Mirian Pateiro

Centro Tecnolóxico da Carne | CTC · Physicochemical laboratory & Poject Management Department

The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. in addition, the physicochemical properties of fat decisively contribute to the texture of meat products...

Mayo 2024 eurocarne nº 326. Desarrollo de chorizo de cerdo celta sin aditivos. Efecto sobre la composición y estabilidad durante la vida útil. Se ha elaborado un chorizo a partir de carne de cerdo celta sustituyendo los aditivos sintéticos empleados en su elaboración tradicional por un preparado comercial natural, evaluando su impacto en la composi...

The consumption of meat products has been done since ancient times due to its high nutritional value, but recent studies have been pointing out the importance of rethinking their formulation and processing to obtain healthier and functional meat products, especially with the addition of prebiotics. Prebiotics are food components that are fermented...

Dietary fibers consist of food components that are affected by the digestion process. Alginate is a polysaccharide naturally found in brown seaweed that has been traditionally used in food industry as thickener, gelling, and stabilizing additive. The studies with dietary fiber (such as alginate) have advanced beyond the traditional incorporation as...

Citation: Domínguez-Valencia, R.; Cittadini, A.; Pateiro, M.; Munekata, P.E.S.; Lorenzo, J.M. Elderberry Lipophilic and Hydrophilic Bioactive Compounds: Characterization and Extract Encapsulation. Foods 2023, 12, 4233. https://doi.org/10.3390/ foods12234233 Academic Editors: Antonella Pasqualone and Jaroslawa Rutkowska Abstract: There are few studi...

INTRODUCCIÓN Los chips vegetales a base de boniato, zanahoria, remolacha, etc., se presentan como alternativas más saludables a las patatas tradicionales y ganan terreno en el mercado. El objetivo del trabajo fue reducir la formación de acrilamida y disminuir la absorción de grasa en chips de boniato morado (Ipomea batatas) mediante tratamientos pr...

Introducción. La obtención de proteínas de fuentes alternativas es una necesidad actual. Se estudiaron las características de los aislados proteicos de altramuz los cuales pueden ser empleados para la fortificación proteica de alimentos (Ministerio de Ciencia e Innovación, España, Proyecto PID2020-114422RR-C54). Métodos. Las extracciones (primera y...

The trend in today's society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently underval...

This research investigated the combined effects of cooking methods (household griddle (C1), household conventional oven (C2), industrial oven (C3), storage temperature (refrigeration /freezing) and packaging system (aerobic and vacuum), on quality of chicken burgers. The results show that refrigeration storage favours the retention of moisture cont...

Muscle foods are highly perishable products that require the use of additives to inhibit lipid and protein oxidation and/or the growth of spoilage and pathogenic microorganisms. The reduction or replacement of additives used in the food industry is a current trend that requires the support of active-packaging technology to overcome novel challenges...

Gelatin-sodium alginate-based active packaging films were formulated by including date pits extracts (DPE), as bioactive compound, in raw minced beef meat packaging. The DPE effects at 0.37, 0.75 and 1.5% (w/w, DPE/ gelatin-sodium alginate) on physical, optical, antioxidant and antibacterial properties of established films were assessed. Findings s...

Rising health concerns and the diet-health link drive demand for healthier foods, prompting meat manufacturers to reformulate traditional products. These manufacturers have reduced fat content to enhance nutritional quality, which is essential for maintaining desired product features. As a result, numerous strategies have emerged over recent decade...

This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1—control, T2—crude olive cake, T3—centrifugatio...

This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal "cecina". Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while pro...

This study was conducted to determine the effect of different types of olive cake (five treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics in the dry-cured loin and dry-cured “cachaço” (2 processed meat products). The treatments applied are based on the type of extraction and this may imply differences in t...

