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Kravets M, García-Alonso FJ, Abea A, Guàrdia MD, Muñoz I, Bañón S. Influence of Pasteurisation (Conventional vs. Radiofrequency) and Chill Storage on Retention of Ascorbic Acid, Tocopherol and Carotenoids in Salmorejo. Foods 2024; 13:349. [PMID: 38275716 PMCID: PMC10815261 DOI: 10.3390/foods13020349] [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] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2023] [Revised: 01/19/2024] [Accepted: 01/21/2024] [Indexed: 01/27/2024] Open
Abstract
Salmorejo, a Mediterranean tomato-oil puree, is considered a dietary source of antioxidant vitamins C and E and carotenoids lycopene and β-carotene, the latter endowed with provitamin A activity. However, these antioxidants can be degraded in oxidation reactions catalysed or not by enzymes during pasteurisation and storage treatments used to stabilise the salmorejo before consumption. Due to its better penetration, the use of dielectric heating by radiofrequency (RF) may improve results of pasteurisation in this product. The objective was to assess the effects of pasteurisation temperature (70-100 °C, at 5 °C intervals) and storage time (0-5 months, at one-month intervals) on levels of ascorbic acid, α-tocopherol and carotenoids and antioxidant capacity (AC) in salmorejo pasteurised (over 10 s) by conventional (CH) or RF continuous heating. Two successive experiments were conducted to select an adequate pasteurisation temperature for use in the shelf-life study. Pasteurisation upon tested conditions allows a good retention of salmorejo antioxidants. Either CH or RF pasteurisers can be used with similar results. Vitamin C (L-ascorbic + dehydroascorbic acids) was more abundant (15-19 mg 100 g-1) than carotenoids (0.9-2.6 mg 100 g-1) (all-trans + cis lycopene and β-carotene) and α-tocopherol (0.8-1.2 mg 100 g-1) in the pasteurised product. Using excessively low temperatures (70 °C) resulted in partial losses of the three antioxidants, possibly due to oxidase residual activities. Intensifying thermal treatment improved this issue with minor losses of the thermolabile vitamin C and increased carotenoid content. Using a suitable temperature (80 °C) did not prevent most vitamin C from being degraded by the first month, while α-tocopherol, and, to a lesser extent, carotenoids, showed good retention levels during shelf life under refrigeration. Vitamins C and E and carotenoids, either by degradation, regeneration or releasing, likely contribute to the AC in salmorejo. Phenolic antioxidant response, radical-scavenging activities and redox potential values confirmed this finding. The pasteurised-chilled salmorejo shows good antioxidant properties with potential health implications, a positive nutritional aspect for consumers of this tomato-oil homogenate. The losses of antioxidants and AC due to pasteurization would be of little relevance compared to the losses accumulated during shelf life.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
| | - Francisco Javier García-Alonso
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA—Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (F.J.G.-A.)
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Kravets M, Abea A, Guàrdia MD, Muñoz I, Bañón S. Factors Limiting Shelf Life of a Tomato-Oil Homogenate (Salmorejo) Pasteurised via Conventional and Radiofrequency Continuous Heating and Packed in Polyethylene Bottles. Foods 2023; 12:3882. [PMID: 37893775 PMCID: PMC10606443 DOI: 10.3390/foods12203882] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2023] [Revised: 10/11/2023] [Accepted: 10/19/2023] [Indexed: 10/29/2023] Open
Abstract
Salmorejo is a tomato-oil cold puree commercialized as a "fresh-like" product requiring mild pasteurisation and chill storage to reach a suitable shelf lifetime. The objective of this study was to study the factors which limit the shelf life of salmorejo pasteurised via conventional or radiofrequency continuous heating, packed in high-density polyethylene bottles, and kept at refrigeration. The pasteurised-chilled salmorejo reached a long shelf life (4 months) compared to that of pasteurised tomato juices or purees. Mesophilic and pathogenic bacteria were easily inhibited in this acidic product. Salmorejo mainly showed oxidative and subsequent sensory changes. Initial enzyme oxidation was associated with some adverse effects (loss of vitamin C and lipid oxidation) at the first month, although there were no sensory implications. Salmorejo remained stable at the physicochemical and sensory levels for the following 3 months, though colour and viscosity changes could be measured with instruments. Between the fourth and fifth month, salmorejo showed clear signs of deterioration, including changes in appearance (slight browning and loss of smooth surface), odour/flavour (loss of freshness and homogenisation), and consistency (thinning trend). The shelf life of salmorejo is limited by long-term oxidative deterioration and their sensory implications.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
| | - Andrés Abea
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Food Technology Program, Institut de Recerca i Tecnologia Agroalimentàries IRTA, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain;
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Kravets M, Cedeño-Pinos C, Abea A, Guàrdia MD, Muñoz I, Bañón S. Validation of Pasteurisation Temperatures for a Tomato-Oil Homogenate ( salmorejo) Processed by Radiofrequency or Conventional Continuous Heating. Foods 2023; 12:2837. [PMID: 37569107 PMCID: PMC10417326 DOI: 10.3390/foods12152837] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2023] [Revised: 07/12/2023] [Accepted: 07/25/2023] [Indexed: 08/13/2023] Open
Abstract
Salmorejo is a viscous homogenate based on tomato, olive oil and breadcrumbs commercialised as a "fresh-like" pasteurised-chilled purée. Due to its penetration, dielectric heating by radiofrequency (RF) might improve pasteurisation results of conventional heating (CH). The objective was to validate the pasteurisation temperature (70-100 °C, at 5 °C intervals) for salmorejo processed by RF (operating at 27.12 MHz for 9.08 s) or conventional (for 10.9 s) continuous heating. The main heat-induced changes include: orangeness, flavour homogenisation, loss of freshness, thickening, loss of vitamin C and lipid oxidation. Both CH and RF equivalent treatments allowed a strong reduction of total and sporulated mesophilic microorganisms and an adequate inhibition of the pectin methylesterase, peroxidase and, to a lesser extent, polyphenol oxidase but did not inhibit the polygalacturonase enzyme. Pasteurisation at 80 °C provided a good equilibrium in levels of microbiological and enzymatic inhibition and thermal damage to the product. Increasing this temperature does not improve enzyme inactivation levels and salmorejo may become overheated. A "fresh-like" good-quality salmorejo can be obtained using either conventional or radiofrequency pasteurisers.
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Affiliation(s)
- Marina Kravets
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Cristina Cedeño-Pinos
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
| | - Andrés Abea
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Maria Dolors Guàrdia
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Israel Muñoz
- Institut de Recerca i Tecnologia Agroalimentàries IRTA-Food Technology Program, Finca Camps i Armet, Monells, 17121 Girona, Spain; (A.A.); (M.D.G.); (I.M.)
| | - Sancho Bañón
- Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence “Campus Mare Nostrum”, University of Murcia, 30100 Murcia, Spain; (M.K.); (C.C.-P.)
