TY  - JOUR
AU  - Rocchetti, Gabriele
AU  - Pateiro, Mirian
AU  - Campagnol, Paulo C.B.
AU  - Barba, Francisco J.
AU  - Tomašević, Igor
AU  - Montesano, Domenico
AU  - Lucini, Luigi
AU  - Lorenzo, José M.
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5256
AB  - BACKGROUND:  This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach
EP  - 4977
IS  - 13
SP  - 4968
VL  - 100
DO  - 10.1002/jsfa.10560
ER  - 

@article{
author = "Rocchetti, Gabriele and Pateiro, Mirian and Campagnol, Paulo C.B. and Barba, Francisco J. and Tomašević, Igor and Montesano, Domenico and Lucini, Luigi and Lorenzo, José M.",
year = "2020",
abstract = "BACKGROUND:  This study evaluated the modification of physicochemical characteristics and fatty acid composition of fresh turkey sausages manufactured including carrot (Daucus carotaL.) as a vegetable source (i.e., 10%, 20% and 30%, w/w). RESULTS The results were compared with sausages used as controls (i.e., containing 100% turkey meat, w/w). Overall, significant differences were detected for all of the evaluated attributes. The inclusion of 20% and 30% carrot (w/w) in the sausages resulted in a reduction of the lipid content (by 5.42 and 5.26 g/100 g, respectively) and reduced energy value (-7.6%). The color parameters were strongly affected by the inclusion of carrot, recording a significant increase in both redness and yellowness. A reduction of Na content (-47.4% on average) was also observed when experimental carrot sausages were compared with control sausages. Interestingly, a significant reduction in then-6/n-3 fatty acids ratio was also detected. A multivariate orthogonal projection to latent structures discriminant analysis (OPLS-DA) applied to the parameters studied here suggested that the inclusion of carrot provided completely different nutritional and physicochemical profiles, with color parameters possessing the highest discrimination potential. CONCLUSION Including carrot in turkey sausages could represent a valuable tool to design healthier meat products.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach",
pages = "4977-4968",
number = "13",
volume = "100",
doi = "10.1002/jsfa.10560"
}

Rocchetti, G., Pateiro, M., Campagnol, P. C.B., Barba, F. J., Tomašević, I., Montesano, D., Lucini, L.,& Lorenzo, J. M.. (2020). Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 100(13), 4968-4977.
https://doi.org/10.1002/jsfa.10560

Rocchetti G, Pateiro M, Campagnol PC, Barba FJ, Tomašević I, Montesano D, Lucini L, Lorenzo JM. Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach. in Journal of the Science of Food and Agriculture. 2020;100(13):4968-4977.
doi:10.1002/jsfa.10560 .

Rocchetti, Gabriele, Pateiro, Mirian, Campagnol, Paulo C.B., Barba, Francisco J., Tomašević, Igor, Montesano, Domenico, Lucini, Luigi, Lorenzo, José M., "Effect of partial replacement of meat by carrot on physicochemical properties and fatty acid profile of fresh turkey sausages: a chemometric approach" in Journal of the Science of Food and Agriculture, 100, no. 13 (2020):4968-4977,
https://doi.org/10.1002/jsfa.10560 . .

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  - Rocchetti, Gabriele
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
AU  - Munekata, Paulo E.S.
AU  - Bernardo, Letizia
AU  - Tomašević, Igor
AU  - Pateiro, Mirian
AU  - Lucini, Luigi
PY  - 2020
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5348
AB  - The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.
PB  - Wiley, Hoboken
T2  - International Journal of Food Science and Technology
T1  - Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts
EP  - 1009
IS  - 3
SP  - 1002
VL  - 55
DO  - 10.1111/ijfs.14329
ER  - 

