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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Temperature dependence of acoustic parameters in pure and blended edible oils: Implications for characterization and authentication. Ultrasonics 2024; 138:107216. [PMID: 38070441 DOI: 10.1016/j.ultras.2023.107216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 11/10/2023] [Accepted: 12/04/2023] [Indexed: 04/02/2024]
Abstract
This research investigates the temperature-dependent variation of diverse acoustic parameters in samples of edible oils. It further supplements previous studies on the effectiveness of non-destructive ultrasonic inspection in the authentication of edible oils. The oils under examination consist of pure samples of olive, sunflower, and corn oils, as well as variable mixtures ranging from 20 % to 80 % of the more expensive one (olive oil) with the other two, simulating a hypothetical adulteration scenario. The studied acoustic parameters are related to the velocity, attenuation, and frequency components present in 2.25 MHz ultrasonic waves propagating through the oil samples within a temperature range of 24 °C to 34 °C. The results confirm the suitability of non-destructive ultrasonic inspection in evaluating and detecting the adulteration of olive oil with economically inferior oils such as sunflower and corn. Additionally, this study provides added value by laying the groundwork for a non-destructive and innovative determination of the fatty acid profile of an edible oil based on the evolution of the aforementioned ultrasonic parameters with temperature. The findings hold potential for enhancing the authenticity assessment and quality control of edible oils in the food industry.
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Affiliation(s)
- A Jiménez
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Rufo
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - J M Paniagua
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - A González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - L S Olegario
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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2
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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Olegario LS. Authentication of pure and adulterated edible oils using non-destructive ultrasound. Food Chem 2023; 429:136820. [PMID: 37531872 DOI: 10.1016/j.foodchem.2023.136820] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2022] [Revised: 03/12/2023] [Accepted: 07/03/2023] [Indexed: 08/04/2023]
Abstract
At present, the quality of edible oil is evaluated using traditional analysis techniques that are generally destructive. Therefore, efforts are being made to find alternative methods with non-destructive techniques such as Ultrasound. This work aims to confirm the feasibility of non-destructive ultrasonic inspection to characterise and detect fraudulent practices in olive oil due to adulteration with two other edible vegetable oils (sunflower and corn). For this purpose, pulsed ultrasonic signals with a frequency of 2.25 MHz have been used. The samples of pure olive oil were adulterated with the other two in variable percentages between 20% and 80%. Moreover, the viscosity and density values were measured. Both these physicochemical and acoustic parameters were obtained at 24 °C and 30 °C and linearly correlated with each other. The results indicate the sensitivity of the method at all levels of adulteration studied. The responses obtained through the parameters related to the components of velocity, attenuation, and frequency of the ultrasonic waves are complementary to each other. This allows concluding that the classification of pure and adulterated oil samples is possible through non-destructive ultrasonic inspection.
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Affiliation(s)
- A Jiménez
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Rufo
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - J M Paniagua
- Department of Applied Physics, Research Institute of Meat and Meat Products, School of Technology, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - A González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - L S Olegario
- Department of Food Technology, Research Institute of Meat and Meat Products, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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3
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Souza Olegario L, González-Mohino A, Estévez M, Madruga MS, Ventanas S. Emotional response to healthier foods: Influence of culture and health consciousness. J Food Sci 2023; 88:5248-5265. [PMID: 37942944 DOI: 10.1111/1750-3841.16824] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2023] [Revised: 09/14/2023] [Accepted: 10/18/2023] [Indexed: 11/10/2023]
Abstract
Sugar, salt, and fat content in processed products are important concerns for consumers. Hence, alternative "healthy" versions of conventional foods such as chocolate, potato chips, and yogurt are offered. This work aimed to define the emotional response of consumers from different cultural backgrounds (Spain vs. Brazil) evoked by healthier versions of conventional products and the relationship between hedonic responses and health consciousness. A total of 186 Brazilian and 152 Spanish consumers participated in this online cross-cultural study. Participants answered a Health Consciousness Questionnaire and an emotional check-all-that-applies questionnaire using picture stimuli of conventional chocolate, potato chips, and yogurt and their healthier versions with less sugar, salt, and fat content, respectively. The Brazilians' emotional responses were more diverse for all stimuli compared to the Spaniards'. However, participants from both cultures rated an average of "slightly agree" on the health consciousness scale; a higher level of consumption, liking, and willingness to buy; and a higher frequency of positive emotional terms for the stimuli of conventional products compared to their healthier versions. A higher frequency of evocation of "active" is strongly associated with higher levels of health consciousness. Strategic actions by the food industry and government must consider cultural, emotional, and health-conscious factors to encourage the consumption of healthier foods. PRACTICAL APPLICATION: Food manufacturers can use the information obtained from this study to create healthier versions of their products that appeal to consumers' emotional responses and health consciousness levels. The findings can assist in designing strategic actions to promote healthier food consumption by emphasizing the benefits of healthier food choices and making them more appealing to consumers. The methodology employed in this study can also be applied to further studies aimed to assess emotional responses to food stimuli across different cultures.