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Abea A, Gou P, Guàrdia MD, Picouet P, Kravets M, Bañón S, Muñoz I. Dielectric Heating: A Review of Liquid Foods Processing Applications. Food Reviews International 2022. [DOI: 10.1080/87559129.2022.2092746] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Andres Abea
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | - Pere Gou
- Food Processing and Engineering, IRTA-TA, Monells, Spain
| | | | - Pierre Picouet
- USC 1422 GRAPPE, INRA, Ecole Supérieure d’Agricultures, Univ. Bretagne Loire, Angers, France
| | - Marina Kravets
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science and Technology and Nutrition, Faculty of Veterinary Science, University of Murcia, Murcia, Spain
| | - Israel Muñoz
- Food Processing and Engineering, IRTA-TA, Monells, Spain
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5
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Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW, Reed DR, Hummel T, Munger SD, Hayes JE. Corrigendum to: More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. Chem Senses 2021; 46:6457126. [PMID: 34879393 PMCID: PMC8689756 DOI: 10.1093/chemse/bjab050] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Affiliation(s)
- Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Wilhelm-Johnen-Straße, Jülich, Germany
| | - Maria G Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
| | - Keiland W Cooper
- Center for the Neurobiology of Learning and Memory, University of California and Qureshey Research Laboratory, Irvine, CA, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Nicola Pirastu
- Centre for Global Health Research, Usher Institute, The University of Edinburgh, Old Medical School, Teviot Place, Edinburgh, UK
| | - Michele Dibattista
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, Università degli Studi di Bari A. Moro, P.zza G. Cesare, Bari, Italy
| | - Rishemjit Kaur
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
| | - Marco Tullio Liuzza
- Department of Medical and Surgical Sciences, "Magna Graecia" University of Catanzaro, Viale Europa (Loc. Germaneto), Catanzaro, Italy
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Veronika Schöpf
- Department of Biomedical Imaging and Image-guided Therapy, Medical University of Vienna, Währinger Gürtel, Vienna, Austria
| | - Veronica Pereda-Loth
- Laboratoire d'Anthropologie Moléculaire et Imagerie de Synthese, UMR 5288 CNRS, Universitéde Toulouse, Toulouse, France
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, GKVK Campus, Bengaluru, India
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Paloma Rohlfs Domínguez
- Department of Psychology and Anthropology, University of Extremadura, Avenida de la Universidad, s/n, Cáceres, Spain
| | - Javier Albayay
- Department of General Psychology, University of Padova, Via Venezia, Padova, Italy
| | - Michael C Farruggia
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, 5500 Campanile Drive, San Diego State University, San Diego, CA, USA
| | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Central Denmark Region, Laegaardvej, Holstebro, Denmark
| | - Ritesh Kumar
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | - Anna Menini
- Neuroscience Area, International School for Advanced Studies, SISSA, Via Bonomea, Trieste, Italy
| | - Moustafa Bensafi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | | | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str., Freising, Germany
| | | | - Lina Öztürk
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Thierry Thomas-Danguin
- CSGA-Centre for Taste and Feeding Behavior, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 17 rue Sully, Dijon, France
| | - Johannes Frasnelli
- Department of Anatomy, Université du Québec à Trois-Rivières, boul. des Forges, Trois-Rivières, QC, Canada
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, the Netherlands
| | - Özlem Saatci
- Department of Otorhinolaryngology, Medical Science University, Emek, Sancaktepe-İstanbul, Turkey
| | - Luis R Saraiva
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Sidra Medicine, Out Patient Clinic, Doha, Qatar
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Liang-Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | | | - Maria Dolors Guàrdia
- IRTA-Food Technology Programme, IRTA, Finca Camps i Armet, Monells, Girona, Spain
| | | | - Marina Ritchie
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Jan Havlícek
- Department of Zoology, Charles University, Viničná, Nové Město, Czechia
| | - Denis Pierron
- Équipe de Médecine Evolutive, UMR5288 CNRS/Université Toulouse III, faculté de chirurgie dentaire, 3 Chemin des Maraîchers, Toulouse, France
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts, Holdsworth Way, Amherst, MA, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | | | | | - Camille Ferdenzi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Evelyn V Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, Tamilnadu, India
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Protokol Yolu, Topkapı, Zeytinburnu, Istanbul, Turkey
| | - Alberto Macchi
- Italian Academy of Rhinology Asst Settelaghi-University of Insubriae, via Guicciardini, Varese, Italy
| | - Alexia Nunez-Parra
- Department of Biology, Universidad de Chile, Las Palmeras, Santiago, Chile
| | - Zara M Patel
- Department of Otolaryngology-Head and Neck Surgery, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Sébastien Fiorucci
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Carl M Philpott
- The Norfolk Smell and Taste Clinic, University of East Anglia, Norwich Research Park, Norwich, UK
| | - Barry C Smith
- Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London, UK
| | - Johan N Lundström
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg, Stockholm, Sweden
| | - Carla Mucignat
- Department of Molecular Medicine, University of Padova, via Marzolo, Padova, Italy
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Mirjam van den Brink
- Laboratory of Behavioural Gastronomy, Maastricht University Campus Venlo, Nassaustraat, BV Venlo, the Netherlands
| | - Michael Schmuker
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, N.W., Washington, DC, USA
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD USA
| | - Farhoud Faraji
- Division of Otolaryngology, Head & Neck Surgery, University of California San Diego Health, MC La Jolla, CA, USA
| | - Enrique Santamaría
- Clinical Neuroproteomics Unit, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Universidad pública de Navarra (UPNA), Instituto de Investigación Sanitaria de Navarra (IDISNA), Proteored-ISCIII, Pamplona, Spain
| | - William E A Fredborg
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, Bra, Pollenzo, CN, Italy
| | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Maryam Jalessi
- Skull Base Research Center, The Five Senses Institute, Iran University of Medical Sciences, Rasoul Akram Hospital, Sattarkhan Ave., Tehran, Iran
| | - Noam Karni
- Internal Medicine Department, Hadassah Medical Center, Kiryat Hadassah, Jerusalem, Israel
| | - Anna D'Errico
- Department of Molecular and Cellular Neurobiology, Goethe Universität Frankfurt, Goethe Universität Frankfurt, Max von Laue Strasse, Frankfurt am Main, Germany
| | - Rafieh Alizadeh
- ENT and Head and Neck Research Center and Department, Hazrat Rasoul Hospital, The Five Senses Institute, Iran University of Medical Sciences, Iran University of Medical Sciences, Shahid Hemmat Highway, Tehran, Iran
| | - Robert Pellegrino
- Food Science Department, University of Tennessee, Knoxville, TN, USA
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T. J. Watson Research Center, Yorktown Heights, NY, USA
| | - Caroline Huart
- Department of Otorhinolaryngology, Cliniques Universitaires Saint-Luc, Avenue Hippocrate, Brussels, Belgium
| | - Ben Chen
- Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University, Liwan District, Guangzhou City, China
| | - Graciela M Soler
- Department of Otorhinolaringology, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Calle Paraguay, Piso 3. CABA (Ciudad Autónoma de Buenos Aires), Argentina
| | - Mohammed K Alwashahi
- Surgery Department, ENT Division, Sultan Qaboos University Hospital, Al Khoud, Muscat, Oman
| | - Antje Welge-Lüssen
- Department of Otorhinolaryngology, University Hospital Basel, Petersgraben, Basel, Switzerland
| | - Jessica Freiherr
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage, Erlangen, Germany
| | - Jasper H B de Groot