@article{
author = "Rocchetti, Gabriele and Barba, Francisco J. and Lorenzo, José M. and Munekata, Paulo E.S. and Bernardo, Letizia and Tomašević, Igor and Pateiro, Mirian and Lucini, Luigi",
year = "2020",
abstract = "The changes of metabolites in pork patties with different antioxidants added (control without antioxidants, 200 mg kg(-1) butylated hydroxytoluene (BHT) and 250 mg kg(-1) guarana seed extracts (GSEs)) under modified atmosphere (80% O-2 and 20% CO2) for 18 days of refrigerated storage were evaluated. Untargeted metabolomic approach based on UHPLC-ESI-QTOF-MS analysis was applied. GSE phytochemical profile revealed a wide variety of compounds (caffeine, glycerol 1-propanoate, amino acids, alkaloids and glycerophospholipids), together with antioxidants (tyrosols, procyanidins and flavonoids). Important differences in BHT and GSE patties metabolomic profiles were found during storage. Most of the differences could be attributed to glycerophospholipids and fatty acyls, along with specific compounds derived from lipid oxidation (i.e. 2-hexenal, 4-hydroxy-2-hexenal and 2,4-heptadienal) and protein degradation (spermine). Therefore, the approach used highlighted a modulation of lipid oxidative processes, together with strict correlation between metabolic profiles and factors associated with meat quality, highlighting GSE effect on active compounds delaying oxidative phenomena.",
publisher = "Wiley, Hoboken",
journal = "International Journal of Food Science and Technology",
title = "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts",
pages = "1009-1002",
number = "3",
volume = "55",
doi = "10.1111/ijfs.14329"
}

Rocchetti, G., Barba, F. J., Lorenzo, J. M., Munekata, P. E.S., Bernardo, L., Tomašević, I., Pateiro, M.,& Lucini, L.. (2020). Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology
Wiley, Hoboken., 55(3), 1002-1009.
https://doi.org/10.1111/ijfs.14329

Rocchetti G, Barba FJ, Lorenzo JM, Munekata PE, Bernardo L, Tomašević I, Pateiro M, Lucini L. Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts. in International Journal of Food Science and Technology. 2020;55(3):1002-1009.
doi:10.1111/ijfs.14329 .

Rocchetti, Gabriele, Barba, Francisco J., Lorenzo, José M., Munekata, Paulo E.S., Bernardo, Letizia, Tomašević, Igor, Pateiro, Mirian, Lucini, Luigi, "Untargeted metabolomics to explore the oxidation processes during shelf life of pork patties treated with guarana seed extracts" in International Journal of Food Science and Technology, 55, no. 3 (2020):1002-1009,
https://doi.org/10.1111/ijfs.14329 . .

TY  - JOUR
AU  - Gomez, Belen
AU  - Munekata, Paulo E.S.
AU  - Gavahian, Mohsen
AU  - Barba, Francisco J.
AU  - Marti-Quijal, Francisco J.
AU  - Bolumar, Tomas
AU  - Bastianello Campagnol, Paulo Cezar
AU  - Tomašević, Igor
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/4942
AB  - The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.
PB  - Elsevier, Amsterdam
T2  - Food Research International
T1  - Application of pulsed electric fields in meat and fish processing industries: An overview
EP  - 105
SP  - 95
VL  - 123
DO  - 10.1016/j.foodres.2019.04.047
ER  - 

@article{
author = "Gomez, Belen and Munekata, Paulo E.S. and Gavahian, Mohsen and Barba, Francisco J. and Marti-Quijal, Francisco J. and Bolumar, Tomas and Bastianello Campagnol, Paulo Cezar and Tomašević, Igor and Lorenzo, José M.",
year = "2019",
abstract = "The market demand for new meat and fish products with enhanced physicochemical and nutritional properties attracted the interest of the food industry and academia to investigate innovative processing approaches such as pulsed electric fields (PEF). PEF is an emerging technology based on the application of electrical currents between two electrodes thus inducing electroporation phenomena and enabling a non-invasive modification of the tissues' structure. This review provides an overview of the current knowledge on the use of PEF processing in meat and fish to enhance the physicochemical and nutritional changes, as a preservation method, as well as for improving the extraction of high added-value compounds. PEF treatment had the ability to improve several processes such as preservation, tenderization, and aging. Besides, PEF treatment could be used as a useful strategy to increase water holding properties of fish products as well as for fish drying. Finally, PEF could be also used in both meat and fish foods for by-products valorization, due to its potential to enhance the extraction of high added-value compounds. However, more studies are warranted to completely define specific treatments that can be consistently applied in the industry. This review provides the directions for this purpose in the near future.",
publisher = "Elsevier, Amsterdam",
journal = "Food Research International",
title = "Application of pulsed electric fields in meat and fish processing industries: An overview",
pages = "105-95",
volume = "123",
doi = "10.1016/j.foodres.2019.04.047"
}

