Open Access
Mid-infrared spectroscopy (MIR) for simultaneous determination of fat and protein content in meat of several animal species
(Springer, 2017) Lozano Saiz, María; Rodríguez Ulibarri, Pablo; Echeverría Morrás, Jesús; Beruete Díaz, Miguel; Sorolla Ayza, Mario; Beriain Apesteguía, María José; Institute of Smart Cities - ISC; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Institute for Advanced Materials and Mathematics - INAMAT2
The aim of this research was to study the application of MIR spectroscopy as an alternative to conventional methods to determine fat and protein content. Samples of the main species used to produce meat products were analyzed, showing all of them absorption bands at similar wavenumbers though with different intensity. Correlation analysis of absorption intensities showed that bands around 2925, 2854, and 1746 cm−1 are associated with fat content, whereas bands around 3288, 1657, and 1542 cm−1 are associated with proteins. During the validation process, prediction models of fat and protein content were successfully obtained withR2 0.9173 and 0.7534, respectively. Finally, a good result (R2 =0.8829) was obtained on the estimation of the lipid content when the information at only one wavenumber was used.
Open Access
Textural characteristics of safe dishes for dysphagic patients: a multivariate analysis approach
(Taylor & Francis, 2019) Ibáñez Moya, Francisco C.; Gómez Bastida, Inmaculada; Merino Antón, Gorka; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua
Twenty-four safe dishes for cerebral palsy dysphagic patients and four commercial dysphagia-oriented food products for dysphagia were studied in order to determine their textural characteristics. Apparent viscosity measured at 25, 50, and 100 s(-1) and extrusion force analyzed at 1, 2, 5, and 10 mm/s were evaluated. Using clustering techniques, samples were divided into three categories. Apparent viscosity at 50 s(-1) and extrusion force at 5 and 10 mm/s could be enough to characterize the safe dishes for dysphagic patients.
Open Access
Instrumental colour measurement as a tool for light veal carcasses online evaluation
(Copernicus Publications, 2013) Horcada, Alberto; Juárez, Manuel; Molina, Antonio; Valera, Mercedes; Beriain Apesteguía, María José; Ciencias del Medio Natural; Natura Ingurunearen Zientziak
Eight-hundred and forty-five veal carcasses (535 males and 310 females) from Pirenaica breed and its crosses with Charolais and Limousin were used to compare carcass colour visual assessments 60min post-mortem with the values obtained using a spectrocolorimeter (CIE Lab colour system) on the pectoralis superficialis muscle. Carcass weights ranged between 240 and 360 kg. Visual colour was subjectively evaluated by two trained assessors. The best correlation between visual appraisal and L* was observed in carcasses of 300-320 kg. A relatively strong correlation between visual appraisal and a* values was observed in carcasses of 280-300 kg of weight. However, the correlation between b* and visual appraisal was low. Using discriminant functions that included L* and a*, the spectrocolorimeter classified correctly 60% of carcasses in the class colour assigned by the assessors. In fact, 99% of male and 96% of female carcasses were correctly assigned in the most common colour of veal carcasses in the Spanish market (»pink«, 5). These results indicate that online instrumental colour measurements on pectoralis superficialis muscle could be recommended to objectively evaluate carcass colour of commercial veal for the Spanish market.
Open Access
Detection of minced lamb and beef fraud using NIR spectroscopy
(Elsevier, 2019) López Maestresalas, Ainara; Insausti Barrenetxea, Kizkitza; Jarén Ceballos, Carmen; Pérez Roncal, Claudia; Urrutia Vera, Olaia; Beriain Apesteguía, María José; Arazuri Garín, Silvia; Ingeniaritza; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ingeniería; Agronomía, Biotecnología y Alimentación; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
The aim of this work was to investigate the feasibility of near-infrared spectroscopy (NIRS), combined with chemometric techniques, to detect fraud in minced lamb and beef mixed with other types of meats. For this, 40 samples of pure lamb and 30 samples of pure beef along with 160 samples of mixed lamb and 156 samples of mixed beef at different levels: 1-2-5-10% (w/w) were prepared and analyzed. Spectral data were pre-processed using different techniques and explored by a Principal Component Analysis (PCA) to find out differences among pure and mixed samples. Moreover, a PLS-DA was carried out for each type of meat mixture. Classification results between 78.95 and 100% were achieved for the validation sets. Better rates of classification were obtained for samples mixed with pork meat, meat of Lidia breed cattle and foal meat than for samples mixed with chicken in both lamb and beef. Additionally, the obtained results showed that this technology could be used for detection of minced beef fraud with meat of Lidia breed cattle and foal in a percentage equal or higher than 2 and 1%, respectively. Therefore, this study shows the potential of NIRS combined with PLS-DA to detect fraud in minced lamb and beef.