- Department of Psychology, Utrecht University, Heidelberglaan 1, CS Utrecht, The Netherlands
| | - Hadar Klein
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Masako Okamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Preet Bano Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Blindern, Oslo, Norway
| | - Julien W Hsieh
- Rhinology-Olfactology Unit, ENT Department, Geneva University Hospitals, Rue Gabrielle-Perret-Gentil, Geneva, Switzerland
| | | | | | - Thomas Hummel
- Department of Otorhinolaryngology, TU Dresden, Helmholtzstr., Dresden, Germany
| | - Steven D Munger
- Center for Smell and Taste, University of Florida, , Rm LG-101D, Gainesville, FL, USA.,Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
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6
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Parma V, Ohla K, Veldhuizen MG, Niv MY, Kelly CE, Bakke AJ, Cooper KW, Bouysset C, Pirastu N, Dibattista M, Kaur R, Liuzza MT, Pepino MY, Schöpf V, Pereda-Loth V, Olsson SB, Gerkin RC, Rohlfs Domínguez P, Albayay J, Farruggia MC, Bhutani S, Fjaeldstad AW, Kumar R, Menini A, Bensafi M, Sandell M, Konstantinidis I, Di Pizio A, Genovese F, Öztürk L, Thomas-Danguin T, Frasnelli J, Boesveldt S, Saatci Ö, Saraiva LR, Lin C, Golebiowski J, Hwang LD, Ozdener MH, Guàrdia MD, Laudamiel C, Ritchie M, Havlícek J, Pierron D, Roura E, Navarro M, Nolden AA, Lim J, Whitcroft KL, Colquitt LR, Ferdenzi C, Brindha EV, Altundag A, Macchi A, Nunez-Parra A, Patel ZM, Fiorucci S, Philpott CM, Smith BC, Lundström JN, Mucignat C, Parker JK, van den Brink M, Schmuker M, Fischmeister FPS, Heinbockel T, Shields VDC, Faraji F, Santamaría E, Fredborg WEA, Morini G, Olofsson JK, Jalessi M, Karni N, D'Errico A, Alizadeh R, Pellegrino R, Meyer P, Huart C, Chen B, Soler GM, Alwashahi MK, Welge-Lüssen A, Freiherr J, de Groot JHB, Klein H, Okamoto M, Singh PB, Hsieh JW, Reed DR, Hummel T, Munger SD, Hayes JE. More Than Smell-COVID-19 Is Associated With Severe Impairment of Smell, Taste, and Chemesthesis. Chem Senses 2020; 45:609-622. [PMID: 32564071 PMCID: PMC7337664 DOI: 10.1093/chemse/bjaa041] [Citation(s) in RCA: 300] [Impact Index Per Article: 75.0] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Key Words] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022] Open
Abstract
Recent anecdotal and scientific reports have provided evidence of a link between COVID-19 and chemosensory impairments such as anosmia. However, these reports have downplayed or failed to distinguish potential effects on taste, ignored chemesthesis, and generally lacked quantitative measurements. Here, we report the development, implementation and initial results of a multi-lingual, international questionnaire to assess self-reported quantity and quality of perception in three distinct chemosensory modalities (smell, taste, and chemesthesis) before and during COVID-19. In the first 11 days after questionnaire launch, 4039 participants (2913 women, 1118 men, 8 other, ages 19-79) reported a COVID-19 diagnosis either via laboratory tests or clinical assessment. Importantly, smell, taste and chemesthetic function were each significantly reduced compared to their status before the disease. Difference scores (maximum possible change ±100) revealed a mean reduction of smell (-79.7 ± 28.7, mean ± SD), taste (-69.0 ± 32.6), and chemesthetic (-37.3 ± 36.2) function during COVID-19. Qualitative changes in olfactory ability (parosmia and phantosmia) were relatively rare and correlated with smell loss. Importantly, perceived nasal obstruction did not account for smell loss. Furthermore, chemosensory impairments were similar between participants in the laboratory test and clinical assessment groups. These results show that COVID-19-associated chemosensory impairment is not limited to smell, but also affects taste and chemesthesis. The multimodal impact of COVID-19 and lack of perceived nasal obstruction suggest that SARS-CoV-2 infection may disrupt sensory-neural mechanisms.
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Affiliation(s)
- Valentina Parma
- Department of Psychology, Temple University, Philadelphia, PA, USA
| | - Kathrin Ohla
- Institute of Neuroscience and Medicine (INM-3), Research Center Jülich, Wilhelm-Johnen-Straße, Jülich, Germany
| | - Maria G Veldhuizen
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Masha Y Niv
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | | | - Alyssa J Bakke
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
| | - Keiland W Cooper
- Center for the Neurobiology of Learning and Memory, University of California and Qureshey Research Laboratory, Irvine, CA, USA
| | - Cédric Bouysset
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Nicola Pirastu
- Centre for Global Health Research, Usher Institute, The University of Edinburgh, Old Medical School, Teviot Place, Edinburgh, UK
| | - Michele Dibattista
- Department of Basic Medical Sciences, Neuroscience and Sensory Organs, Università degli Studi di Bari A. Moro, P.zza G. Cesare, Bari, Italy
| | - Rishemjit Kaur
- CSIR-Central Scientific Instruments Organisation, Chandigarh, India
| | - Marco Tullio Liuzza
- Department of Medical and Surgical Sciences, "Magna Graecia" University of Catanzaro, Viale Europa (Loc. Germaneto), Catanzaro, Italy
| | - Marta Y Pepino
- Department of Food Science and Human Nutrition and Division of Nutritional Sciences, University of Illinois at Urbana Champaign, Urbana, IL, USA
| | - Veronika Schöpf
- Department of Biomedical Imaging and Image-guided Therapy, Medical University of Vienna, Währinger Gürtel, Vienna, Austria
| | - Veronica Pereda-Loth
- Laboratoire d'Anthropologie Moléculaire et Imagerie de Synthese, UMR 5288 CNRS, Universitéde Toulouse, Toulouse, France
| | - Shannon B Olsson
- National Centre for Biological Sciences, Tata Institute of Fundamental Research, GKVK Campus, Bengaluru, India
| | - Richard C Gerkin
- School of Life Sciences, Arizona State University, Tempe, AZ, USA
| | - Paloma Rohlfs Domínguez
- Department of Psychology and Anthropology, University of Extremadura, Avenida de la Universidad, s/n, Cáceres, Spain
| | - Javier Albayay
- Department of General Psychology, University of Padova, Via Venezia, Padova, Italy
| | - Michael C Farruggia
- Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Surabhi Bhutani
- School of Exercise and Nutritional Sciences, 5500 Campanile Drive, San Diego State University, San Diego, CA, USA
| | - Alexander W Fjaeldstad
- Flavour Clinic, Department of Otorhinolaryngology, Regional Hospital West Jutland, Central Denmark Region, Laegaardvej, Holstebro, Denmark
| | - Ritesh Kumar
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | - Anna Menini
- Neuroscience Area, International School for Advanced Studies, SISSA, Via Bonomea, Trieste, Italy
| | - Moustafa Bensafi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Mari Sandell
- Department of Food and Nutrition, University of Helsinki, Helsinki, Finland.,Functional Foods Forum, University of Turku, Turku, Finland
| | | | - Antonella Di Pizio
- Leibniz-Institute for Food Systems Biology at the Technical University of Munich, Lise-Meitner-Str., Freising, Germany
| | | | - Lina Öztürk
- Department of Anatomy, Faculty of Medicine, Mersin University, Çiftlikköy Campus, Yenişehir, Mersin, Turkey
| | - Thierry Thomas-Danguin
- CSGA-Centre for Taste and Feeding Behavior, INRAE, CNRS, AgroSup Dijon, Université Bourgogne Franche-Comté, 17 rue Sully, Dijon, France
| | - Johannes Frasnelli
- Department of Anatomy, Université du Québec à Trois-Rivières, boul. des Forges, Trois-Rivières, QC, Canada
| | - Sanne Boesveldt
- Division of Human Nutrition and Health, Wageningen University, Stippeneng, WE Wageningen, the Netherlands
| | - Özlem Saatci
- Department of Otorhinolaryngology, Medical Science University, Emek, Sancaktepe-İstanbul, Turkey
| | - Luis R Saraiva
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Sidra Medicine, Out Patient Clinic, Doha, Qatar
| | - Cailu Lin
- Monell Chemical Senses Center, Philadelphia, PA, USA
| | - Jérôme Golebiowski
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Liang-Dar Hwang
- The University of Queensland Diamantina Institute, The University of Queensland, Woolloongabba, QLD, Australia
| | | | - Maria Dolors Guàrdia
- IRTA-Food Technology Programme, IRTA, Finca Camps i Armet, Monells, Girona, Spain
| | | | - Marina Ritchie
- Department of Neurobiology and Behavior, University of California, Irvine, Irvine, CA, USA
| | - Jan Havlícek
