Person: Romero De Ávila Hidalgo, María Dolores
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First Name
María Dolores
Last Name
Romero De Ávila Hidalgo
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
Identifiers
9 results
Search Results
Now showing 1 - 9 of 9
Item Free-Range Feeding Alters Fatty Acid Composition at the sn-2 Position of Triglycerides and Subcutaneous Fat Physicochemical Properties in Heavy Pigs(Animals, 2021) Segura, José; Rey Muñoz, Ana Isabel; Olivares Moreno, Álvaro; Cambero Rodríguez, María Isabel; Escudero Portugués, Rosa María; Romero De Ávila Hidalgo, María Dolores; Palomo Yagüe, Antonio; López Bote, Clemente JoséThe nutritional value of fat consumption depends on both the fatty acid composition and the positional distribution of fatty acids within the triglyceride molecule. This research studies the effect of feeding with three different diets (4% lard-enriched; 11.5% high-oleic sunflower-enriched; and extensive feeding mainly with acorns) on the composition of fatty acids in the sn-2 position (and sn-1,3) of triglycerides and the textural properties of subcutaneous fat in heavy Iberian pigs (n = 210 castrated males). A moderate dietary enrichment with oleic acid in mixed diets did not alter the regulation of the sn-2 position of triglyceride (69.9% and 13.9% of palmitic and oleic acids, respectively), but the extremely high intake of oleic acid in pigs fed mainly on acorns changed the proportions of palmitic and oleic acids at the sn-2 position in the subcutaneous fat of pigs (55.0% and 27.2%, respectively). Hardness, adhesiveness, cohesiveness, gumminess, and chewiness showed the least values in EXT pigs, and the greatest values in LARD-fed barrows. SUN cohesiveness and gumminess did not differ from those fed LARD. In addition, Iberian pigs raised in free-range conditions had a more favorable nutritional lipid profile for human health compared to pigs fed conventional diets.Item Breaking strength of dry fermented sausages and their correlation with texture profile analysis (TPA) and physicochemical characteristics.(Meat Science, 2007) Herrero Herranz, Ana María; Ordóñez Pereda, Juan Antonio; Romero De Ávila Hidalgo, María Dolores; Herranz Hernández, María Beatriz; Hoz Perales, Lorenzo De La; Cambero Rodríguez, María IsabelIn order to assess its usefulness for monitoring textural properties of dry fermented sausages (chorizo, salchichon, salami, fuet and mini-fuet) the determination of breaking strength (BS) was evaluated. Texture profile analysis (TPA) and physico-chemical measurements (pH, aw, dry matter, fat content) were also performed. The BS determined by tensile test and TPA analysis produced complementary information that allowed these meat products to be grouped according to four different textural profiles. These profiles were characterized (p<0.05) by the values of BS, hardness, adhesiveness, cohesiveness and springiness. Multivariate analysis confirmed that BS and TPA parameters were correlated significantly (p<0.00005). On basis of these results, TPA parameters could be used to construct regression models to predict BS and therefore, to obtain a more complete textural property description of the dry fermented sausages. The resulting regression model was BS=-0.777+0.728∗adhesiveness-16881∗cohesiveness+1884.61∗springiness+0.042∗hardness (R(2)=0.634, p<0.00005).Item Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics.(Meat Science, 2008) Herrero Herranz, Ana María; Hoz Perales, Lorenzo De La; Ordóñez, José Antonio; Herranz Hernández, María Beatriz; Romero De Ávila Hidalgo, María Dolores; Cambero Rodríguez, María IsabelThe possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant (p<0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated (p<0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS=-0.160+6.600∗cohesiveness-1.255∗adhesiveness+0.048∗hardness-506.31∗springiness (R(2)=0.745, p<0.00005). Simple linear regression analysis showed significant coefficients of determination between BS (R(2)=0.586, p<0.0001) versus folding test grade (FG) and EF versus FG (R(2)=0.564, p<0.0001).Item Aplicación de la Imagen de Resonancia Magnética (IRM) al análisis morfológico no destructivo de piezas cárnicas. Una aproximación a la selección de perniles.