Metal and metalloid profile as a fingerprint for traceability of wines under any Galician protected designation of origin

 Journal of Food Composition and Analysis, 102, 104043, 2021

Effective and cheap methods for detecting fraud and, guaranteeing wine authenticity, are of paramount importance in the sector. In this sense, three different kinds of prediction models (random forest, artificial neural networks, and support vector machines) were developed to classify wines, according to their element contents (metals and metalloids, obtained using an inductively coupled plasma with a quadrupole mass spectrometer, and an optic emission spectrophotometer). One models were developed using 45 inputs variables, and then the models were subjected to a process of reducing variables to simplify models and save material and time costs. A total accuracy was reached in all phases for the white wines-random forest models. From a practical point of view, the accuracy and the errors obtained by the selected models (except for red wines-artificial neural network developed using reduced variables) are acceptable. The models developed with fewer variables, can make the prediction task easier.

Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

Journal of Food Composition and Analysis

http://dx.doi.org/10.1016/j.jfca.2016.11.017

The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening process and vacuum-packed storage was studied. In general, no significant differences between diets (chestnut, mixed and concentrate diet) were obtained for weight losses, chemical composition, physico-chemical characteristics, and lipolytic and oxidative parameters. A significant effect of the diet was observed on some fatty acids from total and neutral lipids, obtaining lower contents of C18:2n-6 and C20:2n-6 and higher contents of C18:1n-9, C18:3n-3 and C20:4n-6 when chestnuts where included in the diet. In polar lipids, after dry-ripening, lower contents of C18:2n-6 and total polyunsaturated fatty acids and higher contents of C18:1n-9 and the sum of monounsaturated fatty acids were found in sausages from chestnut diet. Free fatty acids profile during vacuum-packed storage changed to a larger content of C16:0. The distinction between sausages was procured when a discriminant canonical analysis was performed for fatty acid contents.

Lipid characteristics of dry-cured “Tocino” during the manufacturing process. Effects of salting intensity and ripening temperature

Journal of Food Composition and Analysis, 52 (2016) 33–43

http://dx.doi.org/10.1016/j.jfca.2016.07.005

The fatty acid composition, the lipid characteristics and the colour parameters of Tocino, a salted and ripened meat product made from subcutaneous backfat from pig, were studied throughout manufacturing of the product. The effects of the ripening temperature and of the duration of the salting process were also studied. Ripening process caused a significant (P < 0.001) decrease in the total and some individual polyunsaturated fatty acids (C18:2n-6, C18:3n-3, C20:2n-6, C20:3n-6, C20:4n-6, and C20:3n-3), particularly in the polar lipid fraction (total polyunsaturated fatty acids descended from 13.6 to 3.5% of total methyl esters). Increased ripening temperature (from 8 to 12 °C) and longer duration of salting (from 2 to 4 days) caused a significantly greater decrease in the content of polyunsaturated fatty acids. The nutritional and health index values indicated that Tocino is not a healthy product. During the ripening stage, Tocino underwent moderate lipolysis and very intense lipid oxidation (final values of 3.57–5.09 mg KOH/g of fat and 0.84–1.16 mg malondialdehyde/kg). Increasing the ripening temperature significantly increased (P < 0.001) both lipolysis and fat oxidation, while increasing the duration of salting only had a significant positive effect on oxidation processes. Longer ripening times led to a significant increase (P < 0.001) in the b* values (from 8.81 to 18.7–23.7) and significant decreases in the a* (from 7.10 to −3.31 – −4.04) and L* (from 81.5 to 66.4–70.2) values.

Effect of Beer Marinades on Formation of Polycyclic Aromatic Hydrocarbons in Charcoal-Grilled Pork

J. Agric. Food Chem., 2014, 62 (12), pp 2638–2643

DOI: 10.1021/jf404966w

The effect of marinating meat with Pilsner beer, nonalcoholic Pilsner beer, and Black beer (coded respectively PB, P0B, and BB) on the formation of polycyclic aromatic hydrocarbons (PAHs) in charcoal-grilled pork was evaluated and compared with the formation of these compounds in unmarinated meat. Antiradical activity of marinades (DPPH assay) was assayed. BB exhibited the strongest scavenging activity (68.0%), followed by P0B (36.5%) and PB (29.5%). Control and marinated meat samples contained the eight PAHs named PAH8 by the EFSA and classified as suitable indicators for carcinogenic potency of PAHs in food. BB showed the highest inhibitory effect in the formation of PAH8 (53%), followed by P0B (25%) and PB (13%). The inhibitory effect of beer marinades on PAH8 increased with the increase of their radical-scavenging activity. BB marinade was the most efficient on reduction of PAH formation, providing a proper mitigation strategy.