A polysaccharide (HUP1) was extracted and purified from Hypsizygus ulmarius fruiting bodies and further acetylated (Ac‐HUP1) to improve their physicochemical properties and bioactivities. Chemical and FT‐IR spectrum analyses results indicated differences in functionality and activity between HUP1 and Ac‐HUP1, demonstrating the efficacy of the acety...

Abstract Octopuses (scientific order Octopoda under the scientific class Cephalopoda) are a group of aquatic species with economic importance as a food product in many countries around the world. Octopus products are consumed in many different geographic locations around the world, including East Asia, the Mediterranean region, the Caribbean region...

Citation: Pateiro, M.; Domínguez, R.; Munekata, P.E.S.; Nieto, G.; Bangar, S.P.; Dhama, K.; Lorenzo, J.M. Bioactive Compounds from Leaf Vegetables as Preservatives. Foods 2023, 12, 637. https://doi. Abstract: Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid th...

Citation: Bermúdez, R.; Rangel-Vargas, E.; Lorenzo, J.M.; Rodríguez, J.A.; Munekata, P.E.S.; Teixeira, A.; Pateiro, M.; Romero, L.; Santos, E.M. Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef Patties. Foods 2023, 12, 391. https://doi. Abstract: The effects of Hibiscus sabdarif...

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also bee...

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of g...

Meat and meat products are essential components in our modern diet. The consolidated production of meat animal production is mainly composed of three sources: pork, chicken, and cattle. Traditional and modern processing methods permit the production of different products that includes burgers, marinated cuts, sausages (fresh, fermented/dry-cured, a...

The food industry has recently invested in research to develop new processes that are more respectful to the environment, without sacrificing the quality and safety standards of the final products. The introduction of supercritical fluids (SCFs) in food processing and production has revolutionized different areas of food technology, providing solut...

An acidic polysaccharide fraction was obtained from Calocybe indica (CIP3a) after subjecting it to hot water extraction followed by purification through DEAE-cellulose 52 and Sepaharose 6B column chromatography. The CIP3a was further modified using chloroacetic acid to yield carboxymethylated derivatives (CMCIP3a). The modified polysaccharide was c...

Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradati...

Lactiplantibacillus plantarum (previously known as Lactobacillus plantarum) strains are one of the lactic acid bacteria (LAB) commonly used in fermentation and their probiotic and functional properties along with their health-promoting roles come to the fore. Food-derived L. plantarum strains have shown good resistance and adhesion in the gastroint...

In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate...

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2),...

Jamun (Syzygium cumini L. Skeels) is highly perishable with a very short shelf life, hence, jamun fruit is either consumed fresh as soon as it is harvested or converted to value-added products such as jam, wine, juice, and jellies. The processing of jamun fruit generates a large quantity of seeds as the primary waste. Jamun seeds are a rich source...

Annona squamosa L. (custard apple or sugar apple) belongs to Annonaceae family is a small fruit tree or shrub, that grows natively in subtropical and tropical regions. Seeds of custard apple were employed in folk medicines because of the presence of bioactive chemicals/compounds like alkaloids, flavonoids and phenolic compounds and acetogenins and...

Proteomics is a field that has grown rapidly since its emergence in the mid–1990s, reaching many disciplines such as food technology. The application of proteomic techniques in the study of complex biological samples such as foods, specifically meat products, allows scientists to decipher the underlying cellular mechanisms behind different quality...

Over the years, the handling of goats (loading, transport, unloading, time spent in lairage) prior to slaughter as well as the slaughter process (stunning, and bleeding) has largely applied to other livestock which impairs the wellbeing of goats as well as their products due to the difference in behavior among species. Numerous factors (feeding man...

The human gut possesses millions of microbes that define a complex microbial community. The gut microbiota has been characterized as a vital organ forming its multidirectional connecting axis with other organs. This gut microbiota axis is responsible for host-microbe interactions and works by communicating with the neural, endocrinal, humoral, immu...

Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the convention...

