Beriain Apesteguía, María José

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Beriain Apesteguía

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María José

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Agronomía, Biotecnología y Alimentación

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IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain

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Now showing 1 - 10 of 48
  • PublicationOpen Access
    Chistorra de Navarra: un embutido tradicional enraizado en expansión
    (Estrategias Alimentarias, 2022) Beriain Apesteguía, María José; Gómez Bastida, Inmaculada; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
    La chistorra es un producto cárnico de tradición gastronómica navarra. Para la defensa y promoción de este producto, el Gremio de Carniceros organiza periódicamente un concurso donde se elige la mejor chistorra de Navarra. Esta elección es llevada a cabo de manera rigurosa por un panel de expertos que evalúa sensorialmente las chistorras elaboradas por diferentes artesanos de la comunidad. Durante años, fruto de la colaboración entre la Universidad Pública de Navarra (UPNA) y el Gremio de Carniceros, se han realizado estudios para contribuir al reconocimiento y desarrollo e incentivar la mejora de la calidad y del consumo de la chistorra que se produce en Navarra. Estos estudios se han realizado sobre muestras representativas de las chistorras participantes en los concursos, en las que se han evaluado además de la calidad sensorial, parámetros físicoquímicos y nutricionales. La necesidad de adaptarse a las tendencias actuales del mercado podría poner en peligro la fórmula tradicional, alejando así a la chistorra de las características propias tradicionales que la definen. Por ello es importante determinar los estándares de la chistorra actual y crear una marca de calidad como la Indicación Geográfica Protegida (IGP).
  • PublicationOpen Access
    Tenderness of PGI "Ternera de Navarra" beef samples determined by FTIR-MIR spectroscopy
    (MDPI, 2022) Beriain Apesteguía, María José; Lozano Saiz, María; Echeverría Morrás, Jesús; Murillo Arbizu, María Teresa; Insausti Barrenetxea, Kizkitza; Beruete Díaz, Miguel; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Institute for Advanced Materials and Mathematics - INAMAT2; Ingeniería Eléctrica, Electrónica y de Comunicación; Ingeniaritza Elektrikoa, Elektronikoaren eta Telekomunikazio Ingeniaritzaren
    Understanding meat quality attribute changes during ageing by using non-destructive techniques is an emergent pursuit in the agroindustry research field. Using beef certified samples from the protected geographical indication (PGI) “Ternera de Navarra”, the primary goal of this study was to use Fourier transform infrared spectroscopy on the middle infrared region (FTIR-MIR) as a tool for the examination of meat tenderness evolution throughout ageing. Samples of the longissimus dorsi muscle of twenty young bulls were aged for 4, 6, 11, or 18 days at 4 °C. Animal carcass classification and sample proximate analysis were performed to check sample homogeneity. Raw aged steaks were analyzed by FTIR-MIR spectroscopy (4000–400 cm−1) to record the vibrational spectrum. Texture profile analysis was performed using a multiple compression test (compression rates of 20%, 80%, and 100%). Compression values were found to decrease notably between the fourth and sixth day of ageing for the three compression rates studied. This tendency continued until the 18th day for C20. For C80 and C100, there was not a clear change in the 11th and 18th days of the study. Regarding FTIR-MIR as a prediction method, it achieved an R2 lower than 40%. Using principal component analysis (PCA) of the results, the whole spectrum fingerprint was used in the discrimination of the starting and final ageing days with correct maturing time classifications. Combining the PCA treatment together with the discriminant analysis of spectral data allowed us to differentiate the samples between the initial and the final ageing points, but it did not single out the intermediate points.
