Instrumental texture analysis on the surface of dry-cured ham to define the end of the process

The end of the elaboration process of dry-cured ham is currently decided by product weight loss and/or by an expert who carries out an evaluation of the tactile texture on the surface. The objective of this study was to define the optimal measurement conditions of an instrumental texture analysis on the surface of the dry-cured ham (ITAS), to define the end of process. 120 dry-cured hams were classified by experts into Hard (appropriate) or Soft (non-appropriate) texture groups and used to perform compression tests using different probes on three anatomical positions. Results showed that the small probe in position 2 gave the most discriminant conditions, providing representative information of the internal texture. Although classification using only weight loss was possible with an accuracy rate of 80.4% or 66.7% depending on the weight loss, the maximum classification accuracy was obtained when using ITAS in combination with weight loss. Further studies at industrial level are needed.

Elemental sulfur-based autotrophic denitrification in stoichiometric S0/N ratio: Calibration and validation of a kinetic model

The inclusion of S⁰ hydrolysis in a kinetic model of autotrophic denitrification has been recently proposed; however the model has not been calibrated or validated yet. Thus, a new methodology was developed and applied to calibrate and validate this kinetic model for the first time. An inoculum adapted from a poultry wastewater treatment plant at stoichiometric S⁰/NO₃^- ratio was used. The model was calibrated with batch data (initial nitrate concentrations of 50 and 6.25 mg NO₃^--N/L) at an S⁰/N ratio = 2.29 mg S/mg N and validated with seven different batch data. The sensitivity analysis showed that the most sensitive parameters are related to S⁰ hydrolysis. The kinetic model was successfully calibrated with the new methodology and validated, with Theil inequality coefficient values lower than 0.21. Thus, the proposed model and methodology were proved to be well suited for the simulation of elemental sulfur-based autotrophic denitrification in batch systems.

Biochemical methane potential (BMP) tests: Reducing test time by early parameter estimation

Biochemical methane potential (BMP) test is a key analytical technique to assess the implementation and optimisation of anaerobic biotechnologies. However, this technique is characterised by long testing times (from 20 to >100days), which is not suitable for waste utilities, consulting companies or plants operators whose decision-making processes cannot be held for such a long time. This study develops a statistically robust mathematical strategy using sensitivity functions for early prediction of BMP first-order model parameters, i.e. methane yield (B₀) and kinetic constant rate (k). The minimum testing time for early parameter estimation showed a potential correlation with the k value, where (i) slowly biodegradable substrates (k≤0.1d^-1) have a minimum testing times of ≥15days, (ii) moderately biodegradable substrates (0.1<k<0.2d^-1) have a minimum testing times between 8 and 15 days, and (iii) rapidly biodegradable substrates (k≥0.2d^-1) have testing times lower than 7days.

Use of solid residue from thermal power plant (fly ash) for enhancing sewage sludge anaerobic digestion: Influence of fly ash particle size

The influence of fly ash particle size on methane production and anaerobic biodegradability was evaluated. Assays with different fly ash particle sizes (0.8-2.36mm) at a concentration of 50mg/L were ran under mesophilic conditions. In anaerobic processes operating with fly ash, greater removal of both volatile total and suspended solids, chemical oxygen demand (total and soluble) was achieved, with an increase of methane production between 28% and 96% compared to the control reactors. The highest increase occurred at ash particles sizes of 1.0-1.4mm. The metal concentrations in the digestates obtained after anaerobic digestion of sewage sludge are far below those considered as limiting for the use of sludge in soils.

Physico-chemical and sensory property changes in almonds of Desmayo Largueta variety during toasting / Cambios en las propiedades físico-químicas y sensoriales de almendras de la variedad Desmayo Largueta durante el tostado

