WorldWideScience

Sample records for chorizo

  1. Prevalence of Salmonella and Staphylococcus aureus in chorizo and longaniza

    Directory of Open Access Journals (Sweden)

    Refugio Torres-Vitela

    2011-12-01

    Full Text Available Epidemiological research in developed and developing countries, had found meat products as the principal cause for foodbourne diseases. In addition, Salmonella and Staphyococcus aureus are well known pathogens for their mayor impact in public health. The objective for the present study consisted on determinate the sanitary quality from chorizo and longaniza samples from several butcheries in Guadalajara, Jalisco, Mexico. Samples of chorizo (50 and longaniza (50 were obtained from different points in Guadalajara metropolis. Presence of Salmonella and recounts for S. aureus were tested in 25 g samples. Procedure was followed according Mexican NOM 145-SSA1-1995 methods. In chorizo, 18 samples were positive to Salmonella. The count of S. aureus showed a mean of 24,600 UFC/g. On the other hand, 24 samples of longaniza were positive to Salmonella spp. In this case, the mean of S. aureus was 7,800 UFC/g. The serotypes of Salmonella spp were: Derby (30%, Adelaile (17%, Azteca (15%, Infantis (15%, Muenster(10% y Anatum (13 %. The high positivity of Salmonella spp. and S. aureus is a potential hazard to consumers.

  2. Isolation and identification of low molecular weight antioxidant compounds from fermented "chorizo" sausages.

    Science.gov (United States)

    Broncano, J M; Otte, J; Petrón, M J; Parra, V; Timón, M L

    2012-02-01

    This work is focused on the determination of low molecular weight compounds extracted from samples of fermented sausages. The antioxidant activity of fractions isolated from chorizo extracts was tested by their ability to quench free radicals by the DPPH-radical scavenging assay. Natural dipeptides and metabolites characteristic of meat were abundant in the fractions isolated by RP-HPLC from chorizo extracts. Due to extensive degradation during the ripening of chorizo, the extracts did not contain many peptides in a concentration that allowed identification. However, many free amino acids were identified by LC-MS/MS and HILIC-MS/MS. The fractions with the most hydrophilic compounds showed the highest antioxidant activity.

  3. Evaluación de un Extensor Graso sobre las Propiedades de Calidad del Chorizo Tipo Antioqueño Evaluation of a Fat Extender on the Quality Properties of Chorizo Antioqueño Type

    Directory of Open Access Journals (Sweden)

    Waldir Augusto Pacheco Pérez

    2011-12-01

    Full Text Available Se estudió el efecto de un extensor de grasa elaborado con tocino dorsal de cerdo y una mezcla de alginato de sodio y carbonato de calcio, sobre las propiedades de calidad de un chorizo tipo Antioqueño, con el fin de desarrollar un producto reducido en grasa. Los chorizos elaborados con el extensor graso fueron comparados contra un chorizo formulado con tocino de cerdo. La composición proximal, contenido de colesterol, perfil de ácidos grasos, valor energético, pérdidas por cocción, pérdidas por purga, textura, color y atributos sensoriales fueron analizados en los productos obtenidos. Los datos reportados en cada una de las mediciones fueron analizados a través de análisis de varianza de una vía. Diferencias significativas (PThe effect of a fat extender elaborated with pork backfat and a mixture of sodium alginate and calcium carbonate on the quality properties of a chorizo Antioqueño type was studied, with the purpose of developing a product reduced in fat. The chorizos elaborated with the fat extender was compared against a chorizo elaborated with pork backfat. The proximal composition, content of cholesterol, profile of fatty acids, energy value, cooking loss, purge losses, texture, color and sensorial attributes were analyzed in the obtained products. The data reported in each of the measurements were analyzed by one way analysis of variance. Significant differences (P<0,05 were found in the content of fat and in the profile of fatty acids, in the texture properties, so much at instrumental level as sensory. Also in the sensory attributes such as appearance, odour, taste and fatty sensation, as well as a reduction in the energy value, while an increase in the cooking loss was observed.

  4. Effect of Addition of Natural Antioxidants on the Shelf-Life of "Chorizo", a Spanish Dry-Cured Sausage.

    Science.gov (United States)

    Pateiro, Mirian; Bermúdez, Roberto; Lorenzo, José Manuel; Franco, Daniel

    2015-01-14

    The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts) on physicochemical, microbiological changes and on oxidative stability of dry-cured "chorizo", as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p vacuum packaging. Addition of antioxidants decreased (p vacuum packaging. Antioxidants reduced the counts of total viable counts (TVC), lactic acid bacteria (LAB), mold and yeast. Free fatty acid content during ripening and under vacuum conditions showed a gradual and significant (p < 0.05) release as a result of lipolysis. At the end of ripening, the addition of GRA1000 protected chorizos from oxidative degradation.

  5. Physicochemical and sensory properties of Galician chorizo sausage preserved by refrigeration, freezing, oil-immersion, or vacuum-packing.

    Science.gov (United States)

    Fernández-Fernández, E; Romero-Rodríguez, M A; Vázquez-Odériz, M L

    2001-05-01

    Galician chorizo sausage is a traditional cured meat product from northwest Spain. We monitored changes in the physicochemical and sensory properties of Galician chorizo sausage conserved by four different methods, namely refrigeration, freezing, immersion in sunflower oil, and vacuum-packing. Refrigeration was the least effective method tested, with rapid deterioration of sensory properties, and oxidative spoilage evident from week 4 onward. Oil immersion and vacuum-packing gave reasonable conservation of sensory properties (despite some masking of aromas by the oil). Freezing gave acceptable conservation of sensory properties, and by week 6 there was still no evidence of oxidative spoilage.

  6. Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”

    Directory of Open Access Journals (Sweden)

    Franco, Inmaculada

    2002-12-01

    Full Text Available "Chorizo de cebolla" is a traditional sausage made in the north west of Spain. In four batches manufactured by artisanal methods and 4 manufactured by industrial ones the contents of total and free fatty acids were assessed throughout ripening, taking from every batch samples of the mass before stuffing (0 days and of the sausage after 2, 7, 14, 21, 28 and 42 days of ripening. The profile of total fatty acids of the two types of sausage basically coincide with that found by other authors in pork fat. However, both types of sausage (artisanal and industrial differ significantly (pEl chorizo de cebolla es un embutido tradicional elaborado en el noroeste de España. En cuatro partidas fabricadas por procedimientos artesanales y 4 elaboradas industrialmente se determinó a lo largo de la maduración los contenidos en ácidos grasos totales y libres, tomando en cada partida muestras de masa antes de embutir (0 días y de chorizo a los 2, 7, 14, 21, 28 y 42 días de maduración. El perfil de ácidos grasos totales de los dos tipos de embutidos coincide básicamente con el encontrado por otros autores en grasa de cerdo. Sin embargo, ambos tipos de chorizo (artesanal e industrial difirieron significativamente (p< 0.05 en el porcentaje de ácidos grasos totales saturados e insaturados. Los chorizos elaborados artesanalmente presentaron porcentajes de ácidos grasos saturados significativamente superiores a los encontrados en los chorizos industriales. El contenido en ácidos grasos libres totales experimentó a lo largo de la maduración un incremento significativo (p< 0.05 desde valores medios de 459 ± 243 mg/100 g de grasa en la masa hasta 3687 ± 1670 mg/100 g de grasa en chorizo de 42 días, en los chorizos artesanales, y desde 560 ± 317 mg/100 g de grasa hasta 5157 ± 3673 mg/100 g en los industriales. Debido a la gran variabilidad entre las diferentes partidas, no se encontraron diferencias estadísticamente significativas en los

  7. Soy protein isolate added to vacuum-packaged chorizos: effect on drip loss, quality characteristics and stability during refrigerated storage.

    Science.gov (United States)

    Porcella, M I; Sánchez, G; Vaudagna, S R; Zanelli, M L; Descalzo, A M; Meichtri, L H; Gallinger, M M; Lasta, J A

    2001-04-01

    Chorizo is a raw sausage, which is manufactured with beef, pork meat and pork fat, additives and spices. In Argentina, the expenditure of chorizo is through butchery and supermarkets where the product can be found packaged in both polyethylene films and vacuum sealed pouches. In the latter type of packaging an appearance problem has been detected in relation to drip loss. The aim of the work was to solve such problem through the incorporation of soy protein isolate (SPI). The sensory, microbiological and chemical stability of the product and its drip loss during a storage period of 14 days were studied. By adding a 2.5% SPI, the drip loss was prevented without introducing any change in the flavour, aroma and juiciness characteristics of the product. These sensory attributes were kept stable during the storage period studied. Chemical composition, oxidative and microbiological stability were not affected by the addition of SPI during the storage period, being similar for added and non-added SPI samples. Finally, SPI can be used in chorizos to improve their overall appearance during refrigerated storage while the product quality characteristics are not altered.