Open Access
Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
(Taylor & Francis, 2019) Gómez Bastida, Inmaculada; Ibáñez Moya, Francisco C.; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Ready-to-eat (RTE) products elaborated from beef and meat analog, previously marinated (teriyaki and beer), were subjected to sous vide cooking at different combinations of temperature (70ºC and 80ºC) and time (60, 90 and 120 min for beef; 90, 120 and 150 min for meat analog). The sous vide cooking at 80ºC led to less cooking losses. The shear force values were approximately 50% lower in meat analog samples than in beef samples. The L* and a* value and sensory properties related to odor and color were similar in meat and meat analog products.
Open Access
Effect of slaughter age and finishing diet on sensory evaluation and consumers’ preference of foal meat
(Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), 2019) Ruiz Darbonnens, Marta; Insausti Barrenetxea, Kizkitza; Beriain Apesteguía, María José; Crecente, Santiago; Lorenzo, José M.; Sarriés Martínez, María Victoria; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Aim of study: This study focused on the sensory evaluation and consumer preferences of foal meat depending on the animal slaughter age (13 and 26 months) and finishing diet (standard and linseed concentrate). Area of study: It was developed in two localities in the north of Spain: Orense and Pamplona. Material and methods: The sensory study was conducted by a 10-member trained and a 474-consumer panel. Main results: The trained panel described meat from both, 13 and 26-months old foals similar between each other. On the contrary, consumers considered meat from the younger group to be juicier and tenderer, being juiciness and tenderness (p<0.05), the most important clues for their global acceptance. No differences were found in either the trained or the consumer panel due to the finishing diet. The consumers test was carried out in two Spanish cities (Pamplona and Orense. Two scenarios were considered: without and with supplementary information about the foal meat production. The additional information disclosed about foal meat had a positive effect on Pamplona consumers’ assessments. Research highlights: City and information level are essential factors to introduce foal meat in the market. The lack of knowledge about foal meat and its low presence in meat markets make it necessary to develop further sensory studies; to obtain foal meat description patterns, and to get to know consumers’ likings.
Open 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.
Open 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.
Open Access
Grey water footprint as an indicator for diffuse nitrogen pollution: the case of Navarra, Spain
(Elsevier, 2019) Martínez Aldaya, Maite; Rodríguez, Corina Iris; Fernández Poulussen, Álex; Merchán Elena, Daniel; Beriain Apesteguía, María José; Llamas, Ramón; Ingeniaritza; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Ingeniería
Nitrogen is an essential element for plant growth, while its application and associated pollution is a worldwide concern. Generally, diffuse source pollution and its impacts on ecosystem health are difficult to monitor and regulate. Here we used the grey water footprint (GWF) and water pollution level (WPL) indicators, based on a soil nitrogen balance approach to differentiate between surface and groundwater, in order to better understand and quantify the pressure that nitrogen fertilisation generates on freshwater. For the first time, we compared the results of these indicators with actual nitrogen concentration data in surface and groundwater bodies, showing in both cases a positive significant correlation according to Spearman correlation coefficient. This means that the theoretical WPL results might be valuable to anticipate and identify nitrate pollution in surface and groundwater bodies. However, several factors influence the N-related processes that should be considered, such as natural attenuation. We estimated the agricultural and livestock nitrogen loads delivered to freshwater and the associated GWFs and WPLs at the municipality level in Navarra. Large GWFs are observed in southern Navarra, particularly in intensive agricultural regions such as Ribera Alta-Aragón and Ribera Baja. We estimated that 64% of the GWF related to nitrogen loads came from artificial fertilisers, 16% from manure, 11% from atmospheric deposition and the remaining 9% from biological fixation, seeds and other organic fertilisers. Among the crops, cereals had the largest contribution to the nitrogen-related GWF (54%) followed by vegetables (17%) and fodder (11%).
Open Access
Nutrición clínica: soporte nutricional
(Eunate, 2017-03-01) Oria Mundín, Eugenio José; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Ciencias de la Salud; Osasun Zientziak; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
Cuando se establecen las medidas de tratamiento en el paciente hospitalizado, con independencia de su enfermedad y gravedad, debe valorarse la necesidad de iniciar un soporte nutricional adecuado, si es necesario oral, enteral o parenteral, como una medida más de ese tratamiento. El tipo y las características del soporte nutricional dependerán del grado de desnutrición previa, la gravedad de la enfermedad aguda y el tiempo estimado en recuperar la ingesta por vía oral. El aporte adecuado de nutrientes es de gran importancia en el manejo nutricional del paciente hospitalizado, ya que la malnutrición1 puede agravar su estado clínico. El cálculo de los requerimientos energéticos y proteicos que deben administrarse depende de factores como la superficie corporal, la edad, el sexo, la actividad física y el factor de estrés relacionado con la enfermedad subyacente. El objetivo del soporte nutricional artificial2 en el paciente hospitalizado debe centrarse en el mantenimiento del equilibrio energético y de la síntesis proteica, más que en la ganancia de peso corporal. Mientras que un individuo sano requiere diariamente 0,8-1,0 g de proteína/kg de peso corporal, un paciente hospitalizado, cuyo metabolismo esté exacerbado por su enfermedad, puede necesitar 1,2-1,7 g de proteína/kg, con un aporte energético diario del orden de 25-30 kcal/kg.