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
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 high-hydrostatic pressure processing and sous-vide cooking on physicochemical traits of biceps femoris veal patties
(Elsevier Applied Science, 2022) Janardhanan, Rasmi; Virseda Chamorro, Paloma; Huerta Leidenz, Nelson; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD
The effects of non-thermal, high-hydrostatic-pressure processing (HPP) and its combination with sous vide cooking technique (HPP-SVCOOK) on physicochemical traits of veal patties elaborated with top sirloin caps (Biceps femoris) derived from local Pyrenean bullocks, were investigated. The patties were subjected to 13 treatment combinations of three HPP pressures (350, 475, or 600 MPa) for 5, 10, or 15 min, followed by 20 treatment combinations with subsequent SVCOOK at three cooking temperatures (55, 60 or 65 °C). Significant changes in color and texture parameters were observed in HPP and HPP-SVCOOK patties. Also, there was a significant effect of processing parameters on cooking loss. HPP-SVCOOK processing conditions dealt with several changes in texture and color of patties. For yielding the optimum processing results in terms of reduced hardness and cooking loss, veal patties should be HPP-treated at 350 MPa for 10 min., and sous-vide cooked at 55 °C.

Beriain Apesteguía, María José

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