Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing.

Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing interest in developing ingredients derived from whey with higher α-La/β-Lg ratios. The objective of this work was to study the effect of high-pressure processing (HPP) on caprine and ovine native whey concentrates (NWC) in order to obtain α-Lactalbumin (α-La)-enriched fractions.

Precise nutritional labelling of sliced packaged dry-cured ham using multi-energy X-ray absorptiometry.

New consumer demands have increased the need for improved food processing and new value-added products that meet the latest quality standards. Changes in eating habits may lead to a preference for lower sodium products, making accurate labelling and nutritional claims important for the industry. The aim of this work was to study the application of Multi-energy X-ray absorptiometry (MEXA) for the determination of nutritional information in sliced packaged dry-cured ham for the industry.

Growth and Non-Thermal Inactivation of in Sliced Dry-Cured Ham in Relation to Water Activity, Packaging Type and Storage Temperature.

Dry-cured ham (DCH) could support the growth of as a halotolerant bacterium, which may compromise the shelf-stability of the product according to the growth/no growth boundary models and the physicochemical parameters of commercial DCH. In the present study, the behavior of is evaluated in sliced DCH with different water activity (a 0.861-0.

Assessing the Impact of Different Technological Strategies on the Fate of in Chicken Dry-Fermented Sausages by Means of Challenge Testing and Predictive Models.

is the main relevant pathogen in chicken dry-fermented sausages (DFS). The safety of shelf-stable DFS must rely on the production process, which should not only prevent growth but promote inactivation of . The aim of the study was to assess the behaviour of during the production process of two types of low-acid chicken DFS.

Control of in chicken dry-fermented sausages with bioprotective starter culture and high-pressure processing.

is one of the most relevant pathogens for ready-to-eat food, being a challenge for the food industry to comply with microbiological criteria. The aim of the work was to assess the behavior of . in two types of chicken-based dry-fermented sausages during the fermentation and ripening, with or without a bioprotective starter culture ( CTC494).

Combined Effect of Temperature and Oil and Salt Contents on the Variation of Dielectric Properties of a Tomato-Based Homogenate.

Tomato-based processed foods are a key component of modern diets, usually combined with salt and olive oil in different ratios. For the design of radiofrequency (RF) and microwave (MW) heating processes of tomato-based products, it is of importance to know how the content of both ingredients will affect their dielectric properties. Three concentrations of olive oil and salt were studied in a tomato homogenate in triplicate.

Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition.

The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed as an alternative to collagen casings (C) for the manufacturing of dry-fermented sausages (fuet) with no inoculation of moulds and without a fermentation step (NMNF) and fuet inoculated with Penicillium candidum and fermented (MF). Stuffing into collagen casings resulted in slower sausage drying kinetics compared with alginate coating. No significant differences in a were observed among the studied casing types for NMNF and MF fuets and for the evolution of the technological and spoilage microorganisms.

Emerging thermal imaging techniques for seed quality evaluation: Principles and applications.

Due to the massive progress occurred in the past few decades in imaging, electronics and computer science, infrared thermal imaging technique has witnessed numerous technological advancement and smart applications in non-destructive testing and quality monitoring of different agro-food produces. Thermal imaging offers a potential non-contact imaging modality for the determination of various quality traits based on the infrared radiation emitted from target foods. The technique has been moved from just an exploration method in engineering and astronomy into an effective tool in many fields for forming unambiguous images called thermograms eventuated from the temperature and thermal properties of the target objects.

Feasibility study of smartphone-based Near Infrared Spectroscopy (NIRS) for salted minced meat composition diagnostics at different temperatures.

This research work evaluates the feasibility of a smartphone-based spectrometer (740-1070 nm) for salted minced meat composition diagnostics at industrial scale. A commercially available smartphone-based spectrometer and a benchtop NIR spectrometer (940-1700 nm) were used for acquiring 1312 spectra from meat samples stored at four different temperatures ranging from -14 °C to 25 °C. Thereafter, for each spectrometer, PLS and Random Forest regression models specific for each temperature and global models were created to predict the fat, moisture and protein contents.

Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat.

The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.

Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response.

Dielectric Time Domain Reflectometry (TDR) is a useful technique for the characterization and classification of dry-cured ham according to its composition. However, changes in the behavior of dielectric properties may occur depending on environmental factors and processing. The effect of temperature, high pressure (HP) and freezing/thawing of dry-cured ham slices on the obtained TDR curves and on the predictions of salt and water contents when using previously developed predictive models, was evaluated in three independent experiments.

Including estimated intramuscular fat content from computed tomography images improves prediction accuracy of dry-cured ham composition.

In recent years, computed tomography (CT) has been proposed as a method for the non-destructive prediction of salt content, water content and water activity (aw) in dry-cured ham. However, fat produces an important disturbance in the predictions. The aim of this study was to determine the effect of including an intramuscular fat content (IMF) estimate in the predictive models on the model predictability and CT tube voltage requirements.

Salt uptake and water loss in hams with different water contents at the lean surface and at different salting temperatures.

The salt uptake homogeneity is crucial in assuring quality in dry-cured hams. The aim of this study was to evaluate the effect of the water contents at the lean surface before salting and of the temperature during salting on the salt uptake. Pieces of loin stored at 3°C for 3 days before salting absorbed less salt through a surface that has been dried during storage.

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%).

NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages.

Three different NIR equipment were evaluated based on their ability to predict superficial water activity (a(w)) and moisture content in two types of fermented sausages (with and without moulds on surface), using partial least squares (PLS) regression models. The instruments differed mainly in wavelength range, resolution and measurement configuration. The most accurate equipment was used in a new experiment to achieve robust models in sausages with different salt contents and submitted to different drying conditions.

Tools for studying dry-cured ham processing by using computed tomography.

An accurate knowledge and optimization of dry-cured ham elaboration processes could help to reduce operating costs and maximize product quality. The development of nondestructive tools to characterize chemical parameters such as salt and water contents and a(w) during processing is of special interest. In this paper, predictive models for salt content (R(2) = 0.

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy.

This paper describes the ability of near infra-red reflectance (NIR) spectroscopy to predict moisture, water activity (a) and NaCl content at the surface of dry-cured ham during the process. A Fourier Transform (FT) NIR spectrometer and two probes (on-contact and remote) were tested directly on the surface (gracilis muscle) of 98 hams during the process. The highest precision was achieved when two spectra per sample were used in the predictive model development.

Proteomic profile of dry-cured ham relative to PRKAG3 or CAST genotype, level of salt and pastiness.

Two-dimensional electrophoresis was used to compare dry-cured biceps femoris insoluble protein fraction according to genotype (PRKAG3Ile199Val and CASTLys249Arg/Ser638Arg) as well as salt and pastiness level. The PRKAG3 affected mainly muscle metabolic enzymes, indicating its possible influence on muscle metabolism with heterozygotes Ile/Val appearing different from both homozygous genotypes. The effect of CAST was smaller, affecting the quantity of one actin fragment.

Feasibility of near-infrared spectroscopy to predict a(w) and moisture and NaCl contents of fermented pork sausages.

The feasibility of near-infrared spectroscopy (NIR) for predicting parameters related to the drying process of fermented sausages (water activity (a(w)), moisture, and NaCl contents) was assessed. A FT-NIR spectrometer and two spectra acquisition setups with contact and remote probes were tested. NIR calibration models were developed using 207 samples scanned between 12,000 and 4000cm(-1) (833-2500nm) in reflectance mode.