Almonds modify their properties during toasting due to the high temperatures reached. The aim of this study was to evaluate the physico-chemical and sensory property changes in shelled almonds, Desmayo Largueta variety harvested in Tarragona (Spain) and toasted at 200 and 220°C. Internal tem perature and moisture content were determined in almonds during toasting, and fatty acid composi tion, the index of acidity, the peroxide value and the TBA test in almond oil. Sensory analysis of almonds with different toasted intensity was performed. Rancidity was also evaluated by sensory analysis after a year of storage. There was a delay in the internal temperature increase of the almonds between 120 and 130 °C, which coincided with the period of maximum rate of water evaporation. There was no significant variation in the fatty acid composition of the almond oil during toasting. The peroxide value of almond oil had a slight increase from 6 min at 220°C and from 8 min at 200°C, reaching a maximum at 10 min. Rancidity after a year of storage increased up to 8 min and then decreased. The maximum crispiness was obtained at the end of the period of a maximum rate of water evaporation: between 6 and 8 min of toasting at 220 °C and between 8 and 10 min of toasting at 200°C. Over-toasting produced an antioxidant effect in the product, but decreased sweetness and increased bitterness and grittiness.

The effect of panel selection and training on external preference mapping using a low number of samples / Efecto de la selección y entrenamiento de los catadores sobre la cartografía externa de preferencias, utilizando un número reducido de muestras

External preference mapping (PREFMAP) relates the preference data of a group of consumers to a multi-dimensional representation of the stimuli. This representation can be obtained from descriptive sensory data generated by a panel. Four vegetable oil samples were analysed. Three different stimulus spaces were obtained from generalized Procrustes analysis (GPA) of descrip tive sensory data generated by three panels (12 assessors): a non-selected panel, a selected panel and the latter after training. The preference data of each consumer was regressed against the product co-ordinates obtained from each stimulus space using the vector model. The interpreta tion of stimulus space was easier with selected assessors, but in an overall sense the three stim ulus spaces were similar. However, the slight differences between the different sensory spaces produced important differences in the PREFMAP interpretation.

Perfil sensorial de diferentes muestras de nuez (Juglans regia L.)/Sensory profiles of different walnuts (Juglans regia L.)

The nutritional and sensory properties of walnuts (Juglans regia L.) are well known and appreciated by consumers. Despite this, few studies about their basic sensory characteristics or about the effect of agronomic and technological factors on them have been carried out. In this study six different types of walnut were sensorially described, using expert and non-expert assessors, in order to obtain a simple sensory profile which would enable discrimination between the samples studied. The final sensory profile was made up of 18 descriptors. This profile was useful for differentiating and describing samples from several varieties of fruit, two different geographical origins and two different post-harvest treatments. Using only 10 of these descriptors and through discriminant analysis it was possible to classify correctly 100% of the samples into their respective groups. The use of non-expert assessors in the generation of descriptors pointed out the simplicity of the profile, probably allowing for interpretation by non-technical individuals. Selection and interpretation of descriptors was easier and faster than usual as a result of asking the assessors, especially the consumers, to add their own description of the attributes chosen. This also seemed to have affected, in an important way, the number of attributes generated by non-expert assessors.

Actitud de los consumidores frente a los productos cárnicos con un menor contenido en sodio

Food choice and food purchase are complex phenomena influenced not only by the sensorial char acteristics of the product and its price, but also by other factors such as consumer attitudes towards the product. In this study the model of planned behavior of Ajzen was used to measure consumer attitudes towards low salt meat products. A 48-item questionnaire was completed in by 112 consumers representing different sociodemographic levels. The results obtained showed that the beliefs were not completely unitary and only health- and taste-related beliefs significantly improved attitude prediction. Perceived control was the most important aspect in explaining the behavioral intention of the consumers despite its relatively low consistency. Attitude and the subjective norm also had a significant effect on intention. Sociodemographic parameters clearly divided the consumers in several components of the model, the sex of the individuals being the most important aspect. The predictive ability of the model was clearly different depending on whether separation of the consumers by sex and indirect measures of attitude and subjective norm were taken into account. The model of planned behavior proved to be effective in predicting consumers' behavioral intention. However, there are some aspects of this model such as the biased measurement of attitude and consistency of perceived control which need further improvement.

