TY  - JOUR
AU  - Munekata, Paulo E. S.
AU  - Pateiro, Mirian
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - da Silva Barretto, Andrea C.
AU  - Santos, Eva M.
AU  - Lorenzo, José M.
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5967
AB  - Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.
PB  - John Wiley and Sons Inc
T2  - Journal of Applied Microbiology
T1  - Functional fermented meat products with probiotics—A review
DO  - 10.1111/jam.15337
ER  - 

@article{
author = "Munekata, Paulo E. S. and Pateiro, Mirian and Tomašević, Igor and Domínguez, Rubén and da Silva Barretto, Andrea C. and Santos, Eva M. and Lorenzo, José M.",
year = "2021",
abstract = "Fermentation has been an important strategy in the preservation of foods. The use of starter cultures with probiotic activity has gained the attention of researchers to produce functional fermented meat products. This review aims to overview the main strengths, weakness, opportunities and threats of fermented meat products with probiotics. Fermented meat products can be considered as a relevant matrix for the delivery of probiotics with potential health benefits. Moreover, fermented meat products produced by traditional methods are sources of probiotics that can be explored in the production of functional meat products. However, some barriers are limit the progression with these products: the complex selection process to obtain new and tailored probiotic strains, the current perception of healthiness associated with meat and meat products, and the limited application of probiotic to fermented sausages. Promising opportunities to improve the value of functional fermented meat products have been developed by exploring new meat products as functional fermented foods, improving the protection of probiotics with microencapsulation and improving the quality of meat product (reducing nitrate and nitrate salts, adding dietary fibre, and exploring the inherent antioxidant and cardioprotective activity of meat products). Attention to potential threats is also indicated such as the unclear future changes in meat and meat products consumption due to changes in consumer preferences and the presence of competitors (dairy, fruit and vegetable-based products, for instance) in more advanced stages of development and commercialization. Significance and Impact of Study: This review provides an overview of the Strengths, Weakness, Opportunities and Threats related to the development of functional fermented meat products with probiotics. Internal and external factors that explain the current scenario and strategies to advance the production are highlighted.",
publisher = "John Wiley and Sons Inc",
journal = "Journal of Applied Microbiology",
title = "Functional fermented meat products with probiotics—A review",
doi = "10.1111/jam.15337"
}

Munekata, P. E. S., Pateiro, M., Tomašević, I., Domínguez, R., da Silva Barretto, A. C., Santos, E. M.,& Lorenzo, J. M.. (2021). Functional fermented meat products with probiotics—A review. in Journal of Applied Microbiology
John Wiley and Sons Inc..
https://doi.org/10.1111/jam.15337

Munekata PES, Pateiro M, Tomašević I, Domínguez R, da Silva Barretto AC, Santos EM, Lorenzo JM. Functional fermented meat products with probiotics—A review. in Journal of Applied Microbiology. 2021;.
doi:10.1111/jam.15337 .

Munekata, Paulo E. S., Pateiro, Mirian, Tomašević, Igor, Domínguez, Rubén, da Silva Barretto, Andrea C., Santos, Eva M., Lorenzo, José M., "Functional fermented meat products with probiotics—A review" in Journal of Applied Microbiology (2021),
https://doi.org/10.1111/jam.15337 . .

TY  - CONF
AU  - Lorenzo, José M.
AU  - Munekata, P E S
AU  - Pateiro, Mirian
AU  - Domínguez, Rubén
AU  - Abdulrazzaq Alaghbar, Mohammed
AU  - Tomašević, Igor
PY  - 2021
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5976
AB  - Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis. These effects were reported during the storage of patties, burgers, meatballs, sausages, and nuggets. In this sense, rosemary extracts and essential oil can be explored as natural antioxidant in meat products.
PB  - IOP Publishing Ltd
C3  - IOP Conference Series: Earth and Environmental Science
T1  - Preservation of meat products with natural antioxidants from rosemary
IS  - 1
VL  - 854
DO  - 10.1088/1755-1315/854/1/012053
ER  - 