  8. Changes in sensory properties of Galician chorizo sausage preserved by freezing, oil-immersion and vacuum-packing.

    Science.gov (United States)

    Fernández-Fernández, E; Romero-Rodríguez, M A; Vázquez-Odériz, M L

    2005-06-01

    Galician chorizo sausage, a dry-cured meat product from northwest Spain, was conserved by different methods with the aim of increasing its useful life. We studied changes in the sensory properties of this dry-cured meat product conserved by freezing, vacuum-packing and a traditional method involving immersion in sunflower oil. The reasons for the elimination of the samples conserved in sunflower oil at sampling 13 (week 23) was an increase in rancid flavor, acid flavor and external odor intensity. In sampling 18 (week 41) the samples conserved by vacuum-packing were eliminated because of increases in acid flavor, external and internal odor intensity, flavor intensity and after-taste persistence. In the frozen sausages the changes in sensory properties happened very slowly during storage.

  9. Effect of tiger nut fibre addition on the quality and safety of a dry-cured pork sausage ("Chorizo") during the dry-curing process.

    Science.gov (United States)

    Sánchez-Zapata, E; Zunino, V; Pérez-Alvarez, J A; Fernández-López, J

    2013-11-01

    There is a growing interest in the revalorization of co-products from the food industry. Co-products from tiger nuts (Cyperus esculentus) milk production are a suitable fibre source. "Chorizo" is the most popular dry-cured meat product in Spain. The aim of this work was to study the effect of the tiger nut fibre addition (0, 5, and 7.5%) on the quality (composition, physicochemical, and sensorial properties) and safety (oxidation and microbial quality) of a Spanish dry-cured sausage, during the 28days of its dry-curing process. Tiger nut fibre (TNF) addition decreased fat and increased moisture content. The addition of TNF significantly increased (p<0.05) the total dietary fibre content of "Chorizo". Lightness (L*), yellowness (b*) and redness index (a*/b*) were significantly (p<0.05) affected by the fibre content. The addition of 5% and 7.5% TNF to chorizo provided rich fibre and a healthier product. Although there were slight changes in the physicochemical properties, its quality (traditional characteristics) and its safety remained.

  10. Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage.

    Science.gov (United States)

    Muguerza, E; Gimeno, O; Ansorena, D; Bloukas, J G; Astiasarán, I

    2001-11-01

    Six treatments of Chorizo de Pamplona, traditional Spanish fermented sausage, were manufactured under usual commercial conditions by replacing 0, 10, 15, 20, 25 and 30% of pork backfat by pre-emulsified olive oil with soy protein isolate. Sausages with 20-30% replacing level had higher (Psausages with 15-30% replacing level, and linoleic acid increased in sausages with 10-25%. Sausages with 10-25% of substitution had lower total SFA-stearic and higher (Psausages with 20-25% replacing level, and up to 22% in sausages with 30% replacing level. Sausages with 10-25% of substitution were acceptable from the sensorial point of view. The texture and colour instrumental measures were comparable with that of commercial products. No increments in hexanal content were observed. It is concluded that up to 25% of pork backfat can be replaced with pre-emulsified olive oil in the production of Chorizo de Pamplona fermented sausages. Higher replacing levels of pork backfat did not show nutritional advantages in relation to the fatty acid profile and were unacceptable due to considerable dripping of fat during ripening.

  11. Caracterización de Propiedades Químicas y Fisicoquímicas de Chorizos Comercializados en la Zona Centro de México Characterization of Chemical and Physicochemical Properties of Sausages Marketed in the Central Region of Mexico

    Directory of Open Access Journals (Sweden)

    Roberto González-Tenorio

    2013-01-01

    Full Text Available Se analizaron cuarenta chorizos de cuatro tipos; dos tradicionales (de mercados rurales y carnicerías locales y dos industriales (de centrales de abasto y supermercados con el fin de determinar las condiciones técnicas de elaboración y comercialización de los chorizos que pueden afectar su calidad. El chorizo es un embutido crudo que se comercializa en prácticamente todo México y su elaboración se realiza tanto de modo artesanal como industrial. Se determinó el valor de pH, la actividad de agua, el contenido de humedad, grasa, proteína, cenizas, sal y colágeno, y el perfil de ácidos grasos. Se completó la caracterización analizando la morfología de los chorizos, así como el color y textura. Se encontró variación en las características de los chorizos, dependiendo principalmente del origen de los mismos.Forty sausages (chorizos of four types; two traditional (rural markets and local butchers and two industrial (wholesale large-city markets and supermarkets were analyzed for determining the quality of the elaboration process and of the commercialization that could affect sausage quality. Chorizos are raw sausage elaborated in most places in Mexico either by small producers or by food industries. The pH, water activity values, moisture, fat, protein, common salt and collagen contents and the fatty acid profile were determined. Additionally, morphological parameters, color and texture were assessed to complete the characterization. As expected, variations in the properties of chorizo depended on the type and origin.

  12. Contribución a la recuperación y normalización de un alimento tradicional canario: chorizo de Teror. Evaluación de riesgos

    OpenAIRE

    Guerrero Méndez, Rosa María

    2007-01-01

    [ES] Se plantea este estudio sobre el chorizo rojo de Teror, debido a la falta total y absoluta de definición de este alimento tradicional. Muchos elaboradores comercializan este alimento sin un referente de calidad y seguridad alimentaria básico, existiendo la necesidad de ofertar un producto de calidad contrastada al consumidor canario que demanda alimentos tradicionales para incorporar a su dieta. Por ello, se ha estudiado el proceso de elaboración, la evolución de los parámetros químicos ...

  13. Efecto de algunos agentes físicos y químicos sobre el metacéstodo de Taenia solium presente en carne adobada y chorizo Effects of some chemical and physical agents on the metacestode Taenia solium in spicy meat and sausage

    Directory of Open Access Journals (Sweden)

    Ma Isabel Rivera-Guerrero

    2004-10-01

    Full Text Available OBJETIVO: Evaluar el efecto de diferentes temperaturas y tiempos, así como de algunos condimentos sobre la viabilidad de metacéstodos de Taenia solium en chorizo y carne adobada. MATERIAL Y MÉTODOS: Este trabajo se llevó a cabo en la Universidad Autónoma de Guerrero, en 1999. En la comunidad de Atzacoaloya, en el municipio de Chilapa de Alvarez, Guerrero, se compró carne de cerdo infectada, con la que se preparó carne adobada y chorizo; sólo se empleó aquélla en la cual se comprobó la viabilidad de los metacéstodos. Los productos obtenidos fueron sometidos a: a temperatura ambiente durante 12 a 100 horas; b temperaturas de -10 a 37 ºC por 24 horas, y c ebullición (97 ºC de 1 a 15 minutos. Para determinar el efecto de los condimentos se prepararon lotes con el doble de ingredientes de cada uno. Todas las evaluaciones se realizaron y evaluaron con tres repeticiones. Se establecieron diferencias de proporciones mediante c². RESULTADOS: A temperatura ambiente la menor evaginación fue a las 100 horas para ambos productos (pOBJECTIVE: To assess the effect of different cooking times and temperatures, as well as of some seasonings, on the viability of Taenia solium metacestodes in spicy meat and hot sausage. MATERIAL AND METHODS: This study was conducted by the Universidad Autónoma de Guerrero (Guerrero State Autonomous University, Mexico in 1999. Infected pork meat was bought in the community of Azacoaloya, in the municipality of Chilapa de Alvarez, Guerrero State. It was used to prepare spicy meat (adobada and hot sausage (chorizo. Only the meat in which metacestode viability was proven was used. The products obtained underwent a room temperature for 12 to 100 hours; b temperatures of -10 to 37ºC for 24 hours; c boiling (97ºC from 1 to 15 minutes. To determine the effect of the seasonings, batches were prepared using twice the amount of a specific seasoning. Trials were done and assessed three times. Proportion differences were

  14. Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.