Consumer Beliefs and Attitudes Towards Dry-cured Ham and Protected Designation of Origin Teruel Ham in Two Spanish Regions Differing in Product Knowledge

This work compared the responses of a consumer survey on beliefs and attitudes towards dry-cured ham and protected designation of origin (PDO) Teruel ham carried out in two Spanish regions differing in Teruel ham knowledge: Aragon (high knowledge) and Catalonia (lower knowledge). Results revealed that only small differences were found regarding dry-cured ham consumption habits. With regard to beliefs related to factors affecting ham quality, differences were even lesser; raw material and maturing process, as well as marbling, colour and flavour and proper saltiness were rated as the most important quality factors. Nevertheless, large significant differences were evident between both regions in knowledge, consumption, beliefs and attitudes towards PDO Teruel ham. However, there were no differences regarding the willingness to pay a higher price for PDO ham. Multiple correspondence analysis of all data revealed large effects of age, education, income level and size of the place of residence, independent from the region of origin of the consumer.

Sensory Evaluation of Walnut: An Interlaboratory Study

This work summarizes an interlaboratory study on full sensory profiling designed with the aim of finding some key attributes relevant to describe the sensory quality of walnuts. The study compared descriptive sensory profiling by different laboratories in different countries (Spain, France and Italy) Three trained panels in those European countries in the characterization of walnuts were used. Samples of walnuts belonging to different cultivars were harvested from experimental fields and some commercial lots. Multivariate methods (generalized procrustes analysis and varclus procedure) of analysis were used for extracting useful sensory information about the products and the variability between the panels. The descriptive profiles generated by the panels independently showed some analogies and provided similar product classification.

Population pharmacokinetics of benznidazole in adult patients with Chagas disease

The aim of the present study was to build a population pharmacokinetic (popPK) model to characterize benznidazole (BNZ) pharmacokinetics in adults with chronic Chagas disease. This study was a prospective, open-label, single-center clinical trial approved by the local ethics committee. Patients received BNZ at 2.5 mg/kg of body weight/12 h (Abarax, Elea Laboratory, Argentina) for 60 days. Plasma BNZ samples were taken several times during the study and analyzed by high-performance liquid chromatography with UV-visible detection (HPLC-UV). The popPK analysis was done with NONMEMv.7.3. Demographic and biological data were tested as covariates. Intraindividual, interoccasion, and residual variabilities were modeled. Internal and external validations were completed to assess the robustness of the model. Later on, simulations were performed to generate BNZ concentration-time course profiles for different dosage regimens. A total of 358 plasma BNZ concentrations from 39 patients were included in the analysis. A one-compartment PK model characterized by clearance (CL/F) and the apparent volume of distribution (V/F), with first-order absorption (Ka) and elimination, adequately described the data (CL/F, 1.73 liters/h; V/F, 89.6 liters; and Ka, 1.15 h(-1)). No covariates were found to be significant for CL/F and V/F. Internal and external validations of the final model showed adequate results. Data from simulations revealed that a dose of 2.5 mg/kg/12 h might lead to overexposure in most patients. A lower dose (2.5 mg/kg/24 h) was able to achieve trough BNZ plasma concentrations within the accepted therapeutic range of 3 to 6 mg/liter. In summary, we developed a population PK model for BNZ in adults with chronic Chagas disease. Dosing simulations showed that a BNZ dose of 2.5 mg/kg/24 h will adequately keep BNZ trough plasma concentrations within the recommended target range for the majority of patients. (This study has been registered at EudraCT under number 2011-002900-34 and at ClinicalTrials.gov under number NCT01755403.).

La piel no entiende de crisis... o si

OBJETIVO: Evaluar los productos hidratantes ofertados en las grandes superficies comerciales según la relación coste/efectividad y sus indicaciones.

Genomic analysis of filoviruses associated with four viral hemorrhagic fever outbreaks in Uganda and the Democratic Republic of the Congo in 2012

In 2012, an unprecedented number of four distinct, partially overlapping filovirus-associated viral hemorrhagic fever outbreaks were detected in equatorial Africa. Analysis of complete virus genome sequences confirmed the reemergence of Sudan virus and Marburg virus in Uganda, and the first emergence of Bundibugyo virus in the Democratic Republic of the Congo.