@conference{
author = "Lorenzo, José M. and Munekata, P E S and Pateiro, Mirian and Domínguez, Rubén and Abdulrazzaq Alaghbar, Mohammed and Tomašević, Igor",
year = "2021",
abstract = "Oxidative reactions can reduce the quality of meat products. Synthetic antioxidants can delay the formation of oxidation products but their use in muscle foods has been reconsidered among modern consumers willing to purchase clean label products. Rosemary is a relevant source of antioxidants that can be explored as natural additive in muscle foods. This review aims to provide an overview of the protective effect of rosemary active against the oxidative decay in meat products. The use of rosemary essential oil or extract can slow the progression of oxidative reactions and preserve redness, reduce the accumulation of primary and secondary lipid oxidation and protein oxidation products, and slow the increase of perceived rancidity in sensory analysis. These effects were reported during the storage of patties, burgers, meatballs, sausages, and nuggets. In this sense, rosemary extracts and essential oil can be explored as natural antioxidant in meat products.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Preservation of meat products with natural antioxidants from rosemary",
number = "1",
volume = "854",
doi = "10.1088/1755-1315/854/1/012053"
}

Lorenzo, J. M., Munekata, P. E. S., Pateiro, M., Domínguez, R., Abdulrazzaq Alaghbar, M.,& Tomašević, I.. (2021). Preservation of meat products with natural antioxidants from rosemary. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1).
https://doi.org/10.1088/1755-1315/854/1/012053

Lorenzo JM, Munekata PES, Pateiro M, Domínguez R, Abdulrazzaq Alaghbar M, Tomašević I. Preservation of meat products with natural antioxidants from rosemary. in IOP Conference Series: Earth and Environmental Science. 2021;854(1).
doi:10.1088/1755-1315/854/1/012053 .

Lorenzo, José M., Munekata, P E S, Pateiro, Mirian, Domínguez, Rubén, Abdulrazzaq Alaghbar, Mohammed, Tomašević, Igor, "Preservation of meat products with natural antioxidants from rosemary" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021),
https://doi.org/10.1088/1755-1315/854/1/012053 . .

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  - Munekata, Paulo E.S.
AU  - Gullon, Beatriz
AU  - Pateiro, Mirian
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5294
AB  - The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.
PB  - MDPI, BASEL
T2  - Antioxidants
T1  - Natural Antioxidants from Seeds and Their Application in Meat Products
IS  - 9
VL  - 9
DO  - 10.3390/antiox9090815
ER  - 

@article{
author = "Munekata, Paulo E.S. and Gullon, Beatriz and Pateiro, Mirian and Tomašević, Igor and Domínguez, Rubén and Lorenzo, José M.",
year = "2020",
abstract = "The use of synthetic antioxidants in the food industry has raised important questions about the effects of prolonged consumption on human health. On top of that, the consumption of meat products has been changing due to the awareness generated by health-related organizations. In this sense, exploring strategies to develop and produce healthier meat products has become a paramount concern. Several studies explored the composition of several seeds to characterize and explore the compounds with antioxidant activity, which are mainly composed of polyphenols. The use of antioxidant extracts in meat products has shown important results to delay the oxidative reactions in meat products derived from the processing and storage of meat products. Moreover, these extracts can also replace synthetic antioxidants and preserve the quality of meat products. Therefore, the aims of this review are first, to present the sources and compounds with antioxidant activity in seeds, and second, to discuss their protective effect against oxidative reactions in meat products.",
publisher = "MDPI, BASEL",
journal = "Antioxidants",
title = "Natural Antioxidants from Seeds and Their Application in Meat Products",
number = "9",
volume = "9",
doi = "10.3390/antiox9090815"
}

Munekata, P. E.S., Gullon, B., Pateiro, M., Tomašević, I., Domínguez, R.,& Lorenzo, J. M.. (2020). Natural Antioxidants from Seeds and Their Application in Meat Products. in Antioxidants
MDPI, BASEL., 9(9).
https://doi.org/10.3390/antiox9090815

Munekata PE, Gullon B, Pateiro M, Tomašević I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. in Antioxidants. 2020;9(9).
doi:10.3390/antiox9090815 .

Munekata, Paulo E.S., Gullon, Beatriz, Pateiro, Mirian, Tomašević, Igor, Domínguez, Rubén, Lorenzo, José M., "Natural Antioxidants from Seeds and Their Application in Meat Products" in Antioxidants, 9, no. 9 (2020),
https://doi.org/10.3390/antiox9090815 . .