Gomez, B., Munekata, P. E.S., Gavahian, M., Barba, F. J., Marti-Quijal, F. J., Bolumar, T., Bastianello Campagnol, P. C., Tomašević, I.,& Lorenzo, J. M.. (2019). Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International
Elsevier, Amsterdam., 123, 95-105.
https://doi.org/10.1016/j.foodres.2019.04.047

Gomez B, Munekata PE, Gavahian M, Barba FJ, Marti-Quijal FJ, Bolumar T, Bastianello Campagnol PC, Tomašević I, Lorenzo JM. Application of pulsed electric fields in meat and fish processing industries: An overview. in Food Research International. 2019;123:95-105.
doi:10.1016/j.foodres.2019.04.047 .

Gomez, Belen, Munekata, Paulo E.S., Gavahian, Mohsen, Barba, Francisco J., Marti-Quijal, Francisco J., Bolumar, Tomas, Bastianello Campagnol, Paulo Cezar, Tomašević, Igor, Lorenzo, José M., "Application of pulsed electric fields in meat and fish processing industries: An overview" in Food Research International, 123 (2019):95-105,
https://doi.org/10.1016/j.foodres.2019.04.047 . .

TY  - JOUR
AU  - Perez-Santaescolastica, Cristina
AU  - Fraeye, Ilse
AU  - Barba, Francisco J.
AU  - Gomez, Belen
AU  - Tomašević, Igor
AU  - Romero, Alberto
AU  - Moreno, Andres
AU  - Toldra, Fidel
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5058
AB  - BACKGROUND: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successfully applied these techniques, as well as on mentioning other technologies with potential use in dry-cured ham manufacture which have not been studied enough. Finally, the potential next steps to improve and optimize the process, as well as the suitability of creating new products with added value based on the new quality standards, have also been evaluated. Key findings and conclusions: Innovative non-invasive technologies such as high pressure (HP), ultrasound (US), pulsed electric fields (PEF), microwaves, irradiation, etc. can be used as promising tools to effectively control salting and curing stages as well as for checking defects of the final product and/or ensuring food safety. HP and US are useful tools for the determination of salt and fat content, and for monitoring the salting process. Moreover, HP enhances salty taste perception, which makes it a useful tool to reduce salt addition. Both, HP and US, can correct texture defects. In addition, NIBS allows predicting the state of the meat to remove those pieces that could result in defective products. Moreover, RAMAN or MRI are able to detect anomalous textures at the end of the process. Microwaves could be useful for the online estimation of salt, water and fat contents easily with portable equipment. Finally, data mining, that allows to make predictions based on an immense data file, is the most promising discovery in recent years for detecting defects or classifying products according to sensory attributes.
PB  - Elsevier Science London, London
T2  - Trends in Food Science & Technology
T1  - Application of non-invasive technologies in dry-cured ham: An overview
EP  - 374
SP  - 360
VL  - 86
DO  - 10.1016/j.tifs.2019.02.011
ER  - 