- Department of Zoology, Charles University, Viničná, Nové Město, Czechia
| | - Denis Pierron
- Équipe de Médecine Evolutive, UMR5288 CNRS/Université Toulouse III, faculté de chirurgie dentaire, 3 Chemin des Maraîchers, Toulouse, France
| | - Eugeni Roura
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Marta Navarro
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, QLD, Australia
| | - Alissa A Nolden
- Department of Food Science, University of Massachusetts, Holdsworth Way, Amherst, MA, USA
| | - Juyun Lim
- Department of Food Science and Technology, Oregon State University, Corvallis, OR, USA
| | | | | | - Camille Ferdenzi
- Neuropop Team, Lyon Neuroscience Research Center, CNRS UMR5292-INSERM U1028-University Claude Bernard Lyon 1, 95 bd Pinel, Bron, France
| | - Evelyn V Brindha
- Department of Electrical and Electronics Engineering, Karunya Institute of Technology and Sciences, Karunya Nagar, Coimbatore, Tamilnadu, India
| | - Aytug Altundag
- Otorhinolaryngology Department, Biruni University, Protokol Yolu, Topkapı, Zeytinburnu, Istanbul, Turkey
| | - Alberto Macchi
- Italian Academy of Rhinology Asst Settelaghi-University of Insubriae, via Guicciardini, Varese, Italy
| | - Alexia Nunez-Parra
- Department of Biology, Universidad de Chile, Las Palmeras, Santiago, Chile
| | - Zara M Patel
- Department of Otolaryngology-Head and Neck Surgery, Stanford University School of Medicine, Palo Alto, CA, USA
| | - Sébastien Fiorucci
- Institut de Chimie de Nice, UMR CNRS 7272, Université Côte d'Azur, Avenue Valrose, Nice, France
| | - Carl M Philpott
- The Norfolk Smell and Taste Clinic, University of East Anglia, Norwich Research Park, Norwich, UK
| | - Barry C Smith
- Centre for the Study of the Senses, Institute of Philosophy, School of Advanced Study, University of London, London, UK
| | - Johan N Lundström
- Monell Chemical Senses Center, Philadelphia, PA, USA.,Department of Clinical Neuroscience, Karolinska Institutet, Nobels väg, Stockholm, Sweden
| | - Carla Mucignat
- Department of Molecular Medicine, University of Padova, via Marzolo, Padova, Italy
| | - Jane K Parker
- Department of Food and Nutritional Sciences, University of Reading, Whiteknights, Reading, UK
| | - Mirjam van den Brink
- Laboratory of Behavioural Gastronomy, Maastricht University Campus Venlo, Nassaustraat, BV Venlo, the Netherlands
| | - Michael Schmuker
- Biocomputation Group, Department of Computer Science, University of Hertfordshire, Hatfield, UK
| | | | - Thomas Heinbockel
- Department of Anatomy, College of Medicine, Howard University, N.W., Washington, DC, USA
| | - Vonnie D C Shields
- Biological Sciences Department, Fisher College of Science and Mathematics, Towson University, Towson, MD USA
| | - Farhoud Faraji
- Division of Otolaryngology, Head & Neck Surgery, University of California San Diego Health, MC La Jolla, CA, USA
| | - Enrique Santamaría
- Clinical Neuroproteomics Unit, Navarrabiomed, Complejo Hospitalario de Navarra (CHN), Universidad pública de Navarra (UPNA), Instituto de Investigación Sanitaria de Navarra (IDISNA), Proteored-ISCIII, Pamplona, Spain
| | - William E A Fredborg
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Gabriella Morini
- University of Gastronomic Sciences, Piazza Vittorio Emanuele II 9, Bra, Pollenzo, CN, Italy
| | - Jonas K Olofsson
- Department of Psychology, Stockholm University, Frescativägen, Stockholm, Sweden
| | - Maryam Jalessi
- Skull Base Research Center, The Five Senses Institute, Iran University of Medical Sciences, Rasoul Akram Hospital, Sattarkhan Ave., Tehran, Iran
| | - Noam Karni
- Internal Medicine Department, Hadassah Medical Center, Kiryat Hadassah, Jerusalem, Israel
| | - Anna D'Errico
- Department of Molecular and Cellular Neurobiology, Goethe Universität Frankfurt, Goethe Universität Frankfurt, Max von Laue Strasse, Frankfurt am Main, Germany
| | - Rafieh Alizadeh
- ENT and Head and Neck Research Center and Department, Hazrat Rasoul Hospital, The Five Senses Institute, Iran University of Medical Sciences, Iran University of Medical Sciences, Shahid Hemmat Highway, Tehran, Iran
| | - Robert Pellegrino
- Food Science Department, University of Tennessee, Knoxville, TN, USA
| | - Pablo Meyer
- Health Care and Life Sciences, IBM T. J. Watson Research Center, Yorktown Heights, NY, USA
| | - Caroline Huart
- Department of Otorhinolaryngology, Cliniques Universitaires Saint-Luc, Avenue Hippocrate, Brussels, Belgium
| | - Ben Chen
- Department of Psychiatry, The Affiliated Brain Hospital of Guangzhou Medical University, Liwan District, Guangzhou City, China
| | - Graciela M Soler
- Department of Otorhinolaringology, Buenos Aires University and GEOG (Grupo de Estudio de Olfato y Gusto), Calle Paraguay, Piso 3. CABA (Ciudad Autónoma de Buenos Aires), Argentina
| | - Mohammed K Alwashahi
- Surgery Department, ENT Division, Sultan Qaboos University Hospital, Al Khoud, Muscat, Oman
| | - Antje Welge-Lüssen
- Department of Otorhinolaryngology, University Hospital Basel, Petersgraben, Basel, Switzerland
| | - Jessica Freiherr
- Department of Psychiatry and Psychotherapy, Friedrich-Alexander-Universität Erlangen-Nürnberg, Schwabachanlage, Erlangen, Germany
| | - Jasper H B de Groot
- Department of Psychology, Utrecht University, Heidelberglaan 1, CS Utrecht, The Netherlands
| | - Hadar Klein
- Institute of Biochemistry, Food Science and Nutrition, The Hebrew University of Jerusalem, Rehovot, Israel
| | - Masako Okamoto
- Department of Applied Biological Chemistry, The University of Tokyo, Yayoi, Bunkyo-ku, Tokyo, Japan
| | - Preet Bano Singh
- Department of Oral Surgery and Oral Medicine, Faculty of Dentistry, University of Oslo, Blindern, Oslo, Norway
| | - Julien W Hsieh
- Rhinology-Olfactology Unit, ENT Department, Geneva University Hospitals, Rue Gabrielle-Perret-Gentil, Geneva, Switzerland
| | | | | | - Thomas Hummel
- Department of Otorhinolaryngology, TU Dresden, Helmholtzstr., Dresden, Germany
| | - Steven D Munger
- Center for Smell and Taste, University of Florida, , Rm LG-101D, Gainesville, FL, USA.,Department of Pharmacology and Therapeutics, University of Florida, Gainesville, FL, USA
| | - John E Hayes
- Department of Food Science, The Pennsylvania State University, Erickson Food Science Building, University Park, PA, USA
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Gerkin RC, Ohla K, Veldhuizen MG, Joseph PV, Kelly CE, Bakke AJ, Steele KE, Farruggia MC, Pellegrino R, Pepino MY, Bouysset C, Soler GM, Pereda-Loth V, Dibattista M, Cooper KW, Croijmans I, Di Pizio A, Ozdener MH, Fjaeldstad AW, Lin C, Sandell MA, Singh PB, Brindha VE, Olsson SB, Saraiva LR, Ahuja G, Alwashahi MK, Bhutani S, D'Errico A, Fornazieri MA, Golebiowski J, Hwang LD, Öztürk L, Roura E, Spinelli S, Whitcroft KL, Faraji F, Fischmeister FPS, Heinbockel T, Hsieh JW, Huart C, Konstantinidis I, Menini A, Morini G, Olofsson JK, Philpott CM, Pierron D, Shields VDC, Voznessenskaya VV, Albayay J, Altundag A, Bensafi M, Bock MA, Calcinoni O, Fredborg W, Laudamiel C, Lim J, Lundström JN, Macchi A, Meyer P, Moein ST, Santamaría E, Sengupta D, Domínguez PP, Yanık H, Boesveldt S, de Groot JHB, Dinnella C, Freiherr J, Laktionova T, Mariño S, Monteleone E, Nunez-Parra A, Abdulrahman O, Ritchie M, Thomas-Danguin T, Walsh-Messinger J, Al Abri R, Alizadeh R, Bignon E, Cantone E, Cecchini MP, Chen J, Guàrdia MD, Hoover KC, Karni N, Navarro M, Nolden AA, Mazal PP, Rowan NR, Sarabi-Jamab A, Archer NS, Chen B, Di Valerio EA, Feeney EL, Frasnelli J, Hannum M, Hopkins C, Klein H, Mignot C, Mucignat C, Ning Y, Ozturk EE, Peng M, Saatci O, Sell EA, Yan CH, Alfaro R, Cecchetto C, Coureaud G, Herriman RD, Justice JM, Kaushik PK, Koyama S, Overdevest JB, Pirastu N, Ramirez VA, Roberts SC, Smith BC, Cao H, Wang H, Balungwe P, Baguma M, Hummel T, Hayes JE, Reed DR, Niv MY, Munger SD, Parma V. The best COVID-19 predictor is recent smell loss: a cross-sectional study. medRxiv 2020. [PMID: 32743605 DOI: 10.1101/2020.07.22.20157263] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/02/2023]
Abstract
