Javier Carballo

Javier Carballo
University of Vigo | UVIGO · Department of Chemical Engineering

Professor

About

280
Publications
42,220
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5,330
Citations
Citations since 2017
67 Research Items
2996 Citations
20172018201920202021202220230200400600
20172018201920202021202220230200400600
20172018201920202021202220230200400600
20172018201920202021202220230200400600

Publications

Publications (280)
Article
The evolution of the counts and the species of Enterobacteriaceae as well as some physico-chemical parameters (pH, αw and NaCl and moisture contents) during manufacturing and ripening of a hard Spanish goats' cheese of the Armada-Sobado variety were studied. Enterobacteriaceae (mean log counts 4.45 g-1 in milk) increased 0.71–2.18 log units in curd...
Article
The species and characteristics of the moulds of the Penicillium genus were studied throughout the manufacturing and ripening of Armada cheese. Along the ripening of four batches of cheese, samples of milk, curd, and 1 -, 2-, 4-, 8-, and 16-week-old cheese were studied. Of the 274 isolates obtained from the Oxytetracycline Glucose Yeast-Extract Aga...
Article
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The sweet chestnut fruit has always had great importance in the southern European countries. Chestnut production is an important source of income and a crop of high environmental value thanks to its role in soil protection. It is also a good food with enormous potential for various aspects of health because of its nutritional qualities. The quality...
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Esta publicación tiene la intención de servir de guía práctica para orientar a los pequeños productores, ganaderos individuales o asociaciones, que deseen iniciar su actividad en el sector lácteo en zonas rurales de montaña. En ella se hace un recorrido por los distintos productos lácteos que pueden constituir una opción rentable para los nuevos el...
Article
Four batches of Cebreiro-type cheese were made in duplicate from pasteurized milk. A control batch was manufactured with only a commercial O-starter. The other three batches were made with the same starter plus: (i) a commercial culture of Enterococcus faecium; (ii) a selected Kluyveromyces lactis adjunct culture used in a cheese-milk pre-ripening...
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Fish processing industries worldwide are discarding million kilograms of fish waste per year. The disposal of these wastes is an important handicap in fish processing industry. The thick eel skin is considered a waste product in the fish processing industry and in the home and is usually converted into low market-value products. The aims of this st...
Article
Objective: Medication-related osteonecrosis of the jaw (MRONJ) is a paradoxical effect associated with bone modifying agents (BMAs) and other drugs. Currently no valuable diagnostic or prognosis biomarkers exist. This goal of this research was to study MRONJ related salivary proteome. Materials and methods: This case-control aimed to study saliv...
Chapter
Dry-cured “lacón” is a traditional dried and ripened meat product made in the NW of Spain (autonomous communities of Galicia, Asturias, and NW of Castilla y León) from the fore leg of the pig cut at the shoulder blade-humerus joint, following a manufacturing process very similar to that used in the manufacture of dry-cured hams. Raw pieces are firs...
Chapter
Dry-cured shoulder (Lacón) is a traditional meat product made in the NW of Spain from the fore leg of the pig cut at the blade-humerus joint, following a manufacturing technology very similar to that used in the manufacture of dry-cured ham. After a dry salting process, pieces are dried and ripened in appropriate environmental conditions to obtain...
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When selecting effective doses of antimicrobials, be they biocides or antibiotics, it is essential to know the minimum inhibitory concentrations (MICs) and minimum bactericidal concentrations (MBCs) of these substances. The present research determined the MICs and MBCs for three biocides, sodium hypochlorite (SH), benzalkonium chloride (BC), and pe...
Book
Full-text available
Processing and storage can cause changes and interactions in the food components that have effects on nutritional value, organoleptic characteristics or even food safety. Numerous research has been carried out aimed at understanding these effects in order to promote the positive and minimize the negative ones, and achieve safe processed and stored...
Article
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Citation: Martínez, S.; Carballo, J. Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage. Foods 2021, 10, 2970. https://
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The objective of this research was to evaluate the total phenol content, total flavonoids, and antioxidant activity of chestnuts (Castanea sativa Mill.) and commercial feed employed in the finishing diet of the Celta pig breed and analyze the effect of the feeding (chestnuts vs. commercial feed) in the finishing diet on total phenol content and ant...
