Isabel Jaime

Universidad de Burgos | UBU · Department of Biotechnology and Food Science

Melanoidins isolated from bakery by-products are proposed as new sustainable ingredients for bakery products. The colour, odour profile, texture, water activity, and antioxidant capacity of two bakery food models, fat and fat-free, enriched with 2% and 4% soft bread and common bread melanoidins, were analysed. The colour of the bakery food models w...

The objective of this work was to evaluate the antimicrobial potential of different extracts of Simira ecuadorensis, a characteristic plant of Ecuador, and to validate its potential as a food preservative. Four extracts referred to as ethanol, ethanol-water (50:50 v/v), spray-dried, and freeze-dried were obtained under different processes. Initiall...

Blood sausages elaboration is intimately linked to the slaughter process, which has been done throughout the Spanish geography for centuries. These products, known as morcillas, have gone from local consumption to gaining popularity and splendor, in response to a growing consumer demand for traditional and quality products. In these products, blood...

The aim of this study was to examine the possibilities of using chokeberry pomace extract for improving the stability of pork meat products. The extract was isolated with pressurized ethanol (EE) from defatted by supercritical CO2 pomace and tested in raw pork burgers and cooked ham at 2% concentration. EE reduced burger pH, while its effect on ham...

Despite the commercial success of high pressure processing (HPP) in the juice industry and the fact that no foodborne outbreaks have been reported so far, some regulatory agencies still require process validation. However, there is a lack of consensus on various aspects regarding validation protocols, including the selection of representative strai...

The stress response of 11 strains of Listeria monocytogenes to oxidative stress was studied. The strains included ST1, ST5, ST7, ST6, ST9, ST87, ST199 and ST321 and were isolated from diverse food processing environments (a meat factory, a dairy plant and a seafood company) and sample types (floor, wall, drain, boxes, food products and water machin...

Bacterial spores survive high pressure processing (HPP). Group II Clostridium botulinum is an obligate anaerobe spore-forming pathogen that can produce the botulinum neurotoxin under refrigeration. This study assessed nontoxigenic type E C. botulinum and Group II Clostridium sp. growth in raw and HPP (550 MPa, 3 min, 10 °C) Thai coconut water (CCW;...

Campylobacter spp. are the leading causes of bacterial human gastroenteritis worldwide; being poultry farms the main source of infections. In order to obtain information on prevalence and diversity of Campylobacter-infected flocks in the North of Spain, fourteen farms were studied between autumn and spring in 2014 and 2015, respectively. Moreover,...

We report the characterization of 15 Listeria monocytogenes strains isolated from various food processing plants by multivirulence locus sequence typing to determine virulence types (VTs) and epidemic clones. Molecular mechanisms involved in adaptation to food processing environments and related to virulence were also studied. Phenotypic behaviors...

The fastidious requirement of the zoonotic pathogen Campylobacter jejuni contrasts with its ability to overcome harsh conditions. Different strategies might be involved in the survival and persistence of C. jejuni through the poultry food chain. Therefore, the aims of this study were to get insights in the survival strategies in the poultry slaught...

Contaminated chicken products have been recognized as the primary vehicles of Campylobacter transmission to human. Pulsed-field gel electrophoresis (PFGE) and antimicrobial resistance of Campylobacter isolates from fresh chicken products at retail were studied. A total of 512 samples including: thigh, breast, marinated and minced chicken were purch...

Listeria monocytogenes can survive on presence of sublethal disinfectant concentrations, so that, this foodborne is able to survive after cleaning and disinfection (C&D) procedures used on food industries.

Lipid oxidation is a very complex and important event causing quality loss of foods, especially those containing highly unsaturated fats. There is growing interest in replacing synthetic antioxidants in food by natural counterparts. Olive leaf is an abundant by‐product of the olive oil industry. The aim of this study was to investigate the antioxid...

Listeria monocytogenes presence on RTE food products as smoked salmon

Raspberry pomace extracts isolated with supercritical carbon dioxide (SCE) and pressurised ethanol/water (ETE) were tested in beef burgers. Only ETE additives effectively inhibited lipid oxidation and the growth of microorganisms, as it was observed by measuring the changes of thiobarbituric acid reactive substances, bacterial counts and the conten...