BACKGROUND COVID-19 has heterogeneous manifestations, though one of the most common symptoms is a sudden loss of smell (anosmia or hyposmia). We investigated whether olfactory loss is a reliable predictor of COVID-19. METHODS This preregistered, cross-sectional study used a crowdsourced questionnaire in 23 languages to assess symptoms in individuals self-reporting recent respiratory illness. We quantified changes in chemosensory abilities during the course of the respiratory illness using 0-100 visual analog scales (VAS) for participants reporting a positive (C19+; n=4148) or negative (C19-; n=546) COVID-19 laboratory test outcome. Logistic regression models identified singular and cumulative predictors of COVID-19 status and post-COVID-19 olfactory recovery. RESULTS Both C19+ and C19- groups exhibited smell loss, but it was significantly larger in C19+ participants (mean±SD, C19+: -82.5±27.2 points; C19-: -59.8±37.7). Smell loss during illness was the best predictor of COVID-19 in both single and cumulative feature models (ROC AUC=0.72), with additional features providing no significant model improvement. VAS ratings of smell loss were more predictive than binary chemosensory yes/no-questions or other cardinal symptoms, such as fever or cough. Olfactory recovery within 40 days was reported for ~50% of participants and was best predicted by time since illness onset. CONCLUSIONS As smell loss is the best predictor of COVID-19, we developed the ODoR-19 tool, a 0-10 scale to screen for recent olfactory loss. Numeric ratings ≤2 indicate high odds of symptomatic COVID-19 (10<OR<4), especially when viral lab tests are impractical or unavailable.
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Hurtado A, Guàrdia MD, Picouet P, Jofré A, Bañón S, Ros JM. Shelf‐life extension of multi‐vegetables smoothies by high pressure processing compared with thermal treatment. Part II: Retention of selected nutrients and sensory quality. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14210] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Adriana Hurtado
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | | | - Pierre Picouet
- IRTA‐Food Technology Program Girona Spain
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV Angers France
| | | | - Sancho Bañón
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | - José María Ros
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
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Hurtado A, Dolors Guàrdia M, Picouet P, Jofré A, Bañón S, Ros JM. Shelf‐life extension of multi‐vegetables smoothies by high‐pressure processing compared with thermal treatment. Part I: Microbial and enzyme inhibition, antioxidant status, and physical stability. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14139] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
Affiliation(s)
- Adriana Hurtado
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | | | - Pierre Picouet
- IRTA‐Food Technology Program, Finca Camps i Armet Girona Spain
- USC 1422 GRAPPE, INRA, Ecole Supérieur d’Agricultures, SFR 4207 QUASAV Angers France
| | - Anna Jofré
- IRTA‐Food Safety Program, Finca Camps i Armet Girona Spain
| | - Sancho Bañón
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
| | - José María Ros
- Faculty of Veterinary Science, Department of Food Science & Technology and Human Nutrition University of Murcia Murcia Spain
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Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S. Stabilisation of red fruit-based smoothies by high-pressure processing. Part II: effects on sensory quality and selected nutrients. J Sci Food Agric 2017; 97:777-783. [PMID: 27170436 DOI: 10.1002/jsfa.7795] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [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: 12/18/2015] [Revised: 04/28/2016] [Accepted: 05/01/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Non-thermal pasteurisation by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. The resulting products need to be validated from a sensory and nutritional standpoint. The objective was to assess a mild HPP treatment to stabilise red fruit-based smoothies in a wide (sensory quality and major nutrients) study. RESULTS HPP (350 MPa/ 10 °C/ 5 min) provided 'fresh-like' smoothies, free of cooked-fruit flavours, for at least 14 days at 4 °C, although their sensory stability was low compared with the TP-smoothies (85 °C/ 7 min). In HPP-smoothies, the loss of fresh fruit flavour and reduced sliminess were the clearest signs of sensory deterioration during storage. Furthermore, HPP permitted the higher initial retention of vitamin C, although this vitamin and, to a lesser extent, total phenols, had a higher degradation rate during storage. The content of sugar present was not affected by either processing treatment. CONCLUSION Mild HPP treatment did not alter the sensory and nutritional properties of smoothies. The sensory and nutritional losses during storage were less than might be expected, probably due to the high antioxidant content and the natural turbidity provided by red fruits. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Adriana Hurtado
- Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100 Murcia, Spain
| | - Maria Dolors Guàrdia
- IRTA-Food Technology Program, Finca Camps i Armet, Monells, E-17121 Girona, Spain
| | - Pierre Picouet
- IRTA-Food Technology Program, Finca Camps i Armet, Monells, E-17121 Girona, Spain
| | - Anna Jofré
- IRTA-Food Safety Program, Finca Camps i Armet, Monells, E-17121 Girona, Spain
| | - José María Ros
- Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100 Murcia, Spain
| | - Sancho Bañón
- Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100 Murcia, Spain
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Hurtado A, Guàrdia MD, Picouet P, Jofré A, Ros JM, Bañón S. Stabilization of red fruit-based smoothies by high-pressure processing. Part A. Effects on microbial growth, enzyme activity, antioxidant capacity and physical stability. J Sci Food Agric 2017; 97:770-776. [PMID: 27170492 DOI: 10.1002/jsfa.7796] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [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: 12/18/2015] [Revised: 04/28/2016] [Accepted: 05/01/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Non-thermal pasteurization by high-pressure processing (HPP) is increasingly replacing thermal processing (TP) to maintain the properties of fresh fruit products. However, most of the research on HPP-fruit products only partially addresses fruit-pressure interaction, which limits its practical interest. The objective of this study was to assess the use of a mild HPP treatment to stabilize red fruit-based smoothies (microbial, enzymatic, oxidative and physical stability). RESULTS HPP (350 MPa/10 °C/5 min) was slightly less effective than TP (85 °C/7 min) in inactivating microbes (mesophilic and psychrophilic bacteria, coliforms, yeasts and moulds) in smoothies kept at 4 °C for up to 28 days. The main limitation of using HPP was its low efficacy in inactivating oxidative (polyphenol oxidase and peroxidase) and hydrolytic (pectin methyl esterase) enzymes. Data on antioxidant status, colour parameters, browning index, transmittance, turbidity and viscosity confirmed that the HPP-smoothies have a greater tendency towards oxidation and clarification, which might lead to undesirable sensory and nutritional changes (see Part B). CONCLUSION The microbial quality of smoothies was adequately controlled by mild HPP treatment without affecting their physical-chemical characteristics; however, oxidative and hydrolytic enzymes are highly pressure-resistant, which suggests that additional strategies should be used to stabilize smoothies. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Adriana Hurtado
- Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100, Murcia, Spain
| | - Maria Dolors Guàrdia
- IRTA-Food Technology Program, Finca Camps i Armet, Monells, E-17121, Girona, Spain
| | - Pierre Picouet
- IRTA-Food Technology Program, Finca Camps i Armet, Monells, E-17121, Girona, Spain
| | - Anna Jofré
- IRTA-Food Safety Program, Finca Camps i Armet, Monells, E-17121, Girona, Spain
| | - José María Ros
- Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100, Murcia, Spain
| | - Sancho Bañón
- Department of Food Science & Technology and Human Nutrition, Faculty of Veterinary Science, University of Murcia, Espinardo, E-30100, Murcia, Spain
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Benet I, Guàrdia MD, Ibañez C, Solà J, Arnau J, Roura E. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes. Food Chem 2016; 196:76-82. [DOI: 10.1016/j.foodchem.2015.09.026] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2015] [Revised: 08/13/2015] [Accepted: 09/08/2015] [Indexed: 11/28/2022]
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Muñoz I, Rubio-Celorio M, Garcia-Gil N, Guàrdia MD, Fulladosa E. Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham. J FOOD ENG 2015. [DOI: 10.1016/j.jfoodeng.2015.06.004] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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14