@article{
author = "Perez-Santaescolastica, Cristina and Fraeye, Ilse and Barba, Francisco J. and Gomez, Belen and Tomašević, Igor and Romero, Alberto and Moreno, Andres and Toldra, Fidel and Lorenzo, José M.",
year = "2019",
abstract = "BACKGROUND: Dry-cured ham is one of the most valued food products by Mediterranean consumers. In this sense, the appropriate development of its different production stages is essential to ensure the quality requirements. For this reason, non-invasive technologies have gained popularity and have been reported as useful not only to ensure the food safety of different products, but also to monitor fundamental stages in the production process, such as the salting stage, to analyze the content of different compounds without sample losses, and to correct possible defects in the final product. Scope and approach: This work has been focused on summarizing the studies that describe and have successfully applied these techniques, as well as on mentioning other technologies with potential use in dry-cured ham manufacture which have not been studied enough. Finally, the potential next steps to improve and optimize the process, as well as the suitability of creating new products with added value based on the new quality standards, have also been evaluated. Key findings and conclusions: Innovative non-invasive technologies such as high pressure (HP), ultrasound (US), pulsed electric fields (PEF), microwaves, irradiation, etc. can be used as promising tools to effectively control salting and curing stages as well as for checking defects of the final product and/or ensuring food safety. HP and US are useful tools for the determination of salt and fat content, and for monitoring the salting process. Moreover, HP enhances salty taste perception, which makes it a useful tool to reduce salt addition. Both, HP and US, can correct texture defects. In addition, NIBS allows predicting the state of the meat to remove those pieces that could result in defective products. Moreover, RAMAN or MRI are able to detect anomalous textures at the end of the process. Microwaves could be useful for the online estimation of salt, water and fat contents easily with portable equipment. Finally, data mining, that allows to make predictions based on an immense data file, is the most promising discovery in recent years for detecting defects or classifying products according to sensory attributes.",
publisher = "Elsevier Science London, London",
journal = "Trends in Food Science & Technology",
title = "Application of non-invasive technologies in dry-cured ham: An overview",
pages = "374-360",
volume = "86",
doi = "10.1016/j.tifs.2019.02.011"
}

Perez-Santaescolastica, C., Fraeye, I., Barba, F. J., Gomez, B., Tomašević, I., Romero, A., Moreno, A., Toldra, F.,& Lorenzo, J. M.. (2019). Application of non-invasive technologies in dry-cured ham: An overview. in Trends in Food Science & Technology
Elsevier Science London, London., 86, 360-374.
https://doi.org/10.1016/j.tifs.2019.02.011

Perez-Santaescolastica C, Fraeye I, Barba FJ, Gomez B, Tomašević I, Romero A, Moreno A, Toldra F, Lorenzo JM. Application of non-invasive technologies in dry-cured ham: An overview. in Trends in Food Science & Technology. 2019;86:360-374.
doi:10.1016/j.tifs.2019.02.011 .

Perez-Santaescolastica, Cristina, Fraeye, Ilse, Barba, Francisco J., Gomez, Belen, Tomašević, Igor, Romero, Alberto, Moreno, Andres, Toldra, Fidel, Lorenzo, José M., "Application of non-invasive technologies in dry-cured ham: An overview" in Trends in Food Science & Technology, 86 (2019):360-374,
https://doi.org/10.1016/j.tifs.2019.02.011 . .

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  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Gomez, Belen
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Remize, Fabienne
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5101
AB  - The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.
PB  - Elsevier Science Bv, Amsterdam
T2  - LWT-Food Science and Technology
T1  - Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages
EP  - 323
SP  - 316
VL  - 110
DO  - 10.1016/j.lwt.2019.04.097
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Gomez, Belen and Rocchetti, Gabriele and Lucini, Luigi and Remize, Fabienne and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "The purpose of this study was to evaluate changes in the physicochemical properties and amino acid profiles of pork sausages prepared by including vegetable protein sources (beans, peas, and lentils), microalgae (Chiorella and Spirulina) or whey, as compared with a control (soy protein). Significant differences were found for all the studied parameters. The protein content was significantly lower in sausages made with pea protein compared with the control. Colour parameters changed significantly after the incorporation of microalgae proteins. Moreover, significant differences among treatments were observed in the amino acid profile. The inclusion of spirulina proteins resulted in an increase in the total amino acid content and the ratio of essential/non-essential amino acids. Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed pork sausages to be classified according to the protein source, in comparison with soy (control). Textural parameters (chewiness, gumminess and hardness) followed by colour and pH were the most discriminant parameters. Considering texture traits, physicochemical parameters and amino acid profiles across treatments, proteins from legumes and whey provided profiles closer to that of soy. However, although microalgae-derived proteins altered the colour and texture, they provided nutritionally favourable profiles, thus suggesting that seaweeds could also be used to enrich pork sausages, as an alternative to soy protein.",
publisher = "Elsevier Science Bv, Amsterdam",
journal = "LWT-Food Science and Technology",
title = "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages",
pages = "323-316",
volume = "110",
doi = "10.1016/j.lwt.2019.04.097"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Gomez, B., Rocchetti, G., Lucini, L., Remize, F., Barba, F. J.,& Lorenzo, J. M.. (2019). Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology
Elsevier Science Bv, Amsterdam., 110, 316-323.
https://doi.org/10.1016/j.lwt.2019.04.097