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Affiliation(s)
- Lary Souza Olegario
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Alberto González-Mohino
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Mario Estévez
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Marta Suely Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, João Pessoa, Paraiba, Brazil
| | - Sonia Ventanas
- IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
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Jiménez A, Rufo M, Paniagua JM, González-Mohino A, Antequera T, Perez-Palacios T. Acoustic Characterization Study of Beef Loins Using Ultrasonic Transducers. Sensors (Basel) 2023; 23:9564. [PMID: 38067937 PMCID: PMC10708575 DOI: 10.3390/s23239564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/25/2023] [Revised: 11/29/2023] [Accepted: 11/30/2023] [Indexed: 12/18/2023]
Abstract
The objective of this study was to non-destructively characterize samples of fresh beef loin by low-intensity ultrasound inspection at various frequencies and to correlate the acoustic parameters of these inspections with quality parameters. In this regard, ultrasonic parameters such as ultrasound pulse velocity (UPV) and variables related to attenuation and frequency components obtained from fast Fourier transform (FFT) were considered. For this, pulsed ultrasonic signal transducers with a frequency of 0.5 and 1.0 MHz were used. Acoustic parameters and those obtained through traditional instrumental analyses (physicochemical and texture) underwent a Pearson correlation analysis. The acoustic determinations revealed numerous significant correlations with the rest of the studied parameters. The results demonstrate that ultrasonic inspection has the ability to characterize samples with a non-destructive nature, and likewise, this methodology can be postulated as a promising predictive tool for determining quality parameters in beef loin samples.
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Affiliation(s)
- Antonio Jiménez
- Department of Applied Physics, School of Technology, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (A.J.); (M.R.)
| | - Montaña Rufo
- Department of Applied Physics, School of Technology, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (A.J.); (M.R.)
| | - Jesús M. Paniagua
- Department of Applied Physics, School of Technology, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (A.J.); (M.R.)
| | - Alberto González-Mohino
- Department of Food Technology, Faculty of Veterinary, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (T.A.); (T.P.-P.)
| | - Teresa Antequera
- Department of Food Technology, Faculty of Veterinary, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (T.A.); (T.P.-P.)
| | - Trinidad Perez-Palacios
- Department of Food Technology, Faculty of Veterinary, Research Institute of Meat and Meat Product, Universidad de Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain; (T.A.); (T.P.-P.)
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Olegario LS, González-Mohino A, Estevéz M, Madruga MS, Ventanas S. Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach. J Sci Food Agric 2023; 103:4934-4943. [PMID: 36965131 DOI: 10.1002/jsfa.12571] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 02/23/2023] [Accepted: 03/25/2023] [Indexed: 06/08/2023]
Abstract
BACKGROUND Reducing the fat content of potato chips can negatively affect the overall perception of taste and texture. However, incorporating flavor can help mitigate negative effects. To measure and understand these changes, a technique describing the consumption experience must be used. The impact of low fat content and the presence of ham flavor in the formulation of potato chips was studied in relation to the dynamics of sensations perceived during consumption and, additionally, related to the hedonic aspects of these products. RESULTS Three different varieties of commercially available potato chips, classical salted potato chips (PC-C), light (low fat content) potato chips (PC-L), and ham-flavored potato chips (PC-H), were analyzed by multiple-intake temporal dominance of sensations (TDS) sessions, showing the differences among PC-C, PC-L, and PC-H. Moreover, acceptability and purchase intention were also considered. The results showed that the lower fat content in the potato chips had a great impact on temporal dominance of texture attributes, whereas the presence of ham flavor in the formulation greatly modified the temporal dominance of flavor sensations during consumption with no effect on acceptability. CONCLUSION Multiple intake TDS is a suitable method for revealing how modifications of formulation and composition of potato chips to achieve healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Lary Souza Olegario
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Alberto González-Mohino
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Mario Estevéz
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
| | - Marta Suely Madruga
- Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Brazil
| | - Sonia Ventanas
