Search Results - "Solas, M. T"

Preparation and impact of multiple (water-in-oil-in-water) emulsions in meat systems by Cofrades, S., Antoniou, I., Solas, M.T., Herrero, A.M., Jiménez-Colmenero, F.

“…•Multiple emulsions can be used as a food ingredient for the development of healthier meat products.•Multiple emulsions were used as pork backfat in meat…”
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Influence of emulsified olive oil stabilizing system used for pork backfat replacement in frankfurters by Jiménez-Colmenero, F., Herrero, A., Pintado, T., Solas, M.T., Ruiz-Capillas, C.

“…The purpose of this study was to evaluate the influence of emulsified olive oil stabilizing systems used for pork backfat replacement on frankfurter…”
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Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed by Jiménez-Colmenero, F., Cofrades, S., López-López, I., Ruiz-Capillas, C., Pintado, T., Solas, M.T.

“…This paper reports the effect of an edible seaweed, Sea Spaghetti ( Himanthalia elongata), on the physicochemical (emulsion stability, cooking loss, colour,…”
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Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems by Cofrades, S., López-López, I., Solas, M.T., Bravo, L., Jiménez-Colmenero, F.

“…The effects of three different types of edible seaweeds, Sea Spaghetti ( Himanthalia elongata), Wakame ( Undaria pinnatifida), and Nori ( Porphyra umbilicalis)…”
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Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion by López-López, I., Cofrades, S., Yakan, A., Solas, M.T., Jiménez-Colmenero, F.

“…Characteristics of beef patties with low-salt (0.5%) and low-fat (<10%) contents were studied during frozen storage as affected by addition of Wakame seaweed…”
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Physicochemical and sensory properties of healthier frankfurters as affected by walnut and fat content by Ayo, J., Carballo, J., Solas, M.T., Jiménez-Colmenero, F.

“…This study evaluates the physicochemical and sensory properties of healthier frankfurters with 25% added walnut (WF) versus low-fat frankfurters (6% pork fat)…”
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Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (Merluccius merluccius L.) Muscle:  Relationship with Functionality and Texture by Herrero, A. M, Carmona, P, García, M. L, Solas, M. T, Careche, M

“…The ultrastructural changes and the main Raman spectral features of water (3100−3500 and 50−600 cm-1 ranges) in frozen-stored hake were studied with the aim of…”
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Physicochemical and sensory characteristics of restructured beef steak with added walnuts by Jiménez Colmenero, F., Serrano, A., Ayo, J., Solas, M.T., Cofrades, S., Carballo, J.

“…The effects of different proportions (0, 5, 10, 15%) of added walnuts on the physicochemical and sensory characteristics of restructured beef steak were…”
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Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient by Sánchez-Alonso, I, Solas, M.T, Borderías, A.J

“…Functional properties of a white grape dietary fiber concentrate (WGDF) obtained from wine industry residues were determined with a view to their use as…”
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Healthier oils stabilized in konjac matrix as fat replacers in n−3 PUFA enriched frankfurters by Salcedo-Sandoval, L., Cofrades, S., Ruiz-Capillas Pérez, C., Solas, M.T., Jiménez-Colmenero, F.

“…Nutritional, sensory and technological properties of frankfurters as affected by reformulation processes designed to reduce fat content and improve fatty acid…”
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Protein Denaturation and Structural Damage During High-Pressure-Shift Freezing of Porcine and Bovine Muscle by Fernández-Martín, F., Otero, L., Solas, M.T., Sanz, P.D.

“…Pork and beef muscles were subjected to 200 MPa and −20 °C with or without water freezing. Both tissues responded to the treatment with similar behavior…”
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Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage by Jimenez-Colmenero, F., Cofrades, S., Herrero, A.M., Solas, M.T., Ruiz-Capillas, C.

“…The paper reports a study of the physicochemical, rheological and microstructural properties of konjac gels (rehydratated without heat as a cold-set gel) for…”
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Mitochondria, motor neurons and aging by García, M.L, Fernández, A, Solas, M.T

“…Abstract While the role of mitochondria in aging has been well characterized, their involvement in motor neuron aging remains poorly understood. Thus, we…”
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The effect of rosemary extract and omega-3 unsaturated fatty acids on the properties of gels made from the flesh of mackerel ( Scomber scombrus) by high pressure and heat treatments by Pérez-Mateos, M, Gómez-Guillén, M.C, Hurtado, J.L, Solas, M.T, Montero, P

“…Gels made from the flesh of mackerel ( Scomber scombrus) and fortified with rosemary extract and omega-3 unsaturated fatty acids were studied in connection…”
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High pressure/thermal treatment of meat batters prepared from freeze–thawed pork by Carballo, J., Cofrades, S., Solas, M.T., Jiménez-Colmenero, F.

“…Various meat batters were prepared from pork subjected to different freeze–thaw cycles. These batters were pressurized (300 MPa, 30 min) at low, non-denaturing…”
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Morphology and texture of bologna sausage as related to content of fat, starch and egg white by Carballo, J. (CSIC, Madrid, Spain.), Fernandez, P, Barreto, G, Solas, M.T, Jimenez Colmenero, F

“…The effects of fat (7.0, 14.0 and 20.0%), starch (0, 5 and 10%) and egg white (0, 1.5 and 3%) on the microstructure and texture of bologna sausages were…”
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Transglutaminase activity in pressure-induced gelation assisted by prior setting by Montero, P., López-Caballero, M.E., Pérez-Mateos, M., Solas, M.T., Gómez-Guillén, M.C.

“…Gels from horse mackerel ( Trachurus trachurus) mince were induced by high pressure treatment at 300 MPa, 25 °C, 15 min. The effect of a prior setting at 25…”
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Structural Properties of Aggregates from Frozen Stored Hake Muscle Proteins by Careche, M, García, M.L, Herrero, A, Solas, M.T, Carmona, P

“…Raman spectroscopy and electron microscopy were used to examine the structural properties of sodium dodecyl sulfate-mercaptoethanol-unextractable aggregates…”
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High pressure-cooking of chicken meat batters with starch, egg white, and iota carrageenan by Fernandez, P. (Ciudad Universitaria, Madrid, Spain.), Cofrades, S, Solas, M.T, Carballo, J, Jimenez Colmenero, F

“…High pressure/cooking combinations (200 MPa and 400 MPa, 70 degrees C) of chicken gels caused the formation of less compact and aggregated microstructures,…”
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Characteristics of low-and high-fat beef patties: effect of high hydrostatic pressure by Carballo, J, Fernandez, P, Carrascosa, A V, Solas, M T, Colmenero, F J

“…The purpose of this study was to analyze the consequences of applying high pressures (100 and 300 MPa for 5 or 20 min) on characteristics such as water- and…”
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