The initial structural features and in vitro biological study of crude polysaccharides from Calocybe indica (CICP) extracted by hot water followed by ethanol precipitation was investigated. High-performance gel permeation chromatography, HPLC-DAD, UV, IR and NMR spectroscopy, X-ray diffraction, scanning electron microscopy, and Congo red methods we...

This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – 50% of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame o...

In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat drying, freeze drying, and oven drying. The drying process of the powder plays an important role in...

Food quality has recently received considerable attention from governments, researchers, and consumers due to the increasing demand for healthier and more nutritious food products. Traditionally, food quality is determined using a range of destructive and time-consuming approaches with modest analytical performance, underscoring the urgent need to...

With the ever-increasing global population, it is impossible to meet the demand for animal protein by relying only on conventional methods due to the depleting natural resources. It is very challenging to ensure a sustainable supply of animal proteins from a single source or form and requires a holistic approach by using all suitable options. The p...

Background The prevalence of obesity around the world arises nowadays in its maximum number. Passiflora sp. genus (Passifloreace family) is native to Brazil and widely cultivated in other regions of America. The extracts of their leaves and fruits have been reported to show sedative and anxiolytic effects. Furthermore, they have been used as a medi...

Analysis of bioactive peptides is a very complex process and there is not any specific technique. Peptidomic describes the systematic, comprehensive, qualitative, and quantitative analysis of all peptides and small proteins of a given biological system at a defined point of time. It represents peptide proteomics and serves as a complementary strate...

Application of metabolomics to decipher the role of bioactive compounds in plant and animal f o o d s , Abstract The consumption of foods characterized by a wide bioactive compounds profile has been associated with improved health status and reduced risk of developing diseases. Due to the complexity of food production (e.g., crops and farmed animal...

In recent years, consumer perception about the healthiness of meat products has changed. In this scenario, the meat industry and the scientific and technological areas have put their efforts into improving meat products and achieving healthier and functional formulations that meet the demands of today’s market and consumers. This article aims to re...

Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the Prunus genus (rich in high-added value compounds) has...

In the present study, two chromatographic methods based on direct saponification and n-hexane extraction were validated for the cholesterol quantification in meat samples, one by high-performance liquid chromatography analysis tandem photodiode array detection (HPLC-PAD) and another by gas chromatography-tandem mass spectrometry (GC-MS). Both analy...

The raising and slaughter of pigs has been a common and traditional practice in the northwestern part of the Iberian Peninsula, including Galicia, Leon, Asturias, or northern Portugal. As a result of this, there are multiple meat products derived from the cultural and climatic peculiarities of each region. In this sense, two typical dry-ripening sa...

The dry-cured loin is one of the cured meat products consumed worldwide, and due to its excellent organoleptic characteristics, it is most appreciated by consumers. However, the most important properties (both, sensorial and nutritional characteristics) depend on the manufacturing process, including the type and amount of spices used in the seasoni...

Dry-cured ham is one of the cured meat products consumed worldwide that is most appreciated by consumers. Its organoleptic characteristics are responsible for this great acceptance by the consumer. Even so, there are a great variety of factors, both intrinsic and extrinsic, that largely determine the quality of this product. Among them, the process...

Bio-inspired optimization techniques (BOT) are part of intelligent computing techniques. There are several BOTs available and many new BOTs are evolving in this era of industrial revolution 4.0. Genetic algorithm, particle swarm optimization, artificial bee colony, and grey wolf optimization are the techniques explored by researchers in the field o...

Aegle marmelos is a sacred fruit with several medicinal properties, though availability is limited in a certain period of the year. It is therefore preserved in the form of leather through dehydration. In total, 16 concepts or nodes were selected after an interview with 27 stakeholders from different segments of food industries (packaging technolog...

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high‐protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drou...

In recent years, there has been an increase in consumer interest in nutritional and health aspects, which has affected the consumption of animal products. Meat is a source of essential minerals for humans, among which iron stands out, as well as others, such as zinc, phosphorus, magnesium, and potassium. Moreover, meat products can contain high lev...