    Science.gov (United States)

    Benito, M J; Martín, A; Aranda, E; Pérez-Nevado, F; Ruiz-Moyano, S; Córdoba, M G

    2007-08-01

    A total of 192 lactic acid bacteria were isolated from 2 types of naturally fermented dry sausages at 3 different stages of the ripening process in order to select the most suitable strains as starter cultures in dry-cured sausage manufacture according to their technological characteristics such as glucose fermentation, lactic and acetic acid production, and proteolytic, lipolytic, and antimicrobial activities. Identification of the isolates revealed that 31.2% were Pediococcus pentosaceus, 26.9% Lactococcus lactis, 18.6% Pediococcus acidilactici, 17% Lactobacillus brevis, and sporadic isolates of Leuconostoc mesenteroides, Lactobacillus plantarum, and Lactobacillus curvatus. Most of the strains did not produce gas from glucose and showed the capacity to produce lactic acid rapidly. Some 25% of the strains were able to degrade tributyrin (esterase activity), but none showed lipolytic activity against olive oil and pork fat. Only 3 strains of P. acidilactici showed weak proteolytic activity against myofibrillar or sarcoplasmic proteins. Also, the same strains showed antimicrobial activity against Listeria monocytogenes. Nine strains with the best properties were preselected and tested for biogenic amine production. The results showed that two of the strains, identified as P. acidilactici by polymerase chain reaction, had the potential to be further tested as starter cultures in pilot processing of Iberian sausages.

  15. Microbiological characteristics of four ‘chorizo’ types commercialized in Hidalgo State, Mexico

    Directory of Open Access Journals (Sweden)

    Roberto Gonzalez-Tenorio

    2012-12-01

    Full Text Available Chorizo is a raw sausage commercialized in almost all Mexico, mainly in the central region. Chorizo is elaborated from small producers’ craftsman who sold their products in local markets, to big meat processors who distribute their products in supermarkets. These differences in elaboration affect chorizo quality. In this work commercial chorizo bought in four different points (local butchers, rural markets, supermarkets and supply centers. Mainly microbiological groups were determined. Techno-sanitary conditions regulation should be improved in order to establish quality criteria.

  16. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

    Directory of Open Access Journals (Sweden)

    Mara Cristina Romero

    2013-03-01

    Full Text Available The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids, n-6/n-3 ratio, and CLA (conjugated linoleic acid content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage, chorizos (raw sausage, chorizo ahumado (cooked and smoked sausage, and morcilla (cooked sausage. From the results obtained it can be said that the total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher than those comparison from databases from other regions of Argentina, USA, and Spain. Except for chorizo, which has a value lower than 0.4, the PUFA/SFA-stearic ratio of the other products were a little higher than those reported by other researchers. CLA (Conjugated linoleic acid contents between 0.03% and 0.19% were detected. The results obtained indicate that salamín produced in northeastern Argentina, Chaco state, shows high protein and PUFA (Polyunsaturated fatty acids contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition produced in other countries.

  17. Caracterización de la fracción lipídica de algunos productos cárnicos tradicionales gallegos

    Directory of Open Access Journals (Sweden)

    López, Mercedes

    2001-10-01

    Full Text Available The lipid fraction of five Galician (NW of Spain traditional raw-cured meat products (chorizo rosario, chorizo de cebolla, androlla, botillo and lacón was characterized by determining in 10 units of the final product of each variery the degree of acidity and the indexes of peroxides, iodine, saponification and TBA. The average values obtained for the degree of acidity of the five products studied varied between 2.31 % and 3.94 % of oleic acid obtained in androlla and lacón, respectively, which shows that all these products undergo a moderate lipolysis. However, the results obtained for the peroxide and TBA indexes, expressed in meq of O2/Kg of fat and mg of malonaldehide/Kg of product, respectively, in chorizo rosario (14.74 and 0.46, chorizo de cebolla (14.12 and 1.75, androlla (12.98 and 1.07, botillo (11.24 and 0.73 and lacón (30.50 and 6.99 show the existence of very intense autooxidative phenomena throughout ripening. All the products showed similar values for the iodine index, about 70 % of iodine absorbed. The average values of saponification index expressed in mg KOH/g of fat determined in chorizo rosario and chorizo de cebolla, 171.42 and 172.80, respectively, were significantly lower than those found in lacón (177.92, androlla (178.31 and botillo (180.43.Se ha caracterizado la grasa de cinco productos cárnicos crudo-curados tradicionales gallegos (chorizo rosario, chorizo de cebolla, androlla, botillo y lacón determinando en 10 unidades de producto final de cada variedad el grado de acidez y los índices de peróxidos, yodo, saponificación y TBA. Los valores medios obtenidos para el grado de acidez de la grasa de los cinco productos estudiados oscilaron entre 2,31 y 3,94 % de ácido oleico obtenidos en la androlla y lacón, respectivamente, lo que pone de manifiesto que todos ellos sufren una lipolisis moderada. Sin embargo, los resultados obtenidos para el índice de peróxidos y del TBA, expresados en meq de O2/Kg de grasa y

  18. Perfiles de ácidos grasos totales y libres en embutidos crudo-curados tradicionales de Galicia

    Directory of Open Access Journals (Sweden)

    Carballo, Javier

    2004-09-01

    Full Text Available The total and free fatty acid contents were studied in ready for consumption samples of four different varieties of traditional dry-fermented sausages made in Galicia (NW of Spain: Chorizo gallego, Chorizo de cebolla, Androlla and Botillo. No significant differences (p>0.05 were observed in the content of the different total fatty acids among the four sausage varieties. The total fatty acids profile was very similar in the four varieties: the most abundant total fatty acid was oleic (45% of total fatty acids, followed by palmitic (21%, linoleic (14%, estearic (13% and palmitoleic (2%; this profile basically coincides with those described by other authors in pork fat. The total average content of free fatty acids was 2176 mg/100 g of fat in Chorizo gallego, 5223 mg/100 g of fat in Chorizo de cebolla, 2308 mg/100 g of fat in Androlla and 183 mg/100 g of fat in Botillo. These average values in Chorizo gallego, Chorizo de cebolla and Androlla were found in the range of values described for other dry-fermented sausage varieties; the average value in Botillo was clearly lower than those decribed for other fermented sausages. In the four sausage varieties the most abundant free fatty acid was oleic, followed by linoleic, palmitic and estearic. This free fatty acid profile coincides with those described in literature for other dry-fermented sausages. The average content of each individual free fatty acid was significantly (p0.05 were observed in the individual free fatty acid content between Chorizo gallego and Androlla. Using discriminant analysis 100% of the samples of Chorizo de cebolla and Botillo were correctly classified and differentiated from their content in individual free fatty acids. However, only 50% of samples of Chorizo gallego and 25% of samples of Androlla were correctly classified.Se estudiaron los contenidos en ácidos grasos totales y libres en muestras de producto final de cuatro embutidos tradicionales gallegos: Chorizo gallego

  19. Nutritional value and fatty acid composition of some traditional Argentinean meat sausages Composição nutricional e perfil de ácidos graxos de embutidos tradicionais da Argentina

    Directory of Open Access Journals (Sweden)

    Mara Cristina Romero

    2013-03-01

    Full Text Available The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids, n-6/n-3 ratio, and CLA (conjugated linoleic acid content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage, chorizos (raw sausage, chorizo ahumado (cooked and smoked sausage, and morcilla (cooked sausage. From the results obtained it can be said that the total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher than those comparison from databases from other regions of Argentina, USA, and Spain. Except for chorizo, which has a value lower than 0.4, the PUFA/SFA-stearic ratio of the other products were a little higher than those reported by other researchers. CLA (Conjugated linoleic acid contents between 0.03% and 0.19% were detected. The results obtained indicate that salamín produced in northeastern Argentina, Chaco state, shows high protein and PUFA (Polyunsaturated fatty acids contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition produced in other countries.O objetivo deste trabalho foi determinar a composição nutricional de alguns produtos de carne elaborados no nordeste da Argentina, a análise da composição dos ácidos graxos, conteúdo de CLA, relações AGPI/AGS e n-6/n-3. Trinta produtos tradicionais de carne a partir de processos diferentes foram utilizados. As amostras foram classificadas em 4 categorias: Salamin (embutido seco e fermentado, chorizo (linguiça, chorizo ahumado (lingui

  20. The effect of paprika, garlic and salt on rancidity in dry sausages.

    Science.gov (United States)

    Aguirrezábal, M M; Mateo, J; Domínguez, M C; Zumalacárregui, J M

    2000-01-01

    Eight batches of ground fat and eight batches of a mixture of meat and fat (70 and 30%, respectively), were prepared by adding salt, paprika and garlic, in the proportions used for making chorizo - a dry fermented sausage - stuffed into natural casings and then ripened. The evolution of rancidity in these products was evaluated by means of total free fatty acid content, peroxide value and TBARS during the ripening period. Spanish paprika and salt showed antioxidant and prooxidant properties, respectively. Paprika was even able to inhibit the prooxidant effect of salt. Also, four batches of chorizo were made to compare the antioxidant effect of the spices (garlic and paprika) with a mixture of nitrate, nitrite and ascorbic acid. In this respect, paprika and garlic were as effective as the mixture of additives in inhibiting lipid oxidation.