TY  - JOUR
AU  - Zamuz, Sol
AU  - Purrinos, Laura
AU  - Tomašević, Igor
AU  - Domínguez, Rubén
AU  - Brncić, Mladen
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5369
AB  - Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.
PB  - MDPI, BASEL
T2  - Foods
T1  - Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
IS  - 4
VL  - 9
DO  - 10.3390/foods9040427
ER  - 

@article{
author = "Zamuz, Sol and Purrinos, Laura and Tomašević, Igor and Domínguez, Rubén and Brncić, Mladen and Barba, Francisco J. and Lorenzo, José M.",
year = "2020",
abstract = "Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color, odor, taste, and flavor, and the consumers had a higher acceptance and preference by Picual, Local-MBPA (60% Mansa and Brava, 25% Picual, and 15% Arbequina and Local-MB (60% Mansa and 40% Brava) oils. A quality-mapping of olive oils indicate that attributes better scored from the consumer are high intensity for color, odor, taste and flavor, and pungent and floral series, and bitter is rejected by them.",
publisher = "MDPI, BASEL",
journal = "Foods",
title = "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)",
number = "4",
volume = "9",
doi = "10.3390/foods9040427"
}

Zamuz, S., Purrinos, L., Tomašević, I., Domínguez, R., Brncić, M., Barba, F. J.,& Lorenzo, J. M.. (2020). Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain). in Foods
MDPI, BASEL., 9(4).
https://doi.org/10.3390/foods9040427

Zamuz S, Purrinos L, Tomašević I, Domínguez R, Brncić M, Barba FJ, Lorenzo JM. Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain). in Foods. 2020;9(4).
doi:10.3390/foods9040427 .

Zamuz, Sol, Purrinos, Laura, Tomašević, Igor, Domínguez, Rubén, Brncić, Mladen, Barba, Francisco J., Lorenzo, José M., "Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)" in Foods, 9, no. 4 (2020),
https://doi.org/10.3390/foods9040427 . .

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  - Domínguez, Rubén
AU  - Purrinos, Laura
AU  - Perez-Santaescolastica, Cristina
AU  - Pateiro, Mirian
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Bastianello Campagnol, Paulo Cesar
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5080
AB  - A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.
PB  - Springer, New York
T2  - Food Analytical Methods
T1  - Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique
EP  - 1284
IS  - 6
SP  - 1263
VL  - 12
DO  - 10.1007/s12161-019-01491-x
ER  - 

@article{
author = "Domínguez, Rubén and Purrinos, Laura and Perez-Santaescolastica, Cristina and Pateiro, Mirian and Barba, Francisco J. and Tomašević, Igor and Bastianello Campagnol, Paulo Cesar and Lorenzo, José M.",
year = "2019",
abstract = "A direct extraction of volatile organic compounds (VOC) using HS-SPME method was proposed. The identification and quantification of VOC of six dry-cured meat products were developed using gas chromatography-single mass spectrometry technique. This method allowed obtaining high sensitive, repeatable and reproducible results using a simple and fast analysis. The compounds were organized according to their chemical family to facilitate their presentation, due to some of them can have different origins. The possible origins were discussed in text. The VOC detected in the present research could be divided into three different groups: The first group included typical volatile derived from chemical reactions that take place during dry-cured stage, mainly lipid oxidation and amino acid degradation. Some VOC in the first group having high influence in the overall aroma were alcohols (1-penten-3-ol, 1-octen-3-ol and 1-hexanol), aldehydes (butanal, 2- and 3-methyl, propanal, 2-methyl, hexanal, octanal and nonanal), acids (acetic acid, butanoic acid and butanoic acid, 2- and 3-methyl), furan, 2-penthyl, ketones (acetoin) or ethyl esters. The second group included terpenes and some sulphur compounds derived from spices used in the meat product formulation. Finally, the third group included furans, phenols, pyrazines and pyridines derived from smoking process. As a general conclusion, the results indicated that the use of HS-SPME-GC/MS is an adequate method for VOC analysis in dry-cured meat products.",
publisher = "Springer, New York",
journal = "Food Analytical Methods",
title = "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique",
pages = "1284-1263",
number = "6",
volume = "12",
doi = "10.1007/s12161-019-01491-x"
}

Domínguez, R., Purrinos, L., Perez-Santaescolastica, C., Pateiro, M., Barba, F. J., Tomašević, I., Bastianello Campagnol, P. C.,& Lorenzo, J. M.. (2019). Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods
Springer, New York., 12(6), 1263-1284.
https://doi.org/10.1007/s12161-019-01491-x

Domínguez R, Purrinos L, Perez-Santaescolastica C, Pateiro M, Barba FJ, Tomašević I, Bastianello Campagnol PC, Lorenzo JM. Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique. in Food Analytical Methods. 2019;12(6):1263-1284.
doi:10.1007/s12161-019-01491-x .