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Mora-Gallego H, Guàrdia MD, Serra X, Gou P, Arnau J. Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat. Meat Sci 2015; 112:9-15. [PMID: 26497101 DOI: 10.1016/j.meatsci.2015.10.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [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: 11/21/2014] [Revised: 09/30/2015] [Accepted: 10/09/2015] [Indexed: 11/25/2022]
Abstract
The effect of the simultaneous reduction of fat proportion (from 20% to 10% and 7%) and added salt (from 2.5% to 1.5%) and the subsequent addition of 0.64% KCl and sunflower oil (1.5% and 3.0%) on the physicochemical, instrumental colour and texture, sensory properties and consumer acceptability of small caliber non-acid fermented sausages (fuet type) was studied. This simultaneous reduction of fat and salt increased weight loss, moisture, water activity (aw), redness, instrumental texture parameters (hardness, chewiness and cohesiveness), sensory attributes (darkness, hardness, elasticity) and the consumer acceptability. The subsequent addition of 0.64% KCl to the leanest batch decreased the aw and barely affected instrumental texture parameters and consumer acceptability. Subsequent sunflower oil addition decreased hardness, chewiness and cohesiveness and increased crumbliness and oil flavour which may decrease the consumer acceptability. The simultaneous reduction of fat and NaCl with the addition of 0.64% KCl was the preferred option by the consumers.
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Affiliation(s)
- Héctor Mora-Gallego
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Maria Dolors Guàrdia
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain.
| | - Xavier Serra
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Pere Gou
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
| | - Jacint Arnau
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
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15
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Benet I, Ibañez C, Guàrdia MD, Solà J, Arnau J, Roura E. Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates. Food Chem 2015; 185:75-83. [DOI: 10.1016/j.foodchem.2015.03.102] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/12/2014] [Revised: 03/05/2015] [Accepted: 03/24/2015] [Indexed: 10/23/2022]
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16
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Benet I, Guàrdia MD, Ibañez C, Solà J, Arnau J, Roura E. Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.08.016] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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17
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Mora-Gallego H, Serra X, Guàrdia MD, Arnau J. Effect of reducing and replacing pork fat on the physicochemical, instrumental and sensory characteristics throughout storage time of small caliber non-acid fermented sausages with reduced sodium content. Meat Sci 2014; 97:62-8. [PMID: 24530990 DOI: 10.1016/j.meatsci.2014.01.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [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: 06/20/2013] [Revised: 12/10/2013] [Accepted: 01/06/2014] [Indexed: 11/30/2022]
Abstract
The effect of pork fat reduction (from 44% to 20% final fat content) and its partial substitution by sunflower oil (3% addition) on the physicochemical, instrumental and sensory properties throughout storage time of small caliber non-acid fermented sausages (fuet type) with reduced sodium content (with partial substitution of NaCl by KCl and K-lactate) and without direct addition of nitrate and nitrite (natural nitrate source used instead) was studied. Results showed that sausages with reduced fat (10% initial fat content) and with acceptable sensory characteristics can be obtained by adding to the shoulder lean (8% fat content) during the grinding, either 3.3% backfat (3% fat content) or 3% sunflower oil, both previously finely comminuted with lean. Furthermore, sunflower oil showed to be suitable for partial pork backfat substitution in very lean fermented sausages, conferring desirable sensory properties similar to those of sausages with standard fat content. The sensory quality of the sausages was maintained after three-month cold storage in modified atmosphere.
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Affiliation(s)
- Héctor Mora-Gallego
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain
| | - Xavier Serra
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain.
| | - Maria Dolors Guàrdia
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain
| | - Jacint Arnau
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121 Monells, Girona, Spain
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18
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Rubio R, Jofré A, Aymerich T, Guàrdia MD, Garriga M. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery. Meat Sci 2013; 96:937-42. [PMID: 24211552 DOI: 10.1016/j.meatsci.2013.09.008] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [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: 02/20/2013] [Revised: 09/05/2013] [Accepted: 09/07/2013] [Indexed: 10/26/2022]
Abstract
The suitability of three potential probiotic lactobacilli strains (Lactobacillus casei CTC1677, L. casei CTC1678 and Lactobacillus rhamnosus CTC1679), previously isolated from infants' faeces and characterized, and three commercial probiotic strains (Lactobacillus plantarum 299v, L. rhamnosus GG and L. casei Shirota) was assessed during the manufacture of low-acid fermented sausages (fuets) with reduced Na(+) and fat content. The inoculated strains were successfully monitored by RAPD-PCR during the process. L. rhamnosus CTC1679 was the only strain able to grow and dominate (levels ca. 10(8)CFU/g) the endogenous lactic acid bacteria population in two independent trials, throughout the ripening process. Thus, fuet containing L. rhamnosus CTC1679 as a starter culture could be a suitable vehicle for putative probiotic bacteria delivery. All the final products recorded a satisfactory overall sensory quality without any noticeable off-flavour, and with the characteristic sensory properties of low-acid fermented sausages.
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Affiliation(s)
- Raquel Rubio
- IRTA-Food Safety Programme, Finca Camps i Armet, E-17121 Monells, Girona, Spain
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19
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Gratacós-Cubarsí M, Sárraga C, Castellari M, Guàrdia MD, Regueiro JAG, Arnau J. Vitamin (B1, B2, B3 and B6) content and oxidative stability of Gastrocnemius muscle from dry-cured hams elaborated with different nitrifying salt contents and by two ageing times. Meat Sci 2013; 95:647-51. [PMID: 23811105 DOI: 10.1016/j.meatsci.2013.06.007] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [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: 04/25/2012] [Revised: 11/08/2012] [Accepted: 06/06/2013] [Indexed: 12/30/2022]
Abstract
The effect of the amount of added nitrate and nitrate plus nitrite to dry-cured hams on the vitamin (B1, B2, B3, B6) content, the antioxidant enzyme superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GSHPx) activities and the thiobarbituric acid reactive substances (TBARS) was assessed in Gastrocnemius muscle at the end of two ripening processes. Five different curing mixtures (Hi-N: 600 KNO3; Lo-N: 150 KNO3; Hi-Mix: 600 KNO3+600 NaNO2; Lo-Mix: 150 KNO3+150 NaNO2; Hi-Mix/Asc: 600 KNO3+600 NaNO2+500 sodium ascorbate, expressed as mg of salts added on surface per kg of fresh ham) were evaluated in dry-cured hams aged for 11.5months (standard process, SP) and 22months (long process, LP). Minor differences in target parameters between the hams due to the process were found. The amount of nitrate when it was added alone or as a mixture of nitrate and nitrite, as well as the ascorbate addition to dry-cured hams did not affect vitamin B1, B2 and B3 contents. The level of vitamin B6 was affected by both the amount and the mixture of salts; the addition of nitrite reduced around 40% the content of vitamin B6, but it was not affected by nitrate or ascorbate. The activity of SOD and CAT decreased with the amount of nitrate and nitrite, while GSHPx and TBARS resulted unaffected.