Article
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Free fatty acids, peroxide, and thiobarbituric acid reactive substances (TBARS) methods were used to assess the effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the lipid and oxidative stability in “lacón” throughout the manufacturing process. Castrated Celta pigs (n=36) were divided into three groups of 12 pigs each...
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Background: Nearly two decades have passed since a paradoxical reaction in the orofacial region to some bone modifying agents and other drugs was recognized, namely medication-related osteonecrosis of the jaw (MRONJ). Purpose: The aim of this manuscript was to critically review published data on MRONJ to provide an update on key terminology, con...
Book
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Sausages are privileged foods due to their diversity, nutritional value, deep roots in the culture of the peoples and economic importance. In order to increase the knowledge and to improve the quality and safety of these foods, an intense research activity was developed from the early decades of the past century. This book includes ten research wor...
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Sausages are one of the oldest processed foods known to man [...]
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The effect of canning and the use of different filling media (sunflower oil, olive oil, and spiced olive oil) on oxidation parameters (acidity, peroxide value (PV), and thiobarbituric acid reactive substances (TBARS) index), antioxidant capacity, and total phenol and vitamin E contents in eels was studied. A preliminary frying treatment caused a de...
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With the aim of revalorization of two productions of economic relevance (milk and chestnuts), a novel ice cream was formulated incorporating milk, chestnut flour and chestnut bits. Using the best sensory valued formula as a basis, eight ice cream formulations were elaborated replacing the ingredients normally used (milk fat, sucrose and carboxymeth...
Article
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In this work, the effect of the use of two autochthonous starter cultures (Lactobacillus sakei LS131 + Staphylococcus equorum SA25 (EQU), or L. sakei LS131 + Staphylococcus saprophyticus SB12 (SAP)) on the physicochemical, microbiological, proteolytic and lipolytic changes taking place during the manufacture of Galician chorizo, a traditional Spani...
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This study evaluated the effects of the canning process and different filling media on the free amino acid and biogenic amine contents of eels. The main free amino acids were histidine, taurine and arginine, which constituted 72% of the free amino acids in raw eels. All steps in the canning process significantly altered the free amino acid content...
Article
The effect of different cooking methods and the influence of the use of chestnuts (Castanea sativa Miller) rather than commercial feed in the pig diet on physicochemical characteristics, oxidative stability and volatile profile of cooked Longissimus thoracis et lumborum Celta pig muscle was investigated. Four treatments were used for cooking meat f...
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The aim of this study was to evaluate the influence of the diet (chestnut vs. commercial feed) and cooking techniques (roasting, grilling, frying and microwaving) on the quality of the Biceps femoris muscle of the Celta pig breed. Chemical composition, physicochemical parameters, oxidative stability and volatile profile were analysed. Overall, the...
Article
Four Tetilla-type cheeses were made in duplicate from pasteurised cows’ milk. A control cheese was manufactured with a mesophilic commercial dl-starter only, and the other three cheeses were made with the same starter plus (i) an adjunct culture of a high-diacetyl producer Lactobacillus plantarum strain obtained from camel milk, (ii) an adjunct cul...
Article
Brassica spp. are excellent sources of bioactive compounds. These vegetables are usually processed in the home, or by catering and food service industries, on the basis of convenience and taste preference. Shelf-life of these seasonal, perishable vegetables can be extended by preservation methods (e.g. freezing and canning), which usually involve b...
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Meat is an important part of the human diet since provides several nutrients. However, the amount of these nutrients can differ according to several factors. With this in mind, the present research was designed with the main objective of evaluating the effect of production system of broiler (industrial, range and organic) on meat quality. The physi...
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A study was undertaken of the presence of Listeria monocytogenes in 260 samples of poultry meat obtained from retail outlets in northwestern Spain. L. monocytogenes was detected in 20 samples (7.7%). Twenty strains (one strain per positive sample) were characterized. The strains belonged to 10 serotypes: 1/2a (2 strains), 1/2b (2), 1/2c (2), 3a (1)...
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The susceptibility of Cronobacter sakazakii ATCC 29544 (CS) and Yersinia enterocolitica ATCC 9610 (YE) to sodium hypochlorite (10% of active chlorine; SHY), peracetic acid (39% solution of peracetic acid in acetic acid; PAA) and benzalkonium chloride (BZK) was tested. Minimum inhibitory concentration (MIC) values (planktonic cells; microdilution br...