  • PublicationOpen Access
    Metageometries for polycyclic aromatic hydrocarbons detection at THz range in food systems
    (IEEE, 2021) Jáuregui López, Irati; Insausti Barrenetxea, Kizkitza; Beriain Apesteguía, María José; Beruete Díaz, Miguel; Ingeniaritza Elektrikoa, Elektronikoaren eta Telekomunikazio Ingeniaritzaren; Institute of Smart Cities - ISC; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ingeniería Eléctrica, Electrónica y de Comunicación
    Polycyclic aromatic hydrocarbons, when present in food systems, have been shown to have a detrimental effect on human health, producing carcinogenic elements. So, the implementation of processes for their detection and identification is of vital importance. Nowadays, there are different methodologies for this purpose, but they consist of expensive and time-consuming processes. Due to their enhanced sensitivity and more accurate detection capability, metageometries operating in the terahertz band arise as a new methodology to identify and detect different chemical or biological substances. In this work, we propose a labyrinth metageometry able to detect different polycyclic aromatic hydrocarbons collected in European regulations as the most critical compounds with high experimental sensitivity. Our design is also capable to distinguish between different compounds at the same concentration. This work leads the way to the design of new metastructures able to improve the current detection limits, and thus obtain a new methodology, easier and less time-consuming that the actual methods.
  • PublicationOpen Access
    Combined effect of high hydrostatic pressure, sous-vide cooking, and carvacrol on the quality of veal, plant-based, and hybrid patties during storage
    (MDPI, 2023) Janardhanan, Rasmi; Olarte, Carmen; Sanz, Susana; Rota, Carmina; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
    The effect of carvacrol added to patties stored at 4 ◦C for 14 days, previously pressurized and vacuum-cooked (HPP-SVCOOK), was investigated. Three formulations were prepared (veal, plant-based product, and hybrid product). An emulsion made with olive and linseed oils was added. The physicochemical and microbiological qualities were assessed. Microbial tests indicated negligible growth of spoilage organisms in treated patties. No significant effect of carvacrol on the microbial loads of patties was noticed. Sulfite-reducing clostridia and Enterobacteriaceae were absent in the treated patties, whereas, in the treated veal and hybrid samples, 3 and 2 units of log cfu/g reduction for lactic acid bacteria and molds and yeasts were noted, respectively. On day 7 of storage, veal patties exhibited a significant reduction (p < 0.05) in the L* (53.9–49.3), hardness (32.3–21.4 N), springiness (0.8–0.7 N), cohesiveness (0.49–0.46), and chewiness (12.2–7.1) and a hike in the a* value (5.3–9.4). No significant changes in L* (59.1–58.6), a* (8.57–8.61), hardness (11.6–10.6 N), or cohesiveness (0.27–0.26) were observed in plant-based patties over the storage times, whereas reductions in springiness (0.5–0.4), chewiness (1.9–1.3), and b* (26.6–29.1) were noted in them. In hybrid patties, the L* (53.9–52.5) and b* values (24.9–24.3) were consistent but had a significant decrease in a* value (5.9–3.5) along the days of storage under study. The texture parameters of the hybrid patties altered were similar to those of veal patties during the 14-day storage time. In all samples, pH decreased with storage time. HPP-SVCOOK was effective on rendering safe and shelf-stable, ready-to-eat patties regardless of their matrix formulation. The addition of carvacrol had limited effects on the textural qualities of the HPP-SVCOOK products. Future studies need to be undertaken to assess the treated patties’ consumer acceptability and sensory profile. The study provides the basis for the development of novel meat-based and plant-based products that are microbiologically safe, with minimum physicochemical alterations during storage.
  • PublicationOpen Access
    Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
    (Wiley, 2016) Gómez Bastida, Inmaculada; Beriain Apesteguía, María José; Mendizábal Aizpuru, José Antonio; Realini, Carolina; Purroy Unanua, Antonio; Ciencias del Medio Natural; Natura Ingurunearen Zientziak; Producción Agraria; Nekazaritza Ekoizpena
    The shelf life and oxidative stability of refrigerated raw ground beef enriched with omega-3 and/or conjugated linoleic acid (CLA) were studied. Grape seed extract (GSE) was used to inhibit lipid oxidation in the ground beef. Eight treatments of ground beef were established according to the enrichment of beef (control, enriched with omega-3, with CLA, or with omega-3 plus CLA) and the use of GSE (0 and 250 mg GSE/kg product). Fresh beef was ground and mixed with GSE and salt. Treatments of beef were stored at 2± 1°C in aerobic packaging for 0, 1, 3, and 6 days under retail display conditions. Oxidation stability (thiobarbituric acid-reactive substances [TBARS]), pH, instrumental color, metmyoglobin formation, and sensory attributes (color and odor) were measured. Omega-3-enriched beef increased the oxidation level at day 6 as determined by TBARS (P<0.05), but the instrumental color was not affected. The enrichment of CLA improved the coordinates of color (P<0.05) until day 3 and decreased the oxidation at day 6 (P<0.05). There were no differences in color and odor values among the types of beef during display, except at day 3, when CLA treatments had the highest scores. Addition of GSE decreased the oxidation level (P<0.001) and did not affect the instrumental color or the sensory parameters.
