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
6 results
Search Results
Now showing 1 - 6 of 6
Item 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 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 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 ConcepciónThe 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 hamItem 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 ConcepciónCamembert 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 safetyItem Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham(International Journal of Food Microbiology, 2021) Lucas, J.R.; Alía, A.; Selgas Cortecero, María Dolores; Cabeza Briales, María Concepción; Velasco De Diego, RaquelVarious adverse conditions can trigger defensive mechanisms in Listeria monocytogenes that can increase the virulence of surviving cells. The objective of this study was to evaluate the expression of one stress-response (sigB) and three virulence (plcA, hly, and iap) genes in L. monocytogenes exposed to a sub lethal dose of E-beam irradiation in dry-cured ham. To accomplish this, dry-cured ham slices (10 g) were immersed in a 109 CFU/mL suspension of L. monocytogenes strain S4-2 and subsequently irradiated with 1, 2, or 3 kGy. After irradiation, samples were stored at 7 ◦C or 15 ◦C for 30 days. Absolute gene expression levels were determined by RT-qPCR, and numbers of surviving Listeria cells were assessed by microbial counts after different storage times (0, 7, 15, and 30 days). At 7 ◦C, after E-beam treatment at doses of 2 or 3 kGy, Listeria gene expression significantly increased (p ≤ 0.05) up to day 15. Listeria counts decreased with increasing dosage. The relationship between absolute gene expression and the number of surviving Listeria cells could indicate that sublethal doses of E-beam irradiation can increase expression of the genes studied. We observed no significant influence of storage time or temperature on gene expression (p > 0.05). Listeria that survives E-beam treatment may display increased virulence, constituting a significant potential public health risk