Person: Cabeza Briales, María Concepción
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First Name
María Concepción
Last Name
Cabeza Briales
Affiliation
Universidad Complutense de Madrid
Faculty / Institute
Veterinaria
Department
Farmacia Galénica y Tecnología Alimentaria
Area
Tecnología de los Alimentos
Identifiers
17 results
Search Results
Now showing 1 - 10 of 17
Item Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation(Innovative Food Science and Emerging Technologies, 2023) Lucas, J.R.; Cárcel, J.A.; Velasco De Diego, Raquel; Benedito, J.; Cabeza Briales, María ConcepciónThe heterogeneity of the dry-cured ham size and the fat layer thickness can compromise the electron range throughout the piece and, therefore, the E-beam treatment effectiveness to guarantee its microbiological and sensory quality. The present work aimed to model the electron range in boned dry-cured ham according to the mentioned factors. For that, a dose mapping was carried out applying 2 kGy in experimental blocks manufactured with different thicknesses of lard and/or lean ham. The model, that explains 99.2% of the dose distribution variability, consisted in both a two-phase linear and a modified Gompertz functions. According to the model, the thicker the subcutaneous fat layer, the greater the electron range. The model estimated that the two-face treatment at 2 kGy on hams with a 10-mm external fat layer would be sufficient to sanitize the area of highest risk of contamination during deboning process. Industrial relevance: The export of deboned dry-cured ham to countries such as the USA and China requires the absence of Listeria monocytogenes in 25 g of product. The E-beam treatment at doses between 2 and 3 kGy provides to achieve this objective without product quality losses. The model developed in this work allows to predict the absorbed dose according to the piece size and the thickness of the subcutaneous fat layer. The results show that the distribution of the absorbed dose after bilateral treatment with 2 kGy is more uniform when the thickness of the piece is approximately 80 mm and the thickness of the fat layer is 10–30 mm. The model also makes it possible to quantify the optimal thickness of the specimen when the subcutaneous fat layer is <10 mm or >30 mm- Project number: 146
Item Estrategias colaborativas de integración de recursos docentes en línea para la mejora del proceso de enseñanza/aprendizaje del Grado en Veterinaria entre las facultades españolas donde se imparte dicha titulación(2021) Gagete Camargo, María Victoria; García-Cuevas Roque, María Carmen; Martínez Martín, Cesar; Arias Álvarez, María; Cabeza Briales, María Concepción; Castro Madrigal, Teresa; Cambero Rodríguez, María Isabel; Fernández Álvarez, Manuela; Martínez De Merlo, Elena; Pérez Cabal, María De Los Ángeles; Pérez Sen, Raquel; Serres Dalmau, María Consolacion; Díez Martín, AmaliaLa emergencia sanitaria por la pandemia COVID-19 afectó al desarrollo académico del Curso 2019-20 de tal manera que, en un periodo de tiempo escaso, las Universidades tuvieron que virar de forma urgente hacia un modelo de enseñanza-aprendizaje a distancia. Todos los planes de estudio cuidadosamente construidos cambiaron de repente hacia una docencia y una evaluación que se tuvo que desarrollar completamente en línea. La evolución de la pandemia impidió la vuelta a una enseñanza presencial completa para el Curso 2020-21 y nos obligó a plantear la docencia en un nuevo escenario semipresencial en donde el uso de herramientas virtuales para la adquisición de competencias de los estudiantes es necesario. El proyecto pretende compartir experiencias docentes y metodologías didácticas innovadoras desarrolladas por profesorado del Grado en Veterinaria que faciliten la docencia ante distintas eventualidades. Este proyecto brinda una gran oportunidad al profesorado, que tuvo que enfrentarse a una situación académica sin precedentes, para reflexionar, y detectar las debilidades del material docente que se preparó con urgencia y mejorarlas. - Project number: 236
Item Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial(2020) Fernández Álvarez, Manuela; Gilabert Santos, Juan Antonio; García De Fernando Minguillón, Gonzalo Doroteo; Selgas Cortecero, María Dolores; Fernández Álvarez, Leonides; Cabeza Briales, María Concepción; Orgaz Martín, Belén; Guerrero Moreno, Andrés; Lucas López, Juan Raúl; Marty Poncini, Lorena; Estebas Elizo, Víctor JuanEste documento contiene la memoria final del proyecto de innovación docente "Desarrollo de una práctica integral sobre el diseño, elaboración y comercialización de un alimento obtenido por fermentación a escala semi-industrial", llevado a cabo en el curso 2018-19. En la memoria se describen los resultados obtenidos en el desarrollo de