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 Application of MIR spectroscopy to the evaluation of chemical composition and quality parameters of foal meat: a preliminary study(MDPI, 2020) Ruiz Darbonnens, Marta; Beriain Apesteguía, María José; Beruete Díaz, Miguel; Insausti Barrenetxea, Kizkitza; Lorenzo, José M.; Sarriés Martínez, María Victoria; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe aim of this work was to study the potential of mid-infrared spectroscopy to evaluate the chemical composition and quality parameters of foal meat according to differences based on slaughter ages and finishing diets. In addition, the wavelength ranges which contribute to this meat quality differentiation were also determined. Important characteristics as moisture and total lipid content were well predicted using Mid-Infrared Spectroscopy (MIR) with Rv2 values of 82% and 66%, respectively. Regarding fatty acids, the best models were obtained for arachidonic, vaccenic, docosapentaenoic acid (DPA), and docosahexaenoic acid (DHA) with Rv2 values over 65%. Quality parameters, as instrumental colour and texture and sensory attributes did not reach high prediction coefficients (R2). With the spectra data of the region 2198–1118 cm-1, samples were accurately classified according to slaughter age (78%) and finishing diet (72%). This preliminary research shows the potential of MIR spectroscopy as an alternative tool to traditional meat chemical composition methods. Finally, the wavelength range of the spectrum from 2198 to 1118 cm-1 showed good results for classification purposes.Publication Open Access Lipid and protein oxidation marker compounds in horse meat determined by MIR spectroscopy(MDPI, 2020) Jáuregui López, Irati; Zulategi, Fernando; Beriain Apesteguía, María José; Sarriés Martínez, María Victoria; Beruete Díaz, Miguel; Insausti Barrenetxea, Kizkitza; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThis 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.Publication 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 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 - ISFOODPara 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.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 Calidad de la canal y de la carne caballar de raza Burguete(Asociación Interprofesional para el Desarrollo Agrario, 2001) Sarriés Martínez, María Victoria; Larrea Reta, Izaskun; Induráin Báñez, Gregorio; Goñi Turumbay, Virginia; Eguinoa Ancho, Paola; Gorraiz, C.; Martín, M.; Alzueta Aldunate, María Jesús; Beriain Apesteguía, María José; Pérez de Muniáin, A.; Producción Agraria; Nekazaritza EkoizpenaLa raza caballar Burguete es una raza autóctona de Navarra que en el pasado disfrutó de gran prestigio como animal de trabajo en la Comunidad Foral y zonas limítrofes. Hoy en día por su clara aptitud cárnica es importante mantener dicho patrimonio genético y mejorar los productos obtenidos para la promoción de esta raza estableciendo criterios de tipificación (Pérez de Muniáin et al, 2000). Se trata de un producto poco conocido en el mercado de la carne, aunque en la actualidad está despertando interés debido a sus reconocidas cualidades nutritivas (producto natural y sano) como consecuencia del bajo contenido en grasa. El objetivo del presente trabajo ha sido la caracterización de la canal y de la carne caballar de raza Burguete.Publication Open Access The reformulation of a beef patty enriched with n-3 fatty acids and vitamin D3 influences consumers' response under different information scenarios(MDPI, 2020) Beriain Apesteguía, María José; Gómez Bastida, Inmaculada; Sánchez García, Mercedes; Insausti Barrenetxea, Kizkitza; Sarriés Martínez, María Victoria; Ibáñez Moya, Francisco C.; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe objective of this study was to investigate the sensory acceptability and willingness to pay (WTP) for a beef patty elaborated with beef from a local breed that was enriched with nutritional ingredients (vegetable oil mixture and vitamin D3). The experiment was conducted under two information scenarios (blind; full: ingredients used to enrich the patties in n-3 PUFA and vitamin D3). An in-home use test was carried out by 180 consumers to study consumer liking of two low-fat beef patties (C: conventional, M: modified). There were no differences in color and odor for the raw patties (p> 0.05). The sensory parameters of the cooked patties were assessed as being similar (p > 0.05) regardless of the information scenario. The sensory parameters remained crucial criteria for product acceptance and repeat purchase. Consumers positively evaluated the M patty. The information provided to consumers on the composition of the product influenced the response of consumers. It was also observed that the higher the education level of the consumer, the higher their scores for M beef patties in the blind scenario. It is thus necessary to implement appropriate marketing strategies in order to highlight the nutritional properties of the modified patties, making them competitive ahead of conventional patties.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 Raw-cured Spanish traditional meat product 'Chistorra de Navarra': sensory and composition quality standards(MDPI, 2020) Beriain Apesteguía, María José; Murillo Arbizu, María Teresa; Insausti Barrenetxea, Kizkitza; Sarriés Martínez, María Victoria; Gómez Bastida, Inmaculada; Institute on Innovation and Sustainable Development in Food Chain - ISFOODThe aim of this work was to set the quality standards of the chistorra de Navarra, a raw-cured Spanish traditional meat product, through the study of its sensory and physicochemical features. The quality of chistorra samples, coming from 50 different artisan producers, were assessed during three sessions by expert assessors (n = 15). In the first session, instrumental colour (L*a*and b*) and appearance and odour parameters were evaluated in the raw products. In the second session, texture and flavour attributes were determined in cooked products. Finally, in the third session, the best 10 classified chistorras from the first and second sessions were sensorially evaluated and sampled for further analysis: texture (Warner Bratzler and texture profile analysis (TPA)), chemical composition, and fatty acid profile. The chistorras with the highest sensory scores had high shear force values, flavour intensity, and fat/hydroxyproline ratio. The average fatty acid profile obtained for chistorra de Navarra was: 42% saturated fatty acids (SFA), 45% monounsaturated fatty acids (MUFA), and 13% polyunsaturated fatty acids (PUFA), which was similar to the one found in other raw-cured sausages. Considering the sensory evaluation, chistorra was defined as a product with an intense orange colour, and with high resistance value in the initial bite. It was also characterised by a high juiciness and tenderness, aroma, and meat flavour. In mouth, the pork fat, one of the ingredients of chistorra, was balanced without any of the ingredients dominating. Chemically, the chistorra was characterised by a fat content close to 67% (dry matter), low hydroxyproline occurrence (≤0.6), and protein amount ranging 18 38%.