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Sample records for chorizo

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

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    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. 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

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    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.

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

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    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

  4. Changes in volatile compounds during ripening of Chorizo de Pamplona elaborated with Lactobacillus plantarum and Staphylococcus carnosus.

    OpenAIRE

    D. Ansorena; Astiasaran, I. (Iciar); Bello, J.

    2000-01-01

    The ripening of chorizo de Pamplona was followed through the changes of the volatile compounds extracted by a simultaneous destilation-extraction with dichloromethane. An increase of the number and concentration of compounds was detected during the maturation, ranging from 63 compounds (10.26 mg dodecane/g dry matter) to 98 substances (223.16 mg of dodecane/g dry matter) identified in the mixing and in the final product, respectively. Acids showed the highest increase during the ripening, rea...

  5. Maduración de chorizo y salchichón de chato murciano con diferentes cultivos iniciadores (bacterias ácido-lácticas y estafilococos)

    OpenAIRE

    Bañón Arias, Sancho José; Martínez, Alexandra; Manuel López, Alejandro

    2011-01-01

    El presente estudio evalúa las características tecnológicas de dos cultivos iniciadores comerciales utilizados para madurar chorizo y salchichón cular de cerdo Chato Murciano. Ambos embutidos fueron elaborados alternativamente con un cultivo acidificante rápido enriquecido con estafilococos (3 Pediococcus pentosaceus, 7,5 Staphylococcus xylosus y 1,5 Staphylococcus carnosus) y con un cultivo tradicional para embutidos crudo-curados (3 Lactobacillus sakei, 1,5 S. xylosus y 1,5 S. carnosus) ...

  6. 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

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    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.

  7. 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

    OpenAIRE

    Ma Isabel Rivera-Guerrero; Leticia Sánchez-Rueda; Elvia Rodríguez-Bataz; Ada Nelly Martínez-Villalobos; José Juan Martínez-Maya

    2004-01-01

    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 viabili...

  8. 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 ...

  9. Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat.

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    Capita, Rosa; Llorente-Marigómez, Sandra; Prieto, Miguel; Alonso-Calleja, Carlos

    2006-05-01

    Microbial counts, pH, and titratable acidity were determined in 102 Spanish dry fermented sausages (chorizo and salchichón) made with ostrich, deer, or pork meat. Average microbial counts (log CFU per gram) varied from 5.46 +/- 0.24 to 8.25 +/- 0.80 (total viable counts), from 4.79 +/- 0.36 to 7.99 +/- 0.20 (psychrotrophs), from 0.00 +/- 0.00 to 0.99 +/- 1.10 (undetectable values were assumed to be zero) (Enterobacteriaceae), from 0.00 +/- 0.00 to 4.27 +/- 1.47 (enterococci), from 5.15 +/- 1.15 to 8.46 +/- 0.49 (lactic acid bacteria), from 3.08 +/- 0.44 to 6.59 +/- 1.76 (Micrococcaceae), from 2.27 +/- 1.53 to 5.11 +/- 1.81 (molds and yeasts), from 0.00 +/- 0.00 to 2.25 +/- 0.81 (pseudomonads), and from 0.00 +/- 0.00 to 2.78 +/- 0.46 (Brochothrix thermosphacta). Average pH and titratable acidity varied from 5.07 +/- 0.25 to 5.63 +/- 0.51 (pH units) and from 0.30 +/- 0.01 to 0.86 +/- 0.19 (% lactic acid). Both type of sausage (P Sausages made from pork showed the highest microbial loads for total viable counts, psychrotrophs, Enterobacteriaceae, enterococci, lactic acid bacteria, and yeasts and molds. Higher counts were observed only for pseudomonads in ostrich sausages. B. thermosphacta levels were similar for all species of meat. The highest average pH value was observed in sausages made from ostrich meat, and the lowest titratable acidity level was found in pork sausages. PMID:16715825

  10. 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

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    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

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

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    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.

