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Dive into the research topics where M.L. Timón is active.

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Featured researches published by M.L. Timón.


Meat Science | 1998

Effects of salt and temperature on proteolysis during ripening of Iberian ham

Lourdes Martín; Juan J. Córdoba; Teresa Antequera; M.L. Timón; J. Ventanas

Fifty-five hams from Iberian pigs were processed using two different dry-curing techniques, traditional and modern. Salt content, non-protein nitrogen and its fractions (peptide, amino acid and volatile basic nitrogen) from Biceps femoris muscles were quantified. The existence of an overlapping effect of both temperature and salt content on the general non-protein nitrogen production was observed. The most intense proteolytic breakdown took place when higher temperatures were reached during the drying stage. The difference in salt concentration seems to contribute to generating different quantities in the non-protein nitrogen fractions. The inclusion at the end of the cellar stage of a stuffing period would permit increasing the accumulation of free amino acid in high salted hams.


Meat Science | 2009

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

J.M. Broncano; M.J. Petrón; V. Parra; M.L. Timón

The aim of this work was to study the influence of different cooking methods (grilled (GR), fried (FP), microwave (MW) and roasted (RO)) on lipid oxidation and formation of free cholesterol oxidation products (COPs) of meat from Iberian pigs that have been fed on an intensive system. Moisture and total lipid content, TBARs, hexanal and COPs were measured in Latissimus dorsi muscle samples. Cooking did not produce changes in total lipid content in meat but induced significantly higher lipid oxidation (TBARs and hexanal values) (p<0.001) and cholesterol oxidation (COPs) (p<0.01). When the different cooking methods were studied, the grilled method was the least affected by lipid oxidation (TBARs and hexanal) compared to the others. There were no significant differences among different cooking methods on COPs values. The most abundant cholesterol oxides were both 7α-hydroxycholesterol and 7β-hydroxycholesterol in all groups studied.


Meat Science | 2011

Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP.

María S. Lara; Juan I. Gutiérrez; M.L. Timón; A.I. Andrés

Two natural extracts, from rosemary (Rosmarinus officinalis L.; Nutrox) and lemon balm (Melissa officinalis L.; Meliox) showing a potential antioxidant activity, have been evaluated and compared with a synthetic antioxidant (Butylated hydroxytoluene; BHT) and a control batch. Pork meat patties were made by addition of the mentioned compounds, cooked and packed in modified atmosphere and stored under illumination for 6 days. A descriptive sensory analysis was also conducted. The patties with natural extracts showed higher a*-values (P<0.001) than control and BHT samples. Cooked pork hardness was the lowest for Meliox batch after 0 and 3 days of storage in comparison with the rest of the batches. Nutrox batch showed the lowest TBARS values and hexanal content (P<0.05) throughout the storage period. The batches with natural antioxidants produced the highest concentrations of free thiol groups after 0 and 3 days. Differences in sensory attributes among batches were not detected by the judge panel.


Meat Science | 2007

Effect of ripening time and rearing system on amino acid-related flavour compounds of Iberian ham

Ángela Jurado; Carmen García; M.L. Timón; Ana I. Carrapiso

The evolution of free amino acids and amino acid-derived volatile compounds during the ripening of Iberian ham from pigs reared in a Montanera system (outdoor-based, with acorn and pasture available) and a Pienso system (indoor-based, with a high oleic acid concentrate) was studied. Ripening time influenced significantly all the free amino acids detected (p<0.05) except for threonine and tyrosine. The total free amino acid content increased significantly from day 120 to day 230 (drying stage) and then the concentration remained almost steady. This marked increase in the free amino acid content matched an increase in the amino acid-derived volatile compounds. The volatile compounds also increased after day 230. Conversely, rearing system had a weak effect on the free amino acid content and on the amino acid-derived volatile compounds. Only glutamic acid was significantly influenced (p=0.027), and a slight effect on proline and aspartic acid was found (p=0.051 and p=0.084, respectively), concentrations being larger in Montanera hams than in Pienso ones. With regard to the amino acid derived volatile compounds, only a significant influence of rearing system on acetaldehyde and on the coelution of 2,6-dimethylpyrazine+dihidro-2(3H)furanone was found. The small differences caused by rearing system confirm the great importance of concentrate formulation.


Meat Science | 2000

Evolution of volatile aldehydes in Iberian ham matured under different processing conditions

Lourdes Martín; M.L. Timón; M.J. Petrón; J. Ventanas; Teresa Antequera

To evaluate the influence of the Iberian ham processing conditions in the evolution of volatile aldehydes, 35 hams were processed in two plants following different conditions of relative humidity and temperature. For this, free fatty acids, peroxide values and volatile aldehydes were quantified in the hams. The highest increases in free fatty acids were noted during the drying stage in both processing plants. The drying period also revealed the greatest increase in peroxide values, where the highest values were in those hams processed at higher temperatures. The temperature during post-salting and drying had a marked influence on the formation of volatile aldehydes, being responsible for the differences in volatile compounds of matured hams.


Meat Science | 2001

Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams.

M.L. Timón; J. Ventanas; Ana I. Carrapiso; Ángela Jurado; Carmen García

The fatty acid composition of the triacylglycerols and free fatty acids of subcutaneous (internal and superficial layers) and intermuscular fat and the contribution of these fatty acids to the formation of volatile compounds were determined in dry-cured Iberian ham. The profile of the fatty acids and volatile compounds showed that lipolytic and oxidative processes occur more intensively in subcutaneous than intermuscular fat, however, few differences were found compared to those found in ham lean.