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Affiliation(s)
- M Gratacós-Cubarsí
- IRTA-Food Industries, Finca Camps i Armet s/n. 17121 Monells, Girona, Spain
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20
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Mora-Gallego H, Serra X, Guàrdia MD, Miklos R, Lametsch R, Arnau J. Effect of the type of fat on the physicochemical, instrumental and sensory characteristics of reduced fat non-acid fermented sausages. Meat Sci 2012; 93:668-74. [PMID: 23273479 DOI: 10.1016/j.meatsci.2012.11.042] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2012] [Revised: 11/02/2012] [Accepted: 11/10/2012] [Indexed: 11/28/2022]
Abstract
Four batches of reduced fat non-acid fermented sausages were manufactured with pork-ham lean, and the addition of no fat (Lean), 5% pork backfat (BF), 5% sunflower oil (SO) and 5% diacylglycerols (DAGs). The effect of the type of fat as pork-fat substitute on some physicochemical parameters, instrumental color and texture and sensory attributes of the sausages was studied. Results showed that reduced fat non-acid fermented sausages containing less than 12.5% of fat (BF, SO and DAGs) had a good overall sensory quality. This means a fat reduction of more than 70% compared with the average fat content of standard fermented sausages of similar characteristics. Sausages with SO showed higher sensory ratings in desirable ripened odor and flavor attributes and improved texture defined by lower hardness and chewiness (both sensory and instrumental) and higher crumbliness. Sausages with DAGs showed a similar behavior to that of BF, so they could be a good alternative to produce healthier reduced fat non-acid fermented sausages.
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Affiliation(s)
- Héctor Mora-Gallego
- IRTA, XaRTA, Food Technology, Finca Camps i Armet, s/n, E-17121, Monells, Girona, Spain
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21
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Guàrdia MD, Estany J, Álvarez-Rodríguez J, Manteca X, Tor M, Oliver MA, Gispert M, Diestre A. A field assessment of the effect of pre-slaughter conditions and genetic-stress susceptibility on blood welfare indicators in pigs. Anim Welf 2012. [DOI: 10.7120/09627286.21.4.517] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Plastow GS, Carrión D, Gil M, García-Regueiro JA, I Furnols MF, Gispert M, Oliver MA, Velarde A, Guàrdia MD, Hortós M, Rius MA, Sárraga C, Díaz I, Valero A, Sosnicki A, Klont R, Dornan S, Wilkinson JM, Evans G, Sargent C, Davey G, Connolly D, Houeix B, Maltin CM, Hayes HE, Anandavijayan V, Foury A, Geverink N, Cairns M, Tilley RE, Mormède P, Blott SC. Quality pork genes and meat production. Meat Sci 2012; 70:409-21. [PMID: 22063741 DOI: 10.1016/j.meatsci.2004.06.025] [Citation(s) in RCA: 49] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2004] [Revised: 06/29/2004] [Accepted: 06/30/2004] [Indexed: 10/25/2022]
Abstract
Functional genomics, including analysis of the transcriptome and proteome, provides new opportunities for understanding the molecular processes in muscle and how these influence its conversion to meat. The Quality Pork Genes project was established to identify genes associated with variation in different aspects of raw material (muscle) quality and to then develop genetic tools that could be utilized to improve this quality. DNA polymorphisms identified in the porcine PRKAG3 and CAST genes illustrate the impact that such tools can have in improving meat quality. The resources developed in Quality Pork Genes provide the basis for identifying more of these tools.
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Affiliation(s)
- G S Plastow
- Sygen International, 2 Kingston Business Park, Kingston Bagpuize, Oxfordshire OX13 5FE, UK
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23
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Marcos B, Gou P, Serra X, Guàrdia MD, Zhen ZY, Hortós M, Mach N, te Pas MFW, Keuning E, Kruijt L, Font i Furnols M, Arnau J. Analysis of raw hams using SELDI-TOF-MS to predict the final quality of dry-cured hams. Meat Sci 2012; 93:233-9. [PMID: 23036942 DOI: 10.1016/j.meatsci.2012.08.026] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2011] [Revised: 06/04/2012] [Accepted: 08/30/2012] [Indexed: 11/30/2022]
Abstract
The relationship between protein profiles of Gluteus medius (GM) muscles of raw hams obtained from 4 pure breed pigs (Duroc, Large White, Landrace, and Piétrain) with the final quality of the Semimembranosus and Biceps femoris muscles of dry-cured hams was investigated. As expected, Duroc hams showed higher levels of marbling and intramuscular fat content than the other breeds. Piétrain hams were the leanest and most conformed, and presented the lowest salt content in dry-cured hams. Even if differences in the quality traits (colour, water activity, texture, composition, intramuscular fat, and marbling) of dry-cured hams were observed among the studied breeds, only small differences in the sensory attributes were detected. Surface-enhanced laser desorption/ionisation time-of-flight mass spectrometry (SELDI-TOF-MS) was used to obtain the soluble protein profiles of GM muscles. Some associations between protein peaks obtained with SELDI-TOF-MS and quality traits, mainly colour (b*) and texture (F(0), Y(2), Y(90)) were observed. Candidate protein markers for the quality of processed dry-cured hams were identified.
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Affiliation(s)
- B Marcos
- IRTA-Food Technology, 17121 Monells, Girona, Spain
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24
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Guerrero L, Claret A, Verbeke W, Vanhonacker F, Enderli G, Sulmont-Rossé C, Hersleth M, Guàrdia MD. Cross-cultural conceptualization of the words Traditional and Innovation in a food context by means of sorting task and hedonic evaluation. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2012.01.008] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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25
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Fulladosa E, Garriga M, Martín B, Guàrdia MD, García-Regueiro JA, Arnau J. Volatile profile and microbiological characterization of hollow defect in dry-cured ham. Meat Sci 2010; 86:801-7. [PMID: 20674188 DOI: 10.1016/j.meatsci.2010.06.025] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2010] [Revised: 05/31/2010] [Accepted: 06/29/2010] [Indexed: 10/19/2022]
Abstract
This paper describes the physicochemical and microbiological parameters and volatile profile of the muscles surrounding the coxofemoral joint which are affected with hollow defect when compared to the part of muscles nearby which did not show this defect. Differences of the same parameters between both areas in dry-cured hams without this defect were also analyzed. Gram-positive catalase-positive cocci were the predominant flora in the muscles affected with hollow defect, with the main species being Staphyloccocus equorum, Staphylococcus nepalensis and Staphylococcus xylosus. Lactic acid bacteria, Listeria monocytogenes and Staphylococcus aureus were <2 log CFU g(-1) and Salmonella spp. was not detected. Volatile profile of samples affected with hollow defect had higher amounts of compounds such as esters, pyrazines, sulfurs and furans. There was a positive correlation between the amount of ester compounds and the hollow defect intensity. Moisture content was lower and pH values were higher in affected areas than in unaffected areas.
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Affiliation(s)
- E Fulladosa
- IRTA. Finca Camps i Armet, E-17121 Monells Girona, Spain.