(ITEA - Información Técnica Económica Agraria, 2023) Remiro, V.; Castejón, D.; Fernández Valle, M. E.; Romero De Ávila Hidalgo, María Dolores; Cambero Rodríguez, María Isabel; Santos Arnaiz, Carlos; García Real, María IsabelPara determinar el potencial de aplicación de la imagen de resonancia magnética (IRM) en la evaluación de la aptitud tecnológica de perniles frescos a nivel industrial se han obtenido imágenes de resonancia magnética potenciadas en T1, T2, T2* y densidad protónica (DP). Con este objetivo, se analizaron perniles frescos de cerdo blanco clasificados en cuatro categorías en función de su contenido graso. En cada pieza se determinó, utilizando imágenes en el plano axial potenciadas en DP, el espesor de la grasa subcutánea (GS) sobre los músculos rectus femoris (RF), vastus lateralis, biceps femoris y semitendinosus (ST) a nivel de la longitud media del fémur. Además, se estimó el valor promedio del espesor de la GS en zonas seleccionadas (SL) entre los músculos RF y ST. Se ha establecido una correlación lineal (R2 = 0,85; p < 0,05) entre el espesor promedio de la GS en las zonas SL y el contenido graso total del pernil. El análisis mediante IRM del interior de las piezas permitió la detección de defectos internos como hemorragias y acúmulos de sangre, lesiones articulares y óseas, anomalías del ganglio poplíteo y desgarros musculares, que posteriormente fueron contrastadas mediante la disección de las piezas. Muchas de estas lesiones tienen una importante repercusión en la aparición de defectos en jamón curado. Se concluye que la IRM, como técnica no destructiva, es una herramienta adecuada para la detección de defectos internos en piezas íntegras, así como para la estimación del contenido total de grasa del pernil.Item Effect of fatty acid composition and positional distribution within the triglyceride on selected physical properties of dry-cured ham subcutaneous fat(Meat Science, 2015) Segura Plaza, José Francisco; Escudero Portugués, Rosa María; Romero De Ávila Hidalgo, María Dolores; Cambero Rodríguez, María Isabel; López Bote, Clemente JoséAnalysis of fatty acid (FA) positional distribution within the triglyceride (TG) and selected physical properties of dry-cured ham subcutaneous fat (SF) were carried out. The slip point (SP) of the SF was related to the concentration and positional distribution of FA. When C16:0 was in Sn-2, the SP depended on the FA present in Sn-1,3. Hardness was related to the FA concentration in external positions of TG. A significant direct linear correlation between hardness against C18:0, SFA and average chain length (ACL) and inverse against C18:1, C18:2 and PUFA and unsaturation index (UI) in external positions was found. Adhesiveness was related to SFA, C16:0, C18:0, C18:1, MUFA, UI and ACL exclusively in Sn-2 position. A different role of FA in Sn-2 and Sn-1,3 positions on SP and texture properties of fat was foundItem Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes(Foods, 2023) Cambero Rodríguez, María Isabel; García De Fernando Minguillón, Gonzalo Doroteo; Romero De Ávila Hidalgo, María Dolores; Remiro, Víctor; Luis Capelo; Segura Plaza, José FranciscoThe current trend in food consumption is toward convenience, i.e., fast food. The present work aims to study the potential of incorporating freeze-dried cooked chickpeas into a complex and traditional dish in Spanish gastronomy, such as Cocido, which has this legume as the main ingredient. Cocido is a two-course meal: a thin-noodle soup and a mix of chickpeas, several vegetables, and meat portions. The textural properties, sensory qualities, and rehydration kinetics of chickpeas of three Spanish varieties were investigated to select the most suitable cooking conditions to obtain freeze-dried chickpeas of easy rehydration whilst maintaining an adequate sensory quality for the preparation of the traditional dish. The sensory quality of various vegetables and meat portions, cooked under different conditions, was evaluated after freeze-drying and rehydration. It was possible to reproduce the sensory quality of the traditional dish after rehydration with water, heating to