  1. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

    Science.gov (United States)

    Latorre-Moratalla, M L; Bover-Cid, S; Aymerich, T; Marcos, B; Vidal-Carou, M C; Garriga, M

    2007-03-01

    The application of high hydrostatic pressure (200MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional Spanish fermented sausages (fuet and chorizo). Higher amounts of biogenic amines were formed in chorizo than in fuet. Without interfering with the ripening performance in terms of acidification, drying and proteolysis, hydrostatic pressure prevented enterobacteria growth but did not affect Gram-positive bacteria significantly. Subsequently, a strong inhibition of diamine (putrescine and cadaverine) accumulation was observed, but that of tyramine was not affected. The inoculated decarboxylase-negative strains, selected from indigenous bacteria of traditional sausages, were resistant to the HHP treatment, being able to lead the fermentation process, prevent enterococci development and significantly reduce enterobacteria counts. In sausages manufactured with either non-pressurized or pressurized meat batter, starter culture was the most protective measure against the accumulation of tyramine and both diamines.

  2. Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages

    OpenAIRE

    Aymerich, T.; B. Martín; Garriga, M.; Hugas, M

    2005-01-01

    Detection of six species of lactic acid bacteria and six species of gram-positive catalase-positive cocci from low-acid fermented sausages (fuets and chorizos) was assessed by species-specific PCR. Without enrichment, Lactobacillus sakei and Lactobacillus curvatus were detected in 11.8% of the samples, and Lactobacillus plantarum and Staphylococcus xylosus were detected in 17.6%. Enriched samples allowed the detection of L. sakei and S. xylosus in all of the samples (100%) and of Enterococcus...

  3. [Yersinia enterocolitica: 1st isolation from meat products in Argentina].

    Science.gov (United States)

    de Guzmán, A M; de Pederiva, N B; Torres, C N; Eiguer, T; Giménez, D F

    1984-01-01

    A search for Y. enterocolitica in fresh foods of animal origin has been carried out. Isolations were obtained from "chorizos" (thick fresh sausages), "salchichas" (slender fresh sausages), bovine and pig's tongues and caecum (Tables 1, 2). Enrichments were performed in saline phosphate buffer 0.067 M, pH 7.6 and nutrient broth with 0.5% glucose. Caecum and tongue samples were postenriched in 0.5% KOH. Subcultures were done in Salmonella-Shigella agar, MacConkey agar and eosin-methylene blue agar. Isolates were identified through biochemical, serological and lysotyping methods. The following biotypes (B), serotypes (O) and lysotypes (Lis) were isolated: from "chorizos", B2, 0:9, Lis X3 and B1, 0:7,8, Lis Xo. From "salchichas", B1, 0:5, Lis Xz. From bovine tongues, B1, 0:5, Lis Xz and B2, 0:9, Lis X3. From pig tongues, B1, 0:6, Lis Xz. From pig caecum, B1, 0:6, Lis Xz and B1, 0:5, Lis Xz. Serotype B2, 0:9, Lis X3 isolated from "chorizos" and bovine tongues has been only exceptionally found outside of human beings. Serotype B1, 0:6, Liz Xz was isolated from the tongue and caecum of one pig. From the caecum of another pig two serotypes, B1, 0:5, Liz Xz and B1, 0:6, Liz Xz, were isolated. In order to determine the importance of Y. entercolitica as etiologic agent of yersiniosis in Argentina, further studies on the frequency and distribution of this agent are recommended.

  4. Modelling preparation and consumption of pork products

    DEFF Research Database (Denmark)

    Swart, Arno; Nauta, Maarten; Evers, Eric;

    types of pork are considered: minced meat, pork cuts and dry cured sausages. This particular choice was made because each product represents a clear distinct hazard. Pork cuts are usually cooked well, but there is a chance of cross contamination during cutting and handling of the meat. Minced meat...... is thoroughly mixed, and Salmonellae may be present in the interior of hamburger patties, undercooking may occur, and Salmonellae may survive. Dry cured sausages, including all variations therein like chorizo, salami, etc., are eaten uncooked. Food preparation habits are highly variable and accurate data...

  5. Estado actual de la trasmisión de la toxoplasmosis por productos cárnicos en Costa Rica

    Directory of Open Access Journals (Sweden)

    Rebeca Varela-Villalobos

    2013-06-01

    Full Text Available Antecedentes: la toxoplasmosis es una enfermedad que aunque casi siempre cursa en una modalidad de tipo crónica usualmente asintomática, eventualmente puede causar problemas en el ser humano como aborto y lesiones oculares. Por tal razón, conocer las posibles fuentes de contaminación al ser humano es importante y en este estudio se tiene como objetivos revisar la literatura en cuanto a la trasmisión por productos cárnicos y determinar la positividad por Toxoplasma gondii en dos tipos de productos cárnicos para consumo humano, comparando los datos actuales con los obtenidos hace más de 10 años. Métodos: animales de laboratorio fueron alimentados con carne molida o chorizo obtenido de los diferentes surtidores de estos productos y usando técnicas inmunológicas se determinó si los animales se contaminaron con el parásito al ingerir dichos productos. Resultados: en el 4 % de los animales alimentados con chorizo o con carne molida se presentaron anticuerpos contra T. gondii, porcentaje considerablemente más bajo que el encontrado 12 años antes bajo la misma metodología. Conclusión: después de hacer un análisis histórico del tema se concluye que aparentemente ha habido una disminución en la carne infectada con T. gondii.

  6. The effect of thermal processing condition on the physicochemical and sensory characteristics of fermented sausages dried by Quick-Dry-Slice process®.

    Science.gov (United States)

    Ferrini, G; Arnau, J; Guàrdia, M D; Comaposada, J

    2014-02-01

    The effect of different thermal processing conditions just after fermentation on physicochemical parameters and sensory attributes of salami and chorizo slices dried by Quick-Dry-Slice process®, was evaluated. Meat and common additives were mixed, stuffed and fermented. Previous to drying the sausages were subjected to thermal treatment at 53 °C at different exposure times (0, 50, 65, 80, 95 and 110 min). Finally, the sausages were sliced and dried using QDS process®. Color, instrumental texture and sensory analysis were performed. Lightness (L*) after fermentation increased with thermal processing in both products while redness (a*) and yellowness (b*) decreased only in salami. Thermal treatment after fermentation increased the initial force (F0). Cooked appearance, cooked fat odor, cooked flavor and stringiness increased when the thermal processing time was increased. Thermal processing of salami and chorizo at 53 °C for 50 min and drying up to 30% of weight loss resulted in a similar product to that obtained without thermal processing.

  7. Estado actual de la trasmisión de la toxoplasmosis por productos cárnicos en Costa Rica Current status in Costa Rica of toxoplasmosis transmission through meat products

    Directory of Open Access Journals (Sweden)

    Rebeca Varela-Villalobos

    2013-06-01

    Full Text Available Antecedentes: la toxoplasmosis es una enfermedad que aunque casi siempre cursa en una modalidad de tipo crónica usualmente asintomática, eventualmente puede causar problemas en el ser humano como aborto y lesiones oculares. Por tal razón, conocer las posibles fuentes de contaminación al ser humano es importante y en este estudio se tiene como objetivos revisar la literatura en cuanto a la trasmisión por productos cárnicos y determinar la positividad por Toxoplasma gondii en dos tipos de productos cárnicos para consumo humano, comparando los datos actuales con los obtenidos hace más de 10 años. Métodos: animales de laboratorio fueron alimentados con carne molida o chorizo obtenido de los diferentes surtidores de estos productos y usando técnicas inmunológicas se determinó si los animales se contaminaron con el parásito al ingerir dichos productos. Resultados: en el 4 % de los animales alimentados con chorizo o con carne molida se presentaron anticuerpos contra T. gondii, porcentaje considerablemente más bajo que el encontrado 12 años antes bajo la misma metodología. Conclusión: después de hacer un análisis histórico del tema se concluye que aparentemente ha habido una disminución en la carne infectada con T. gondii.Background: Toxoplasmosis is usually an asymptomatic chronic disease which can eventually cause problems for humans, such as abortion and eye damage. Therefore, it is important to know about possible infection sources for humans. The objective of this study is to review the literature related to transmission through meat products and to compare the infection level for Toxoplasma gondii in meat for human consumption to that occurred 10 years ago. Methods: laboratory animals were fed with ground meat or chorizo (a type of sausage obtained from various suppliers of this product and immunological techniques were used to determine whether the animals’ contamination with the parasite came from eating such products

