Search Results - "Arnau, Jacint"

Non-destructive estimation of moisture, water activity and NaCl at ham surface during resting and drying using NIR spectroscopy by Collell, Carles, Gou, Pere, Arnau, Jacint, Comaposada, Josep

“…► NIRS evaluation of dry-cured ham requires to take two spectra per sample. ► NIR models on gracilis muscle can control the drying process avoiding crusting. ►…”
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Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings by Marcos, Begonya, Gou, Pere, Arnau, Jacint, Comaposada, Josep

“…Two alginates with different viscosities (ƞ-low and ƞ-high) were used to study the effects of processing conditions (pH, addition of sodium chloride, addition…”
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NIR technology for on-line determination of superficial aw and moisture content during the drying process of fermented sausages by Collell, Carles, Gou, Pere, Arnau, Jacint, Muñoz, Israel, Comaposada, Josep

“…► The drying process of fermented sausages could be controlled by NIRS models. ► Wavelength range had a higher effect on model accuracy than signal-to-noise…”
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Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés by Llauger, Mar, Guerrero, Luis, Arnau, Jacint, Morera, Afra, Wakamatsu, Jun-Ichi, Lorenzo, José M, Bou, Ricard

“…This study aimed to investigate the coloring ingredient potential of liver homogenates that form Zn protoporphyrin (ZnPP), a natural red pigment, after…”
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Utilization of Porcine Livers through the Formation of Zn-Protoporphyrin Pigment Optimized by a Response Surface Methodology by Llauger, Mar, Arnau, Jacint, Albano-Gaglio, Michela, Bover-Cid, Sara, Martín, Belén, Bou, Ricard

“…There is a growing demand for clean-label products. This study aimed to obtain a food-grade coloring ingredient for meat products based on the formation of…”
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Effect of different Duroc line sires on carcass composition, meat quality and dry-cured ham acceptability by Cilla, Irene, Altarriba, Juan, Guerrero, Lluis, Gispert, Marina, Martínez, Luis, Moreno, Carlos, Beltrán, José Antonio, Guàrdia, Maria Dolors, Diestre, Alejandro, Arnau, Jacint, Roncalés, Pedro

“…Carcasses of 399 malignant hyperthermia gene free pigs from crosses sired by three types of Duroc (Virgen de la Fuente, DU1; Diputación de Teruel, DU2;…”
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Formation of Zn-protoporphyrin during the elaboration process of non-nitrified serrano dry-cured hams and its relationship with lipolysis by Bou, Ricard, Llauger, Mar, Arnau, Jacint, Olmos, Alejandro, Fulladosa, Elena

“…•The formation of Zinc protoporphyrin (ZnPP) in hams is coincident with salt equalization and lipolysis.•ZnPP content increases until 9 months of processing…”
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effect of green ham pH and NaCl concentration on cathepsin activities and the sensory characteristics of dry-cured hams by Arnau, J, Guerrero, L, Sarraga, C

“…There is a tendency to reduce the amount of NaCl in the manufacturing process of Spanish dry-cured ham. NaCl, pH and temperature determine the stability of…”
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Zinc-protoporphyrin content in commercial Parma hams is affected by proteolysis index and marbling by Bou, Ricard, Llauger, Mar, Arnau, Jacint, Fulladosa, Elena

“…The contents of zinc-protoporphyrin (ZnPP) and heme in twenty-four sliced Parma hams made without the addition of curing agents were determined. Expressed on a…”
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Effects of post mortem pH and salting time on Zinc-protoporphyrin content in nitrite-free Serrano dry-cured hams by Bou, Ricard, Llauger, Mar, Arnau, Jacint, Olmos, Alejandro, Fulladosa, Elena

“…[Display omitted] •Hams with high post mortem pH resulted in low Zn-protoporphyrin (ZnPP) content.•Reduced salting time did not affect ZnPP and heme contents…”
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Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages by Marcos, Begonya, Aymerich, Teresa, Garriga, Margarita, Arnau, Jacint

“…Listeria monocytogenes was inoculated on the surface of sliced fermented sausages with no added sodium salt. The pathogen was progressively inactivated during…”
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Physical and chemical changes in different zones of normal and PSE dry cured ham during processing by Arnau, Jacint, Guerrero, Luis, Casademont, Gloria, Gou, Pere

“…The changes of moisture, pH, NaCl, nitrate and nitrite in different zones of the ham during the process were evaluated in 15 normal and 15 PSE hams. No…”
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Iron, heme, and nitrosyl-heme content in Spanish meat derivatives by Bou, Ricard, Farran-Codina, Andreu, Rizzolo-Brime, Lucía, Arnau, Jacint, Sabeña, Gerard, Jakszyn, Paula

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Co-extruded alginate as an alternative to collagen casings in the production of dry-fermented sausages: Impact of coating composition by Marcos, Begonya, Gou, Pere, Arnau, Jacint, Guàrdia, Mª. Dolors, Comaposada, Josep

“…The performance of co-extruded alginate coatings containing no extra additives (A), polyglycerol esters of fatty acids (EA), or pea protein (PA) was assessed…”
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Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile by Hospital, Xavier F., Carballo, José, Fernández, Manuela, Arnau, Jacint, Gratacós, Marta, Hierro, Eva

“…Despite the number of studies that have focused on alternatives to nitrite in meat products, it has not been found yet a single compound that performs all its…”
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Radio frequency cooking of pork hams followed with conventional steam cooking by Muñoz, Israel, Serra, Xavier, Guàrdia, M. Dolors, Fartdinov, Dinar, Arnau, Jacint, Picouet, Pierre A., Gou, Pere

“…Radio frequency (RF) is a volumetric heating technology that reduces the time needed to cook foodstuffs, but heating is not evenly distributed. The aim of this…”
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Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications by Marcos, Begonya, Sárraga, Carmen, Castellari, Massimo, Kappen, Frans, Schennink, Gerald, Arnau, Jacint

“…•Antioxidant polyester films with α-tocopherol and olive leaf extract were developed.•Good recovery of antioxidants from extruded films was observed.•The…”
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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 by Mora-Gallego, Héctor, Guàrdia, Maria Dolors, Serra, Xavier, Gou, Pere, Arnau, Jacint

“…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…”
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NIR technology for on-line determination of superficial a(w) and moisture content during the drying process of fermented sausages by Collell, Carles, Gou, Pere, Arnau, Jacint, Muñoz, Israel, Comaposada, Josep

“…Three different NIR equipment were evaluated based on their ability to predict superficial water activity (a(w)) and moisture content in two types of fermented…”
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DESCRIPTIVE ANALYSIS OF TOASTED ALMONDS: A COMPARISON BETWEEN EXPERT AND SEMI-TRAINED ASSESSORS by GUERRERO, LLUIS, GOU, PERE, ARNAU, JACINT

“…ABSTRACT Classical techniques of descriptive sensory analysis are useful in food characterization. However, these methods need trained assessors and an agreed…”
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