este proyecto, cuyo objetivo ha sido implementar una práctica para que los estudiantes del Grado en Ciencia y Tecnología de los Alimentos llevaran a cabo el diseño y la elaboración de cerveza en condiciones similares a las reales en la industria alimentaria. El proyecto se ha incluido dentro de las actividades de la asignatura optativa "Tecnología Enológica y de Otras Bebidas Alcohólicas", que se imparte en el cuarto curso del Grado. Item Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes(LWT - Food Science and Technology, 2016) Velasco De Diego, Raquel; Ordóñez Pereda, Juan Antonio; Cabeza Briales, María Concepción; Cambero Rodríguez, María IsabelThe effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using response surface methodology. Immediately after treatment, no significant differences (p > 0.05) in adhesiveness, springiness and chewiness were found in either of the cheeses. However, hardness, cohesiveness, gumminess and breaking force decreased in Camembert cheese as the dose increased, while values for the Brie samples remained fairly constant. Nevertheless, no significant differences (p > 0.05) between untreated and treated samples after two weeks of storage were detected. Minor changes in the colour parameters were due to the E-beam treatment even at 3 kGy and then minimized during storage. A similar behaviour was observed in sensorial parameters. Because the dose studied was higher than that required to achieve the food safety objective according to EU and USA regulations, it was concluded that E-beam treatment is a useful method for sanitizing soft mould-ripening cheeses with negligible changes in the sensory quality and rheological properties.Item Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment(Journal of Consumer Protection and Food Safety, 2023) Selgas Cortecero, María Dolores; Lucas, J.R.; Velasco De Diego, Raquel; Selgas Cortecero, María Dolores; Cabeza Briales, María ConcepciónThis work aimed to optimize the E-beam treatment of whole-boned dry-cured hams to reach the food safety objective for Listeria monocytogenes. According to the zero-tolerance criteria in the USA and China, 2.39 decimal reductions are required. Boned hams were grouped by their thickness in clusters A (≤ 7 cm) and B (> 7 cm). All of them were contaminated with Listeria innocua as a surrogate of the pathogen. The inoculum (approx. 107 cells) was placed in the space before occupied by the bone. Then, bilateral treatments at 1 and 2 kGy were applied to A and B clusters, respectively. Listerial load reductions higher than 2.39 log colony forming units (CFU) were observed in the innermost part of the pieces. The absorbed doses by the treated hams were < 3 kGy, avoiding the radiation over-exposure that could compromise their sensory quality. Therefore, taking into account the thickness of whole-bone ham pieces could optimize the sanitization effect of the E-beam treatmentItem The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese(LWT - Food Science and Technology, 2019) Velasco De Diego, Raquel; Cambero Rodríguez, María Isabel; Ordóñez Pereda, Juan Antonio; Cabeza Briales, María ConcepciónThe effects of E-beam radiation on microbiota, colour, texture and sensorial properties of hard annatto-coloured cheese during storage at 4 and 14 °C were studied. Doses of up to 2 kGy provoked a decrease in the total bacterial number, although microbiota recovery to initial levels during storage, even under refrigeration temperature, was observed. However, a higher temperature (14 °C) was required to detect bacterial growth in cheese treated at 3 kGy. Moreover, the effects of the dose on the hardness, springiness, cohesiveness and colour parameters were interdependent of the storage conditions. According to the combined effects of E-beam treatment and storage conditions, multivariate cluster analysis allowed treated cheeses irradiated at 0–1 kGy (cluster 1) to be distinguished from those irradiated at 2–3 kGy (cluster 2), which were stored at 4 °C for 28 days. Cluster 3 included irradiated cheeses (1–3 kGy) stored at a higher temperature (14 °C). Although off-odour and off-flavours arose immediately after treatment, they disappeared progressively during storage at doses lower than 2 kGy. Nevertheless, consumers could detect changes in the colour derived from the radiation at 2 kGy, however, those changes may be unimportant because of the wide colour ranges of commercial annatto-coloured cheesesItem Use of the E-beam radiation to diminish the late blowing of cheese(International Dairy Journal, 2011) Cambero Rodríguez, María Isabel; Hoz Perales, Lorenzo De La; Cabeza Briales, María Concepción; Ordóñez Pereda, Juan Antonio; Velasco De Diego, RaquelThis study examines the effect of E-beam irradiation on the survival of