Campylobacteriosis is the most common cause of bacterial gastroenteritis worldwide. Consumption of poultry, especially chicken’s meat is considered the most common route for human infection. The aim of this study was to determine if Campylobacter spp. might persist in the poultry plant environment before and after cleaning and disinfection procedur...

Listeria monocytogenes is able to growth along shelf life on RTE food products

Chitosan coatings incorporated with 0.5% of oregano and thyme EO were applied onto ready-to-eat peeled shrimp tails and packed under MAP conditions. The growth of naturally present spoilage microorganisms was evaluated for 12 days during chilled storage (4 °C). Coatings containing thyme EO were more effective in inhibiting the microbial species stu...

Rye and wheat bran extracts containing phenolic compounds and demonstrating high DPPH• (2,2-diphenyl-1-picrylhydrazyl), ABTS•+ (2,2′-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) scavenging and oxygen radical absorbance capacities (ORAC) were tested in beef hamburgers as possible functional ingredients. Bran extracts significantly increased the...

Vacuum fried carrot snacks were prepared using high pressure processing or freezing as pretreatment before the vacuum frying process. Physicochemical, organoleptic and antioxidant parameters were evaluated in order to determine the effect of pretreatment on the final product. The results showed that the use of high pressure and freezing pretreatmen...

Weissella viridescens has been identified as one of the lactic acid bacteria (LAB) responsible for the spoilage of "morcilla de Burgos". In order to identify and quantify this bacterium in "morcilla de Burgos", a new specific PCR procedure has been developed. The primers and Taqman probe were designed on the basis of a sequence from the gene recN....

A novel processing method allows obtaining peel of carob seed (CSP) as a by-product during carob bean gum extraction. The aims of the present study were to characterise CSP and to evaluate its potential application as natural antioxidant in ground Atlantic horse mackerel (Trachurus trachurus). Proximate composition, phenolic content, phenolic profi...

The inhibitory effect of chitosan films with clove oil (0 to 50 g Kg(-1) ) was evaluated on a range of ten representative food spoilage and pathogenic bacteria. The most sensitive bacteria to the films was Shewanella putrefaciens and the most resistant resulted the Aeromonas hydrophila (inhibition showed only at 50 g Kg(-1) clove essential oil - CE...

This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyses by both conventional methods...

To control the growth, or reduce the numbers, of food pathogens such as Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere (MAP), the effectiveness of protective cultures was evaluated in this study. Leuconostoc pseudomesenteroides PCK18 reduced the counts of L. monocytogenes by 1.22 log cfu/g in...

In this study Campylobacter jejuni isolates were recovered from birds, carcasses and carcass portions from two broiler chicken flocks and from equipment used for carcass and meat processing along the production chain from farms to retail stores. Isolates were subjected to pulsed-field gel electrophoresis (PFGE) using SmaI and KpnI restriction enzym...

Numerous investigations have provided evidence that chicken products are a source of Listeria monocytogenes and Campylobacter jejuni. Different strategies applied in final products are needed to prevent consumers' contamination. In this work, the combination of modified atmosphere packaging (MAP) and protective culture to control the growth of free...

Abstract: This study describes a performance measurement of implemented food safety management system (FSMS) along the lamb chain using an FSMS-diagnostic instrument (FSMS-DI) and a Microbiological Assessment Scheme (MAS). Three slaughterhouses, 1 processing plant and 5 butcher shops were evaluated. All the actors along the lamb chain achieved a mo...

The actual microbial status of the lamb production chain at three slaughterhouses, one processing plant, and five butcher shops selling whole or cut lamb carcasses to consumers was assessed with a previously developed microbial assessment scheme. All studied establishments had a food safety management system (FSMS) that was implemented according to...

Campylobacter jejuni is worldwide recognized as a human foodborne pathogen. It is widely present in poultry meat and slaughterhouses, but little is known about its fate during the processing of poultry meat preparations. In stress conditions, this pathogen can enter into a viable but non-culturable state, where quantitative PCR (qPCR) becomes more...

