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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Publication Open Access Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study(MDPI, 2020) Ruiz Darbonnens, Marta; Beriain Apesteguía, María José; Beruete Díaz, Miguel; Insausti Barrenetxea, Kizkitza; Lorenzo, José M.; Sarriés Martínez, María Victoria; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR) with Rv2 values of 82% and 66%, respectively. Regarding fatty acids, the best models were obtained for arachidonic, vaccenic, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) with Rv2 values over 65%. Quality parameters, as instrumental colour and texture and sensory attributes did not reach high prediction coefficients (R2). With the spectra data of the region 2198–1118 cm-1, samples were accurately classified according to slaughter age (78%) and finishing diet (72%). This preliminary research shows the potential of MIR spectroscopy as an alternative tool to traditional meat chemical composition methods. Finally, the wavelength range of the spectrum from 2198 to 1118 cm-1 showed good results for classification purposes.Publication Open Access Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy(MDPI, 2020) Jáuregui López, Irati; Zulategui Beñarán, Fernando; Beriain Apesteguía, María José; Sarriés Martínez, María Victoria; Beruete Díaz, Miguel; Insausti Barrenetxea, Kizkitza; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis work broadens the study of lipid and protein oxidation marker compounds in foal meat, employing the technology of Attenuated Total Reflectance-Fourier Transform Mid-Infrared Spectroscopy (ATR-FT/MIR, shortened in the following as MIR). As a main objective, marker compounds from 23 foals were extracted and their absorbance spectra were measured to establish prediction models (calibration and validation) between them and classical quantification analysis of the compounds. Another objective was to ascertain whether a previous extraction of the marker compounds before executing their MIR analysis is preferable compared to direct MIR measurements on the raw meat samples. In this context, marker compound results (TBARS between 0.4387 and 2.1040, and carbonyls between 4.07 and 4.68) showed more consistent predictive models than the ones achieved using quantitative analysis of the spectra obtained from the raw meat. Lipid oxidation compounds predictive models obtained in this work offered an R-cv(2) of 63.18% and protein oxidation R-cv(2) obtained in this project showed a value of 54.24%. Thus, MIR technology arises as a promising tool to identify and quantify products derived from lipid and protein oxidation in fresh foal meat.