boiling in a microwave oven for 5 min, and resting for 10 min. Therefore, it is possible to commercialize complex dishes based on pulses and other cooked and freeze-dried ingredients as reconstituted meals with a wide nutrient profile. Nevertheless, additional research is required on the shelf life, together with other economic and marketing issues such as design of a proper packaging, that would allow consumption as a two-course meal.Item Game meat and high-resolution magic angle spinning nuclear magnetic resonance spectroscopy: a traditional foodstuff versus a novel analysis technology(Animal Frontiers, 2023) Segura Plaza, José Francisco; Remiro Yagüe , Víctor; Romero De Ávila Hidalgo, María Dolores; Villa Valverde, Palmira; Castejón Ferrer, David; Santos Arnaiz, Carlos; Cambero Rodríguez, María IsabelImplications - The inclusion of game meat could diversify the meat market; hence, carcass merit and meat quality parameters must be standardized to ensure consumers’ requirements. - Enhancing both consistency and accuracy on game meat quality parameters implies the implementation of new technologies. - The metabolic profile of game meat obtained by High-Resolution Magic Angle Spinning Nuclear Magnetic Resonance (HR-MAS NMR) Spectroscopy together with multivariate analysis is a powerful tool to characterize game meats according to the species of origin.Item Electron spin resonance (ESR) spectroscopy study of cheese treated with accelerated electrons(Food Chemistry, 2019) Escudero Portugués, Rosa María; Segura Plaza, José Francisco; Velasco De Diego, Raquel; Valhondo Falcón, Margarita; Romero De Ávila Hidalgo, María Dolores; Ana Belén Garcia-Garcia; Cambero Rodríguez, María IsabelThe generation, accumulation and decay of free radicals in six varieties of cheese, irradiated (0–4 kGy) in an electron accelerator, have been studied by electron spin resonance (ESR) spectroscopy. Remarkably, the ESR spectra of all untreated cheeses showed only one singlet signal with a g-factor of 2.0064 ± 0.0005. Surprisingly, the ESR spectra of irradiated samples presented a new signal with g-factor of 2.0037 ± 0.0003 which was independent of the type of cheese, and which might be due to free radicals from the radiolysis of proteins. Surface regression models (P < 0.0001) established the relationship among signal intensity, absorbed dose (0, 1, 2 and 4 kGy) and storage time (0–180 days) for the different types of cheese. Results suggested that the analysis by ESR (or electron paramagnetic resonance, EPR) is suitable to evaluate, either qualitatively or quantitatively, the irradiation treatment of different types of cheese.Item A Metabolomics Study by 1H HRMAS NMR: From Sheep Milk to a Pressed-Curd Cheese: A Proof of Concept(Analytica, 2024) Castejón Ferrer, David; Segura Plaza, José Francisco; Cruz Díaz, Karen Paola; Remiro Yagüe, Víctor; Fernández Valle, María Encarnación; Romero De Ávila Hidalgo, María Dolores; Villa Valverde, Palmira; Cambero Rodríguez, María IsabelFor the first time, High-Resolution Magic Angle Nuclear Magnetic Resonance spectroscopy (NMR-HRMAS) was applied to directly identify specific metabolites from a Spanish raw ewe’s milk and enzymatic coagulation pressed-curd cheese (Protected Geographical Indication: Castellano) manufactured by two procedures (traditional/artisanal vs. industrial) and including the ewe’s raw milk. The NMR parameters were optimized to study the complex matrixes of this type of cheese. In addition, conventional overcrowded 1H-NMR-HRMAS spectra were selectively simplified by a Carr–Purcell–Meiboom–Gill (CPMG) sequence or a stimulated echo pulse sequence by bipolar gradients (DIFF), thus modulating spin–spin relaxation times and diffusion of molecular components, respectively. 1H-NMR-HRMAS spectroscopy displayed important information about cheese metabolites, which can be associated with different manufacturing processes (industrial vs. traditional) and ripening times (from 2 to 90 days). These results support that this spectroscopy is a useful technique to monitor the ripening process, from raw milk to commercial ripened cheese, using a minimum intact sample, implying the absence of time-consuming sample pretreatments.