  • PublicationOpen Access
    Calidad de la canal y de la carne caballar de raza Burguete
    (Asociación Interprofesional para el Desarrollo Agrario, 2001) Sarriés Martínez, María Victoria; Larrea Reta, Izaskun; Induráin Báñez, Gregorio; Goñi Turumbay, Virginia; Eguinoa Ancho, Paola; Gorraiz, C.; Martín, M.; Alzueta Aldunate, María Jesús; Beriain Apesteguía, María José; Pérez de Muniáin, A.; Producción Agraria; Nekazaritza Ekoizpena
    La raza caballar Burguete es una raza autóctona de Navarra que en el pasado disfrutó de gran prestigio como animal de trabajo en la Comunidad Foral y zonas limítrofes. Hoy en día por su clara aptitud cárnica es importante mantener dicho patrimonio genético y mejorar los productos obtenidos para la promoción de esta raza estableciendo criterios de tipificación (Pérez de Muniáin et al, 2000). Se trata de un producto poco conocido en el mercado de la carne, aunque en la actualidad está despertando interés debido a sus reconocidas cualidades nutritivas (producto natural y sano) como consecuencia del bajo contenido en grasa. El objetivo del presente trabajo ha sido la caracterización de la canal y de la carne caballar de raza Burguete.
  • PublicationOpen Access
    Efecto de la maduración en la conservación de la carne de potro
    (Asociación Interprofesional para el Desarrollo Agrario, 2018) Ruiz Darbonnens, Marta; Beriain Apesteguía, María José; Insausti Barrenetxea, Kizkitza; Cantalejo Díez, María Jesús; Sarriés Martínez, María Victoria; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
    Para el desarrollo del presente estudio, se investigó el efecto de la maduración del músculo Longissimus dorsi (LD), por un lado como pieza entera y por otro lado tras el fileteado, sobre los parámetros de calidad de la carne de potro. Se emplearon músculos madurados 24 horas en la canal procedentes de ocho potros quincenos de raza Burguete. Cada lomo se dividió en dos partes iguales. Una parte no fue madurada, y la segunda fue madurada 7 días. Posteriormente, ambas partes fueron fileteadas y los filetes fueron conservados durante 9 días en bandejas cubiertas con film permeable al oxígeno en un expositor. No hubo interacción entre la maduración en el lomo y el tiempo de conservación posterior del filete. Los valores de textura fueron bajos desde el comienzo siendo considerada 'tierna'. Debido a la maduración, el enrojecimiento (a*) fue intenso y el contenido de metamioglobina fue bajo, pero la oxidación de los lípidos y la degradación del olor aumentaron. Cuando la maduración se llevó a cabo en filete, el tiempo de conservación y la atmósfera rica en oxígeno hicieron que la carne de potro se deteriorara rápidamente. La oxidación de los lípidos y la mioglobina y la degradación del color aumentaron día a día. Además, cuanto más tiempo estuvo expuesta la carne al oxígeno, peores fueron las valoraciones de color y olor sensorial de la carne de potro. El tiempo de conservación de la carne de potro fue inferior a 3 días, siendo el color característico el factor limitante.
