction of n-3/n-6 ratio was observed. In the deer burger prepared with tiger nut oil a significant increase in monounsaturated fatty acids was found. Another important aspect is that the replacement of animal fat by tiger nut or linseed oil emulsion did not affect the global acceptance of deer burgers. Regarding color parameters, redness was the most affected during the whole display presenting a reduction around 50% after 18 days of storage. On the other hand, thiobarbituric acid reactive substances (TBARS) values were also affected by fat replacement and storage time, observing the highest values (2.43 mg MDA/kg) in deer burgers prepared with chia at the end of refrigerated period. Finally, from a commercial point of view, the possibility of making claims such as "low fat burgers", "reduced saturated fat" or "high content of omega-3" makes the reformulated burgers more attractive to the consumer.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils",
number = "5",
volume = "9",
doi = "10.3390/foods9050571"
}

Vargas-Ramella, M., Munekata, P. E.S., Pateiro, M., Franco, D., Campagnol, P. C.B., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. in Foods
MDPI, BASEL., 9(5).
https://doi.org/10.3390/foods9050571

Vargas-Ramella M, Munekata PE, Pateiro M, Franco D, Campagnol PC, Tomašević I, Domínguez R, Lorenzo JM. Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils. in Foods. 2020;9(5).
doi:10.3390/foods9050571 .

Vargas-Ramella, Marcio, Munekata, Paulo E.S., Pateiro, Mirian, Franco, Daniel, Campagnol, Paulo C.B., Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Physicochemical Composition and Nutritional Properties of Deer Burger Enhanced with Healthier Oils" in Foods, 9, no. 5 (2020),
https://doi.org/10.3390/foods9050571 . .

TY  - JOUR
AU  - Vargas-Ramella, Marcio
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Franco, Daniel
AU  - Campagnol, Paulo C.B.
AU  - Munekata, Paulo E.S.
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5395
AB  - The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.
PB  - Elsevier, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate
VL  - 125
DO  - 10.1016/j.lwt.2020.109223
ER  - 

@article{
author = "Vargas-Ramella, Marcio and Pateiro, Mirian and Barba, Francisco J. and Franco, Daniel and Campagnol, Paulo C.B. and Munekata, Paulo E.S. and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "The influence of pork backfat substitution by microencapsulated healthier oils on physicochemical and nutritional properties of deer pate was assessed. Four different treatments were elaborated: control with 100% of pork backfat and the other ones with 50% of pork backfat was replaced by microencapsulated oils (tigernut, chia and linseed oils). These fat replacements were accompanied by a significant (P  lt  0.001) decrease in fat and cholesterol contents. The inclusion of vegetable oils resulted in a significant (P  lt  0.001) modification of colour parameters, being tigernut batches which presented the highest redness and yellowness values. Moreover, softer textures were observed in reformulated pates. The fatty acid composition of pates with microencapsulated oils was modified, decreasing the total amount of SFA and increasing PUFA (chia and linseed pates) or MUFA contents (tigernut pates). Pates prepared with oils that contained high n-3 PUFA levels displayed higher TBARS values.",
publisher = "Elsevier, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate",
volume = "125",
doi = "10.1016/j.lwt.2020.109223"
}

Vargas-Ramella, M., Pateiro, M., Barba, F. J., Franco, D., Campagnol, P. C.B., Munekata, P. E.S., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology
Elsevier, Amsterdam., 125.
https://doi.org/10.1016/j.lwt.2020.109223

Vargas-Ramella M, Pateiro M, Barba FJ, Franco D, Campagnol PC, Munekata PE, Tomašević I, Domínguez R, Lorenzo JM. Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate. in LWT-Food Science and Technology. 2020;125.
doi:10.1016/j.lwt.2020.109223 .

Vargas-Ramella, Marcio, Pateiro, Mirian, Barba, Francisco J., Franco, Daniel, Campagnol, Paulo C.B., Munekata, Paulo E.S., Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Microencapsulation of healthier oils to enhance the physicochemical and nutritional properties of deer pate" in LWT-Food Science and Technology, 125 (2020),
https://doi.org/10.1016/j.lwt.2020.109223 . .

TY  - JOUR
AU  - Agregan, Ruben
AU  - Franco, Daniel
AU  - Carballo, Javier
AU  - Tomašević, Igor
AU  - Barba, Francisco J.
AU  - Gomez, Belen
AU  - Muchenje, Voster
AU  - Lorenzo, José M.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4659
AB  - The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 degrees C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase (approximate to 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.
PB  - Elsevier Science Bv, Amsterdam
T2  - Food Research International
T1  - Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
EP  - 411
SP  - 400
VL  - 112
DO  - 10.1016/j.foodres.2018.06.063
ER  - 

@article{
author = "Agregan, Ruben and Franco, Daniel and Carballo, Javier and Tomašević, Igor and Barba, Francisco J. and Gomez, Belen and Muchenje, Voster and Lorenzo, José M.",
year = "2018",
abstract = "The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pates was studied. In the studied pates, half of pork fat was replaced with a mixture consisting of canola and high-oleic sunflower oil (75:25, v/v), thus improving their fatty acid profile in terms of polyunsaturated fatty acids (PUFA). In order to avoid the oxidation of PUFA in the new samples, seaweed extracts (500 ppm) were added. In addition, some samples were formulated with a synthetic antioxidant (BHT at 50 ppm) (BHT) and a control batch (CON) (without antioxidant) was also prepared, for comparison purposes. Thus, in total, five batches of liver pate were prepared: CON, BHT, AN, FV and BB. Pate samples were analyzed at 0, 45, 90, 135 and 180 days of refrigerated storage at 4 degrees C. The addition of seaweed extracts did not modify significantly (P > 0.05) the chemical composition or microbial characteristics of healthy pork liver pate, except for the protein content, which resulted in a significant increase (approximate to 2-3%) in the batches manufactured with addition of seaweed extracts compared to control samples. At the end of storage (180 days), L* values were significantly lower in the FV and BB batches than in the other batches. Moreover, the a* and b* values were also significantly lower in CON batches than in the samples with antioxidants added. Differences in oxidative parameters (conjugated dienes, TBARs and carbonyls) among batches were observed at the end of the storage time, showing samples with seaweed extracts a similar degree of protection against oxidation compared to BHT formulated samples. A decline of the volatile compounds was noted in all the batches during storage. The total volatile compounds at the end of the storage were significantly lower in BTH, AN, or BB batches than in control batches.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "Food Research International",
title = "Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata",
pages = "411-400",
volume = "112",
doi = "10.1016/j.foodres.2018.06.063"
}

Agregan, R., Franco, D., Carballo, J., Tomašević, I., Barba, F. J., Gomez, B., Muchenje, V.,& Lorenzo, J. M.. (2018). Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. in Food Research International
Elsevier Science Bv, Amsterdam., 112, 400-411.
https://doi.org/10.1016/j.foodres.2018.06.063

Agregan R, Franco D, Carballo J, Tomašević I, Barba FJ, Gomez B, Muchenje V, Lorenzo JM. Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata. in Food Research International. 2018;112:400-411.
doi:10.1016/j.foodres.2018.06.063 .

Agregan, Ruben, Franco, Daniel, Carballo, Javier, Tomašević, Igor, Barba, Francisco J., Gomez, Belen, Muchenje, Voster, Lorenzo, José M., "Shelf life study of healthy pork liver pate with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata" in Food Research International, 112 (2018):400-411,
https://doi.org/10.1016/j.foodres.2018.06.063 . .