Person:
Cabeza Briales, María Concepción

First Name

María Concepción

Last Name

Cabeza Briales

URI

https://hdl.handle.net/20.500.14352/80502

Affiliation

Universidad Complutense de Madrid

Faculty / Institute

Veterinaria

Department

Farmacia Galénica y Tecnología Alimentaria

Area

Tecnología de los Alimentos

Identifiers

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Search Results

Now showing 1 - 10 of 14

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 Concepción
The 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
Use of the E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese
(International Microbiology, 2015) Velasco De Diego, Raquel; Ordóñez Pereda, Juan Antonio; Cambero Rodríguez, María Isabel; Cabeza Briales, María Concepción
Camembert and Brie soft cheese varieties were subjected to E-beam irradiation as a sanitation treatment. The effects of treatments on microbiota and selected physicochemical properties were also studied. The absorbed doses required to meet the food safety objective (FSO) according to EU and USDA criteria for Listeria monocytogenes were 1.27 and 2.59 kGy, respectively. The bacterial load, mainly lactic acid bacteria, was reduced by the treatment but injured cells were recovered during storage at 14°C. The radiation treatment gave rise to negligible changes in the pH and water activity at doses required to achieve microbial safety
Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models
(LWT - Food Science and Technology, 2021) Lucas, J.R.; Velasco De Diego, Raquel; García Sanz, María Luisa; Selgas Cortecero, María Dolores; Cabeza Briales, María Concepción
The manufacture of restructured dry-cured hams involves a contamination risk with pathogens such as Listeria monocytogenes. This work studied the effect of E-beam, as sanitizing treatment, on the binding capacity of plasma powder (PP). For that, model systems of restructured boneless dry-cured hams were manufactured by adapting the conventional processing of dry-cured hams to their reduced size. They were contaminated with L. innocua as a surrogate and treated bilaterally with 2 kGy. The PP binding properties were determined using tensile tests. The microstructure of the binding area was studied by scanning electron microscopy. The results showed that the binding force increased progressively with the processing time and was not modified by the irradiation treatment. Scanning electron microscopy of the binding area showed increasingly compact and dense structures probably related to changes in proteins structure induced by the treatment
Project number: 170
De la granja a la comercialización: Una estrategia de integración en Ciencia y Tecnología de los Alimentos (CYTA)
(2022) Cambero Rodríguez, María Isabel; Isabel Redondo, Beatriz; Pérez Sen, Raquel; Olivares Moreno, Álvaro; Pérez Cabal, María De Los Ángeles; Fernández Álvarez, Leonides; Arroyo Pardo, Eduardo; Aguado Ramo, Juan Antonio; Aguilar Jaime, María Victoria; Alonso Monge, Rebeca María Del Mar; Arias López, Patricia; Blanco Flores, María Dolores; Cabeza Briales, María Concepción; Cabezas Albéniz, Almudena; Calahorra Fernández, Felipe José; Cervantes Navarro, Isabel; Orozco Arias, David de; Díaz Díaz Chirón, María Teresa; Díez Romera, Mariano; Fernández Álvarez, Manuela; Ferreira García-Osorio, Andrea; Fuente Vázquez, Jesús De La; Gamonal Martos, Miriam; García Álvarez, Andres; García De Fernando Minguillón, Gonzalo Doroteo; González Aguilera, Guillermo; González De Chávarri Echániz, Elisabeth; Herranz Hernández, María Beatriz; Justo Ruiz, Carolina; López Bote, Clemente José; López Parra, Ana María; Martín Amores, Ruth; Mateos-Aparicio Cediel, Inmaculada; Monteoliva Díaz, Lucía; Orgaz Martín, Belén; Ortiz Vera, Luis Tomás; Radu Selea, Alexandra Andrea; Ramos Cervantes, Ana María; Rebolé Garrigós, Almudena; Rodríguez Fernández, Carmina; Rodríguez Peña, José Manuel; Salazar Hijosa, Raúl; Santos Arnaiz, Carlos; Santos López, Sergio; Sanz Gonzalez, Javier; Torrecilla Velasco, José Santiago; Velasco De Diego, Raquel; Velasco Villar, Susana
Integración de la Granja Docente de Veterinaria en las actividades prácticas del Grado en Ciencia y Tecnología de los Alimentos; creación de una plataforma virtual como herramienta de coordinación de la producción-elaboración y comercialización de productos.
Control of Listeria monocytogenes in boned dry-cured ham by E-beam treatment
(Journal of Food Safety, 2020) Lucas López, J.R.; Velasco De Diego, Raquel; Selgas Cortecero, María Dolores; García Sanz, María Luisa; Cabeza Briales, María Concepción