- Food Quality and Technology Research Group (TECAL), IPROCAR Research Institute, TECAL Research Group, Universidad de Extremadura, Cáceres, Spain
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Perez-Palacios T, Ávila M, Antequera T, Torres JP, González-Mohino A, Caro A. MRI-computer vision on fresh and frozen-thawed beef: Optimization of methodology for classification and quality prediction. Meat Sci 2023; 197:109054. [PMID: 36462299 DOI: 10.1016/j.meatsci.2022.109054] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2021] [Revised: 11/18/2022] [Accepted: 11/23/2022] [Indexed: 11/27/2022]
Abstract
This study aims to evaluate the capability of Magnetic Resonance Imaging (MRI) and computer vision techniques to classify fresh (raw F) (n = 12) and frozen-thawed (FT) (n = 12) beef and predict physico-chemical, texture and sensory characteristics by optimization the methodology for image analysis (algorithm) and data analysis (regressor), testing different algorithm-regressor combinations. The accuracy of the classification and prediction results especially depend on the algorithm. Different optimum combinations were found for classification (Fractal with CForest, RF or SVM) and prediction of quality parameters of raw FT (Fractal-CForest or Fractal-RF) and cooked FT samples (Classic-RF). Thus, the computational analysis of MRI, especially the algorithm to analyze the image, may be set as a function of the aim (classification or prediction) and of the type of sample (raw or cooked), while the analysed characteristic is not relevant. This study firstly showed the capability of MRI to classify beef (raw F vs. raw FT) and to determine quality characteristics in a non-destructive way.
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Affiliation(s)
- Trinidad Perez-Palacios
- Institute of Meat and Meat Products (IProCar), Food Technology, University of Extremadura, Cáceres, Spain.
| | - Mar Ávila
- Institute of Meat and Meat Products (IProCar), Computer Systems and Telematics Engineering, University of Extremadura, Cáceres, Spain
| | - Teresa Antequera
- Institute of Meat and Meat Products (IProCar), Food Technology, University of Extremadura, Cáceres, Spain
| | - Juan Pedro Torres
- Institute of Meat and Meat Products (IProCar), Computer Systems and Telematics Engineering, University of Extremadura, Cáceres, Spain
| | - Alberto González-Mohino
- Institute of Meat and Meat Products (IProCar), Food Technology, University of Extremadura, Cáceres, Spain
| | - Andrés Caro
- Institute of Meat and Meat Products (IProCar), Computer Systems and Telematics Engineering, University of Extremadura, Cáceres, Spain
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Sanchez-Jimenez V, Collazos-Escobar GA, González-Mohino A, Alvarez-Arenas TE, Benedito J, Garcia-Perez JV. Non-invasive monitoring of potato drying by means of air-coupled ultrasound. Food Control 2023. [DOI: 10.1016/j.foodcont.2023.109653] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2023]
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Ventanas S, González-Mohino A, Olegario LS, Estévez M. Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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Souza Olegario L, González-Mohino A, Estévez M, Madruga MS, Ventanas S. Impact of absence of lactose on the dynamic sensory profile of yogurt: A multiple-intake TDS approach. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113430] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Cebrián E, Núñez F, Rodríguez M, Grassi S, González-Mohino A. Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System. Toxins (Basel) 2021; 13:620. [PMID: 34564624 PMCID: PMC8472122 DOI: 10.3390/toxins13090620] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2021] [Revised: 08/26/2021] [Accepted: 09/01/2021] [Indexed: 01/31/2023] Open
Abstract
The ripening process of dry-cured meat products is characterised by the development of fungi on the product's surface. This population plays a beneficial role, but, uncontrolled moulds represent a health risk, since some of them may produce mycotoxins, such as ochratoxin A (OTA). The aim of the present work is to assess the potential of near-infrared spectroscopy (NIRS) for the detection of OTA-producing mould species on dry-cured ham-based agar. The collected spectra were used to develop Support Vector Machines-Discriminant Analysis (SVM-DA) models by a hierarchical approach. Firstly, an SVM-DA model was tested to discriminate OTA and non-OTA producers; then, two models were tested to discriminate species among the OTA producers and the non-OTA producers. OTA and non-OTA-producing moulds were discriminated with 85% sensitivity and 86% specificity in the prediction. Furthermore, the SVM-DA model could differentiate non-OTA-producing species with a 95% sensitivity and specificity. Promising results were obtained for the prediction of the four OTA-producing species tested, with a 69% and 90% sensitivity and specificity, respectively. The preliminary approach demonstrated the high potential of NIR spectroscopy, coupled with Chemometrics, to be used as a real-time automated routine monitorization of dry-cured ham surfaces.
