Angel Cobos

Chia Seed (Salvia hispanica): An Ancient Grain and a New Functional Food

Chia seed (Salvia hispanica) is an ancient oilseed used by Mayas and Aztecs as foodstuff. This seed is a natural source of omega-3 fatty acids (α-linolenic acid), soluble and insoluble fibers, and proteins in addition to other important nutritional components, such as vitamins, minerals, and natural antioxidants. Chia can be considered as “functional food” because apart from contributing to human nutrition, chia helps to increase satiety index, prevent cardiovascular diseases, inflammatory and nervous system disorders, and diabetes, among others. Today, chia seed offers a huge potential in the industries of health, food, animal feed, pharmaceuticals, and nutraceuticals, among others, due to its functional components.

Whey protein-based coatings on frozen Atlantic salmon (Salmo salar): Influence of the plasticiser and the moment of coating on quality preservation

The effects of different whey protein concentrate coating formulations (with or without glycerol or sorbitol in two proportions) on frozen Atlantic salmon quality parameters were evaluated. The influence of the moment of coating application (before or after freezing) was also studied. The coating application after freezing increased the thaw yield, decreased the drip loss, and modified colour parameters of frozen and thawed fillets, in comparison with application before freezing. The moment of coating also influenced the colour of cooked fish fillets. The type of plasticiser affects the colour of thawed and cooked samples, but not the colour of frozen samples. The protein coatings delayed lipid oxidation of salmon fillets, providing better protection against it than water glazing, and this effect was more pronounced when glycerol instead of sorbitol was used in the coating formulation. WPC+glycerol (1:1) coating was the best for frozen Atlantic salmon protection. The sensory properties of salmon fillets were not modified by the use of this coating.

Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos)

Abstract The chemical and fatty acid composition of the liver and the meat from breasts and legs of Spanish wild ducks have been studied. Significant differences ( p p

Chemical and fatty acid composition of Lacón gallego (dry-cured pork foreleg) : differences between external and internal muscles

Abstract Chemical and fatty acid composition of external and internal muscles of “Lacon gallego” (dry-cured pork foreleg) have been studied. This product is manufactured in the northwest of Spain from the fore extremity of the pig, following a series of phases, salting, washing, standing and drying, that last approximately 35 days. Significant differences were found between external and internal muscles in dry matter, water activity, TBA, nitrates and nitrites. Lipolysis has been analysed by studying the changes of glycerides, phospholipids and free fatty acids in lipids from green forelegs and dry-cured forelegs. Glycerides accounted for about 72% of total lipids in both green and dry-cured forelegs. Phospholipid content decreased from 23% to 17% while free fatty acid fraction doubled its values (from 5% to 11%) in both external and internal muscles. The proportion of PUFA of phospholipids was significantly lower in dry-cured forelegs compared with the values of green forelegs. The amount of PUFA of free fatty acid fraction of dry-cured pork foreleg was significantly lower in external muscles than in internal muscles; these differences could be due to oxidation of these fatty acids.

Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide

The influence of milk acidification up to pH 6.0 with CO2 on D- and L-lactic acid production and lactose consumption by yogurt starter, changes in the pH, and rheological and sensory properties of yogurt were studied. A slight influence of CO2 on lactic acid production during yogurt manufacture was detected. No significant changes in lactic acid concentration were observed during storage, although the final concentration was significantly lower in control than in pH 6.2 and 6.0 acidified samples. A great influence of CO2 on D-lactic acid production was not observed. Yogurt manufactured from milk with lower pH values showed lower final pH values after 7 days of storage. The viscosity was similar in all analysed samples. No significant differences in sensory characteristics between unacidified and acidified yogurts were detected. © 1999 Society of Chemical Industry

Chemical and fatty acid composition of meat from Spanish wild rabbits and hares

ZusammenfassungSpanische Wildkaninchen und Hasen unterscheiden sich in der Fleischzusammensetzung signifikant (P<0.05) nur in bezug auf den Gehalt an Trokkenmasse und Fett in den Lenden und in bezug auf den Mineralstoffgehalt der Hinterbeine. Signifikante Unterschiede waren auch bei den gesättigten Fettsäuren in Vorderbeinen und Nierenfett und zwischen den ungesättigten Fettsäuren C-18∶l und C-18∶2 in den Lenden zu beobachten.AbstractThe differences in the chemical and fatty acid compositions between the meats of five Spanish wild rabbits (Oryctolagus cuniculus) and five Spanish wild hares (Lepus europaeus) for foreleg, loin, hindleg and perirenal fat have been studied. Only significant differences (P<0.05) in the meat chemical composition were observed between rabbits and hares for dry matter and fat in loins, and for ash in hindlegs. Significant differences (P<0.05) between saturated fatty acids in foreleg and perirenal fat and between unsaturated C-18∶1 and C-18∶2 fatty acids in loins were observed.