  8. Quantitative Evidence for an Intrinsic Age Spread in the Orion Nebula Cluster

    CERN Document Server

    Reggiani, M; Da Rio, N; Meyer, M R; Soderblom, D R; Ricci, L

    2011-01-01

    Aims. We present a study of the distribution of stellar ages in the Orion Nebula Cluster (ONC) based on accurate HST photometry taken from the HST Treasury Program observations of the ONC utilizing the most recent estimate of the cluster's distance (Menten et al. 2007). We investigate the presence of an intrinsic age spread in the region and a possible trend of age with the spatial distribution. Methods. We estimate the extinction and accretion luminosity towards each source by performing synthetic photometry on an empirical calibration of atmospheric models (Da Rio et al. 2010) using the package Chorizos (Maiz-Apellaniz 2004). The position of the sources in the HR-diagram is compared with different theoretical isochrones to estimate the mean cluster age and age dispersion. Through Monte Carlo simulations we quantify the amount of intrinsic age spread in the region, taking into account uncertainties on the distance, spectral type, extinction, unresolved binaries, accretion and photometric variability. Results...

  9. The effects of olive oil emulsified alginate on the physico-chemical, sensory, microbial, and fatty acid profiles of low-salt, inulin-enriched sausages.

    Science.gov (United States)

    Beriain, M J; Gómez, I; Petri, E; Insausti, K; Sarriés, M V

    2011-05-01

    This paper examines variations in the quality of low-salt, inulin enriched Pamplona-style chorizo, in which some of the pork back fat was replaced with olive oil. Four different sausage formulations were prepared in which 50% of the pork back fat was replaced with olive oil emulsified with alginate and 58% of the sodium chloride was replaced with 20% potassium chloride and 38% calcium chloride. Four lots were prepared, three with 3%, 6% and 10% proportions of added inulin were labeled O-I 3%, O-I 6% and O-I 10%, respectively; while one, lot O, was without inulin. These four formulations were compared with a control manufactured according to the traditional formula using pork back fat. The various lots were tested for proximate analysis, pH, processing loss, water activity, lactic acid bacteria, Salmonella and Listeria monocytogenes, physico-chemical composition, instrumental colour (CIE L*a*b*), texture profile and fatty acid composition during mixing and at days 3, 10, 17, 24 and 31 of the drying process. A sensory evaluation was also performed by a seven-member trained panel, to obtain a descriptive analysis of the taste, texture and appearance of the product. The addition of olive oil alginate emulsion and inulin, O-I 6%, resulted in a low-salt, reduced-fat product (20% less fat than traditional sausage), richer in monounsaturated fatty acids (10%), while retaining sensory notes similar to those of the traditional chorizo used as a control and achieved a good acceptability rating.

  10. Food-associated lactic acid bacteria with antimicrobial potential from traditional Mexican foods.

    Science.gov (United States)

    Alvarado, C; García Almendárez, B E; Martin, S E; Regalado, C

    2006-01-01

    This work was conducted to identify indigenous LAB capable of antimicrobial activity, present in traditional Mexican-foods with potential as natural preservatives. A total of 27 artisan unlabeled Mexican products were evaluated, from which 94 LAB strains were isolated, and only 25 strains showed antimicrobial activity against at least one pathogen indicator microorganism. Most of the inhibitory activity showed by the isolated LAB strains was attributed to pH reduction by organic acids. Lactobacillus and Lactococcus strains were good acid producers, depending on the substrate, and may enhance the safety of food products. Cell free cultures of Leuconostoc mesenteroides CH210, and PT8 (from chorizo and pulque, respectively) reduced the number of viable cells of enteropathogenic E. coli in broth system. Lb. plantarum CC10 (from "madre" of vinegar) showed significant inhibitory effect against S. aureus 8943. E. faecium QPII (from panela cheese) produced a bacteriocin with wide anti-L. monocytogenes activity. Selected LAB from traditional Mexican foods showed good potential as bio-preservatives.

  11. VdBH 222: a starburst cluster in the inner Milky Way

    CERN Document Server

    Marco, A; González-Fernández, C; Apellániz, J Maíz; Dorda, R; Clark, J S

    2014-01-01

    It has been suggested that the compact open cluster VdBH 222 is a young massive distant object. We set out to characterise VdBH 222 using a comprehensive set of multi-wavelength observations. We obtained multi-band optical (UBVR) and near-infrared (JHK) photometry of the cluster field, as well as multi-object and long-slit optical spectroscopy for a large sample of stars in the field. We applied classical photometric analysis, as well as more sophisticated methods using the CHORIZOS code, to determine the reddening to the cluster. We then plotted dereddened HR diagrams and determined cluster parameters via isochrone fitting. We have identified a large population of luminous supergiants confirmed as cluster members via radial velocity measurements. We find nine red supergiants (plus one other candidate) and two yellow supergiants. We also identify a large population of OB stars. Ten of them are bright enough to be blue supergiants. The cluster lies behind 7.5 mag of extinction for the preferred value of Rv of ...

  12. Quantitative evidence of an intrinsic luminosity spread in the Orion nebula cluster

    Science.gov (United States)

    Reggiani, M.; Robberto, M.; Da Rio, N.; Meyer, M. R.; Soderblom, D. R.; Ricci, L.

    2011-10-01

    Aims: We study the distribution of stellar ages in the Orion nebula cluster (ONC) using accurate HST photometry taken from HST Treasury Program observations of the ONC utilizing the cluster distance estimated by Menten and collaborators. We investigate whether there is an intrinsic age spread in the region and whether the age depends on the spatial distribution. Methods: We estimate the extinction and accretion luminosity towards each source by performing synthetic photometry on an empirical calibration of atmospheric models using the package Chorizos of Maiz-Apellaniz. The position of the sources in the HR-diagram is compared with different theoretical isochrones to estimate the mean cluster age and age dispersion. On the basis of Monte Carlo simulations, we quantify the amount of intrinsic age spread in the region, taking into account uncertainties in the distance, spectral type, extinction, unresolved binaries, accretion, and photometric variability. Results: According to the evolutionary models of Siess and collaborators, the mean age of the Cluster is 2.2 Myr with a scatter of few Myr. With Monte Carlo simulations, we find that the observed age spread is inconsistent with that of a coeval stellar population, but in agreement with a star formation activity between 1.5 and 3.5 Myr. We also observe some evidence that ages depends on the spatial distribution.

  13. Biases on initial mass function determinations. III. Cluster masses derived from unresolved photometry

    CERN Document Server

    Apellániz, J Maíz

    2009-01-01

    It is currently common to use spatially unresolved multi-filter broad-band photometry to determine the masses of individual stellar clusters (and hence the cluster mass function, CMF). I analyze the stochastic effects introduced by the sampling of the stellar initial mass function (SIMF) in the derivation of the individual masses and the CMF and I establish that such effects are the largest contributor to the observational uncertainties. An analytical solution, valid in the limit where uncertainties are small, is provided to establish the range of cluster masses over which the CMF slope can be obtained with a given accuracy. The validity of the analytical solution is extended to higher mass uncertainties using Monte Carlo simulations and the Gamma approximation. The value of the Poisson mass is calculated for a large range of ages and a variety of filters for solar-metallicity clusters measured with single-filter photometry. A method that uses the code CHORIZOS is presented to simultaneously derive masses, ag...

  14. Empirical Calibration of the Physical Parameters of Solar-like stars using uvby-Str\\"omgren Photometry

    CERN Document Server

    Mese, Giannina Dalle; Schuster, William J; Chavarría, Carlos; García, J Gabriel

    2012-01-01

    We present an empirical calibration of the physical parameters of A, F and early G-type stars of luminosity class V. We have used a statistical approach based on a sample of about 15 000 stars having both uvby-Str\\"omgren photomerty (Hauck & Mermilliod 1998) and spectral types taken from SIMBAD. Stars closer than 70 pc have been considered reddening-free. In this paper we present the results for 1900 stars within 70 pc. Mean unreddened measurements have been used as input to CHORIZOS (Ma\\'iz-Apell\\'aniz 2004). By assuming "solar metallicity" ([Fe/H]=0), we have been able to determine effective temperatures (Teff) and surface gravities (log g) for each spectral type. We have found a tight correlations among the observations and the derived physical parameters; for example, Teff can be expressed as a cubic polynomial in (b-y)o. From the distribution of colors and indices for 128 stars and their associated physical parameters we have proposed an alternative definition for solar-analogs: stars whose classific...