Total ammoniacal nitrogen biofiltration of wastewaters from aquaculture systems using Macrocystis spp

The results of total ammoniacal nitrogen (NH(3) + NH(4) (+)) removal in aquaculture systems using two experimental sets, aquatic seedlings produced in laboratory controlled conditions and wild seaweed (Macrocystis spp.) in reproductive state, are shown in this work. Biofiltration assays were carried out using a load of total ammoniacal nitrogen (TAN) of 1 mg/L. Absorption rates were measured taking into account a previous surface characterization, which gave values of 44 ± 14 cm(2)/g and 18 ± 6 cm(2)/g for aquatic seedlings and wild algae, respectively. The following parameters were measured during the experimental runs: temperature, pH, O(2), illuminance or light intensity, salinity and total solids. TAN removals of 61% and 70% were achieved for the seedlings and Macrocystis spp., respectively, after 17 h of treatment. The TAN absorption results were expressed as a function of surface and mass achieving the following values: 3.0 nmol N cm(-2) h(-1) and 111 nmol N g(-1) h(-1) for the seedlings, and 6.9 nmol N cm(-2) h(-1) and 122.4 nmol N g(-1) h(-1) for the macroalgae. In the light of these biofiltration processes, the initial TAN concentration decreased by 90% for the seedlings and wild algae over approximately 110 and 41 h, respectively. In addition, TAN removals achieved with Macrocystis spp. were always higher than those obtained with aquatic seedlings for the same operating periods.

The influence of meat pH on mechanical and sensory textural properties of dry-cured ham

The texture of dry-cured ham is one of the most important factors in consumer quality perception of the product. In this study the texture and mechanical properties of normal and Dark, Firm and Dry (DFD) dry-cured hams were studied as well as the relationship between them. DFD hams were softer, pastier, more crumbly and more adhesive than normal ones despite having lower non-protein nitrogen (p<0.05). One of the reasons for the texture characteristics of DFD hams could be the higher level of moisture observed in the Biceps femoris muscle and the high pH value. The mechanical parameters studied also showed clear differences between the two groups of hams, specially in the inner part which was less affected by the drying process. In general the correlation coefficients between sensorial and mechanical parameters were not very high (0.23-0.62). The use of a non-destructive mechanical test, compressing the ham with a spherical probe, makes it possible for DFD hams to be detected in the earlier stages of the manufacturing process and means that technological changes can be made in order to reduce the problematic texture obtained from this kind of meat.

Influence of the food to microorganisms (F/M) ratio and temperature on batch anaerobic digestion processes with and without zeolite addition

The main objective of this work was to evaluate the influence of the food to microorganisms (F/M) ratio and temperature on batch anaerobic digestion processes carried out with and without zeolite addition as a microbial carrier. Three laboratory-scale experimental runs were conducted using a synthetic substrate with a COD:N:P ratio of 500:5:1. The first run (I) was conducted at a constant temperature of 27°C, increasing the F/M ratio from 0.21 to 0.40 (g COD/g VSS). During the second run (II) the temperature and the F/M ratio increased from 27°C to 37°C and from 0.21 to 0.40, respectively. Finally, in the third experimental run (III) the F/M ratio achieved high values (1.92 and 1.30) either by varying the substrate concentration at a constant biomass concentration or by increasing the biomass concentration at a constant substrate concentration. Higher biomass growth rate, COD removal and methane production were found in the reactors with zeolite, especially at the highest F/M assayed during the first run. The highest ammonium removals were also achieved at the highest F/M ratio (0.40) in the reactors with zeolite. Within the range studied (25°C-37°C) in the reactors with zeolite operating at 37°C, the second run demonstrated the low influence of temperature on substrate consumption and ammonia removal, with 93% and 70% of COD and ammonia removal efficiencies, respectively. The third run corroborated the results previously obtained and fit the experimental results to simple kinetic models, the Monod model being the most adequate for predicting the behavior of the systems studied. The maximum specific microorganism growth rate (μ(max)) values for the reactors with zeolite were almost twice as high as those obtained for the reactors without zeolite for similar F/M ratios.

