Person: Sarriés Martínez, María Victoria
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Sarriés Martínez
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María Victoria
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Producción Agraria
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0000-0003-3331-8560
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5740
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Publication Open Access Use of oil mixture emulsion hydrogels as partial animal fat replacers in dry-fermented foal sausages(Elsevier, 2022) Cittadini, Aurora; Domínguez, Rubén; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria; Lorenzo, José M.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) -100 % of pork fat; treatments 1 and 2 (T1 and T2)- 50 % of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame oils (T2) blended with algal oil. Lipid reformulations reduced (P < 0.001) fat (36.91 % vs about 30 %, for CON and reformulated samples, respectively), and moisture contents (33.57 % vs about 28 %, for CON and reformulated samples, respectively), while darker sausages were obtained. These changes in the both, fat and moisture contents, have an important influence on the texture parameters, since reformulated samples presented higher values of hardness (283¿317 N) than control samples (152 N). Both oil emulsion hydrogels favored a decrease (P < 0.001) of saturated fatty acids (34.16 vs 30 g/100 g of fat), an increase (P < 0.001) of mono- (T1) and polyunsaturated (T2) fatty acids (depending on the batch), and an improvement of all health indices as omega-6/omega-3 (n-3/n-6) and polyunsaturated fatty acids/ saturated fatty acid ratios (PUFA/SFA), atherogenic (AI) and thrombogenic (TI) indices and hypocholesterolaemic/hypercholesterolaemic ratio (h/H). T2 seemed to reduce (P < 0.001) the lipid oxidation in the samples, while T1 presented the highest values. On the other hand, the terpenes and terpenoids were the most abundant volatile compounds (VOCs) found in all sausages, mainly due to the use of pepper as flavoring spice. Several differences were observed on the content of different individual VOCs (hydrocarbons, acids, alcohols, aldehydes, etc.) and also in the total VOCs content, due of both, differences in lipid oxidation processes (in accordance with TBARS values) and also the moisture and fat content of the samples. Nevertheless, consumer acceptability resulted to be unaffected (T1) or improved (T2) by the fat reformulation. Thus, overall results pointed out that the use of T2 emulsion hydrogel as a partial animal fat replacer could be a promising strategy to achieve healthier dry-cured foal sausages with high consumers¿ approval. © 2022 Elsevier LtdPublication Open Access Physicochemical composition and nutritional properties of foal burgers enhanced with healthy oil emulsion hydrogels(Blackwell Scientific Publications, 2021) Cittadini, Aurora; Munekata, Paulo E. S.; Pateiro, Mirian; Sarriés Martínez, María Victoria; Domínguez, Rubén; Lorenzo, José M.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis study investigates the effect of animal fat replacement by oil mixture emulsion hydrogels on quality characteristics of foal burgers. Three batches were manufactured: control (CON) -100% of pork fat; treatments 1 and 2 (T1 and T2)- pork fat was totally replaced using oil mixture emulsions, avocado (T1) or pumpkin seed (T2) mixed with algal oil. These fat replacements were accompanied by a significant decrease in fat content (P < 0.001) and colour parameters (P < 0.05). Any significant differences in texture were observed in reformulated patties, except for gumminess (P < 0.05) and chewiness (P < 0.001). Moreover, a healthier fatty acid profile was reached (P < 0.001), saturated fat decreased, mono- (T1) and polyunsaturated fatty acids (T2) increased and an improvement of all health indices was observed. However, the sensory acceptability of burgers was unaffected (P > 0.05). Thus, these fat reformulations represent a promising strategy to obtain healthier foal burgers with improved nutritional characteristics without affecting sensory properties. © 2021 Institute of Food Science and TechnologyPublication Open Access Effect of breed and finishing diet on growth parameters and carcass quality characteristics of navarre autochthonous foals(MDPI, 2021) Cittadini, Aurora; Sarriés Martínez, María Victoria; Domínguez, Rubén; Induráin