11 documents found, page 1 of 2
Effect of partial meat replacement by Hibiscus sabdariffa by-product and Pleuro...
Bermúdez Piedra, Roberto; Rangel-Vargas, Esmeralda; Lorenzo, José M.; Rodriguez, Jose Antonio; Munekata, Paulo E.S.; Teixeira, Alfredo; Pateiro, MirianThe effects of Hibiscus sabdariffa (roselle; Hs) by-product (2-5%) and Pleurotus djamor (pink oyster; Pd) powder (5-7.5%) as meat replacers on the physicochemical and sensorial properties of beef patties were analyzed. The addition of these non-meat ingredients significantly decreased moisture and increased fiber content, and did not affect the protein level of the product. The antioxidant effect of the roselle...
Descriptive sensory analysis of meat-The baseline for any sensory innovation fo...
Pateiro, Mirian; Purriños, Laura; Domínguez, Rubén; Barretto, Andrea C.S. [UNESP]; Munekata, Paulo E.S.; Fraqueza, Maria João; Pazos, Adriana A.Made available in DSpace on 2022-04-28T19:51:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2022-01-28; Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trai...
Seaweed-derived proteins and peptides: promising marine bioactives
Echave Álvarez, Javier; Otero, Paz; García-Oliveira, Paula; Munekata, Paulo E.S.; Pateiro, Mirian; Lorenzo Rodriguez, Jose Manuel; Simal-Gandara, JesusSeaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins are nutritionally valuable and comprise several specific enzymes,...
Sodium reduction in traditional dry-cured pork belly using glasswort powder (Sa...
Ferreira, Iasmin da Silva; Leite, Ana; Vasconcelos, Lia; Rodrigues, Sandra; Mateo, Javier; Munekata, Paulo E.S.; Teixeira, AlfredoSodium chloride (NaCl) is a key ingredient in the processing of traditional dry-cured meat products by improving microbial safety, sensory attributes and technological properties. However, increasing concern about the consumption of sodium and health has been supporting the development of low-sodium meat products. Several strategies to reduce sodium in dry-cured meat product have been tested, although the follo...
Development of healthier and functional dry fermented sausages: present and future
Sirini, Noelí; Munekata, Paulo E.S.; Lorenzo Rodriguez, Jose Manuel; Stegmayer, María Ángeles; Pateiro, Mirian; Pérez-Álvarez, José ÁngelIn recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to review the current functional fermented meat products, especially ...
Red pitaya extract as natural antioxidant in pork patties with total replacemen...
Bellucci, Elisa Rafaela Bonadio [UNESP]; Munekata, Paulo E.S.; Pateiro, Mirian; Lorenzo, José M.; da Silva Barretto, Andrea Carla [UNESP]Made available in DSpace on 2021-06-25T10:10:50Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01; CYTED Ciencia y Tecnología para el Desarrollo; Ministerio de Economía y Competitividad; Axencia Galega de Innovación; The antioxidant effects of red pitaya extract (PE) were evaluated in pork patties for 18 days at 2 °C. The following treatments were prepared: control (CON, without antioxidant), sodium ...
Inclusion of healthy oils for improving the nutritional characteristics of dry-...
Vargas-Ramella, Márcio; Munekata, Paulo E.S.; Gagaoua, Mohammed; Franco, Daniel; Campagnol, Paulo C.B.; Pateiro, MirianMade available in DSpace on 2021-06-25T10:14:00Z (GMT). No. of bitstreams: 0 Previous issue date: 2020-10-18; The influence of partial replacement of animal fat by healthy oils on composition, physicochemical, volatile, and sensory properties of dry-fermented deer sausage was evaluated. Four different batches were manufactured: the control was formulated with animal fat (18.2%), while in the reformulated batche...
Strategies to increase the shelf life of meat and meat products with phenolic c...
Munekata, Paulo E.S.; Pateiro, Mirian; Bellucci, Elisa Rafaela Bonadio [UNESP]; Domínguez, Rubén; da Silva Barretto, Andrea Carla [UNESP]Made available in DSpace on 2021-06-25T10:25:23Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01; Oxidative reactions and microbial growth are the main processes involved in the loss of quality in meat products. Although the use of additives to improve the shelf life is a common practice in the meat industry, the current trends among consumers are pushing the researchers and professionals of the mea...
Protein oxidation in muscle foods: a comprehensive review
Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.; Zhang, Wangang; García-Oliveira, Paula; Carpena Rodríguez, María; Prieto Lage, Miguel A.Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradation. In this sense, proteins are highly susceptible to oxidative ...
Potential use of elderberry (Sambucus nigra l.) as natural colorant and antioxi...
Domínguez, Rubén; Pateiro, Mirian; Munekata, Paulo E.S.; López, Eva María Santos; Rodríguez, José Antonio; Barros, LillianThe food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elder...