Article
BACKGROUND Beef is a highly nutritious and valuable food. In order to complete its nutritional information, in this study was determined the chemical and physico‐chemical parameters and fatty acids, amino acids and minerals contents in seven primal cuts from veal carcasses (shoulder clod [SC], inside round [IR], eye of round [ER], bottom round [BR]...
Article
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Consensus has yet to be reached about the prevention and treatment of medication‐related osteonecrosis of the jaw (MRONJ), which is a treatment sequela of several antiresorptive therapies and other pharmaceutical interventions. Several epidemiologic studies have identified periodontal disease (PD) as a risk factor for this outcome. Thus, the object...
Article
High pressure processing (HPP) is currently being developed to increase the shelf-life of sliced dry-cured ham in convenience package without detrimental effects on texture and sensorial characteristics. This study is focused on protein degradation under pressure conditions and its contribution to taste and aroma. Samples of sliced dry-cured ham un...
Article
Extracts of Bifurcaria bifurcata seaweed were obtained by diverse conditions. Different extraction techniques, such as hydrothermal and ultrasounds, and three different solvents (water, ethanol and water/ethanol (50:50)) depending on technique were used. Moreover, supercritical CO2 (SC-CO2) with 10% of ethanol as co-solvent using different extracti...
Article
BACKGROUND: There is limited information in the literature about the feasibility of using algae extracts as natural additives to improve the quality and shelf-life of meat products. Hence, the Fucus vesiculosus extract (FVE) at the concentrations of 250 mg/kg (FVE-250), 500 mg/kg (FVE-500) and 1000 mg/kg (FVE-1000) were added into pork patties that...
Article
Among 129 lactic acid bacteria previously isolated from raw-milk starter-free cheeses manufactured in Galicia (NW Spain), two strains of Lactobacillus plantarum were definitely recognised as producers of conjugated linoleic acid (CLA). Gas chromatography analysis identified cis-9, trans-11 C18:2 as the predominant CLA isomer formed in MRS broth sup...
Article
Canned turnip greens were elaborated industrially using water without added salt and water with different levels of NaCl (0.5 %, 1 % and 2 %) as brine, and a mixture (1 : 1) of NaCl-KCl or NaCl-MgCl2 were considered as a tool of reducing sodium. Colour, nutritional quality and consumer acceptability were analysed monthly for 3 months. Significant l...
Article
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The Global Burden of Oral Diseases affects 3.5 billion people worldwide, representing the number of people affected by the burden of untreated dental caries, severe periodontal disease, and edentulism. Thus, much more efforts in terms of diagnostics and treatments must be provided in the fight of these outcomes. In this sense, recently, the study o...
Article
Ultrasound can intensify the heating process used to correct texture defects in dry-cured hams. The effect of ultrasound-assisted heating on the proteome of sliced dry-cured ham was evaluated. Dry-cured hams with high proteolysis index (PI > 36) were sliced, vacuum packed and subjected to conventional (CV) and ultrasound-assisted (US) thermal treat...
Article
Background Chestnuts have traditionally been used for both human and animal consumption due to their nutritional properties. During chestnut industrial processing, several by-products are generated, like chestnut wood, flowers, leaves, shells, barks and burs. These by-products constitute an important source of antioxidant compounds, which can be us...
Article
Physicochemical characteristics of dry-cured hams from three genetic types, Celta breed (C line), Celta x Duroc (C x D) and Celta x Landrace (C x L) were determined on the semimembranosus muscle during 551 days of ageing. Hams were obtained from 60 pigs reared in extensive systems and finished with a commercial feeding. Physicochemical parameters (...
Article
The impact of low temperature treatment and its combination with ultrasound has been evaluated in order to correct texture defects in dry-cured hams. A total of 26 dry-cured hams, classified as high proteolysis index (PI>36%), were used. From these hams, ten slices from each ham sample were cut, vacuum packed and submitted to three different treatm...
Article
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Brassica spp. are good sources of bioactive substances, which are known to have beneficial health effects. The objective of this work was to evaluate the effect of different cooking methods (boiling, steaming, microwaving, pressure cooking and vacuum cooking) on the antioxidant capacity and on the flavonoid, organic acid and mineral contents of Gal...