Procedimiento para la obtención de concentrados aromáticos a partir de subproductos de la industria procesadora de marisco, fundamentalmente crustáceos, mediante extracción con fluidos sub- o supercríticos, fundamentalmente dióxido de carbono, con presiones de extracción entre 60 y 500 bar, temperaturas de extracción entre 20 y 80ºC, presiones de s...

The aim was to evaluate the effect of maternal rearing system on the chemical composition and odour profile of meat from suckling lamb. Twenty-four single male suckling lambs raised exclusively on maternal milk came from two rearing systems (extensive and intensive), and from Castellana and Churra breeds. The fatty acid composition of lamb meat fro...

Shiga-toxin producing Escherichia coli (STEC), which is responsible for numerous food-borne disease outbreaks, is the most important human pathogen found in ruminants. In this study, conventional microbiology and quantitative PCR (qPCR) were used to detect and quantify STEC along the lamb food chain, from slaughterhouses to butcheries, in both meat...

Onions (Allium cepa L.) are beneficial for human health. This benefit is attributed to the polyphenol and sulphur containing compounds and the source of dietary flavonoids. The aim of this study was to determine pungency expressed as pyruvic acid, total polyphenols and antioxidant capacity of 'Horcal' onions stored at 4°C and 70% RH for four months...

Recent developments on the production of omega-3 fatty acid concentrates have been reviewed with an emphasis on the scientific articles published from 2000. At first, a description of the role of essential fatty acids in the organism and the influence of omega-3 fatty acids in human health is presented. An account of the review articles that have b...

Because of its relative advantages versus other food processing methods, high pressure processing is increasingly used in products such as sliced cured meats, where a high microbial contamination could appear during the slicing process. This method involves minimal changes in the flavour and nutritional qualities of the final product and assures th...

Blood sausage is a widely consumed traditional product that would benefit from an extended shelf life. The two main spoilage bacteria in vacuum-packaged morcilla de Burgos are Weissella viridescens and Leuconostoc mesenteroides. This study examines the way in which three preservation treatments--organic acid salts (OAS), high-pressure processing (H...

Blood sausage, a widely consumed traditional product, would benefit from an increased commercial life. It is therefore pertinent to investigate the type, the evolution, and the behaviour of the Lactic Acid Bacteria responsible for their spoilage. This study aims to clarify the role played by Weissella viridescens and Leuconostoc mesenteroides, iden...

Morcilla de Burgos is the most famous blood sausage in Spain. However, while producers are interested in extending its shelf life, the consumer is increasingly demanding more natural food. This situation has led to the current search for new and mild preservation technologies. Two batches of four different products: control without any treatment, c...

The Journal of Supercritical Fluids j o u r n a l h o m e p a g e : w w w . e l s e v i e r . c o m / l o c a t e / s u p f l u Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis–Merluccius paradoxus) by-products: Study of the influence of process parameters on the extraction yield and oil quality a b s t...

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO(2)/80% N(2)) and storage under refrigeration for 210 days were evaluated on a dry fermented sausage (salchichón), manufactured with raw material enriched in monounsaturated or polyunsaturated fatty acids. Fatty acid composition was determined on sausage mixtures and on...

The objective of this study was to evaluate the effects of curing times on the characteristics of 7-month dry-cured beef cecina stored for up to 12-months at 16°C and 65% relative humidity. Microbiological and physicochemical parameters, sensorial properties and consumer preferences were analysed at three different processing times (210, 270 and 36...

The chemical composition, instrumental texture and sensory properties of eighteen conventional and three low-fat commercially produced frankfurters were analysed. The most important factors in defining the texture of the product were hardness and juiciness, these being related respectively to the percentage of protein and the fat/protein ratio in t...

This study presents the chemical composition and physicochemical and sensory properties of Spanish Cecina de Len manufactured from three anatomical retail cuts (knuckle or babilla, topside or tapa, and silverside or contra). The silverside samples presented significantly ( p<0.05) more fat, and in consequence, less protein, carbohydrate, and ash co...

