Deysi Cando

Different additives to enhance the gelation of surimi gel with reduced sodium content.

This study tested the effect of adding tetra-sodium pyrophosphate, cystine and lysine as surimi gelation enhancers (Alaska Pollock) in order to reduce the sodium content of gels up to 0.3%. These gels were compared with others that contained 3% NaCl content (the amount typically used for surimi processing). To induce protein gelation, gels were first heated and then set at 5 °C/24 h. Once the physicochemical and rheological properties of the gels were determined, cystine and lysine were found to be the most effective additives improving the characteristics of low NaCl surimi gels. The action of these additives is mainly based on the induction of myofibrillar protein unfolding thus facilitating the formation of the types of bonds needed to establish an appropriate network. It was found that a setting period was needed for gel processing to maximize the effect of the additives.

Importance of salt and temperature in myosin polymerization during surimi gelation

To address the effect of absence of NaCl on myosin heavy chain polymerization during two-step surimi gelation (different setting temperatures/times -5°C/24h and 30°C/30min-followed by heating at 90°C/30min) were considered. In gel samples made without salt (Lot A), no myosin heavy chain (MHC) polymerization was observed, only aggregation, as indicated by the electrophoresis in polyacrylamide/agarose gel profile. Moreover, these gels were characterized by weakly stabilized protein networks as denoted by the dynamic oscillatory measurement and FTIR analysis, resulting in poor quality gels. On the other hand, in gels made with added salt, MHC polymerization occurred, as evidenced by the electrophoresis, and the gelation resulted in a well-stabilized protein network with good physicochemical properties.

Quality importance of raw material fish muscle (Merluccius capensis) in restructured products Use of microbial Transglutaminase

M are secondary metabolites that can be produced by molds when growing on intermediate moisture foods, such as cheese. Aflatoxins are among the most concern mycotoxins in this kind of food, due to its carcinogenic, teratogenic and mutagenic effects. Thus, it is necessary to design strategies to reduce mold growth and aflatoxin production. The protein PgAFP, produced by Penicillium chrysogenum and some strains of Debaryomyces hansenii are able to partially reduce fungal growth and mycotoxin production. Thus, the aim of this work was to evaluate the combined antifungal activity of PgAFP and D. hansenii against an aflatoxigenic strain of Aspergillus parasiticus. The inhibition assay was carried out on cheese simulating the ripening environmental conditions for 15 days at 25°C. The combined inoculation of PgAFP and D. hansenii provoked a growth inhibition of 102 ufc/cm2, from 3,40E+05 ufc/cm2 in the control batches to 2,33E+03ufc/cm2 in the combined inoculation. In addition, in the control batches were detected 30 ppb of aflatoxins whereas are duction under 1 ppb of aflatoxin concentration was achieved with the joint inoculation. The joint inoculation can be proposed to control unwanted molds on dry-cured cheese.G sausage “Chorizo verde” is a popular semi-fermented meat product in Mexico, made with pork meat and different fresh green vegetables; among them chili is the most typical spicy in Mexico. The conservation of this product is usually at room temperature; however in this storage conditions should be taking into account the microbial growth and the production of biogenic amines (BA) which could be potentially implicate in toxicological process. The BA is formed by the decarboxylation of specific free amino acid for decarboxylase enzymes mainly from microbiological origin. The aim of this study was to determine the levels of BA and microbial growth in green sausage at two storage temperatures (4 and 20oC).Histamine, putrescine, agmatine, spermidine and spermine were the BA initially identified in the raw material of sausages. The final products present levels of lactic acid bacteria (LAB) higher than 8 log cfu/g and < 3 log cfu/g of Enterobacteriaceae after ripening process (48 h, 20°C, 50% RH). The products presented a significant increase in the levels of tyramine, and lower increase in histamine and putrescine. Levels associated with microorganism mainly LAB, because the levels of Enterobacteriaceae presented a decrease. After 4 days of conservation levels tyramine were higher in lots stored at 20°C, these levels also increase at the 10 days of storage. However, the samples keep at 4oC the levels of BA keep almost constant until the end of storage. Therefore it is important to storage this products under refrigeration to ensure their quality and safety.Childhood obesity is a major problem in Western countries as it involves effects on social, psychological and physical health of children. Unhealthy eating habits and incorrect lifestyles are risk factors for several chronic diseases in adulthood. In Italy, children are at high risk of obesity. The acquisition of the principles of proper nutrition is essential in the process of educating children1, and nurses may play a pivotal role as educators.T objective is to review the literature on school-based interventions during compulsory education (published in 20162013) that may be effective in increasing healthful nutritional outcomes in children. Specific strategies and their limitations will be identified. Specifically, a qualitative systematic analysis of seventeen school-based interventions applied to six-eleven year-old children, and published in peer-reviewed journals from 2016-2013 was carried out. These studies taken as a whole used a variety of strategies (fourteen), such as provision of nutritional and gardening education; repeated exposure to vegetables (V); peer and adult modelling; chefs going into schools to teach healthy nutritional issues, etc. These studies showed four types of limitations: limitations derived from the experimental designs and experimental procedures used and limitations affecting participant samples and data collection. Fifteen recommendations for overcoming the targeted research limitations were identified, such as applying the intervention during longer time intervals; examining the effectiveness of these interventions in different ethnicities and socioeconomic groups; including larger participant samples; using randomized designs, etc. Finally, six new working hypotheses to guide future studies are proposed here. For example, a small number of V offered might lead to insufficient opportunities to learn to like the flavor of V; schools’ previous experience with these interventions might distort children’s post-intervention data related to their nutritional outcomes; providing children with nutritional and gardening education might increase their fruit (F) selection, consumption and preferences and application of evaluative conditioning under more appropriate experimental conditions might increase child V consumption.C cancer is a serious health problem particularly in more developed countries. The consumption of fruits and vegetables has been inversely associated with the risk of colon cancer. Berries have been proposed to have anti-cancer effects because of the diverse polyphenols such as anthocyanins, flavonols and flavanones they contain. In this study, we investigated the effect of blueberry extract and its metabolites after in vitro digestion and fermentation to mimic metabolism along a gastrointestinal tract (GIT), on colon cancer biomarkers. In this investigation, we used HT-29 for genotoxicity, cell viability, cell cycle assay and Caco-2 for the study of epithelial integrity as the models of colon cancer. Our results demonstrated that blueberry, digested blueberry extract (at 25 to 100 μg/ml), fermented blueberry (at 2 to 10%) and the major anthocyanidins, delphinidin and malvidin (at 2.5 to 10 μM) exerted significant anti-genotoxic effects in a dose dependent manner (p<0.05). A growth inhibition of 20% in HT-29 was observed accompanied with a significant restriction of the G2/M phase of cell cycle after 48 hours. However, after the treatment epithelial integrity was unaffected. According to our data, we may imply that blueberry is a potential candidate for the protection of colon cancer in various pathways and its bioactivity still retains after the imitation of metabolism along GIT.