https://hdl.handle.net/10259/4825 2026-04-20T14:43:07Z https://hdl.handle.net/10259/10360 Utilización de reductores de pH para alargar la vida útil de salchichas cocidas de pollo Rusu, I.; Gómez Bastida, Inmaculada; Díez, A.M.; Jaime Moreno, Isabel El objetivo fue estudiar la posibilidad de aumentar la vida útil de salchichas cocidas de pollo mediante la disminución del pH, con la utilización de reductores de pH. Los conservantes en las concentraciones empleadas no aumentaron la vida útil del producto, mientras que el descenso del pH modificó los parámetros físico-químicos Trabajo presentado en: X Congreso Nacional de Ciencia y Tecnología de los Alimentos, León, 15-17 de mayo de 2019 2019-01-01T00:00:00Z https://hdl.handle.net/10259/10357 Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo Gómez Bastida, Inmaculada; Rusu, I.; Jaime Moreno, Isabel El objetivo fue determinar el efecto de los conservantes, reductores de pH, sobre el perfil sensorial y olfativo de salchichas cocidas de pollo. Los conservantes, en las concentraciones estudiadas, afectaron a las propiedades sensoriales de color y sabor, sin influir sobre el perfil olfativo del producto Trabajo presentado en: X Congreso Nacional de Ciencia y Tecnología de los Alimentos, León, 15-17 de mayo de 2019 2019-01-01T00:00:00Z https://hdl.handle.net/10259/10353 Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro Gómez Bastida, Inmaculada; Rivero Pérez, Maria Dolores; Jaime Moreno, Isabel; Elena, M.; Fernández, P; Gallo, N; Sánchez, C El objetivo fue evaluar el efecto de los antioxidantes naturales extracto de semilla de uva y extracto de aceituna sobre las características físico-químicas de la carne de potro. Los extractos en las concentraciones más bajas empleadas fueron eficientes para prevenir la rancidez en la carne, sin afectar negativamente a sus parámetros físico-químicos. Trabajo presentado en: X Congreso Nacional de Ciencia y Tecnología de los Alimentos, León, 15-17 de mayo de 2019 2019-01-01T00:00:00Z https://hdl.handle.net/10259/7954 Effect of storage conditions on meat seasoning phenolic profile and antioxidant Gutiérrez González, Víctor; Gerardi, Gisela; Muñiz Rodríguez, Pilar; Rivero Pérez, Maria Dolores; Jaime Moreno, Isabel; González San José, Mª Luisa; Cavia Saiz, Mónica In recent years, consumers interest for food with great nutritional value and potential health effects, known as functional food, has grown. The food industry has adapted to these demands increasing the nutritional value of its products and replacing artificial additives for natural extracts. This natural additives, like white pomaces, have a high polyphenol content and antioxidant activity which, aside from increasing food shelf life, are bioaccesible and have healthy properties. In previous studies, was observed that white wine pomace used as chicken breast seasoning during different storage conditions increased shelf life of meat. The aim of this study was to evaluate if the white-wine pomace used as meat seasoning and stored under different conditions maintains healthy properties. The chicken breast meat was seasoned with 3% of white-wine pomace and 2% of salt. The influence of different conditions of storage, vacuum and modified atmosphere during 7 and 15 days, on seasoning health properties were studied. Phenolic profile and antioxidant capacity of seasoning was evaluated by HPLC-MS and ABTS respectively. Cytotoxicity and effect on biomarkers of lipid and protein oxidation (MDA and carbonyl group) of the bioaccesible fraction of seasonings were evaluate on Caco-2 cells. The storage conditions changed the stored seasoning phenolic profiles, resulting in a decrease in the number of flavonoids compounds compared with control sample. Stored seasonings significantly increased their antioxidant capacity with respect to control. No cytotoxicity of the bioaccesible fractions at different concentrations obtained by gastrointestinal digestion of the seasonings were observed. The MDA and carbonyl groups values of Caco-2 cells treated with bioaccesibles fractions of the stored samples of seasoning did not change with respect to control. These results indicate that the stored condition applied to seasoning did not showed toxicity and did not increased the cell damage evaluated as lipid and protein oxidation. 2022-01-01T00:00:00Z