Domínguez, Rubén, Purrinos, Laura, Perez-Santaescolastica, Cristina, Pateiro, Mirian, Barba, Francisco J., Tomašević, Igor, Bastianello Campagnol, Paulo Cesar, Lorenzo, José M., "Characterization of Volatile Compounds of Dry-Cured Meat Products Using HS-SPME-GC/MS Technique" in Food Analytical Methods, 12, no. 6 (2019):1263-1284,
https://doi.org/10.1007/s12161-019-01491-x . .

TY  - JOUR
AU  - Gálvez, F.
AU  - Domínguez, R.
AU  - Pateiro, M.
AU  - Carballo, J.
AU  - Tomašević, I.
AU  - Lorenzo, J. M.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/6063
AB  - 1. The influence of gender on chemical composition, physicochemical parameters, fatty acid 
profile, amino acid and mineral composition of turkey breast and thigh meat was studied in
order to assess nutrient requirements.
2. Chemical composition showed that only intramuscular fat in breast meat was significantly 
affected by gender (P<0.05). The results showed a higher percentage of intramuscular fat in
male samples, almost double the amount found in females (0.73% vs. 0.38%). 
3.For meat colour parameters, only a* showed different results between sexes, with male 
samples (breast: P<0.01; thigh: P<0.001) having the highest values. 
4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most 
abundant. The significant differences (P<0.05) found in both breast and thigh muscle could 
be linked to a difference in metabolism between males and females. 
Accepted for publication 5 March 2018 2 
5.There were higher levels of C16:1n7 in female s (breast: P<0.001; tight: P<0.01) compared 
with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). 
Nutritional indices (n6/n3 and thrombogenic index) were more favourable in female samples 
demonstrating that female turkeys had better fatty acid profile than the others. 
6. Turkey meat is an important source of dietary amino acids, and female samples had the 
highest contents both of essential and non-essential amino acids. Furthermore, gender had a 
numeric effect (P>0.05) on amino acid composition. 
7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey 
gender.
PB  - Taylor & Francis
T2  - British Poultry Science
T1  - Effect of gender on breast and thigh turkey meat quality
IS  - 4
VL  - 59
DO  - 10.1080/00071668.2018.1465177
ER  - 

@article{
author = "Gálvez, F. and Domínguez, R. and Pateiro, M. and Carballo, J. and Tomašević, I. and Lorenzo, J. M.",
year = "2018",
abstract = "1. The influence of gender on chemical composition, physicochemical parameters, fatty acid 
profile, amino acid and mineral composition of turkey breast and thigh meat was studied in
order to assess nutrient requirements.
2. Chemical composition showed that only intramuscular fat in breast meat was significantly 
affected by gender (P<0.05). The results showed a higher percentage of intramuscular fat in
male samples, almost double the amount found in females (0.73% vs. 0.38%). 
3.For meat colour parameters, only a* showed different results between sexes, with male 
samples (breast: P<0.01; thigh: P<0.001) having the highest values. 
4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most 
abundant. The significant differences (P<0.05) found in both breast and thigh muscle could 
be linked to a difference in metabolism between males and females. 
Accepted for publication 5 March 2018 2 
5.There were higher levels of C16:1n7 in female s (breast: P<0.001; tight: P<0.01) compared 
with male muscle sample (5.05 vs. 2.67 g/100 g in breast and 4.95 vs. 3.27 g/100 g in thigh). 
Nutritional indices (n6/n3 and thrombogenic index) were more favourable in female samples 
demonstrating that female turkeys had better fatty acid profile than the others. 
6. Turkey meat is an important source of dietary amino acids, and female samples had the 
highest contents both of essential and non-essential amino acids. Furthermore, gender had a 
numeric effect (P>0.05) on amino acid composition. 
7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey 
gender.",
publisher = "Taylor & Francis",
journal = "British Poultry Science",
title = "Effect of gender on breast and thigh turkey meat quality",
number = "4",
volume = "59",
doi = "10.1080/00071668.2018.1465177"
}

Gálvez, F., Domínguez, R., Pateiro, M., Carballo, J., Tomašević, I.,& Lorenzo, J. M.. (2018). Effect of gender on breast and thigh turkey meat quality. in British Poultry Science
Taylor & Francis., 59(4).
https://doi.org/10.1080/00071668.2018.1465177

Gálvez F, Domínguez R, Pateiro M, Carballo J, Tomašević I, Lorenzo JM. Effect of gender on breast and thigh turkey meat quality. in British Poultry Science. 2018;59(4).
doi:10.1080/00071668.2018.1465177 .