  • PublicationOpen Access
    Hydrogen gas-grilling in meat: impact on odor profile and contents of polycyclic aromatic hydrocarbons and volatile organic compounds
    (MDPI, 2024) Beriain Apesteguía, María José; Gómez Bastida, Inmaculada; García Murillo, Susana; Urroz Unzueta, José Carlos; Diéguez Elizondo, Pedro; Ibáñez Moya, Francisco C.; Ingeniería; Ingeniaritza; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ciencias; Zientziak
    The effect of fuel (hydrogen vs. butane) on the formation of volatile organic compounds (VOCs) and polycyclic aromatic hydrocarbons (PAHs) was evaluated for grilled horse meat (very low-fat and low-fat) cooking vertically. Gas chromatography-mass spectrometry was used to analyze PAHs and VOCs. An electronic nose was used to evaluate the odor profile. Total high-molecular-weight PAHs ranged from 19.59 to 28.65 µg/kg with butane and from 1.83 to 1.61 µg/kg with hydrogen. Conversely, total low-molecular-weight PAHs went from 184.41 to 286.03 µg/kg with butane and from 36.88 to 41.63 µg/kg with hydrogen. Aldehydes and alkanes were the predominant family in a total of 59 VOCs. Hydrogen gas-grilling reduced significantly (p < 0.05) the generation of VOCs related to lipid oxidation. The odor profile was not modified significantly despite the change of PAHs and VOCs. The findings indicate that hydrogen is a viable alternative to butane for grilling horse meat. Hydrogen gas-grilling may be regarded as a safe cooking procedure of meat from a PAH contamination point and perhaps sustainable environmentally compared to a conventional technique. The present study provides the basis for the use of hydrogen gas in grilled meat.
  • PublicationOpen Access
    Revalorisation of broccoli crop surpluses and field residues: novel ingredients for food industry uses
    (Springer, 2023) Villaño Valencia, Débora; Fernández Pan, Idoya; Arozarena Martinicorena, Íñigo; Ibáñez Moya, Francisco C.; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
    Research on the management of broccoli crop residues and surpluses is critical for improving agricultural practices, optimizing food industrial manufacture, and contributing to better human nutrition. The objective of this study was to obtain novel ingredients based on these residues and surpluses for a wide range of applications in the food industry. The efect of air-drying (60 °C or 80 °C) applied to feld residues (broccoli stalks), mimicking industrial conditions, was compared with dehydration by freeze-drying applied to these same feld residues and to crop surpluses (broccoli whole plant). Thus, diferent broccoli fours were obtained and characterised for technological and biological properties including colour, antioxidant activity, nutrients, total polyphenol content, and content of glucosinolates. Flours from feld residues showed high levels of dietary fbre (≈22% dry weight). Broccoli crop surpluses fours had relevant contents of glucosinolates (≈13 mg/g dry weight). Therefore, within the framework of the circular economy, these fours are proposed to revalorise the two main broccoli crop discarded fractions. Such fours could be used in a realistic and simple way by the agri-food industries interested in the development of healthy and conscience foodstufs, in a cost-efcient manner.
  • PublicationOpen Access
    High-pressure processing and sous-vide cooking effects on physicochemical properties of meat-based, plant-based and hybrid patties
    (Elsevier, 2023) Janardhanan, Rasmi; Huerta Leidenz, Nelson; Ibáñez Moya, Francisco C.; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
    Modern technologies such as high-hydrostatic pressure processing (HPP) and sous-vide cooking (SVCOOK) have not been fully assessed for improving the quality of veal patties. The effects of HPP alone or combined with SVCOOK technique on physicochemical characteristics of veal, plant-based, and hybrid patties were investigated. Samples of the different formulations were subjected to three pressures (350–600 MPa) for 5–15 min, followed by SVCOOK (55–65 ◦C for 15 min). The color of the HPP treated plant-based and hybrid patties tended to be of less reddish color tone and conformed more towards a yellowish shade. The dual technology treated hybrid patties were like veal patties in color and texture parameters, whereas the physicochemical parameters of plantbased patties were different from veal and hybrid patties. Conversely, the effect of HPP on hybrid patties was not comparable to veal patties. The dual (HPP–SVCOOK) technology has the potential to develop novel hybrid products with physicochemical characteristics comparable to those of veal-based patties.