Calibration of visible and near-infrared spectral imaging technology to predict the quality evolution of retail fresh pork bellies with different fat content.

This study investigates quality changes occurred in sliced pork belly with different fat content during refrigerated storage, and the potential of spectral imaging technology in predicting quality properties. Pork bellies with different fat levels (low 'LF', medium 'MF' and high 'HF') were selected from slaughtering houses and directly transferred to the laboratory. The sliced bellies were packed in modified atmosphere packages with high oxygen levels (80 %) and the essential visual and olfactory characteristics, microbiological load, pH, lipid oxidation and colour values were assessed throughout 20 days of refrigerated storage.

Tailor-made packaging strategies of fresh pork belly with different fat content: Enhancing shelf life while minimizing environmental impact.

Pork belly is a meat cut valued for its rich flavour and texture, attributed to its high fat content, which also makes it susceptible to oxidation. Therefore, meat producers and processors must carefully select packaging options to maximise shelf life while meeting consumer preferences. This study aimed to develop customised packaging strategies for sliced pork belly with varying fat content to extend shelf life while minimizing environmental impact.

Fatty acid composition and parasitism of European sardine () and anchovy () populations in the northern Catalan Sea in the context of changing environmental conditions.

The status of sardine and anchovy populations in the northern Mediterranean Sea has been declining in recent decades. In this study, fatty acids and parasitism at different reproductive and feeding stages in these two species were assessed using specimens caught along the northern Catalan coast, in order to assess the links between lipid dynamics, reproduction and feeding in these two species and to contribute towards an explanation of the potential causes of the current poor situation of the stocks. The results support the use of fatty acid levels as indicators of the body condition of sardine and anchovy at different reproductive and feeding stages, as well as that of the pelagic environmental conditions.

Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham.

In this study effects of a novel high barrier multilayer polyamide film containing dispersed nanoclays (PAN) on the stability of vacuum packed dry-cured ham were investigated during 90days refrigerated storage in comparison with non-modified multilayer polyamide (PA) and a commercial high barrier film. Characteristic bands of the mineral in FT-IR spectra confirmed the presence of nanoclays in PAN, enhancing oxygen transmission barrier properties and UV protection. Packaging in PAN films did not originate significant changes on colour or lipid oxidation during prolonged storage of vacuum-packed dry-cured ham.

The effect of high pressure and residual oxygen on the color stability of minced cured restructured ham at different levels of drying, pH, and NaCl.

Color stability of minced cured restructured ham was studied by considering the effects of high pressure (HP) (600 MPa, 13°C, 5 min), raw meat pH24 (low, normal, high), salt content (15, 30 g/kg), drying (20%, 50% weight loss), and residual oxygen level (0.02%-0.30%).

Study of the antifungal potential of novel cellulose/copper composites as absorbent materials for fruit juices.

Cellulose/copper composites with antifungal properties have been synthesized by physical/chemical methods. Physical treatments by heat or by a combination of heat and UV radiation provided composites with metallic copper and excellent interfacial adhesion; in contrast, chemical reduction with borohydride generated small although partially aggregated copper oxide nanoparticles. Copper micro/nano-particles and copper ions (Cu(2+)) were released from the cellulose matrix at an adequate rate to achieve a strong antimicrobial activity against Saccharomyces cerevisiae in in vitro experiments.

High pressure effect on the color of minced cured restructured ham at different levels of drying, pH, and NaCl.

Color changes of minced cured restructured ham was studied considering the effects of high pressure (HP) treatment (600MPa, 13°C, 5min), raw meat pH(24) (low, normal, high), salt content (15, 30g/kg), and drying (20%, 50% weight loss). Raw hams were selected based on pH(24) in Semimembranosus, mixed with additives, frozen, sliced, and dried using the Quick-Dry-Slice® process. Meat color (CIE 1976 L*a*b*) and reflectance spectra were measured before and after HP treatment.

Reduction of the spoilage-related microflora in absorbent pads by silver nanotechnology during modified atmosphere packaging of beef meat.

Silver-based antibacterial hybrid materials have been developed by in situ reduction of silver nitrate (1%) adsorbed on cellulose fibers by thermal and UV treatments. Microscopy revealed that the silver nanoparticles were dispersed and regular in shape. Migrated silver ions achieved 60 ppm in beef meat exudates.

Cellulose-silver nanoparticle hybrid materials to control spoilage-related microflora in absorbent pads located in trays of fresh-cut melon.

The antimicrobial activity of newly developed cellulose-silver nanoparticle hybrid materials was investigated during storage of minimally processed "Piel de Sapo" melon. Silver nanoparticles were produced after in-situ reduction by physical methods of 1% silver nitrate adsorbed on cellulose fibres; they accounted between 5 and 35 nm diameter, and were not aggregated. Fresh-cut melon pieces were stored for 10 days at 4 degrees C under natural modified atmosphere packaging, in presence or absence of silver loaded absorbent pads.