Person:
Cabeza Briales, María Concepción

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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
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2008 - 20092
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    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 Antonio
    The 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.
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    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