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

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    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

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

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    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

  14. Irradiation of raw portuguese sausages and meat based ready-to-eat meals

    International Nuclear Information System (INIS)

    Portuguese 'chorizo', traditionally processed, contains a high load of a mixed microbial population, including some food-borne pathogenic bacteria. However, commercially manufactured 'chorizo' undergoes a technological process based on hot smoking, which eliminates most microbial flora present. In such conditions it is not justifiable to use irradiation. On the contrary, home-made 'chorizo' is smoked at low temperatures and produced on a small scale in small premises spread over the country. In this case, irradiation is justifiable and economically feasible if the chorizo is collectively sent to irradiation centres for treatment. The use of irradiated meals is justified for preservation of their natural organoleptic properties when full botulinum cooking is not affordable. In irradiated 'chorizo', a total aerobic count was dominant, faecal streptococci were low in number while coliforms, E. coli and Staphylococcus aureus were absent from the control samples. Faecal streptococci showed more sensitivity to irradiation than aerobic microflora which can be explained by the presence of endospore-forming bacteria. Faecal streptococci survived an irradiation dose of 2 kGy dose but not 4 kGy. An 8 kGy dose was not sufficient to destroy all the spores of sulphite-reducing clostridia present. The D10 determined for faecal streptococci was 1.25 kGy. In ready-to-eat meals, the microbial contamination of control dishes of 'stewed veal with onions and carrots' cooked in the laboratory was lower than in samples of commercially refrigerated meat based meals. The reduction of microbial flora was found to be proportional to irradiation dose. A reduction of 2 logs in the total aerobic microflora was achieved with a 4 kGy dose. Approximately 107 vegetative and viable spores of Clostridium sporogenes per gram were suspended in 'stewed veal with onions and carrots' meal and irradiated at -30 deg. C. The irradiation D10 value for vegetative and spore formers was 4.67 kGy. The D10 value

  15. Efecto del tipo de grasa y el pirofosfato de sodio en la calidad química y sensorial de productos elaborados con carne de oveja

    OpenAIRE

    Jessica Feldman Katz; María de la Salud Rubio Lozano; Danilo Méndez Medina; Lissette Beatriz Pérez Casas; Francisca Aida Iturbe Chiñas

    1999-01-01

    Se elaboraron y evaluaron embutidos con carne ovina utilizando grasa vegetal, lardo de Cerdo Pelón Mexicano y pirofosfato de sodio (PF). Se utilizaron 32 kg de carne de borrego: 12 kg para elaborar jamón cocido, realizando 2 tratamientos: el primero con PF y segundo sin PF; 20 kg para elaborar chorizo tipo español realizando 4 tratamientos: el primero con lardo de cerdo, el segundo con grasa vegetal, el tercero con lardo de cerdo con PF y el cuarto con grasa vegetal con PF. Se hicieron anális...

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

    OpenAIRE

    Jorge E. Cobos-Velazsco; Sergio Soto-Simental; Rosa H. Alfaro-Rodriguez; et alias

    2014-01-01

    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...

  17. 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 monocytogenes counts decreased throughout the course of storage in samples of chorizo (quick decrease) and jamón (gradual decrease). In 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. PMID:26408140

  18. [Sodium, potassium and calcium content in regional dishes consumed in Sonora, Mexico].

    Science.gov (United States)

    Grijalva Haro, M I; Valencia, M E; Wyatt, J

    1990-06-01

    The content of sodium, potassium and calcium was determined in 15 regional dishes, by atomic absorption spectrophotometry. The Na:K ratio was high in most of the dishes due to the high sodium content and low content of potassium found. The higher sources of the studied minerals were "tortilla de harina" with 1,372.8 mg/100 g of sodium; "chorizo con papas" with 466 mg/100 g of potassium, and "calabacitas con queso" with 244.1 mg/100 g of calcium. Two of the dishes considered as desserts, "capirotada" and "arroz con leche" showed the lowest Na:K ratio (0.66 and 0.81, respectively). PMID:2133188

  19. 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.

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

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    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.

  1. 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...

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

    Science.gov (United States)

    Maíz Apellániz, J.; Evans, C. J.; 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.

    2014-04-01

    Context. The commonly used extinction laws of Cardelli et al. (1989, ApJ, 345, 245) have limitations that, among other issues, hamper the determination of the effective temperatures of O and early B stars from optical and near-infrared (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 and 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 and 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 uncertainties and only a small bias, at least up to E(4405-5495) ~ 1.5 mag. Appendices are available in electronic form at http://www.aanda.org

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

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    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.

  4. 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...

  5. An estimation of the carcinogenic risk associated with the intake of multiple relevant carcinogens found in meat and charcuterie products.