  15. The little-studied cluster Berkeley 90. I. LS III +46 11: a very massive O3.5 If* + O3.5 If* binary

    CERN Document Server

    Apellániz, J Maíz; Barbá, R H; Walborn, N R; Pellerin, A; Simón-Díaz, S; Sota, A; Marco, A; Alonso-Santiago, J; Bermudez, J Sanchez; Gamen, R C; Lorenzo, J

    2015-01-01

    Context: It appears that most (if not all) massive stars are born in multiple systems. At the same time, the most massive binaries are hard to find due to their low numbers throughout the Galaxy and the implied large distances and extinctions. AIMS: We want to study: [a] LS III +46 11, identified in this paper as a very massive binary; [b] another nearby massive system, LS III +46 12; and [c] the surrounding stellar cluster, Berkeley 90. Methods: Most of the data used in this paper are multi-epoch high-S/N optical spectra though we also use Lucky Imaging and archival photometry. The spectra are reduced with devoted pipelines and processed with our own software, such as a spectroscopic-orbit code, CHORIZOS, and MGB. Results: LS III +46 11 is identified as a new very-early-O-type spectroscopic binary [O3.5 If* + O3.5 If*] and LS III +46 12 as another early O-type system [O4.5 V((f))]. We measure a 97.2-day period for LS III +46 12 and derive minimum masses of 38.80$\\pm$0.83 M_Sol and 35.60$\\pm$0.77 M_Sol for it...

  16. UV Extinction Towards a Quiescent Molecular Cloud in the SMC

    CERN Document Server

    Apellániz, J Maíz

    2012-01-01

    Context: The mean UV extinction law for the Small Magellanic Cloud (SMC) is usually taken as a template for low-metallicity galaxies. However, its current derivation is based on only five stars, thus placing doubts on its universality. An increase in the number of targets with measured extinction laws in the SMC is necessary to determine its possible dependence on parameters such as metallicity and star-forming activity. Aims: To measure the UV extinction law for several stars in the quiescent molecular cloud SMC B1-1. Methods: We obtained HST/STIS slitless UV spectroscopy of a 25"x25" field of view and we combined it with ground-based NIR and visible photometry of the stars in the field. The results were processed using the Bayesian photometric package CHORIZOS to derive the visible-NIR extinction values for each star. The unextinguished Spectral Energy Distributions (SEDs) obtained in this way were then used to derive the UV extinction law for the four most extinguished stars. We also recalculated the visib...

  17. The VLT-FLAMES Tarantula Survey XVI. The optical+NIR extinction laws in 30 Doradus and the photometric determination of the effective temperatures of OB stars

    CERN Document Server

    Apellániz, J Maíz; Barbá, R H; Gräfener, G; Bestenlehner, J M; Crowther, P A; García, M; Herrero, A; Sana, H; Simón-Díaz, S; Taylor, W D; van Loon, J Th; Vink, J S; Walborn, N R

    2014-01-01

    Context: The commonly used extinction laws of Cardelli et al. (1989) have limitations that, among other issues, hamper the determination of the effective temperatures of O and early B stars from optical+NIR photometry. Aims: We aim to develop a new family of extinction laws for 30 Doradus, check their general applicability within that region and elsewhere, and apply them to test the feasibility of using optical+NIR photometry to determine the effective temperature of OB stars. Methods: We use spectroscopy and NIR photometry from the VLT-FLAMES Tarantula Survey and optical photometry from HST/WFC3 of 30 Doradus and we analyze them with the software code CHORIZOS using different assumptions such as the family of extinction laws. Results: We derive a new family of optical+NIR extinction laws for 30 Doradus and confirm its applicability to extinguished Galactic O-type systems. We conclude that by using the new extinction laws it is possible to measure the effective temperatures of OB stars with moderate uncertain...

  18. Higgs boson pizza

    CERN Multimedia

    Cinzia De Melis

    2016-01-01

    Four years after the historic announcement of the Higgs boson discovery at CERN, a collaboration between INFN and CERN has declared 4 July 2016 as “Higgs Boson Pizza Day”. The idea was born in Naples, by Pierluigi Paolucci and INFN president Fernando Ferroni, who inspired the chef of the historic “Ettore” pizzeria in St. Lucia to create the Higgs boson pizza in time for the opening of a Art&Science exhibition on 15 September 2015 in Naples. The animation shows the culinary creation of a Higgs boson in form of a vegetarian and ham&salami pizza. Ham&Salami: A two asparagus (proton-proton) collision produces a spicy Higgs boson (chorizo) decaying into two high-energy salami (photon) clusters and a lot of charged (sliced ham) and neutral (olive) particles that are detected in the pizza (detector) entirely covered with mozzarella sensors. A two asparagus (proton-proton) collision produces a juicy Higgs boson (cherry tomato) decaying into four high-energy (charged) peppers producing a tasty sign...

  19. Presencia de sulfitos en carne picada y preparados de carne elaborados en industrias de la Comunidad Valenciana

    Directory of Open Access Journals (Sweden)

    Zubeldia Lauzurica Lourdes

    1997-01-01

    Full Text Available FUNDAMENTO: Desde este estudio y frente al desarrollo de disposiciones para la armonización de la legislación alimentaria sobre aditivos, se pretende conocer la utilización de sulfitos en carnes picadas y preparados de carne elaborados en establecimientos ubicados en la Comunidad Valenciana. MÉTODOS: Previa planificación de los tipos de productos y del número de muestras a investigar, se evalúan cualitativa y cuantitativamente los resultados obtenidos respecto a la presencia de sulfitos, expresados en mg/kg de SO2. RESULTADOS: Destaca la presencia de sulfitos en el 65,38% de muestras de hamburguesas de ternera/cerdo y en el 64,18% de hamburguesas de pollo. En carnes picadas, chorizo fresco y salchicha cruda se pone de manifiesto una mejor adaptación a la normativa. CONCLUSIONES: Se observa el amplio uso de sulfitos en los preparados de carne. La inminente aplicación de la normativa comunitaria va a suponer una modificación en las prácticas de elaboración de estos productos.

  20. Evaluation of quality parameters of sausages made with rabbit meat, lamb and pork, added with wheat fiber

    Directory of Open Access Journals (Sweden)

    Jorge E. Cobos-Velazsco

    2014-06-01

    Full Text Available The difference among animal species with which chorizo is made, resulting in changes in the techno-functional properties that affect the process and acceptance of product. Sausages made with meat from rabbit, pork and lamb sources were added with wheat fiber and dried at water activity of 0.94. The moisture content was not affected by the source, but it was reduced when fiber was added. The sausages without fiber showed a lower fat content than those samples with fiber. They can be considered stable at room temperature due to their acidity and drying degree. Regarding to the weight loss and diameter of the sausage parameters, there were no differences between source types, however, a reduction of diameter was observed with the addition of fiber. Sausages with lamb meat and fiber showed an increase in oxidation. Higher values of luminosity were obtained in pork sausages. The most preferred samples were the pork meat sausages with the presence of fiber.

  1. Effect of Addition of Natural Antioxidants on the Shelf-Life of “Chorizo”, a Spanish Dry-Cured Sausage

    Directory of Open Access Journals (Sweden)

    Mirian Pateiro

    2015-01-01

    Full Text Available The dose effect of the addition of natural antioxidants (tea, chestnut, grape seed and beer extracts on physicochemical, microbiological changes and on oxidative stability of dry-cured “chorizo”, as well as their effect during the storage under vacuum conditions was evaluated. Color parameters were significantly (p < 0.05 affected by the addition of antioxidants so that samples that contained antioxidants were more effective in maintaining color. The improving effects were dose-dependent with highest values with the dose of 50 mg/kg during ripening and depend on the extract during vacuum packaging. Addition of antioxidants decreased (p < 0.05 the oxidation, showing thiobarbituric acid reactive substances (TBARS values below 0.4 mg MDA/kg. Natural antioxidants matched or even improved the results obtained for butylated hydroxytoluene (BHT. Regarding texture profile analysis (TPA analysis, hardness values significantly (p < 0.001 decreased with the addition of antioxidants, obtaining the lower results with the dose of 200 mg/kg both during ripening and vacuum packaging. Antioxidants reduced the counts of total viable counts (TVC, lactic acid bacteria (LAB, mold and yeast. Free fatty acid content during ripening and under vacuum conditions showed a gradual and significant (p < 0.05 release as a result of lipolysis. At the end of ripening, the addition of GRA1000 protected chorizos from oxidative degradation.

