Open 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.
Open 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.
Open Access
Methodology for design of suitable dishes for dysphagic people
(Elsevier, 2020) Merino Antón, Gorka; Gómez Bastida, Inmaculada; Marín Arroyo, Remedios; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Gobierno de Navarra / Nafarroako Gobernua, PEP E-14/000107-01
A methodology to adapt dishes for cerebral palsy (CP) dysphagic people was developed. Five conventional dishes were cooked, blended and texturized with mixtures of thickeners and gelling agents based on xanthan gum. The most appropriate texturizing agents were selected, the textural thermostability of the dishes was studied, and the shelf-life was evaluated by back extrusion, sensory and microbiology analysis. Information about the acceptability of the adapted dishes by CP dysphagic people was obtained through the control of the consumed fraction and the liking or disliking reaction after eating the dishes. The adapted dishes considered suitable for swallowing process showed maximum force between 6.2(0.1) N and 18.9(3.3) N, minimum force between −3.9(0.3) N and −9.2(1.3) N, and Fmin/Fmax ratio between 0.4(0.0) and 0.7(0.0). Regarding sensory characteristics, the adapted dishes showed low stickiness, residue and firmness, and high suitable texture score. The methodology was appropriate for developing suitable dishes, sensorially accepted by dysphagic people, thermostable for 7 days refrigerated storage and ready-to-eat. Industrial relevance: This study presents the technological basis for the standardized design of suitable ready-to-eat dishes for dysphagic people. The methodology developed is of great interest to the industry of ready-to-eat dishes.
Open Access
Indicators and recommendations for assessing sustainable healthy diets
(MDPI, 2021) Martínez Aldaya, Maite; Ibáñez Moya, Francisco C.; Domínguez-Lacueva, Paula; Murillo Arbizu, María Teresa; Rubio Varas, María del Mar; Soret Lafraya, Beatriz; Beriain Apesteguía, María José; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Institute for Advanced Research in Business and Economics - INARBE
Research coupling human nutrition and sustainability concerns is a rapidly developing field, which is essential to guide governments' policies. This critical and comprehensive review analyzes indicators and approaches to 'sustainable healthy diets' published in the literature since this discipline's emergence a few years ago, identifying robust gauges and highlighting the flaws of the most commonly used models. The reviewed studies largely focus on one or two domains such as greenhouse gas emissions or water use, while overlooking potential impact shifts to other sectors or resources. The present study covers a comprehensive set of indicators from the health, environmental and socio-economic viewpoints. This assessment concludes that in order to identify the best food option in sustainability assessments and nutrition analysis of diets, some aspects such as the classification and disaggregation of food groups, the impacts of the rates of local food consumption and seasonality, preservation methods, agrobiodiversity and organic food and different production systems, together with consequences for low-income countries, require further analysis and consideration.
Open 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).
Open 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.
Open Access
Caracterización de las 'Costillas de Palo' de cordero de raza Navarra. I. Composición tisular
(Universidad Cardenal Herrera-CEU. Fundación Universitaria San Pablo-CEU, 2002) Mendizábal Aizpuru, José Antonio; Alzón, M.; Arana Navarro, Ana; Eguinoa Ancho, Paola; Delfa, R.; Beriain Apesteguía, María José; Purroy Unanua, Antonio; Producción Agraria; Nekazaritza Ekoizpena
Se ha estudiado la composición tisular de 46 costillas de palo (10ª y 11ª) procedentes de 23 corderos de raza Navarra sacrificados con 24,2±1,55Kg. de peso vivo y 98±6,3d de edad. El peso medio de la costilla fue de 78,4±10,82g, de los que el porcentaje de músculo supuso el 48,5±4,16%, el de grasa 29,3±4,78% y el de hueso 15,0±3,19%, respectivamente. El músculo Longissimus dorsi, que presentó un área media de 9,6±1,34cm2, supuso el 52,4±6,30% del músculo total de la costilla. El componente óseo se distribuyó en un 41,8% en la costilla y el 58,2% en la vertebra. La grasa subcutánea supuso el 50,1% de la grasa total diseccionada, correspondiendo el 49,9% restante a la intermuscular. Por último, se midió la grasa intramuscular o de veteado que presentaba el músculo Longissimus dorsi, ocupando dicha grasa un 2,5±0,98% de la superficie de dicho músculo. El número medio de vetas de grasa en cada costilla fue de 5,6±1,92 y el tamaño medio de éstas de 4,5±1,74mm2.
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 - ISFOOD
This 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.
Open Access
High hydrostatic pressure processing to replace texturizing agents on a plant product intended for altered deglutition: a concept proof
(Elsevier, 2023) Fernández Pan, Idoya; Merino Antón, Gorka; Virseda Chamorro, Paloma; Beriain Apesteguía, María José; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate Publikoa
High hydrostatic pressure processing (HPP) can cause changes in food texture. These changes can be beneficial when developing food with strict texture specifications as it is the case of food targeted to people with altered deglutition (AD) issues. The aim of the present research was to evaluate the HPP potential as an alternative to the use of texturizing agents currently added to AD-targeted food products. First, formulation and experimental conditions of treatments were established, and 2 types of chickpea protein pur´ees, one containing corn starch (PS) and the other chicory inulin (PI), were developed. Second, the pur´ees were, in one case HPP-treated (300–400 MPa; 3–9 min) and in the other texturized with agar-agar and xanthan gum. Overall, HPP did not significantly affect the proximate composition of the purées and improved their microbiological quality, and, most importantly, they caused beneficial texture changes on both PS and PI purées. In addition, HPP-treatments conferred similar instrumental texture values to texturized purées. These texture values come within the given specific range data supplied by the literature for AD suitability. The present study provides the basis for applying HPP in the development of texturizer-free AD-oriented purées.
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.