Marti-Quijal FJ, Zamuz S, Tomašević I, Gomez B, Rocchetti G, Lucini L, Remize F, Barba FJ, Lorenzo JM. Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages. in LWT-Food Science and Technology. 2019;110:316-323.
doi:10.1016/j.lwt.2019.04.097 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Gomez, Belen, Rocchetti, Gabriele, Lucini, Luigi, Remize, Fabienne, Barba, Francisco J., Lorenzo, José M., "Influence of different sources of vegetable, whey and microalgae proteins on the physicochemical properties and amino acid profile of fresh pork sausages" in LWT-Food Science and Technology, 110 (2019):316-323,
https://doi.org/10.1016/j.lwt.2019.04.097 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Marszalek, Krystian
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5124
AB  - BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
EP  - 3680
IS  - 7
SP  - 3672
VL  - 99
DO  - 10.1002/jsfa.9595
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Rocchetti, Gabriele and Lucini, Luigi and Marszalek, Krystian and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "BACKGROUND: Changes in physicochemical parameters, proximate composition, amino acid and taste profiles of turkey burgers enriched by 1% with soy (control), pulses, Chlorella and Spirulina proteins were studied. RESULTSColor parameters, pH, ash content, total, essential and non-essential amino acids were significantly different among the different types of turkey burgers prepared. In this regard, turkey burgers made with pea protein presented the highest values for pH and lightness, whereas the samples prepared with broad bean showed the highest redness. The inclusion of bean and seaweed produced a marked increase of glutamic acid, lysine and aspartic acid. However, the taste profile was similar in the different six turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein). Orthogonal projections to latent structures discriminant analysis (OPLS-DA) allowed to classify turkey burgers according to protein sources, as compared to soy (control). Textural parameters, moisture and color were found to be the most discriminant parameters, able to describe the differences among burgers. Nonetheless, according to the supervised OPLS model, broad beans were found to possess a similar profile to soy (control). CONCLUSIONConsidering all studied parameters, the enrichment of turkey burgers with bean proteins could be used as a promising alternative to soy proteins from a technological point of view.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers",
pages = "3680-3672",
number = "7",
volume = "99",
doi = "10.1002/jsfa.9595"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszalek, K., Barba, F. J.,& Lorenzo, J. M.. (2019). A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(7), 3672-3680.
https://doi.org/10.1002/jsfa.9595

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszalek K, Barba FJ, Lorenzo JM. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture. 2019;99(7):3672-3680.
doi:10.1002/jsfa.9595 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Rocchetti, Gabriele, Lucini, Luigi, Marszalek, Krystian, Barba, Francisco J., Lorenzo, José M., "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers" in Journal of the Science of Food and Agriculture, 99, no. 7 (2019):3672-3680,
https://doi.org/10.1002/jsfa.9595 . .

