E. Salazar

Universidad Católica San Antonio de Murcia | UCAM · Departamento de Tecnología de la Alimentación y Nutrición

In this study, we aimed to obtain hydrolysates with bioactive peptides from mealworm (Alphitobius diaperinus L.) larvae using an artichoke (Cynara scolymus L.) enzyme extract. Two types of substrates were used: the raw larvae flour (LF) and its protein extract (PE). The hydrolysis yield, considering the peptide concentration of the hydrolysates, wa...

Iberian dry-cured ham has great value in a traditional Spanish diet, although experts have recommended its consumption should be reduced because of its high salt content and link to cardiovascular diseases. Eighteen boneless Iberian hams (RIB), eighteen boneless white commercially crossed pig hams (RWC), and eighteen traditionally salted and proces...

As a novel thermal processing technology, radio frequency (RF) heating has obtained great attentions in recent years due to its fast and volumetric heating characteristics. RF heating has deeper penetration depth and is more suitable for bulk materials, especially for low‐moisture granular or powdery foods. RF treatments have been explored and appl...

The present study evaluated the effect of salt reduction using a seawater substitutes, at the nutritional and mineral composition, its physicochemical, biochemical, microbiological, and sensory characteristics of Iberian chorizo, compared with one elaborated with low salt content (KCl) and another with a normal salt content (CTRL). To this end, thr...

The Special Issue on "Biological Activity of the Hydrolyzate Obtained from Food and By-Products Using Vegetable Proteases" in the journal Biology is being edited by Prof. Dr. Luis Tejada, Prof. Dr. Adela Abellán, Prof. Dr. Eva Salazar and Prof. Dr. Estefanía Bueno from Universidad Católica de Murcia (UCAM), Spain. More information of the special i...

The aim of this work is to analyse the intramuscular fatty acids and the free amino (FAA) acids in Chato murciano dry-cured ham. There are several Mediterranean native pig breeds whose characteristics of derived products have been described, but the impact of lipolysis and proteolysis on Chato murciano dry-cured ham has not yet been studied. Fatty...

The potential use as food ingredients of 12 commercial seed species belonging to the Lamiaceae family constitutes the main goal of this research. For that, the oil yield, the lipid profile, tocopherol content, phenolic profile and antioxidant capacities were determined. Seeds from Satureja hortensis, S. montana, Lavandula angustifolia, L. latifolia...

The aim of this work is to establish the most suitable proteolysis conditions to obtain bovine casein hydrolysates containing peptides with antioxidant and antihypertensive capacity. To this end, the proteolytic activity of Cynara scolymus L. flower extracts was characterized on whole bovine casein, evaluating the effect of several factors (pH, tem...

The objective of this work was to obtain casein hydrolysates with aspartic proteinases present in extracts from the artichoke flower (Cynara scolymus L.) and evaluate their antioxidant, antimicrobial, and angiotensin-I converting enzyme (ACE) inhibitory activity in vitro. The casein hydrolysates produced by the action of C. scolymus had elevated an...

The influence of frozen storage of dry-cured loin before its processing has been evaluated in terms of proteolysis, pH, dry matter (DM), NaCl and sensorial acceptance. The frozen storage did not affect total nitrogen (TN), non-protein nitrogen (NPN), or proteolysis index (PI), showing values at day 50 of 1.14 and 1.11 g nitrogen/kg of DM; 0.093 and...

Non-protein nitrogen (NPN) and free amino acids (FAA) were analysed in dry-cured loin obtained from the native pig breed Chato Murciano (CM) during processing. In addition, a comparison was drawn between the NPN and FAA values obtained in CM and those obtained in dry-cured loin from a modern crossbreed pig genotype (CG) at commercialisation times (...

The purpose of this work was to evaluate the fatty acid levels and lipolysis of dry‐cured loins obtained from the native pig breed Chato murciano during processing to improve the processing technology. The fatty acid composition of neutral lipids (NL), polar lipids (PL), and free fatty acids (FFA) was analyzed in a gas chromatograph equipped with a...

The fatty acid composition of neutral lipids (NL), polar lipids (PL) and free fatty acids (FFA) was analysed in dry-cured loins obtained from the native pig breed Chato Murciano (CM) and from a modern crossbreed pig genotype (CG) during the ripening stage (between the 30 and 60 days of processing). Fatty acid concentrations from neutral lipids, pol...

The compositional and sensory parameters of Chato Murciano dry-cured ham at different ripening times (14, 18, 22 and 24 months of processing) were studied. A sensory consumer study of dry-cured ham with a short ripening stage (14 months of processing) and a similar ham with a long ripening stage (22 months of processing) was carried out. Dry-cured...

The effect of the Chato Murciano genotype (CM) and pig crossbreed genotypes (CG) on dry-cured loin quality was studied. Intramuscular fat and monounsaturated fatty acids were significantly higher in loins ofCMthan inCG(P < 0.05 and P < 0.01, respectively). Dry-cured loins from CM, which showed the highest intramuscular fat, showed higher scores for...

Enzymes present in the flowers of Cynara cardunculus (cyprosins) are used in the production of some traditional Spanish and Portuguese cheeses, replacing animal rennet. The aim of this work was to study the changes that take place in free amino acids during the ripening of a goat's milk cheese (Murcia al Vino) manufactured with plant coagulant (PC)...

The aims of the work were to determine the effects of cheese size on compositional characteristics and proteolysis of the Murcia al Vino goat's milk cheese. We employed two moulds of different sizes to elaborate cheeses (2.5 kg big cheeses-BAR- and 1 kg small cheeses-SAR-). Cheese size did not affect most of the physical-chemical and composition pa...