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Affiliation(s)
- Eva Cebrián
- Food Hygiene and Safety, Meat and Meat Products Research Institute (IProCar), Faculty of Veterinary Science, University of Extremadura, 10003 Cáceres, Spain; (E.C.); (F.N.); (M.R.)
| | - Félix Núñez
- Food Hygiene and Safety, Meat and Meat Products Research Institute (IProCar), Faculty of Veterinary Science, University of Extremadura, 10003 Cáceres, Spain; (E.C.); (F.N.); (M.R.)
| | - Mar Rodríguez
- Food Hygiene and Safety, Meat and Meat Products Research Institute (IProCar), Faculty of Veterinary Science, University of Extremadura, 10003 Cáceres, Spain; (E.C.); (F.N.); (M.R.)
| | - Silvia Grassi
- Department of Food, Environmental, and Nutritional Sciences (DeFENS), Università degli Studi di Milano, Via G. Celoria 2, 20133 Milan, Italy
| | - Alberto González-Mohino
- Food Technology, Meat and Meat Products Research Institute (IProCar), Faculty of Veterinary Science, University of Extremadura, 10003 Cáceres, Spain;
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Lima JL, Assis BBT, Olegario LS, Galvão MDS, Soares ÁJ, Arcanjo NMO, González-Mohino A, Bezerra TKA, Madruga MS. Effect of adding byproducts of chicken slaughter on the quality of sausage over storage. Poult Sci 2021; 100:101178. [PMID: 34174569 PMCID: PMC8242041 DOI: 10.1016/j.psj.2021.101178] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2020] [Revised: 03/19/2021] [Accepted: 04/07/2021] [Indexed: 11/30/2022] Open
Abstract
The use of byproducts generated by the food industry is a strategy that can have advantages in economic, technological, nutritional, and environmental terms. The aim of this study was to evaluate the influence of the addition of byproducts of chicken slaughter (skin and abdominal fat) on the quality of fresh sausage stored under freezing. Partial chemical characterization of the byproducts was performed. Three batches of chicken sausage were prepared with skin, abdominal fat, and with skin and abdominal fat added; thereafter were stored for 135 d in freezer. Partial chemical composition, physical characteristics, microbiological quality, and product acceptance were determined. Skin and abdominal fat are rich sources of fat. However, the addition of skin provided to sausage higher protein content, hardness, water retention capacity, and less cooking loss compared to added abdominal fat treatments. In contrast, the addition of abdominal fat provided higher lipid content to the sausages and displaying higher acceptability. The addition of byproducts in fresh sausage manufacture would be a great strategy to increase the chicken sausage value, with physicochemical quality improvement, and without sensory acceptability issues.
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Affiliation(s)
- Juliana L Lima
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Bianca B T Assis
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Lary S Olegario
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Mercia de S Galvão
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Álida J Soares
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Narciza M O Arcanjo
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Alberto González-Mohino
- IPROCAR Research Institute, Tecal Research Group, University of Extremadura, 10003 Caceres, Spain
| | - Taliana K A Bezerra
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil
| | - Marta S Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Center, Federal University of Paraiba, João Pessoa, Paraíba, 58051-900 Brazil.
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González-Mohino A, Jiménez A, Rufo M, Paniagua JM, Olegario LS, Ventanas S. Correlation analysis between acoustic and sensory technique data for cooked pork loin samples. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.110882] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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13
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Souza Olegario L, Estevéz M, González-Mohino A, Madruga MS, Ventanas S. Cross-cultural emotional response to food stimuli: Influence of consumption context. Food Res Int 2021; 142:110194. [PMID: 33773666 DOI: 10.1016/j.foodres.2021.110194] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2020] [Revised: 01/15/2021] [Accepted: 01/24/2021] [Indexed: 01/26/2023]
Abstract
Emotional responses elicited by certain types of food can be influenced by past experiences, frequency of consumption, culture, and other personal preferences. The present research aimed i) to investigate the impact of culture (Brazilian and Spaniard) on consumers' emotional responses and acceptability of different food stimuli, and ii) to explore the influence of evoked contexts. Brazilian (n = 437) and Spanish (n = 397) participants were exposed to three visual food stimuli (image of chocolate, potato chips, and yogurt) in an online survey and reported their emotional responses. Sociodemographic data, liking, and frequency of consumption were also collected. The evoked context in our study were designed and proposed, for each product and culture, based on four dimensions (consumption time, location, social setting, and hungry state). The evoked emotional lexicon was different for each food stimulus and was clearly influenced by the cultural factor. However, there are more similarities between cultures when evaluating the same product category. The evoked contexts were appropriated and influenced the citing frequency of some emotion terms, including positive ones. The most cited emotion terms tended to positively impact product liking ratings, acting as drivers of liking. Consumption level was positively related to liking regardless of cultural interactions for both chocolate and potato chips stimuli. In conclusion, the cultural background demonstrated to be an important impact factor to be considered for understanding the effects of product, consumption occasions, and degree of liking, on emotional responses to foods. These findings offer new possibilities to be explored in marketing messages for interventions or stimuli that guide food choices.