TY  - JOUR
AU  - Marti-Quijal, Francisco J.
AU  - Zamuz, Sol
AU  - Tomašević, Igor
AU  - Rocchetti, Gabriele
AU  - Lucini, Luigi
AU  - Marszalek, Krystian
AU  - Barba, Francisco J.
AU  - Lorenzo, José M.
PY  - 2019
UR  - http://aspace.agrif.bg.ac.rs/handle/123456789/5767
AB  - Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type of turkey burgers prepared.
In this regard, turkey burgers made with pea protein presented the highest values for pH
and lightness, whereas the samples prepared with broad bean showed the highest
redness. The inclusion of bean and seaweed produced a marked increase of glutamic
acid, lysine and aspartic acid. However, the taste profile was similar in the different six
turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein).
Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed
to classify turkey burgers according to protein sources, as compared to soy (control).
Textural parameters, moisture and color were found to be the most discriminant
parameters, able to describe the differences among burgers. Nonetheless, according to
the supervised OPLS model, broad beans were found to possess a similar profile to soy
(control).
Conclusion: Considering all studied parameters, the enrichment of turkey burgers with
bean proteins could be used as a promising alternative to soy proteins from a
technological point of view.
PB  - Wiley, Hoboken
T2  - Journal of the Science of Food and Agriculture
T1  - A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers
EP  - 3680
IS  - 7
SP  - 3672
VL  - 99
DO  - 10.1002/jsfa.9595
ER  - 

@article{
author = "Marti-Quijal, Francisco J. and Zamuz, Sol and Tomašević, Igor and Rocchetti, Gabriele and Lucini, Luigi and Marszalek, Krystian and Barba, Francisco J. and Lorenzo, José M.",
year = "2019",
abstract = "Changes in physicochemical parameters, proximate composition, amino
acid and taste profiles of turkey burgers enriched at 1% with soy (control), pulses,
Chlorella and Spirulina proteins were studied.
Results: Color parameters, pH, ash content, total, essential and non-essential amino
acids were significantly different among the different type of turkey burgers prepared.
In this regard, turkey burgers made with pea protein presented the highest values for pH
and lightness, whereas the samples prepared with broad bean showed the highest
redness. The inclusion of bean and seaweed produced a marked increase of glutamic
acid, lysine and aspartic acid. However, the taste profile was similar in the different six
turkey burgers studied (soy, pea, lentil, broad bean, Chlorella and Spirulina protein).
Orthogonal Projections to Latent Structures Discriminant Analysis (OPLS-DA) allowed
to classify turkey burgers according to protein sources, as compared to soy (control).
Textural parameters, moisture and color were found to be the most discriminant
parameters, able to describe the differences among burgers. Nonetheless, according to
the supervised OPLS model, broad beans were found to possess a similar profile to soy
(control).
Conclusion: Considering all studied parameters, the enrichment of turkey burgers with
bean proteins could be used as a promising alternative to soy proteins from a
technological point of view.",
publisher = "Wiley, Hoboken",
journal = "Journal of the Science of Food and Agriculture",
title = "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers",
pages = "3680-3672",
number = "7",
volume = "99",
doi = "10.1002/jsfa.9595"
}

Marti-Quijal, F. J., Zamuz, S., Tomašević, I., Rocchetti, G., Lucini, L., Marszalek, K., Barba, F. J.,& Lorenzo, J. M.. (2019). A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture
Wiley, Hoboken., 99(7), 3672-3680.
https://doi.org/10.1002/jsfa.9595

Marti-Quijal FJ, Zamuz S, Tomašević I, Rocchetti G, Lucini L, Marszalek K, Barba FJ, Lorenzo JM. A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers. in Journal of the Science of Food and Agriculture. 2019;99(7):3672-3680.
doi:10.1002/jsfa.9595 .

Marti-Quijal, Francisco J., Zamuz, Sol, Tomašević, Igor, Rocchetti, Gabriele, Lucini, Luigi, Marszalek, Krystian, Barba, Francisco J., Lorenzo, José M., "A chemometric approach to evaluate the impact of pulses, Chlorella and Spirulina on proximate composition, amino acid, and physicochemical properties of turkey burgers" in Journal of the Science of Food and Agriculture, 99, no. 7 (2019):3672-3680,
https://doi.org/10.1002/jsfa.9595 . .

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 . .

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 . .