Iñaki Etaio

Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile

A survey of commercially available lamb meat was performed in northern Spain in order to evaluate their fatty acid (FA) composition with emphasis on trans fatty acid (TFA) and conjugated linoleic acid (CLA) isomers. Samples were collected in spring (n=24) and winter (n=24) of 2013, and were obtained in about equal numbers from grocery stores and butcher-shops. Subcutaneous fat, known to be a sensitive indicator of TFA content in ruminants, was analyzed by GC-FID. In general, very few differences were observed between collection periods and type of stores because of the high variability within the groups that was believed to be associated with differences in genetics and feeding strategies. However, the 10t/11t ratio of all samples showed two clearly identifiable groups irrespective of the source: 1) when 10t/11t was >1, 10t-shifted samples; 2) when 10t/11t was ≤1, non-shifted samples where 11t-18:1 was the predominant isomer. These two groups were clearly identified and associated with distinct FAs using principal component analysis.

Evaluation of sensory quality of calf chops: A new methodological approach

A new method to evaluate the sensory quality of calf chops was developed by discussion with experts. Resulting method comprised four parameters: quality related to odor, texture, flavor and persistence. For each parameter, the sensory characteristics perceived are marked and, by using decision trees, corresponding quality is directly scored, so making the assessment more objective. Global sensory quality is calculated by weighting these four partial qualities. Due to sensory characteristic collection, the method also provides an exhaustive description of each sample. To check the appropriateness of the method, 127 calf chop samples were evaluated by a panel specifically trained to apply it. Results confirmed the suitability of the method to describe the samples and differentiate among them according to their quality level. This innovative approach can be very useful for quality control and also to study the effects of different factors on meat sensory quality.

Dynamic sensory description of Rioja Alavesa red wines made by different winemaking practices by using Temporal Dominance of Sensations

BACKGROUND Although sensory description of wines in scientific literature is very large, there is an evident lack of studies describing wines from a dynamic approach. The objective of this study was to describe the evolution of the sensations perceived in red wines from Rioja Alavesa by using Temporal Dominance of Sensations (TDS) and also to compare wines made with the two winemaking procedures used in Rioja Alavesa: carbonic maceration (CM) and destemming (DS). RESULTS Ten sensory attributes were evaluated in eight wines (four CM and four DS wines) in triplicate by a panel of 16 trained assessors. Red/black berry and woody aromas were dominant firstly, whereas heat, astringent, bitter and pungent sensations were dominant later. CM wines showed higher dominance for woody, spicy, pungent and acid sensations and lower dominance for red/black berry aroma and astringency than DS wines. CONCLUSION This study is the first to describe Rioja wines from a dynamic approach and it also provides information about the dynamic sensory differences between wines made by CM or by DS. In this sense, this work shows the usefulness of TDS to describe and differentiate wines and to provide additional information to the conventional static descriptive analysis.

Cross-curricular skills development in final-year dissertation by active and collaborative methodologies

ABSTRACT European Frame for Higher Education has led universities to adapt their teaching schemes. Degrees must train students in competences including specific and cross-curricular skills. Nevertheless, there are important limitations to follow skill improvement through the consecutive academic years. Final-year dissertation (FYD) offers the opportunity to assess these aspects so linked to the professional requirements. The experience reported here offers an alternative methodology for the FYD in order to reinforce cross-curricular skills and substitute the classic final evaluation schemes. A new protocol for the FYD was defined and tested in the Degree in Human Nutrition and Dietetics, with the participation of students and lecturers from different disciplines. The new methodology included collaborative activities that required students active implication and participation. New cross-curricular skills not considered before were included and evaluated in a continuous way: analysis and critical attitude, as well as team working. Obtained data revealed an improvement over cross-curricular skills. Student–student cooperation resulted in significant contributions to enhance FYD quality. The new methodology was satisfactorily valued by students. The main keys for the successful implementation of this protocol were the followings: encouragement of teachers and students, coordination, information and communication technologies, and clear guidelines.

SUSTAINABILITY AND SOCIAL RESPONSIBILITY IN THE DEGREE IN HUMAN NUTRITION AND DIETETICS: DEFINITION OF THE COMPETENCE AND DEVELOPMENT OF EVALUATION TOOLS

The new challenges of the labour market, such as the social and environmental ones, mean that the new generations have to be prepared on basic competences that are consistent with sustainability, so that they can make appropriate decisions during their personal and professional lives. In good accordance to this fact, the Association of Spanish University Rectors established in 2011 a series of guidelines for the inclusion of Sustainability in the curriculum of Spanish Universities. Although actions are being carried out within the Spanish University system in order to promote and to develop the skill of sustainability and social responsibility in grades ́ curriculum, nowadays there is neither a clear definition of this competence nor tools to evaluate it. The “Food Responsibility” Working Group at the University of Basque Country has detailed the criteria that define sustainability and social responsibility competence for the degree in Human Nutrition and Dietetics. In addition, a matrix has been developed to evaluate the competence in all its dimensions. The general competence of sustainability and social responsibility is determined by three subcompetences: Systems-thinking competence, Anticipatory competence and Strategic competence. For each of these sub-competencies, evaluation criteria have been adapted to different academic years, implying different degrees of depth in terms of competence development. The definition of sustainability and social responsibility competence developed for the degree in Human Nutrition and Dietetics, as well as the tools proposed for its evaluation, aims to be also useful for other degrees, mainly from the health field.