Article
The effect of the use of commercial feed or chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig on the microbiological counts, physicochemical parameters (pH and color), myoglobin state, lipid and protein oxidation, and sensory attributes of Longissimus dorsi muscle packaged in modified atmospheres during the refrigerated storage...
Book
Full-text available
Cada civilización tiene sus propios alimentos, aquellos marcados y determinados por las materias primas disponibles en sus entornos geográficos, por las condiciones ambientales reinantes y por un saber ancestral y transmitido generacionalmente, que permitía poner a las materias primas al abrigo de los agentes de deterioro, prolongando su vida útil...
Article
The biofilms formed by Salmonella Hadar (SH174), Listeria monocytogenes (LM6), methicillin-resistant Staphylococcus aureus (MRSA125) and vancomycin-resistant Enterococcus faecium (VRE61s) on polystyrene and glass after 24 h and 72 h of incubation at 37 °C were examined by confocal laser scanning microscopy (CLSM) after staining with SYTO9 and propi...
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The effect of the addition of seaweed extracts from three brown algae species [Ascophyllum nodosum (AN), Fucus vesiculosus (FV) and Bifurcaria bifurcata (BB)], which are a great source of natural antioxidants, on the oxidative stability of refrigerated low-fat pork liver pâtés was studied. In the studied pâtés, half of pork fat was replaced with a...
Article
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1. The influence of gender on chemical composition, physicochemical parameters, fatty acid profile, amino acid and mineral composition of turkey breast and thigh meat was studied in order to assess nutrient requirements. 2. Chemical composition showed that only intramuscular fat in breast meat was significantly affected by gender (P<0.05). The resu...
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The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of dry-cured loin, a traditional Spanish dry-cured meat product, after the manufacturing process and the vacuum-packed storage was studied. In general, no significant differences between the diets (chestnut, mixed and concentrate diet) were obta...
Article
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Background: Natural antioxidants, which can replace synthetic ones due to their potential implications for health problems in children, have gained significant popularity. Therefore, the antioxidant potential of extracts obtained from three brown macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and two microalgae (Chlore...
Article
Vitamin D is an important nutrient for bone health and skeleton growth. Few foods are natural sources of this secosteroid; this is the reason why the consumption of vitamin D as a dietary supplement is becoming common in developed countries. For many years vitamin D has been considered crucial in the treatment and prevention of the Global Burden of...
Article
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El objetivo de este trabajo fue estudiar el efecto del sexo sobre la composición química, parámetros de color y análisis de textura de la carne en cerdos de la raza Celta. Para ello se utilizaron 27 cerdos (16 machos castrados y 11 hembras). Los animales fueron alimentados ad libitum con un pienso comercial adecuado a sus necesidades nutricionales...
Article
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Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcate) were studied. Chemical composition was significantly (p < 0.001) different among the three seaweeds. In this regard, the B. bifurcat...
Article
Excessive proteolysis during dry-cured ham processing may lead to high adhesiveness and consumer dissatisfaction. The aim of this research is to identify biomarkers for proteolysis and adhesiveness. Two hundred biceps femoris porcine muscle samples from Spanish dry-cured ham were firstly evaluated for various physicochemical parameters, including t...
Book
Book description Consumers are becoming more informed and aware about food and health issues, demanding increasingly safe and healthy products. This book covers the modern strategies adopted by the food industry to obtain healthier foods without giving up the highest quality standards. Chapter 1. This chapter reviews current knowledge regarding the...
Article
The effect of storage at 4 °C or 12 °C on cow‘s milk butter manufactured without or with salt (2.1%) was examined. Storage of the butter for 9 months scarcely affected the fatty acid contents, and only the amounts of C18:3 n–3, C20:5 n–3 and C22:2 n–6 decreased significantly in the total lipid fraction. The total amount of free fatty acids increase...
Article
The rationale of the present study was to evaluate the potential of microbial adjunct cultures including Kocuria varians and/or Yarrowia lipolytica strains in the recovery of the typical sensory profile of traditional (raw-milk) Tetilla cheese. Four batches of Tetilla cheese, a short ripened cows' milk cheese produced in Galicia (NW Spain), were ma...