In this study, the microbial ecology of the blood sausage morcilla de Burgos, subjected to high hydrostatic pressure treatment (HPP), was studied by culture-dependent and -independent methods. Morcilla de Burgos is the most traditional and famous blood sausage in Spain. The producers are interested in extending its shelf-life in order to expand the...

Blood sausages are traditional products in many parts of the world. In most cases, a very short shelf-life limits their consumption to the areas in which they are produced. In this work, different mild preservation methods were applied to Morcilla de Burgos, a Spanish blood sausage, consisting of a range of organic acid salts (OAS) and high-pressur...

Experiments were performed in which the same ingredients were stuffed in either natural pork casing or in an artificial collagen casing. A small-diameter coarse and mouldy salami, known as ‘fuet’, was tested. Ripening parameters showed few differences; water content, non-protein nitrogen, free fatty acids and superficial mould counts were similar,...

This study investigates the effects of high-pressure processing on the microbiological, physico-chemical and sensory properties of 3 fermented Spanish dry sausages (salchichón), all high in unsaturated fatty acids. The products, manufactured from the sausage meat and back fat of pigs fed on high-oleic and high-linoleic diets and a control diet, wer...

Interactions between perceptions of texture and volatile flavors were assessed by free-choice profiling using gelatin desserts as a model product. Gels were prepared with all combinations of 2 levels of gelatin, and 2 concentrations of 2 different flavors. A trained sensory panel profiled each sample for aroma, flavor, and oral and manual texture....

The degradation of actin throughout 48 h of postmortem storage of muscle fibers at 4 and 20C was studied by means of SDS-gel electrophoresis and immunoblotting using a commercial monoclonal antibody. Electrophoretic patterns showed an enhanced proteolysis of meat held at 20C, as revealed by the increased number and intensity of degradation peptides...

The microbiological, physico-chemical and sensory properties of salchichon with high unsaturated fat content, packed under vacuum and 20/80% CO(2)/N(2) modified atmosphere, were evaluated to determine its quality changes during storage under refrigeration. These sausages were manufactured with pork meat and pork backfat obtained from pigs fed with...

Microbiological, physicochemical and sensory quality of “Cecina de León” vacuum packed was evaluated after high pressure treatment (500 MPa, 5 min) and further chilling storage at 6 °C for up to 210 days. The objective was to determine if high pressure processing is a valid preservation method to reduce the growth of spoliage microorganisms without...

The aim of this study was to investigate the shelf-life of commercial "Cecina de León" (CL) packaged in vacuum (VP) and in CO(2)/N(2) atmospheres (20/80% CO(2)/N(2) and 80/20% CO(2)/N(2)). Packaged product was stored at 6°C, measuring microbiological, physico-chemical and sensory parameters during 210 days. The values obtained for mesophilic aerobi...

Quality aspects of sliced dry-cured beef "Cecina de León" preserved in vacuum and gas mixtures (20%/80% CO(2)/N(2) and 80%/20% CO(2)/N(2)) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6°C. Although microbial counts at 60 days of the gas-packaged samples were lower...

In this study, instrumental and sensory textural properties of chorizo with different levels of glucose (0.1%, 0.5% and 1.0%) and with different starter cultures (Lactobacillus sakei K29, Pediococcus sp. P22 and Pediococcus sp. P208) were studied as well as the relationship between them. The ripening process was followed by physico-chemical and mic...

Relationship between adenosine 5′-triphosphate (ATP) concentration and R-value, defined as the absorption ratio of the degradation derivatives inosine 5′-monophosphate (IMP), inosine and hypoxanthine (E250) to adenosine nucleotides (E260), was studied in postmortem lamb Longissimus dorsi, until onset of rigor mortis, at different temperatures of mu...

Unidentified heterofermentative lactic acid bacterium (LAB) isolates detected earlier in vacuum or modified atmosphere (MA) packaged "Morcilla de Burgos", a Spanish cooked meat product, were identified in the present study. In the previous study, these strains had been studied by numerical analysis of HindIII RFLP- and phenotyping. However, neither...

"Morcilla de Burgos" is the most popular blood sausage in Spain. Traditionally, this product is distributed and sold without packaging in the local market. To extend its shelf-life and expand the market, different packaging methods have been employed and compared: "morcilla" stored in air (without packaging), in vacuum and in modified atmosphere pa...