Báñez, Gregorio; Lorenzo, José M.; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis research was conducted to study the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 vs. silage and organic feed diet 2—on growth parameters and carcass characteristics from forty-six foals. Parameters as live weight (LW), average daily gain (ADG), body condition score (BCS), and fat depots were monitoring. In addition, the carcass parameters assessed were: carcass weight (CW), conformation, degree of fatness, morphology, and pH. Moreover, hindquarters of the left-half carcasses were sectioned in the main commercial primal cuts of leg. Results showed a clear “breed effect” in favor of BU foals, recording the highest productive values and carcass traits compared with JN foals. On the other hand, finishing diet contributed to improving the productive and carcass features of JN foals. In particular, diet 1 showed to affect positively the features analyzed compared with diet 2. Nevertheless, the meat primal cuts resulted in being unaffected by the breed and diet effects (except for knuckle), obtaining similar values among the groups of animals.Publication Open Access Effect of breed and finishing diet on chemical composition and quality parameters of meat from Burguete and Jaca Navarra foals(2022) Cittadini, Aurora; Sarriés Martínez, María Victoria; Domínguez, Rubén; Pateiro, Mirian; Lorenzo, José M.; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were reared under a semi-extensive system and slaughtered at a mean age of 21 months. The results reported that both studied effects had a significant (p < 0.05) impact on meat quality; however, it was the breed to strongly influence the majority of the parameters evaluated. In particular, BU foals reported the highest amounts of intramuscular fat, positively affecting the meat properties of marbling and texture traits. Moreover, this group presented higher values for L* and b* and the lowest cholesterol contents. As regards the diet, D1 increased the fat content in foals supplemented with this diet, improving the organoleptic properties of this group. On the other hand, the combination of silage and organic feed (D2) had an opposite trend. Thus, both BU and D1 groups presented enhanced quality attributes, such as marbling, juiciness and reduced hardness, which are some of the most demanded by meat consumers.Publication Open Access Effect of linseed supplementation and slaughter age on meat quality of grazing cross-bred Galician x Burguete foals(Wiley, 2018) Domínguez, Rubén; Pateiro, Mirian; Crecente, Santiago; Ruiz Darbonnens, Marta; Sarriés Martínez, María Victoria; Lorenzo, José M.; Agronomía, Biotecnología y Alimentación; Agronomia, Bioteknologia eta Elikadura; Institute on Innovation and Sustainable Development in Food Chain - ISFOODBACKGROUND: The aim of this study was to assess the effect of finishing diet (control concentrate vs. linseed concentrate) andslaughter age (13 vs. 26 months) on meat and nutritional quality of foal meat. For this study, 46 foals from crossing GaliciaMountain x Burguete breeds were used.RESULTS: The obtained results showed that slaughter age had an influence on chemical composition and colour parameters.Foals slaughtered at the age of 13 months had lower content of intramuscular fat and higher cholesterol contents than thoseslaughtered at 26 months of age. Regarding colour parameters, older foals showed the highest values of redness and lowestmyoglobin contents. Finishing diet had a low effect on the majority of parameters evaluated. Foals fed with linseed presentedlower shear force values than those fed with control concentrate. Fatty acid and amino acid contents were hardly influenced byfinishing diet, whereas slaughter age effect had a high impact on fatty acid profile. Older animals showed lowest SFA values andn-6/n-3 ratio.CONCLUSION: Older animals presented the best meat quality. Diet had low effect in meat quality and could be related to theshort time during finishing diet was administered and the low amount of linseed in the experimental diet.Publication Embargo Study of Pansalt® or Laminaria ochroleuca seaweed powder as potential NaCl replacers in dry-cured foal "cecina"(Elsevier, 2023) Cittadini, Aurora; Domínguez, Rubén; Sarriés Martínez, María Victoria; Pateiro, Mirian; Lorenzo, José M.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThis study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal “cecina”. Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while protein amounts increased (P < 0.001) in the T2 batch. Considering the physicochemical variables, any significant differences were observed among batches, except for a*, water activity, and springiness values. T1 and T2 samples presented a significant (P < 0.001) sodium decrease of 39% and 48%, respectively, as well as, potassium and magnesium increase (P < 0.001). In addition, the seaweed improved (P < 0.001) calcium, iron, phosphorus, and zinc contents. All batches showed similar lipid profiles and the nutritional indices were in line with the health recommendations. NaCl replacement increased the proteolysis, causing the increment (P < 0.001) of the free amino acids total contents, especially in T2 samples. Changes were also detected in the aromatic profile of our samples, where lipid-derived compounds predominated in the CON batches, while substances originating from carbohydrate fermentation and amino acid breakdown were prevalent in reformulated samples, particularly in T2. In addition, the salting treatments did not affect the sensory profile, except for saltiness (T2). Hence, data indicated that the employ of these potential NaCl alternatives, in particular T2 formulation, represents a favorable approach to achieving equine “cecinas” with an enhanced mineral and healthier profile, without altering most of the sensorial properties.Publication Open Access Microencapsulated healthy oil mixtures to enhance the quality of foal pâtés(Frontiers Media, 2022) Cittadini, Aurora; Sichetti Munekata, Paulo E.; Pateiro, Mirian; Sarriés Martínez, María Victoria; Domínguez, Rubén; Lorenzo, José M.; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2), with 50% of the animal fat replaced by microcapsules containing algal oil mixed with walnut oil (T1) or pistachio oil (T2). The reformulated samples presented significant (p < 0.001) diminutions of fat contents, which achieved reductions of 34.22% (“reduced fat content”) and 28.17% in the T1 and T2 samples, respectively, and the lipid reformulation did not affect (p > 0.05) the texture or lipid oxidation of the samples. Furthermore, both microencapsulated oil mixtures significantly (p < 0.001) reduced (11–15%) saturated fatty acid (SFA) concentrations and increased (p < 0.001) mono- (T2) and polyunsaturated (T1) fatty acid contents (8% and 68%, respectively), contributing to the obtainment of nutritional indices in line with health recommendations. Additionally, consumer acceptability did not display significant (p > 0.05) differences among samples. Hence, the outcomes indicated that the incorporation of these microencapsulated oil mixtures as partial animal fat replacers, especially the T1 mixture, represents a promising strategy to obtain healthier foal pâtés, without compromising consumer approval.Publication Open Access Fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from Burguete and Jaca Navarra foals fattened with different finishing diets(MDPI, 2021) Cittadini, Aurora; Domínguez, Rubén; Pateiro, Mirian; Sarriés Martínez, María Victoria; Lorenzo, José M.; Institute on Innovation and Sustainable Development in Food Chain - ISFOOD; Universidad Pública de Navarra / Nafarroako Unibertsitate PublikoaThe present study evaluated the effect of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate—diet 1 (D1) vs. silage and organic feed—diet 2 (D2), on the fatty acid composition and volatile profile of longissimus thoracis et lumborum muscle from forty-six foals. For this, foals were reared under a semi-extensive system and slaughtered at about 21 months of age. The outcomes showed that breed and finishing regime had a significant (p < 0.05) effect on the lipid and volatile profile of foal meat. In particular, JN foals reported higher polyunsaturated fatty acid contents and better nutritional indices in line with the health guidelines; whereas, BU and D1 groups generated higher amounts of total volatile compounds. However, it was the diet to occupy a central role in this study. Indeed, diet 2, due to its 'ingredients' and composition, not only ameliorated the lipid profile of foal meat, but also reduced the generation of volatile compounds associated with lipid oxidation and minimized off-flavors. Thus, this diet could give an added value to the aromatic perception of meat and improve its sensorial acceptability.