Composition and Physico-Chemical Properties of Meat from Capons Fed Cereals

Abstract Chemical composition, physico-chemical properties and fatty acid composition of breast and drumstick meat from capons (castrated male cockerels) fed cereals were studied. Three groups of capons were reared. One group was fed ad libitum the same commercial diet until the 4th mon of life. The last month of its life, the capons of this group were fed corn. The second and third group of capons were fed the same diet from caponization. The second group was fed mixture of corn (50%) and wheat (50%). The third group of capons was fed 2/3 corn and 1/3 mixture of corn (50%) and barley (50%). Capons were reared under free-range conditions and slaughtered at 150 d of age. Caponization was performed at 48 d. No significant effects of feeding in chemical composition, pH, water holding capacity, drip and cooking losses and texture of the meat were observed. The meat of the third group (capons fed 83% corn) was more yellow and showed higher content of C18:2 than that of the other capons.

Characterization of meat from two game birds: thrush (Turdus philomelos) and turtle dove (Streptopelia turtur).

The chemical and fatty acid composition and color of wild thrush (Turdus philomelos) and turtle dove (Streptopelia turtur) meat were investigated. No significant differences in the chemical composition were observed between the meat of thrush and that of turtle dove. However, significant differences (p < 0.05) in the fatty acid composition of the three fractions (glycerides, phospholipids, and free fatty acids) and in color parameters were observed. The main fatty acid in thrush meat was oleic acid (around 30%), and the high content of docosahexaenoic acid (C-22:6n-3) (more than 10% in the three fractions) was remarkable. There was a high content of polyunsaturated fatty acids (PUFA) (more than 50%) in the turtle dove meat; the main PUFA were linoleic (C-18:2n-6) and arachidonic (C-20:4n-6) acids. Se ha estudiado la composición química, de ácidos grasos y el color de la carne de zorzal (Turdus philomelos) y tórtola (Streptopelia turtur). No se observaron diferencias significativas en la composición química entre la carne de ambas especies; sin embargo, sí se detectaron diferencias significativas (p < 0,05) en la composición de ácidos grasos de las tres fracciones lipídicas (glicéridos, fosfolípidos y ácidos grasos libres) y en los parámetros de color. El principal ácido graso en la carne de zorzal fue el ácido oleico (alrededor del 30%), siendo remarcable el alto contenido de ácido docosahexaenoico (C-22:6n-3) (mayor del 10% en las tres fracciones). La carne de tórtola presentó un alto contenido de ácidos grasos poliinsaturados (mayor del 50%), siendo los principales ácidos grasos poliinsaturados el linoleico (C-18:2n-6) y el araquidónico (C-20:4n-6).

Emulsion characteristics of salad dressings as affected by caprine whey protein concentrates

ABSTRACT Caprine whey protein concentrates (WPC) were incorporated as emulsifiers in a salad dressing. The concentrates were manufactured by ultrafiltration-diafiltration with or without previous clarification by thermocalcic precipitation. Aggregates obtained in the clarification treatment and a commercial bovine WPC were also used as emulsifiers. Good emulsifying properties of caprine products were observed. Dressings made with caprine products showed higher firmness and stability than dressings made with bovine WPC. Thermocalcic precipitation improved the properties of caprine WPC. Aggregates modified the colour of dressings contributing to a more yellowish aspect. Microstructure of emulsions was affected by the type of protein.

Evaluation of Egg White Protein-Based Coatings to Improve the Protection of Frozen Atlantic Salmon (Salmo salar)

ABSTRACT The effects of different egg white protein coatings on Atlantic salmon quality preservation after 4 months of frozen storage were evaluated. These coatings increased the yield of the fillets and protected them from lipid oxidation, providing better protection than glazing. Egg white protein coatings were better options than glazing to preserve salmon color during frozen storage. The best results were obtained with the application of coatings before freezing. No clear effects of the type and concentration of plasticizer in most quality parameters were found. Egg white protein + glycerol 2:1 applied before freezing was the best coating for frozen Atlantic salmon protection.