Evaluation of natural zeolite as microorganism support medium in nitrifying batch reactors: influence of zeolite particle size

An evaluation of natural zeolite as a microorganism carrier in nitrifying reactors operated in batch mode was carried out. Specifically, the influence of zeolite particle sizes of 0.5, 1.0 and 2.0 mm in diameter on microorganism adherence to zeolite, ammonium adsorption capacity and the identification of microbial populations were assessed. The greatest amount of total biomass adhered was observed for a zeolite particle size of 1 mm (0.289 g) which was achieved on the 12th day of operation. The highest ammonium adsorption capacity was observed for a zeolite particle size of 0.5 mm, which was 64% and 31% higher than that observed for particle sizes of 1.0 and 2.0 mm, respectively. The maximum de-sorption values were also found for a zeolite particle size of 0.5 mm, although when equilibrium was reached the ammonium concentrations were similar to those observed for a zeolite particle size of 1.0 mm. It was also found that the experimental data on ammonium adsorption fitted very well to the Freundlich isotherm for the three particle sizes studied. Finally, the nitrifying reactors showed similar microbial populations independently of the particle size used as microorganism carrier. The dominant bacterial community was Gammaproteobacteria making up 80% of the total population found. Betaproteobacteria were also identified and made up 12% approx. of the total population. Ammonium Oxidant Betaproteobacteria and Nitrobacter were also detected.

Kinetic evaluation and performance of pilot-scale fed-batch aerated lagoons treating winery wastewaters

Winery wastewater was treated in two pilot-scale aerated lagoons operating in fed-batch mode. A first lagoon of 27.2m(3) working volume was gradually filled with wastewater with an average COD content of 8700mg/L. Given that with the flow-rate used (790L/day) this first lagoon completed its working volume after 30days of starting, part of the liquid contained in the first lagoon was transferred to another adjacent second lagoon of 10.8m(3) working volume. Therefore, the experiment continued in the second lagoon for another additional 24days using an influent with a COD content of 18,700mg/L at a flow-rate of 170L/day. After the 21st day, a maximum COD removal efficiency of 91% was achieved, and this value was maintained virtually constant until the end of the experiments. A mathematical model based on three differential equations solved simultaneously allowed the kinetic parameters of the system to be obtained.

Sensory characterization of meat from pigs vaccinated against gonadotropin releasing factor compared to meat from surgically castrated, entire male and female pigs

Boar taint is a sensory defect mainly due to androstenone and skatole. The most common method to control boar taint is surgical castration at an early age. Vaccination against gonadotropin releasing factor (also known as immunocastration) is an alternative to surgical castration to reduce androstenone content. In this experiment, loins from 24 female (FE), 24 entire male (EM), 24 vaccinated males (IM) and 23 surgically castrated males (CM) were evaluated by eight trained panellists in 24 sessions. Loins were cooked in an oven at 180°C for 10min. Furthermore loins were evaluated by consumers and its androstenone and skatole content were also chemically determined. Meat from EM had higher androstenone and skatole odour and flavour than meat from FE, IM and CM and lower sweetness odour scores. High correlations were found between androstenone and skatole levels assessed by trained panelists, chemical analysis and consumers' acceptability. Moreover meat from EM is mainly related to androstenone and skatole attributes.

Performance evaluation of a two-phase anaerobic digestion process of synthetic domestic wastewater at ambient temperature

A two-phase anaerobic digestion process of synthetic domestic wastewater was studied at ambient temperature in mild to cold climates. The hydrolytic stage was carried out in a continuous stirred tank reactor with an effective volume of 1.2 L. The hydrolytic reactor operated at hydraulic retention times (HRTs) in the range of 1.3 to 2.7 h, which allowed for optimum HRT to be obtained in order to achieve a maximum amount of soluble COD. For the methanogenic stage, an up-flow anaerobic filter with a volume of 1.35 L and corrugated plastic rings as biomass immobilization support were used. During the investigation, the ambient temperature ranged between 21 degrees C and 24 degrees C. Synthetic domestic wastewater with a COD of 700 mg/L was used as substrate. The study was performed at total organic loading rates (OLR(T)) of 2.0-4.3 g COD/L. d, with a global HRT (including both hydrolytic and methanogenic stages) of 2.8-5.8 hours. A maximum percentage of organic matter removed of 88% was achieved at a global HRT of 5.8 hours. Under these operating conditions, the production of biogas was 97% higher than that obtained in the one-phase anaerobic digestion process. Additionally, the kinetics involved in the hydrolytic stage was determined using the Contois kinetic model, which adequately predicted the experimental results.

Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate

The effect of six mixtures with 50% molar substitution of KCl (0-50%) and potassium lactate (0-50%) as NaCl substitutes in small calibre fermented sausages on some sensory parameters and on the acceptability was studied. Also, the relationship between sensory profile and consumer acceptability using external preference mapping was investigated. The results showed that as the K-lactate substitution increased, pH, sweetness, crumbliness and pastiness also increased, and piquantness, hardness, cohesiveness, ripened flavour, acid taste and saltiness decreased. However, the treatments prepared with a high level of salt substitution by KCl showed scores of sensory attributes similar to those of the control. Consumer segmentation showed differences in acceptability between genders, place of residence, educational level and age group. Consumers rejected fermented sausages with high K-lactate substitution but not those with a high KCl substitution. External preference mapping split consumers up into four clusters with different preference patterns. According to these results and from a sensory point of view, it is possible to achieve a reduction of 50% of NaCl in small calibre fermented sausages and to obtain a product acceptable to most consumers.

Treatment of wastewater from red and tropical fruit wine production by zeolite anaerobic fluidized bed reactor

A study of the anaerobic treatment of wastewaters derived from red (RWWW) and tropical fruit wine (TFWWW) production was carried out in four laboratory-scale fluidized bed reactors with natural zeolite as bacterial support. These reactors operated at mesophilic temperature (35 degrees C). Reactors R1 and R2 contained Chilean natural zeolite, while reactors R3 and R4 used Cuban natural zeolite as microorganism support. In addition, reactors R1 and R3 processed RWWW, while reactors R2 and R4 used TFWWW as substrate. The biomass concentration attached to zeolites in the four reactors studied was found to be in the range of 44-46 g volatile solids (VS)/L after 90 days of operation time. Both types of zeolites can be used indistinctly in the fluidized bed reactors achieving more than 80%-86% chemical oxygen demand (COD) removals for organic loading rates (OLR) of up to at least 20 g COD/L d. pH values remained within the optimal range for anaerobic microorganisms for OLR values of up to 20 and 22 g COD/L d for RWWW and TFWWW, respectively. Toxicity and inhibition levels were observed at an OLR of 20 g COD/L d in reactors R1 and R3 while processing RWWW, whereas the aforementioned inhibitory phenomena were not observed at an OLR of 24 g COD/L d in R2 and R4, treating TFWWW as a consequence of the lower phenolic compound content present in this substrate. The volatile fatty acid (VFA) levels were always lower in reactors processing TFWWW (R2 and R4) and these values (< 400 mg/L, as acetic acid) were lower than the suggested limits for digester failure. The specific methanogenic activity (SMA) was twice as high in reactors R2 and R4 than in R1 and R3 after 120 days of operation when all reactors operated at an OLR of 20 g COD/L d.

Consumers' sensory acceptability of pork from immunocastrated male pigs

Boar taint is the off-odour or off flavour of cooked pork. Currently, the most common method of controlling boar taint is surgical castration. However, immunocastration has been used in some parts of the world as an alternative to surgical castration. The aim of this study was to evaluate the sensory acceptability of meat from immunocastrated pigs (IM) compared with meat from females (FE), surgically castrated (CM) and entire males (EM). Twenty animals of each type were evaluated by 201 consumers in 20 sessions. Longissimus thoracis muscle of the different animals was cooked in an oven at 180°C for 10min. Consumers scored the odour and the flavour of the meat in a 9-point category scale without an intermediate level. There were no significant differences in consumer's evaluation of meat from IM, CM, and FE. In contrast, EM meat presented a higher percentage of dissatisfied scores and was significantly (P<0.05) less accepted than meat from CM, IM and FE. Consumers' acceptability of EM meat was always lower, independently of its androstenone levels. However meat with low levels of androstenone was more accepted that meat with medium or high levels of this substance. It can be concluded that immunocastration produced pork that was accepted by the consumers, and was indistinguishable from pork from CM or FE.