Beriain Apesteguía, María José
Loading...
Email Address
person.page.identifierURI
Birth Date
Job Title
Last Name
Beriain Apesteguía
First Name
María José
person.page.departamento
Agronomía, Biotecnología y Alimentación
person.page.instituteName
IS-FOOD. Research Institute on Innovation & Sustainable Development in Food Chain
ORCID
person.page.observainves
person.page.upna
Name
- Publications
- item.page.relationships.isAdvisorOfPublication
- item.page.relationships.isAdvisorTFEOfPublication
- item.page.relationships.isAuthorMDOfPublication
2 results
Search Results
Now showing 1 - 2 of 2
Publication Open Access Caracterización de las 'Costillas de Palo' de cordero de raza Navarra. II. Composición en ácidos grasos(Universidad Cardenal Herrera-CEU. Fundación Universitaria San Pablo-CEU, 2002) Beriain Apesteguía, María José; Horcada, Alberto; Gorraiz Olangua, María Cristina; Eguinoa Ancho, Paola; Induráin Báñez, Gregorio; Arana Navarro, Ana; Purroy Unanua, Antonio; Mendizábal Aizpuru, José Antonio; Producción Agraria; Nekazaritza EkoizpenaSe ha estudiado la composición en ácidos grasos de la grasa intramuscular y subcutánea de las costillas de palo de 23 corderos ternascos de raza Navarra. La grasa intramuscular presentó un 58,9% de ácidos grasos insaturados (AGI) y un 40,8% de ácidos grasos saturados (AGS). Los AGI mayoritarios fueron el oleico (C 18:1), el linoleico (C 18:2) y el araquidónico (C 20:4) que supusieron un 38,6, 7,3 y 8,5% respectivamente del total de ácidos grasos. Entre los AGS los mayoritarios fueron el palmítico (C 16:0) y el esteárico (C 18:0), los cuales supusieron un 29,7 y 13,7% respectivamente. La grasa subcutánea mostró un mayor contenido en AGS que la grasa intramuscular (47,7 vs 40,8%). Estas diferencias se reflejaron en la relación entre ácidos grasos poliinsaturados y saturados (AGP/AGS) que fue de 0,1 para la grasa subcutánea y de 0,5 para la grasa intramuscular.Publication Open Access Volatile compounds, odour and flavour attributes of lamb meat from the navarra breed as affected by ageing(MDPI, 2021) Insausti Barrenetxea, Kizkitza; Urrutia Vera, Olaia; Mendizábal Aizpuru, José Antonio; Beriain Apesteguía, María José; Colle, Michael J.; Bass, Phillip D.; Arana Navarro, Ana; Murillo Arbizu, María Teresa; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis study aimed to assess the influence of ageing on the volatile compounds, as well as odour and flavour attributes of lamb meat from the Navarra breed. Twenty-one male lambs were fed a commercial concentrate diet after weaning and were harvested at 101 ± 6.5 days of age. From the Longissimus thoracis, 26 volatile compounds were identified, with hexanal, 2-propanone, and nonanal the most abundant (57.17% relative percentage abundance, RPA). The effect of ageing (1 vs. 4 d) was observed (p < 0.05) in six compounds: 1,4-dimethylbenzene decreased with ageing, while tridecane, 3-methylbutanal, 2-heptanone, 3-octanone, and 1-octen-3-ol increased. In general, ageing was linked to a decrease in livery and bloody flavour, bloody odour and ethanal, and an increase in pentane, hexanal, and heptanal, which are usually associated with fresh green grass and fat descriptors. Consequently, ageing lamb from the Navarra breed for four days might have a positive effect on meat sensory odour and flavour quality.