  2. Propidium Monoazide Integrated with qPCR Enables the Detection and Enumeration of Infectious Enteric RNA and DNA Viruses in Clam and Fermented Sausages.

    Science.gov (United States)

    Quijada, Narciso M; Fongaro, Gislaine; Barardi, Célia R M; Hernández, Marta; Rodríguez-Lázaro, David

    2016-01-01

    The increase of foodborne viral outbreaks highlights the need for a rapid and sensitive method for the prediction of viral infectivity in food samples. This study assesses the use of propidium monoazide (PMA) coupled with real-time PCR methods (RT-qPCR or qPCR for RNA or DNA viruses, respectively) in the determination of viral infectivity in complex animal-related food matrices. Clam and Spanish fermented sausage ("chorizo") samples were spiked with infectious and heat-inactivated human adenovirus-2 (HAdV-2) and mengovirus (vMC0). PMA-qPCR/RT-qPCR discriminated infective virus particles, with significant reductions (>2.7 log10 or 99.7%). Additionally, infectious HAdV-2 and vMC0 were quantified by plaque assay (in plaque forming units, PFU), and compared with those in virus genomes copies (GCs) quantified by PMA-qPCR/RT-qPCR. A consistent correlation (R(2) > 0.92) was showed between PFU and GCs along serial 10-fold dilutions in both DNA and RNA virus and in both food matrices. This study shows the use of PMA coupled to qPCR/RT-qPCR as a promising alternative for prediction of viral infectivity in food samples in comparison to more expensive and time-consuming methods and for those viruses that are not able to grow under available cell culture techniques.

  3. Propidium monoazide integrated with qPCR enables the detection and enumeration of infectious enteric RNA and DNA viruses in clam and fermented sausages

    Directory of Open Access Journals (Sweden)

    Narciso M Quijada

    2016-12-01

    Full Text Available The increase of foodborne viral outbreaks highlights the need for a rapid and sensitive method for the prediction of viral infectivity in food samples. This study assesses the use of propidium monoazide (PMA coupled with real-time PCR methods (RT-qPCR or qPCR for RNA or DNA viruses, respectively in the determination of viral infectivity in complex animal-related food matrices. Clam and Spanish fermented sausage (chorizo samples were spiked with infectious and heat-inactivated human adenovirus-2 (HAdV-2 and mengovirus (vMC0. PMA-qPCR/RT-qPCR discriminated infective virus particles, with significant reductions (>2.7 log10 or 99.7%. Additionally, infectious HAdV-2 and vMC0 were quantified by plaque assay (in plaque forming units, PFU, and compared with those in virus genomes copies (GCs quantified by PMA-qPCR/RT-qPCR. A consistent correlation (R2 > 0.92 was showed between PFU and GCs along serial ten-fold dilutions in both DNA and RNA virus and in both food matrices. This study shows the use of PMA coupled to qPCR/RT-qPCR as a promising alternative for prediction of viral infectivity in food samples in comparison to more expensive and time-consuming methods and for those viruses that are not able to grow under available cell culture techniques.

  4. Behavior of Listeria monocytogenes in Sliced Ready-to-Eat Meat Products Packaged under Vacuum or Modified Atmosphere Conditions.

    Science.gov (United States)

    Menéndez, Rosa Ana; Rendueles, Eugenia; Sanz, José Javier; Capita, Rosa; García-Fernández, Camino

    2015-10-01

    The objective of this research was to determine the behavior of Listeria monocytogenes in three types of sliced ready-to-eat meat products packaged under vacuum or modified atmosphere conditions and stored at three temperatures. Slices of about 25 g of chorizo (a fermented dry pork sausage), jamón (cured ham), and cecina (a salted, dried beef product) were inoculated with L. monocytogenes NCTC 11994. Slices were packaged in a vacuum or in a modified atmosphere (20% CO2, 80% N2). After packaging, samples were stored for 6 months at three temperatures: 3, 11, or 20°C. Microbiological analyses were performed after 0, 1, 7, 15, 30, 45, 90, and 180 days of storage. The type of meat product, the type of packaging, the temperature, and the day of storage all influenced microbial levels (P cecina samples, counts of L. monocytogenes increased from day 0 to day 1 of storage and then remained constant until day 90 of the study. These results may be of use for enhancing the safety of these ready-to-eat meat product types. Additional evaluation of the behavior of L. monocytogenes in cecina is needed.

  5. Infestación domiciliaria por triatominos y seroprevalencia humana en el Departamento Empedrado, Corrientes, Argentina

    Directory of Open Access Journals (Sweden)

    Bar Maria Esther

    1997-01-01

    Full Text Available En el presente estudio se investigó la colonización domiciliaria y peridomiciliaria por triatominos, el índice de infección de Triatoma infestans y la presencia de seropositivos humanos al Trypanosoma cruzi, en áreas rurales del Departamento Empedrado, Corrientes, Argentina. La metodología utilizada en la búsqueda, determinación sistemática, obtención de índices de infección de los triatominos y en ta detección de seropositivos fue mencionada en un trabajo previo. El 53,0% de las 100 viviendas estudiadas tenían paredes de "chorizo", el 37,5% de los techos eran de chapas de zinc o cartón, combinadas con otros materiales y el 83,0% tenta pisos de tierra. En el 91,0% de los domicílios los pobladores cohabitaban con animales domésticos. La infestación domiciliaria por triatominos fue del 30,0%, correspondiendo 29,0% a T. infestans y 1,0% a Triatoma sordida. El índice de infección natural de T. infestans por T. cruzi fue 23, el índice de colanizacián fue 75 y el de dispersián alcanzá a 54,5. El 12, 1 % de los peridomicilios estaban infestados por T. sordida y el 2,4% por T. infestans. La prevalencia general de los 298 pacientes analizados, por los tests de Hemaglutinacián Indirecta e Inmunofluorescencia Indirecta, fue del 32,2%, destacándose el alto porcentaje de infectados (23,7%, hallado en el grupo etario de 0-10 años, que representa al de mayor riesgo de transmisión.

  6. Biases on Initial Mass Function Determinations. III. Cluster Masses Derived from Unresolved Photometry

    Science.gov (United States)

    Maíz Apellániz, J.

    2009-07-01

    It is currently common to use spatially unresolved multifilter broadband photometry to determine the masses of individual stellar clusters (and hence the cluster mass function, CMF). I analyze the stochastic effects introduced by the sampling of the stellar initial mass function (SIMF) in the derivation of the individual masses and the CMF, and I establish that such effects are the largest contributor to the observational uncertainties. An analytical solution, valid in the limit where uncertainties are small, is provided to establish the range of cluster masses over which the CMF slope can be obtained with a given accuracy. The validity of the analytical solution is extended to higher mass uncertainties using Monte Carlo simulations and the Gamma approximation. The value of the Poisson mass is calculated for a large range of ages and a variety of filters for solar-metallicity clusters measured with single-filter photometry. A method that uses the code CHORIZOS is presented to simultaneously derive masses, ages, and extinctions. The classical method of using unweighted UBV photometry to simultaneously establish ages and extinctions of stellar clusters is found to be unreliable for clusters older than ≈30 Ma, even for relatively large cluster masses. On the other hand, augmenting the filter set to include longer-wavelength filters and using weights for each filter increases the range of masses and ages that can be accurately measured with unresolved photometry. Nevertheless, a relatively large range of masses and ages is found to be dominated by SIMF sampling effects that render the observed masses useless, even when using UBVRIJHK photometry. A revision of some literature results affected by these effects is presented and possible solutions for future observations and analyses are suggested.