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Affiliation(s)
- Lary Souza Olegario
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil
| | - Mario Estevéz
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain
| | - Alberto González-Mohino
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain
| | - Marta S Madruga
- Post-Graduate Program in Food Science and Technology, Department of Food Engineering, Technology Centre, Federal University of Paraiba, 58051-900 João Pessoa, Paraiba, Brazil
| | - Sonia Ventanas
- IPROCAR Research Institute, TECAL Research Group, University of Extremadura, 10003 Cáceres, Spain.
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14
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González-Mohino A, Jiménez A, Rufo M, Paniagua JM, Nas SV, Olegario LS. Changes of Ultrasonic Parameters as a Tool to Determine the Influence of Cooking in Pork Loin Samples. ACTA ACUST UNITED AC 2019. [DOI: 10.3813/aaa.919375] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Abstract
This paper describes a non-invasive ultrasound method to analyze and develop the usefulness of ultrasound testing of both raw and cooked samples of pork loins (with different cooking conditions), and in different measurement conditions (frozen and thawed). Besides studying ultrasound
pulse velocity (UPV), other ultrasound parameters were included such as FFT (Fast Fourier Transform) and attenuation, neither of which being commonly studied in this kind of work. The experimental study was carried out on pork loin pieces with 3 cm thickness, using a pair of transducers in
through-transmission mode (frequency range up to 100 kHz), and another one in pulseecho mode (frequency range up to 1000 kHz). The ultrasound parameters studied showed good discrimination between samples in the different conditions of measurement and cooking. These results consolidate ultrasound
testing as a non-destructive method well suited to this kind of meat product, both raw and cooked.
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González-Mohino A, Jiménez A, Paniagua MJ, Perez-Palacios T, Rufo M. New contributions of ultrasound inspection to the characterization of different varieties of honey. Ultrasonics 2019; 96:83-89. [PMID: 30833184 DOI: 10.1016/j.ultras.2019.02.010] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/04/2018] [Revised: 02/04/2019] [Accepted: 02/24/2019] [Indexed: 06/09/2023]
Affiliation(s)
- Alberto González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain.
| | - Antonio Jiménez
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - M Jesús Paniagua
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Trinidad Perez-Palacios
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
| | - Montaña Rufo
- Department of Applied Physics, School of Technology, University of Extremadura, Avenida de la Universidad s/n, 10003 Cáceres, Spain
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González-Mohino A, Antequera T, Ventanas S, Caballero D, Mir-Bel J, Pérez-Palacios T. Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions. J Sci Food Agric 2018; 98:4227-4236. [PMID: 29406611 DOI: 10.1002/jsfa.8944] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 01/11/2018] [Accepted: 01/31/2018] [Indexed: 06/07/2023]
Abstract
BACKGROUND The main objectives of this study were to evaluate the use of near infrared spectroscopy (NIRS) to classify pork loins under different methods and cooking conditions, and to predict sensory attributes of this product. RESULTS Samples were oven cooked at two temperatures (150 and 180 °C) for different times (45, 60 and 75 min) and confit cooked for different times (120, 180 and 240 min). All cooked loin samples were subjected to a Quantitative Descriptive Analysis by a trained panel. For classification, principal component analysis was performed based on the NIRS database, showing a good discrimination between loins samples subjected to different cooking conditions. Regarding prediction, a data mining technique (multiple linear regression) was applied on a database constructed with data from NIRS and sensory analysis. CONCLUSION The correlation coefficient and the mean absolute error obtained suggest that the calculated prediction equations of this study are valid to predict the changes in the sensory attributes depending on the cooking method and conditions used for pork loins. © 2018 Society of Chemical Industry.
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Affiliation(s)
- Alberto González-Mohino
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Teresa Antequera
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Sonia Ventanas
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Daniel Caballero
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
| | - Jorge Mir-Bel
- Food Technology, Faculty of Veterinary, University of Zaragoza, C/ Miguel de Servet, Zaragoza, Spain
| | - Trinidad Pérez-Palacios
- Department of Food Technology, Research Institute of Meat and Meat Product, University of Extremadura, Avenida de la Universidad S/N, Cáceres, Spain
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