Article
The phenolic compounds of extracts from Ascophyllum nodosum (ANE), Bifurcaria bifurcata (BBE) and Fucus vesiculosus (FVE) from Galicia (NW Spain) were analyzed by liquid chromatography-diode array detection coupled to negative electrospray ionization-tandem mass spectrometry (LC-DAD–ESI-MS/MS) with the interest to evaluate their potential applicati...
Article
We investigated how cross-breeding Celta pigs with Landrace and Duroc pigs affected the physico-chemical properties and sensory characteristics of the biceps femoris muscle during the manufacturing of dry-cured ham. The intramuscular fat (IMF) content was significantly (P<0.001) affected by crossbreed: the IMF content of hams from the Duroc x Celta...
Chapter
Lipid oxidation is a major cause of deterioration in meat, and preventing this alteration process during storage is actually a major challenge for the food technology. The function of food packaging has evolved from a simple physical barrier to include more specific aspects of convenience for approaching to specific concerns, and active packaging s...
Chapter
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The search for new additives with improved benefits and performances, and the search for more natural and healthy alternatives to the most suspect additives or that arouse more misgivings in consumers is one of the biggest challenges in the food industry today. The present chapter is specifically devoted to the healthier natural substances employed...
Chapter
Fresh pork has a varied microflora depending on the sources of contamination. To avoid spoilage and to increase the shelf life, the food technology offers different preservation procedures. Because of the distinct features of the environment after different preservation methods are used and the differing sensitivities of the distinct microbial grou...
Article
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Nine isolates of lactic acid bacteria (LAB) obtained from the predominant microbiota of different camel milk samples collected in SouthWest Algeria, were selected in accordance with their growth ability in (cow) milk. The isolates were phenotypically and genotypically assigned to the following species: 4 Leuconostoc mesenteroides subsp. dextranicum...
Article
Extracts from three macroalgae species (Ascophyllum nodosum (ANE), Bifurcaria bifurcata (BBE) and Fucus vesiculosus (FVE)) were tested for proximate composition (total solid, protein and total carbohydrate contents), total phenols content (TPC), and for their antioxidant activities in vitro in comparison to that of BHT compound by using four differ...
Article
The effect of the inclusion of chestnuts in the finishing diet of Celta pig breed on the characteristics of Galician chorizo, a traditional dry-cured sausage, along the ripening process and vacuum-packed storage was studied. In general, no significant differences between diets (chestnut, mixed and concentrate diet) were obtained for weight losses,...
Article
In this research the antioxidant activity of water extracts of Bifurcaria bifurcata (BBE) at different dose against butylated hydroxytoluene (BHT) was evaluated in canola oil. Water extracts were firstly characterized in terms of total solid and polyphenolic compound contents, and their antioxidant activity together with that of BHT was evaluated u...
Article
The agreement among the results determined for the main parameters used in the evaluation of the fat auto-oxidation was investigated in animal fats (butter fat, subcutaneous pig back-fat and subcutaneous ham fat). Also, graduated colour scales representing the colour change during storage/ripening were developed for the three types of fat, and the...
Article
The effect of anatomical retail cut (knuckle, topside, and silverside) on physicochemical properties, fatty acid profile, and sensory characteristics of dry-cured foal cecina was studied. Almost all physicochemical properties were affected by anatomical retail cut, since the silverside presented significantly (p < 0.05) less moisture and protein co...
Article
Kale (Brassica oleracea L. var. acephala) is rich in bioactive phytochemicals such as phenolic compounds and vitamins. However, cooking the plants can cause important changes in composition. The objective of this study was to investigate the effect of some domestic cooking processes (boiling, steaming, microwaving and pressure cooking) on several q...
Article
The fatty acid composition, the lipid characteristics and the colour parameters of Tocino, a salted and ripened meat product made from subcutaneous backfat from pig, were studied throughout manufacturing of the product. The effects of the ripening temperature and of the duration of the salting process were also studied. Ripening process caused a si...
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The influence of livestock production system [Freedom Extensive System (FES) versus Semi-Extensive System (SES)] and finishing feed (1.5 kg versus 3.0 kg of commercial feed in the finishing period) diet on sensory properties of foal meat using Generalized Procrustes Analysis (GPA) was studied. For this work, a total of 24 foals (8 from FES and 16 f...