Boning of dry-cured hams involves additional handling which increases the risk of contamination with Listeria monocytogenes. This work studies the ability of E-beam to eliminate this pathogen from boned dry-cured ham (BDH). The destruction kinetics of four L. monocytogenes strains (S2, S4-2, S12-1, and S7-2) and L. innocua NCTC 11288 as a surrogate were determined at doses up to 3 kGy. L. innocua and L. monocytogenes S4-2 were the most radioresistant (D-value = 0.55 kGy). E-beam penetration was studied in blocks extracted from BDH and irradiated with 2–6 kGy. The bilateral treatment of 2 kGy allows the required dose (1.32 kGy) to be absorbed in the innermost part of the block to achieve the food safety objective of “zero tolerance” for this microorganism. This listericidal treatment was also confirmed in whole BDH intentionally contaminated with L. innocua. The sensory analysis of irradiated BDH showed off-odors that were imperceptible after 15 days of storage at 4ºC.
Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with E-beam
(Food Chemistry, 2012) Ordóñez Pereda, Juan Antonio; Hoz Perales, Lorenzo De La; Velasco De Diego, Raquel; Cambero Rodríguez, María Isabel; Valhondo Falcón, Margarita; Escudero Portugués, Rosa María; Cabeza Briales, María Concepción
The generation, accumulation and decay of free radicals in muscle and fat fractions from three varieties of Spanish dry-cured ham treated (0–4 kGy) in an electron accelerator have been studied by electron spin resonance (ESR) spectroscopy. In the ESR spectra from fat fractions, a well-resolved triplet signal corresponding to an alkyl radical was found only in treated samples. Linear regression models (P < 0.05) were obtained for ESR signal intensity estimation using the absorbed dose and storage time at 4 C (from 0 to 28 days). Several ESR signals were observed in the spectra from muscle fractions related to the presence of metalloprotein complexes. However, no significant (P > 0.05) differences were found between ESR spectra from untreated (0 kGy) and treated (0–4 kGy) samples. Results suggest that the analysis of ESR spectrum in fat samples can be used to evaluate the E-beam treatment of dry-cured ham
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, Raquel
This 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 consumption
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 Antonio
To 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
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 Antonio
The 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 product
Project number: 321
Integra y aprende. Construyendo una cadena de bloques (blockchain) de la granja a la mesa
(2023) Cambero Rodríguez, María Isabel; Aguado Ramo, Juan Antonio; Aguilar Jaime, María Victoria; Alba Rubio, Claudio; Alonso Monge, Rebeca María Del Mar; Aragón Ramirez, Alberto; Arias López, Patricia; Arias Revenga, Jorge; Bermudez González, Guillermo; Bermejo Poza, Rubén; Blanch Rojo, María; Blanco Flores, María Dolores; Blanco Montoro, Rafael José; Bonel Ayuso, Diego Paul; Borrero Del Pino, Juan; Bugeda de Bonilla, Inés; Burgía Domínguez, Angélica; Cabeza Briales, María Concepción; Cabezas Albéniz, Almudena; Calahorra Fernández, Felipe José; Castro Madrigal, Teresa; Castro Navarro, Irma; Cervantes Navarro, Isabel; Corugedo Fernández, Lucía; Cruces Díaz, Ainhoa; Díaz Formoso, Lara; Díez Romera, Mariano; Duarete Pacheco, Sofía; Fernández Álvarez, Leonides; Fernández Solís, Claudia; Fernández-Acero Bascones, Teresa; Ferreira García-Osorio, Andrea; Fraga Perucha, Nerea; Fuente Vázquez, Jesús De La; Galicia Larrea, Paula; Gamonal Martos, Miriam; García Álvarez, Andres; García Balboa, María Del Camino; García Calvo, Eduardo Rafael; García García, Aina; García Lacarra, Teresa; García Quiroga, Sara; García Huch, Uma Jade; González González, Noelia; González Jiménez, Lucía; Haza Duaso, Ana Isabel; Herranz Domingo, Andrea; Herranz Sorribes, Carmen; Isabel Redondo, Beatriz; Jara Pérez, Josué; Jurado Escobar, Rubén; Justo Ruiz, Carolina; Lafuente Orte, Irene; López, Cindy Alejandra; López Bote, Clemente José; López Valdeolivas, Patricia; Magro Arconada, Paula; Mallavia León, Blanca; Martín Amores, Ruth; Martín De Santos, María Del Rosario; Morales Gómez, Paloma; Moreda de Figueroa, Blanca; Moreno Conde, Helena María; Muñoz Atienza, Estefanía; Olivares Moreno, Álvaro; Peña Vidal, Nuria; Pérez Cabal, María De Los Ángeles; Pérez Sen, Raquel; Prieto Suárez, María Cinta; Paniagua Roas, Alejandra; Ramis Cervantes, Ana María; Recamal Pagán, Carlota; Remiro Yagüe, Víctor; Rodríguez Fernández, Carmina; Rodríguez Gómez, Santiago; Rodríguez Peña, José Manuel; Romera Villena, Natalia; Salazar Hijosa, Raúl; Sanabria Dominguez, Nerea; Santacruz Parra, Marta; Santos Arnaiz, Carlos; Santos López, Sergio; Torrecilla Velasco, José Santiago; Velasco De Diego, Raquel; Velasco Villar, Susana; Villanueva Suárez, María José