  7. Caracterización y valor nutritivo de un alimento artesanal: el pastel de carne de Murcia

    Directory of Open Access Journals (Sweden)

    Domingo Ruiz-Cano

    2013-08-01

    Full Text Available Objetivos: Describir las características de un producto típico de la gastronomía murciana, determinar su valor nutritivo y energético, analizar su perfil de ácidos grasos y la calidad de su grasa. Material y métodos: Se estudiaron 24 muestras de Pastel de carne de Murcia, procedentes de los seis establecimientos de mayor venta en la Región. (Cuatro unidades por establecimiento. Mediante los métodos oficiales de análisis de alimentos se determinaron los contenidos de humedad, proteína, grasa, carbohidratos, fibra y minerales, el valor energético, el perfil de ácidos grasos (Método de Folch et al. 1957 y la calidad de la grasa. Todos los análisis se realizaron por triplicado. Resultados y discusión: El peso medio fue de 192,3 ± 11,8 g, y en él se diferenciaron tres partes (base, relleno y tapa de hojaldre. Todos sus ingredientes fueron materias primas naturales: harina de trigo, manteca de cerdo, carne picada de ternera, rodajas de huevo cocido y de chorizo, agua y especias (sal, pimienta, ajo, pimentón y nuez moscada. La mayoría de sus atributos organolépticos son debidos al tipo y cantidad de la grasa, manteca de cerdo. El resto de atributos los aporta la combinación de los otros ingredientes y particularmente la formulación de las especias. Por su contenido en proteínas (11,0%, este producto puede sustituir a otros platos a base de carne, e incorporarlo a una dieta equilibrada, pero teniendo en cuenta su contenido en grasa (17,3% y su aporte energético (317 kcal/100 g. A diferencia de otros muchos productos actuales de pastelería, éste no contiene ácidos grasos trans. Conclusiones: El estudio revela que el producto analizado sigue siendo, en el momento actual, un alimento artesanal, y ofrece información fiable y representativa del valor nutritivo y energético del pastel de carne de Murcia, un producto típico de la gastronomía de la Región de Murcia.

  8. [Characterization and nutritional value of a food artisan: the meat pie of Murcia].

    Science.gov (United States)

    Ruiz-Cano, Domingo; Pérez-Llamas, Francisca; López-Jiménez, José Ángel; González-Silvera, Daniel; Frutos, Maria José; Zamora, Salvador

    2013-01-01

    Objetivos: Describir las características de un producto típico de la gastronomía murciana, determinar su valor nutritivo y energético, analizar su perfil de ácidos grasos y la calidad de su grasa. Material y métodos: Se estudiaron 24 muestras de Pastel de carne de Murcia, procedentes de los seis establecimientos de mayor venta en la Región. (Cuatro unidades por establecimiento). Mediante los métodos oficiales de análisis de alimentos se determinaron los contenidos de humedad, proteína, grasa, carbohidratos, fibra y minerales, el valor energético, el perfil de ácidos grasos (Método de Folch et al. 1957) y la calidad de la grasa. Todos los análisis se realizaron por triplicado. Resultados y discusión: El peso medio fue de 192,3 ± 11,8 g, y en él se diferenciaron tres partes (base, relleno y tapa de hojaldre). Todos sus ingredientes fueron materias primas naturales: harina de trigo, manteca de cerdo, carne picada de ternera, rodajas de huevo cocido y de chorizo, agua y especias (sal, pimienta, ajo, pimentón y nuez moscada). La mayoría de sus atributos organolépticos son debidos al tipo y cantidad de la grasa, manteca de cerdo. El resto de atributos los aporta la combinación de los otros ingredientes y particularmente la formulación de las especias. Por su contenido en proteínas (11,0%), este producto puede sustituir a otros platos a base de carne, e incorporarlo a una dieta equilibrada, pero teniendo en cuenta su contenido en grasa (17,3%) y su aporte energético (317 kcal/100 g). A diferencia de otros muchos productos actuales de pastelería, éste no contiene ácidos grasos trans. Conclusiones: El estudio revela que el producto analizado sigue siendo, en el momento actual, un alimento artesanal, y ofrece información fiable y representativa del valor nutritivo y energético del pastel de carne de Murcia, un producto típico de la gastronomía de la Región de Murcia.

  9. Evaluación de métodos de extracción de ADN para detección de Listeria monocytogenes en productos cárnicos

    Directory of Open Access Journals (Sweden)

    Lina López DA.

    2012-12-01

    Full Text Available Objetivo. Evaluar dos procedimientos para la extracción de ADN de Listeria monocytogenes a partir de muestras de alimentos contaminados artificialmente. Materiales y métodos. Se evaluaron diferentes métodos de extracción en cultivos puros de L. monocytogenes. Los métodos con mejores resultados fueron evaluados en muestras de alimentos cárnicos (jamón, salchicha y chorizo contaminados artificialmente. Para evaluar la calidad del ADN extraído se determinó la concentración de ADN, la relación A260/A280 y se amplificó el gen hlyA de L. monocytogenes por PCR. Resultados. Los métodos con solventes orgánicos y con PBS + Tween 20 permitieron obtener mayor cantidad de ADN (40 y 50 μg, respectivamente. En muestras de alimentos, se obtuvo ADN de mayor pureza con el método con solventes orgánicos (p <0,005, pero con el método con PBS + Tween 20 se obtuvo una mayor concentración. Con ambos métodos de extracción de ADN se logró la amplificación del gen hlyA en muestras contaminadas desde 1 hasta 105 UFC/ml. La composición del alimento no afectó la reacción de PCR en las muestras de ADN obtenidas con los dos métodos de extracción. Conclusiones. Independientemente del método de extracción utilizado, se logró la detección del gen hlyA de L. monocytogenes en muestras de alimentos contaminados desde 1 hasta 105 UFC /ml. Sin embargo, para su uso como método rutinario de diagnóstico, el método con PBS + Tween 20 es la mejor opción para la extracción de ADN, por ser un método de fácil aplicación, bajo costo y buen desempeño.

  10. REFLEXÕES SOBRE AS IDENTIDADES-CONSUMO NA AMÉRICA LATINA SOBRE A ÓTICA DA ATIVIDADE TURÍSTICA

    Directory of Open Access Journals (Sweden)

    Denio Santos Azevedo

    2014-06-01

    Full Text Available A atividade turística relaciona-se, diante da sua complexidade, com elementos midiáticos que estimulam o consumo de determinados destinos e culturas. Os planejadores turísticos transformaram e continuam transformando cidades, a história, a memória e o patrimônio cultural material e imaterial de grupos sociais específicos, entendidos como elementos representativos das identidades, em atrativos turísticos, ou seja, em objetos de consumo. Tal fabricação possui como base de sustentação o planejamento turístico e a sua difusão se dá a partir das diferentes mídias utilizadas na promoção turística. Consumir as identidades-consumo é consumir simbolicamente o “outro” e tal prática gera “distinção” entre os grupos sociais, constrói imaginários e alimenta a “concorrência “inter-cidades” no mercado latino dos deslocamentos programados para fins turísticos. Neste sentido, os planejadores turísticos motivam os deslocamentos temporários por meio da possibilidade destes viajantes terem contato com outras culturas e conhecimentos, por meio do consumo simbólico dos elementos identitários do “outro”. É por meio do consumo simbólicos das representações identitárias de grupos sociais específicos que o turista ou visitante passa a identificar cidades e/ou países na promoção turística dos destinos. Considerando tais aspectos o presente estudo visa desenvolver reflexões sobre a relação entre o turismo, o turista e as identidades-consumo a partir de algumas observações sobre a promoção turística de algumas cidades latinas em sites de turismo aqui pesquisados. Observou-se, nos sites promocionais verificados, a representação de elementos considerados típicos de certos destinos turísticos como o Mariachi no México, a presença das comunidades guaranis na argentina, a exposição da gastronomia típica através dos Chivitos uruguaios, o Chorizo argentino, o Ceviche peruano, as Cachapas e as Arepas

  11. Antibiotic resistances in Listeria monocytogenes and Salmonella enterica isolated from foods with animal origin Resistencias a antibióticos en Listeria monocytogenes y Salmonella enterica aislados de alimentos de origen animal

    Directory of Open Access Journals (Sweden)

    Baltasar Balsalobre Hernández

    2004-12-01

    enterica aisladas de diferentes alimentos de origen animal, como son carnes frescas, hamburguesas, salchichas y chorizos frescos, jamón cocido y huevos frescos, utilizando la técnica de difusión en placa.Las cepas de L. monocytogenes fueron muy sensibles a todos los antibióticos utilizados, con la única excepción de una cepa resistente a la tetraciclina. En cambio, en S. enterica la presencia de resistencias es muy frecuente siendo común la multi-resistencia. La mayor frecuencia de resistencias fue frente a tetraciclina, estreptomicina, ácido nalidíxico, ticarcilina, ampicilina y cloramfenicol. El veinte por ciento de las cepas mostraron resistencia a 4 o más antibióticos. Por serotipos, el mayor número de resistencias se dio en las salmonellas de serotipo 4,5,12:i:-, Hadar, Typhimurium y Virchow.Se concluye que Salmonella enterica aislada de alimentos de origen animal destinados a consumo humano es un microorganismo portador de frecuentes resistencias. El significado de esta observación y su potencial riesgo para la salud debe ser investigado. En el caso de L. monocytogenes, la presencia de resistencia no es significativa.