Gálvez, F., Domínguez, R., Pateiro, M., Carballo, J., Tomašević, I., Lorenzo, J. M., "Effect of gender on breast and thigh turkey meat quality" in British Poultry Science, 59, no. 4 (2018),
https://doi.org/10.1080/00071668.2018.1465177 . .

TY  - JOUR
AU  - Galvez, F.
AU  - Domínguez, Rubén
AU  - Pateiro, Mirian
AU  - Carballo, Javier
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2018
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4622
AB  - 1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements.2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p lt 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%).3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p lt 0.01; thigh: p lt 0.001) having the highest values.4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p lt 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females.5.There were higher levels of C16:1n-7 in females (breast: p lt 0.001; thigh: p lt 0.01) compared with male muscle sample (5.05 vs. 2.67g/100g in breast and 4.95 vs. 3.27g/100g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others.6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p>0.05) on amino acid composition.7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.
PB  - Taylor & Francis Ltd, Abingdon
T2  - British Poultry Science
T1  - Effect of gender on breast and thigh turkey meat quality
EP  - 415
EP  - Peer reviewed manuscript: [http://aspace.agrif.bg.ac.rs/handle/123456789/6063]
IS  - 4
SP  - 408
VL  - 59
DO  - 10.1080/00071668.2018.1465177
ER  - 

@article{
author = "Galvez, F. and Domínguez, Rubén and Pateiro, Mirian and Carballo, Javier and Tomašević, Igor and Lorenzo, José M.",
year = "2018",
abstract = "1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements.2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (p lt 0.05). The results showed a higher percentage of intramuscular fat in male samples, almost double the amount found in females (0.73% vs. 0.38%).3.For meat colour parameters, only a* showed different results between sexes, with male samples (breast: p lt 0.01; thigh: p lt 0.001) having the highest values.4. Fatty acid profiles showed that medium chain unsaturated fatty acids were the most abundant. The significant differences (p lt 0.05) found in both breast and thigh muscle could be linked to a difference in metabolism between males and females.5.There were higher levels of C16:1n-7 in females (breast: p lt 0.001; thigh: p lt 0.01) compared with male muscle sample (5.05 vs. 2.67g/100g in breast and 4.95 vs. 3.27g/100g in thigh). Nutritional indices (n-6/n-3 and thrombogenic index) were more favourable in female samples demonstrating that female turkeys had better fatty acid profile than the others.6. Turkey meat is an important source of dietary amino acids, and female samples had the highest contents both of essential and non-essential amino acids. Furthermore, gender had a numeric effect (p>0.05) on amino acid composition.7. Mineral composition showed that Na, Zn and Fe were the minerals most affected by turkey gender.",
publisher = "Taylor & Francis Ltd, Abingdon",
journal = "British Poultry Science",
title = "Effect of gender on breast and thigh turkey meat quality",
pages = "415-Peer reviewed manuscript: [http://aspace.agrif.bg.ac.rs/handle/123456789/6063]-408",
number = "4",
volume = "59",
doi = "10.1080/00071668.2018.1465177"
}

Galvez, F., Domínguez, R., Pateiro, M., Carballo, J., Tomašević, I.,& Lorenzo, J. M.. (2018). Effect of gender on breast and thigh turkey meat quality. in British Poultry Science
Taylor & Francis Ltd, Abingdon., 59(4), 408-415.
https://doi.org/10.1080/00071668.2018.1465177

Galvez F, Domínguez R, Pateiro M, Carballo J, Tomašević I, Lorenzo JM. Effect of gender on breast and thigh turkey meat quality. in British Poultry Science. 2018;59(4):408-415.
doi:10.1080/00071668.2018.1465177 .

Galvez, F., Domínguez, Rubén, Pateiro, Mirian, Carballo, Javier, Tomašević, Igor, Lorenzo, José M., "Effect of gender on breast and thigh turkey meat quality" in British Poultry Science, 59, no. 4 (2018):408-415,
https://doi.org/10.1080/00071668.2018.1465177 . .