Meat Science | 2012

Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages.

J.M. Broncano; Jeanette Otte; M.J. Petrón; V. Parra; M.L. Timón

This work is focused on the determination of low molecular weight compounds extracted from samples of fermented sausages. The antioxidant activity of fractions isolated from chorizo extracts was tested by their ability to quench free radicals by the DPPH-radical scavenging assay. Natural dipeptides and metabolites characteristic of meat were abundant in the fractions isolated by RP-HPLC from chorizo extracts. Due to extensive degradation during the ripening of chorizo, the extracts did not contain many peptides in a concentration that allowed identification. However, many free amino acids were identified by LC-MS/MS and HILIC-MS/MS. The fractions with the most hydrophilic compounds showed the highest antioxidant activity.


Letters in Applied Microbiology | 2000

Microbial populations and volatile compounds in the‘bone taint’ spoilage of dry cured ham

Carmen García; Martín A; M.L. Timón; Juan J. Córdoba

C. GARCÍA, A. MARTÍN, M.L. TIMÓN & J.J. CÓRDOBA.2000.‘Bone taint’ is one of the most important causes of spoilage of dry cured ham. This alteration is characterized by a foul‐smelling odour. The microbial population and volatile compounds associated with incipient ‘bone taint’ were evaluated. Enterobacteriaceae species were found at levels of 7·94 × 105 cfu g−1 in spoiled hams and were not detected in unspoiled hams. Serratia sp. and Proteus sp. are the main organisms characterized. The volatile compounds from the spoiled hams give rise to higher levels of ketones, alcohols and esters than unspoiled hams, that could be originated by microbial metabolism of the above bacteria. Thus, volatile and Enterobacteriaceae analyses should be used to determine this incipient spoilage in the meat industry.


Meat Science | 2017

Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties

A.I. Andrés; M.J. Petrón; J.D. Adámez; M. López; M.L. Timón

The aim of this work was to study the in vitro antioxidant potential of aqueous extracts obtained from tomato (TOM), red grape (GRA), olive (OLI) and pomegranate (POM) by-products as well as to evaluate the effect of their addition into lamb meat patties (1000mg/kg) in order to improve shelf life. A negative (CON) and a positive control (sodium ascorbate, ASC) were also included in the experiment. Results for radical scavenging activity, metal chelating activity and reducing power indicated that GRA and OLI extracts could inhibit oxidation more efficiently than POM and TOM extracts (P<0.01). Consistently, GRA and OLI treatments showed the highest redness (a*) (P<0.01) and antioxidant activity, both for lipids and proteins, throughout storage (P<0.001). Furthermore, in general, microbial counts were reduced by the addition of by-products extracts. These results suggest that the extracts obtained from grape and olive pomaces could be effectively used to replace sodium ascorbate in lamb meat products.


Cyta-journal of Food | 2007

MADURACIÓN DEL JAMÓN IBÉRICO: EVOLUCIÓN DE ÍNDICES BASADOS EN COMPUESTOS VOLÁTILES IBERIAN HAM RIPENING: EVOLUTION OF VOLATILE COMPOUND-BASED INDICES

Ángela Jurado; Carmen García; M.L. Timón; Ana I. Carrapiso

Abstract The aim of this work was to know the evolution of several summatories and indices (calculated using volatile compound data) during the ripening stage of Iberian ham. Several summatories and indices experienced significant changes through ripening, and therefore they could be used as indicators of the ripening time of Iberian ham. Furthermore, for most variables a significant equation of simple linear regression (including one variable and ripening time) was found, which could help to predict ripening time. With regard to the summatories, the best result was found for the equation including time and the sum of 2-methylpropanal, 2-methylbutanal, 2-methyl-1-butanol and dimethyldisulfide (R2 = 0.610). With regard to the indices, the best result was found for the equation including time and the percentage of lipid oxidation-derived compounds (R2 = 0.632). Resumen El objetivo de este trabajo fue conocer la evolución de distintos sumatorios e índices (calculados a partir de los compuestos volátiles) durante la maduración del jamón ibérico. Distintos sumatorios e índices experimentaron cambios significativos durante la maduración, por lo que podrían ser utilizados como indicadores del grado de maduración del jamón ibérico. Además, en la mayoría de los casos se obtuvo una ecuación de regresión lineal simple significativa incluyendo uno de los índices y el tiempo, lo cual podría permitir predecir el tiempo de maduración. En cuanto a los sumatorios, el mejor ajuste se obtuvo con la suma de 2-metilpropanal, 2-metilbutanal, 2-metil-1-butanol y dimetildisulfuro (R2 = 0,610). En cuanto a los índices, el mejor ajuste se consiguió con el porcentaje de compuestos volátiles procedentes de la oxidación respecto al total (R2 = 0,632). Palabras clave: Jamón Ibérico, maduración, compuestos volátiles

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M.J. Petrón

University of Extremadura

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Ángela Jurado

University of Extremadura

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A.I. Andrés

University of Extremadura

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Carmen García

University of Extremadura

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J.M. Broncano

University of Extremadura

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Lourdes Martín

University of Extremadura

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V. Parra

University of Extremadura

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J. Ventanas

University of Extremadura

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