Clostridium tyrobutyricum to diminish the late blowing of cheese. At a dose of 3 kGy brings about a 96% reduction of the C. tyrobutyricum spores. This treatment also provokes an important reduction in the number of common microbiota presumably composed by lactic acid bacteria. Nevertheless, following reparation of damage, these bacteria still grow to reach almost normal levels. At doses lower than 3 kGy, the changes in physico-chemical and sensory characteristics of the cheese were negligible. An increase of redness (a* value) and a decrease of yellowness (b* value) were observed in irradiated samples. The irradiation at dose of 3 kGy had a significant (P < 0.05) effect on the texture, decreasing the hardness and increasing the cohesiveness. Although at 3 kGy some changes of appearance, odour and flavour were detected by sensory analysis, samples were acceptable for consumptionItem Enrichment of dry-cured ham with a-linolenic acid and a-tocopherol by the use of linseed oil and a-tocopheryl acetate in pig diets(Meat Science, 2008) Santos Arnaiz, Carlos; Hoz Perales, Lorenzo De La; Cambero Rodríguez, María Isabel; Cabeza Briales, María Concepción; Ordóñez Pereda, Juan AntonioThe use of α-linolenic acid and α-tocopherol enriched pork on the fatty acids and the sensory characteristics of Spanish dry-cured hams have been studied. Five batches of hams were manufactured using the posterior legs of pigs fed on diets with the same ingredients except for the oil source: sunflower (C), linseed (L) or linseed and olive (1/1, w/w, LO). Two different α-tocopheryl acetate concentrations [20 (C, L and LO) or 220 (LOE and LE)mg/kg diet] were used. Biceps femoris and Semitendinosus/Semimembranosus muscles from hams with low polyunsaturated fatty acid n-6/n-3 ratio (less than 3) were obtained from animals fed on linseed and linseed/olive oil enriched diets. However, hams from animals fed on diets added with linseed and α-tocopheryl acetate (20mg/kg diet) (batch L) were rejected by consumers because of less acceptable sensory characteristics and higher TBARs. The remaining hams had satisfactory sensory and nutritional characteristics.Item Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation(Meat Science, 2009) Cabeza Briales, María Concepción; Hoz Perales, Lorenzo De La; Velasco De Diego, Raquel; Cambero Rodríguez, María Isabel; Ordóñez Pereda, Juan AntonioThe inactivation kinetics in the death of Listeria innocua NTC 11288 (more radioresistant than five different strains of Listeria monocytogenes) and Salmonella Enterica serovar Enteritidis and S. enterica serovar Typhimurium by E-beam irradiation has been studied in two types of vacuum-packed RTE dry fermented sausages (‘‘salchichon” and ‘‘chorizo”) in order to optimize the sanitation treatment of these products. A treatment of 1.29 kGy was calculated to reach the food safety objective (FSO) according to the ‘‘zero tolerance” criterion for the three strains. No irradiation treatment was necessary to meet the 102 c.f.u./g microbiological criterion for L. monocytogenes. Dry fermented sausages treated with 62 kGy had negligible sensory (appearance, odour and taste) modifications. Therefore, this treatment produces safe dry fermented sausages with similar sensory properties to the non-irradiated productItem Sanitation of selected ready-to-eat (RTE) intermediate moisture foods (IMF) of animal origin by E-beam irradiation(Foodborne Pathogens and Disease, 2012) García-Márquez, Irene; Cambero Rodríguez, María Isabel; Cabeza Briales, María Concepción; Escudero Portugués, Rosa María; Manzano Jiménez, Susana; Velasco De Diego, Raquel; Ordóñez Pereda, Juan AntonioTo optimize the sanitation treatment of ready-to-eat (RTE) intermediate-moisture foods (IMF), the behavior of Listeria monocytogenes Scott A (CIP 103575), L. innocua (NTC 11288), Salmonella enterica serovar Typhimurium (CECT 443), and Escherichia coli O157:H7 (CECT 4972) following treatment with electron-beam irradiation has been studied. As food matrixes, three RTE vacuum-packed products (Iberian dry-cured ham, dry beef [cecina], and smoked tuna) were used. Although an irradiation treatment is not necessary when the 102 colony-forming units/g microbiological criterion for L. monocytogenes is applied, a treatment of 1.5 kGy must be applied to IMFs to meet the food safety objective in the case of the ‘‘zero tolerance’’ criterion for the three strains. The IMF products presented negligible modifications of color (L*, a*, and b*), sensory (appearance, odor, and flavor), and rheology (hardness, springiness, adhesiveness, cohesiveness, gumminess, chewiness, and breaking strength) parameters at doses lower than 2 kGy. Therefore, the treatment of 1.5 kGy warrants safe IMF with sensory properties similar to those of the genuine products