A total of 176 lactic acid bacteria (LAB) isolated from a typical Spanish blood sausage called "morcilla de Burgos" were identified by means of phenotypic characteristics and 16S rDNA RFLP (ribotyping). LAB were isolated from "morcilla" of different producers and in different storage periods, which includes unpackaged, vacuum and modified atmospher...

Morcilla de Burgos is a popular cooked blood sausage produced in the region around Burgos in the north of Spain. Physicochemical and sensory properties of this traditional product were investigated in order to support the claim for a Protected Geographical Indication. Products from 14 manufacturers were analysed for pH, water activity (a(w)), moist...

The production of biogenic amines in chorizo dry sausage by using different decarboxylase negative starter cultures and different concentrations of sugar added in its manufacture has been studied. Biogenic amines were determined as dansyl derivates by high-performance liquid chromatography (HPLC). Putrescine and tyramine were the most significant b...

A total of 426 strains of Micrococcaceae bacteria isolated from chorizo (a traditional Spanish fermented sausage) were identified. The chorizos were sampled from three regions of Castilla and León in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each region and the samples were taken at three stages of ripening. Staphylococcus...

Eight Charolais heifers (ca. 300 kg) were fed a diet containing either 0 (control) or 1 ppm clenbuterol during 5 weeks. Daily live weight gain was higher (p<0.01), by about 34%, in treated animals. They were slaughtered after a week of withdrawal. Activity of μ-calpain of meat from clenbuterol-fed heifers was lower (p<0.01) immediately post mortem,...

A total of 516 strains of lactic acid bacteria isolated from `chorizo' (a Spanish dry fermented sausage) were identified. The `chorizo' was from three zones of Castilla and León in Spain: Burgos, Segovia and Salamanca. Two factories were chosen in each zone and the samples were taken at three stages of ripening. L. sake was the most predominant spe...

A total of 516 strains of lactic acid bacteria isolated from chorizo made in Castilla-León (Spain) were characterized. Strains were isolated at three different stages: minced meat, half ripened chorizo and ripened chorizo. According to the Schillinger and Lücke classification, 355 strains (68.8%) were Lactobacillus sake, 85 strains (16.5%) were Lac...

The influence of different starter cultures on the sensory properties of chorizo, especially on texture, was studied. This work focused on the differences observed between the use of the commercial lactic acid bacteria Lactobacillus sake (Lc) and Pediococcus sp (Pc), as well as on the differences between these commercial strains and another Lactoba...

Forty-four Swiss Brown young bulls were stressed by regrouping unfamiliar animals before slaughter. M. longissimus thoracis (6-9th ribs) of carcasses were analysed for post-mortem pH, protease activities (m- and α-calpain, calpastatin and cathepsin B + L), Warner-Bratzler shear force and sensory tenderness and juiciness. Muscles were classified int...

The influence of different starter cultures on the sensory properties of chorizo, especially on texture, was studied. This work focused on the differences observed between the use of the commercial lactic acid bacteria Lactobacillus sake (Lc) and Pediococcus sp (Pc), as well as on the differences between these commercial strains and another Lactoba...

Commercial protease bromelain was added to a coarsely chopped dry sausage, ‘chorizo’, at different concentrations ranging from 6 to 600 U per 100 g. Bromelain exerted a clear proteolytic effect on myosin and other myofibrillar proteins, depending on enzyme concentration, as revealed by non-protein nitrogen data and electrophoretic patterns. Proteol...

The effect of ultrasound upon the postmortem proteolytic activity of muscle fibres was investigated. As a preliminary result it was demonstrated that ultrasonication released lysosomal enzymes from liver cells while cell membranes suffered little damage. Proteolysis brought about by endogenous proteinases after 2 days of fibre storage at 4 degrees...

The effect of ultrasound upon the postmortem proteolytic activity of muscle fibres was investigated. As a preliminary result it was demonstrated that ultrasonication released lysosomal enzymes from liver cells while cell membranes suffered little damage. Proteolysis brought about by endogenous proteinases after 2 days of fibre storage at 4 C was as...