The intake of meat and meat products provide certain benefits to the consumer as these foods are an important source of vital nutrients such as minerals, fatty acids, vitamins, essential amino acids and proteins. However, it must be taken into account that due to their characteristics, this type of foods is susceptible to deterioration, either by e...

Amino acids are an important compound since they form part of the proteins and are intermediates in the metabolism. Some amino acids are synthesized by the organism, however, in other cases, they should be ingested in the diet (essential amino acids). Because of the high content of amino acids in meat and meat products and their influence on the nu...

pH measurement and color evaluation are two important parameters for determining meat quality. There are the characteristics that after slaughter until the installation of rigor mortis should be assessed to define the quality of a meat and its ability to be processed into quality products. The aim of this chapter is to give a clear and concise view...

One of the most important quality parameters of the meat and meat products are their texture, which may be influenced by breed, sex, production system, post-mortem factors and/or production process. Several years ago, meat industries tested their food products with a panel of expert tasters (sensory analysis). This method alone can have problems be...

Meat composition influences the nutritional and sensory quality of meat products, therefore elucidating its composition is essential for the production chain. Moisture, fat, protein, and ash are the main components of these products whose determinations have been widely studied for many years. That is why today traditional methods, new techniques,...

The requirements of the meat industry have made the determination of antioxidant capacity acquire special interest today, because these tests help to know the antioxidant status of meat and meat products. For this reason, the analysis of the antioxidant capacity represents a useful tool when studying the influence of diverse procedures in meat prod...

The development of a common technique for the determination of fatty acids is very important due to the role they play in the nutritional, sensorial, and technological quality of meat and meat products. However, and despite being one of the most studied determinations, there are several techniques for fat extraction, for the methylation, and for id...

The cholesterol determination in meat and meat products is very important because these products are highly demanded. The intake of high levels of cholesterol is associated with several diseases. Therefore, the development of analytical techniques is necessary to inform the consumer about the meat and meat products nutritional quality.Cholesterol d...

The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were rear...

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydro...

Throughout history, food has been one of the fundamental needs and concerns of humans. At first, it was a question of survival and later it has given way to the food/nutrition binomial and has reached the current moment where the selection of food is based on its nutritional value and also great importance is given to the degree of satisfaction tha...

Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trained sensory panel whose training facilitates a...

Sensory analysis is an indispensable tool for the food industry in general, and for the meat industry in particular. This is because meat and meat products have typical organoleptic characteristics that are highly desired by the consumers. However, in recent years, and being aware of the relationship between diet and health, following the consumer...

Sensory analysis is one of the core pillars of food science. The advances made in the last century greatly assisted in the study and production of foods. From a historical perspective, sensory analysis has gradually grown from an intrinsic concept of food to be stablished as a solid and have a central role in food science area. The area of meat and...

Ultrasound is an acoustic mechanical wave that, at intensities above 20 kHz, can cause cavitation, a phenomenon responsible for accelerating chemical reactions and/or causing changes in the microstructure of food. This technology has been studied in meat salting, as well as in products such as bacon, sausage, cooked ham, salami and bologna. The wat...

The Abelmoschus esculentus plant, better known as okra, is an interesting crop from a nutritional standpoint. The okra plant is native to the African region but can now be found throughout tropical and subtropical areas of the world. This plant, known for its healing abilities, has been used as a traditional medicine to treat several diseases and e...

The current increased industrial food production has led to a significant rise in the amount of food waste generated. These food wastes, especially fruit and vegetable byproducts, are good sources of natural pigments, such as anthocyanins, betalains, carotenoids, and chlorophylls, with both coloring and health-related properties. Therefore, recover...

Seaweeds are a typical food of East-Asian cuisine, to which are alleged several beneficial health effects have been attributed. Their availability and their nutritional and chemical composition have favored the increase in its consumption worldwide, as well as a focus of research due to their bioactive properties. In this regard, seaweed proteins a...