    Science.gov (United States)

    Hernández, Ángel Rodríguez; Boada, Luis D; Almeida-González, Maira; Mendoza, Zenaida; Ruiz-Suárez, Norberto; Valeron, Pilar F; Camacho, María; Zumbado, Manuel; Henríquez-Hernández, Luis A; Luzardo, Octavio P

    2015-05-01

    Numerous epidemiological studies have demonstrated a link between excessive meat consumption and the incidence of various cancers, especially colorectal cancer, and it has been suggested that environmental carcinogens present in meat might be related to the increased risk of cancer associated with this food. However, there are no studies evaluating the carcinogenic potential of meat in relation to its content of carcinogens. Our purpose was to emphasize the relevance of environmental carcinogens existing in meat as a determinant of the association between cancer and meat consumption. Because within Europe, Spain shows high consumption of meat and charcuterie, we performed this study focusing on Spanish population. Based on the preferences of consumers we acquired 100 samples of meat and charcuterie that reflect the variety available in the European market. We quantified in these samples the concentration of 33 chemicals with calculated carcinogenic potential (PAHs, organochlorine pesticides, and dioxin-like PCBs). The carcinogenic risk of these contaminants was assessed for each food using a risk ratio based on the current consumption of meat and charcuterie and the maximum tolerable intake of these foods depending on the level of contamination by the carcinogens they contain. Our results indicate that the current consumption of beef, pork, lamb, chicken, and "chorizo", represents a relevant carcinogenic risk for consumers (carcinogenic risk quotient between 1.33 and 13.98). In order to reduce carcinogenic risk, the study population should halve the monthly consumption of these foods, and also not to surpass the number of 5 servings of beef/pork/chicken (considered together). PMID:25659303

  6. Seroepidemiology of Toxoplasma gondii infection in elderly people in a northern Mexican city.

    Science.gov (United States)

    Alvarado-Esquivel, Cosme; Liesenfeld, Oliver; Burciaga-López, Blanca Delia; Ramos-Nevárez, Agar; Estrada-Martínez, Sergio; Cerrillo-Soto, Sandra Margarita; Carrete-Ramírez, Francisco Antolín; López-Centeno, María de Lourdes; Ruiz-Martínez, María Magdalena

    2012-07-01

    Whereas it is well-known that the seroprevalence of infection with Toxoplasma gondii increases with age, details of the seroepidemiology of infection in elderly people are largely unknown. Anti-T. gondii IgG and IgM antibody levels were determined in 483 subjects aged ≥60 years old in Durango City, Mexico, using enzyme-linked immunosorbent assays. Socio-demographic, clinical, and behavioral characteristics from each participant were also obtained. In total, 58 (12%) of 483 participants (mean age 70.35±6.63 years) had anti-T. gondii IgG antibodies, and 14 (2.9%) also had anti-T. gondii IgM antibodies. Seroprevalence of infection varied significantly with age, birthplace, and educational level. Seroprevalence increased with age, especially in women (p=0.01), and was higher in subjects born outside of Durango State than those born within Durango State (p=0.008). Seroprevalence was higher in men with up to 12 years of education than in men with more than 12 years of education (p=0.01). Multivariate analysis of behavioral data showed a positive association of T. gondii infection with the presence of cats in the neighborhood, as well as consumption of boar, pigeon, iguana, and armadillo meats, and chorizo. Gender-specific analysis showed the described associations in women but not in men. In contrast, consumption of beef showed a negative association with T. gondii infection. This is the first report of the seroprevalence and contributing factors for T. gondii infection in elderly people, and of an association of the consumption of armadillo and iguana meats with T. gondii infection. Our results will provide the basis for the design of optimal preventive measures against T. gondii infection. PMID:22448744

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

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

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    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

  9. Infestación domiciliaria por triatominos y seroprevalencia humana en el Departamento Empedrado, Corrientes, Argentina Household infestation by triatomines and human seroprevalence in Empedrado Department, Corrientes, Argentina

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    Maria Esther Bar

    1997-04-01

    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.Domestic and peridomestic triatomine colonization, T. infestans infection rate and human seropositives to Trypanosoma cruzi in rural areas of Empedrado Department, Corrientes, Argentina, were carried out. Methods used in order to search the triatomines, to determine them systematically, to obtain their infection rates and the human seropositives, were the same applied in a previous report. From 100 households characterized, 53.0% had mud walls, laminated zinc or cardboard combined with other elements were used in 37.5% of the roofs, and 83.0% had earthen

  10. 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

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    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.