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26
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Guàrdia MD, Estany J, Balasch S, Oliver MA, Gispert M, Diestre A. Risk assessment of DFD meat due to pre-slaughter conditions in pigs. Meat Sci 2010; 70:709-716. [PMID: 20416842 DOI: 10.1016/j.meatsci.2005.03.007] [Citation(s) in RCA: 60] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2004] [Revised: 03/08/2005] [Accepted: 03/08/2005] [Indexed: 11/23/2022]
Abstract
A polychotomous logistic regression model was used to identify and assess the risk factors for pork becoming dark, firm and dry meat (DFD). A total of 116 deliveries, comprising 3075 commercial pigs delivered from different farms to five commercial Spanish pig abattoirs were surveyed. The DFD condition was described as an ordinal response variable (normal, moderate and serious) based on measurements of pH(24) in the Semimembranosus muscle. The abattoir, the floor of the lorry, the season, the gender, and the stocking density during transportation influenced the risk of DFD, as well as on-farm fasting time, lairage time and estimated carcass lean content. No effect of the RYR1 gene in the risk of DFD was found. Abattoirs should be especially careful with females slaughtered in winter, where the risk of serious DFD is 4.6% higher than with males slaughtered in summer. The risk of DFD increased with high stocking density and lairage time, and with on-farm fasting times longer than 22h. Our results revealed that lowering the stocking density from 0.37 to 0.50m(2) per 100kg pig during transport would increase the risk of DFD pork by 11%.
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Affiliation(s)
- M D Guàrdia
- IRTA, Centre de Tecnologia de la Carn, Granja Camps i Armet, 17121 Monells, Spain
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27
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Guerrero L, Guàrdia MD, Xicola J, Verbeke W, Vanhonacker F, Zakowska-Biemans S, Sajdakowska M, Sulmont-Rossé C, Issanchou S, Contel M, Scalvedi ML, Granli BS, Hersleth M. Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study. Appetite 2009; 52:345-54. [DOI: 10.1016/j.appet.2008.11.008] [Citation(s) in RCA: 259] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2008] [Revised: 11/13/2008] [Accepted: 11/14/2008] [Indexed: 10/21/2022]
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28
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Guàrdia MD, Estany J, Balasch S, Oliver MA, Gispert M, Diestre A. Risk assessment of skin damage due to pre-slaughter conditions and RYR1 gene in pigs. Meat Sci 2008; 81:745-51. [PMID: 20416560 DOI: 10.1016/j.meatsci.2008.11.020] [Citation(s) in RCA: 45] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/23/2008] [Revised: 10/06/2008] [Accepted: 11/27/2008] [Indexed: 11/29/2022]
Abstract
A polychotomous logistic regression was used to assess the risk factors for skin damage prior to slaughter. A total of 116 deliveries (15,695 pigs) from commercial farms to five Spanish pig abattoirs were surveyed. The skin damage condition was described as an ordinal response (1: no damage; 2: very slight damage; and 3: slight or more damage). The abattoir by the season (p<0.01), the floor surface of the lorry (p=0.02), and the mixing of unfamiliar pigs at loading (p=0.01) influenced the occurrence of skin blemishes. Skin damage increased with on-farm fasting time (p<0.01), loading time (p<0.01), lairage time (p<0.01), as well as with carcass weight (p<0.01). In winter transports the risk of skin damage decreased (p<0.01) at higher space allowance in the lorry. The risk of developing PSE and DFD pork increased with the skin damage score (p<0.01). The nn genotype for the RYR1 gene was less prone to skin damage but at the same time it is more sensitive to skin damage in relation to PSE risk. It is concluded that the skin damage score can be used as a rapid indicator of animal welfare and pork quality.
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Affiliation(s)
- M D Guàrdia
- IRTA, Tecnologia dels Aliments, Finca Camps i Armet, 17121 Monells, Spain
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29
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Gou P, Morales R, Serra X, Guàrdia MD, Arnau J. Effect of a 10-day ageing at 30°C on the texture of dry-cured hams processed at temperatures up to 18°C in relation to raw meat pH and salting time. Meat Sci 2008; 80:1333-9. [PMID: 22063876 DOI: 10.1016/j.meatsci.2008.06.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2008] [Revised: 06/11/2008] [Accepted: 06/15/2008] [Indexed: 10/21/2022]
Abstract
The aim of this study was to investigate the effect of a 10-day ageing at 30±2°C on the texture of dry-cured hams processed at temperatures up to 18±2°C for 12 months in relation with raw ham pH and salting time. Three pH groups (semimembranosus muscle at 24h post-mortem: Low pH<5.7, Medium pH=5.7⩽pH⩽5.9, and High pH>5.9), three salting times (6d, 10d and 14d) and two ageing temperatures (18°C and 30°C) were investigated. Physicochemical characteristics, instrumental and sensory texture and product sliceability were evaluated on biceps femoris and semimembranosus muscles. Hams with pH(SM24)<5.7 should be avoided in order to reduce the incidence of texture problems in dry-cured ham elaboration. Texture problems are especially important in hams with a reduced salt content that are mechanically sliced (not frozen). A 10-day ageing at 30°C could be useful for reducing the soft texture problems in dry-cured hams processed at temperatures up to 18°C for 12 months without affecting the product flavour.
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Affiliation(s)
- P Gou
- IRTA. Finca Camps i Armet, E-17121 Monells (Girona), Spain
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30
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Guàrdia MD, Guerrero L, Gelabert J, Gou P, Arnau J. Sensory characterisation and consumer acceptability of small calibre fermented sausages with 50% substitution of NaCl by mixtures of KCl and potassium lactate. Meat Sci 2008; 80:1225-30. [PMID: 22063862 DOI: 10.1016/j.meatsci.2008.05.031] [Citation(s) in RCA: 79] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2007] [Revised: 05/23/2008] [Accepted: 05/26/2008] [Indexed: 11/30/2022]
Abstract
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.
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Affiliation(s)
- M D Guàrdia
- IRTA, Finca Camps i Armet s/n, E-17121 Monells, Girona, Spain
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31
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Sárraga C, Carreras I, García Regueiro JA, Guàrdia MD, Guerrero L. Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat. Br Poult Sci 2007; 47:700-7. [PMID: 17190677 DOI: 10.1080/00071660601038750] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [What about the content of this article? (0)] [Affiliation(s)] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Abstract
1. The aim of the study was to evaluate the effects of alpha-tocopheryl acetate (50 mg/kg) and beta-carotene (15 mg/kg) dietary supplementation on the oxidative status of raw turkey breast and leg muscles assessed by thiobarbituric acid test values, the vitamin E levels and the antioxidant enzyme activities. In parallel, a quantitative descriptive sensory analysis was carried out on cooked, stored and reheated samples. 2. Vitamin E was present in sufficient quantity to reduce oxidation, since iron-induced reactive substances (TBARS) were significantly lower in antioxidant-supplemented treatments. The results suggested that the presence of beta-carotene in the diet limits the accumulation of alpha-tocopherol in turkey muscles. 3. In the present study, there was no conclusive relationship between dietary antioxidant supplementation and endogenous antioxidant enzyme activities. 4. Sensory evaluation showed that a longer supplementation time and dose may be necessary in turkeys to prevent meat from rancidity and warmed-over flavour (WOF). Leg pastiness and stringiness were modified by dietary antioxidant supplementation, indicating the possible synergism between antioxidants and cysteine proteinases in the perception of meat quality. 5. Given the modern trends that lead consumers to increase their consumption of poultry meat, it would be interesting to evaluate the commercial potential and cost effectiveness of routine dietary antioxidant supplementation.
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Affiliation(s)
- C Sárraga
- Institut de Recerca i Tecnologia Agroalimentàries (IRTA), Meat Technology Center, Granja Camps i Armet s/n, E-17121 Monells, Girona, Spain.
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