Jorge Ruiz CarrascalUniversidad de Extremadura | UNEX · Department of Animal Production and Food Science
Jorge Ruiz Carrascal
PhD
About
347
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Introduction
I am Professor of Food Science at the University of Extremadura (Spain), and Affiliated Professor at the University of Copenhagen. I work in the area of food processing, with a special focus on meat and meat products. Very interested about flavour and taste, from generation to perception. Gastronomy and culinary processes are also among my interests.
Additional affiliations
September 2017 - September 2017
October 2013 - present
Education
October 1991 - July 1996
September 1986 - July 1991
Publications
Publications (347)
The gastrointestinal tract (GIT) is the target of assorted pathological conditions, and dietary components are known to affect its functionality and health. In previous in vitro studies, we observed that reducing sugars induced protein glycoxidation and impaired protein digestibility. To gain further insights into the pathophysiological effects of...
To investigate the preservative effect of composite biopreservatives on goat meat during chilled storage, three biopreservatives (chitosan, tea polyphenols and grape seed extract) were selected. Meat samples were soaked in composite biopreservatives at previously optimized concentrations, prior to storage at 4 °C for 12 days. Meat quality parameter...
Due to the beneficial health effects of omega-3 fatty acids and antioxidants and their limited stability in response to environmental and processing factors, there is an increasing interest in microencapsulating them to improve their stability. However, despite recent developments in the field, no specific review focusing on these topics has been p...
The effect of thermal processing on the in vitro digestibility of pork proteins was studied. Raw samples were considered the control group, while the thermal treatments included 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling a range of different cooking procedures. Samples were subsequently subjected to pepsin dig...
The severe pro-oxidative environment in the stomach promotes oxidation of dietary components. The pro-oxidant molecular mechanisms of reducing sugars on this environment are unknown. To investigate the mechanisms involved in protein oxidation and nitration during a simulated gastric digestion (porcine pepsin, 37°C, 2h) of meat proteins, these were...
Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence scanning spectroscopy, and peptide size distribution...
Proteins are important macronutrients for the human body to grow and function throughout life. Although proteins are found in most foods, their very dissimilar digestibility must be taking into consideration when addressing the nutritional composition of a diet. This review presents a comprehensive summary of the in vitro digestibility of proteins...
The quantification of fatty acids (FA) in meat products is frequently carried out by two-stage methylation procedures followed by long gas chromatography (GC) runs. This work aimed to simplify this methodology by means of a one-stage transmethylation method and a fast GC run, evaluating the influence of sample preparation, reagents and type of heat...
Cheese powder addition to dry-fermented sausage was assessed as a tool to boost flavour and reduce salt content. The effect of different type of cheese powders (mixtures of different types of hard cheeses) and salt content (standard and 40% reduction) on physicochemical and sensory characteristics of dry-fermented sausages was evaluated. Both salt...
Meat is highly nutritious and contributes with several essential nutrients which are difficult to obtain in the right amounts from other food sources. Industrially processed meat contains preservatives including salts, possibly exerting negative effects on health. During maturation, some processed meat products develop a specific microbiota, formin...
This work studies the ability of a MicroNIR (VIAVI, Santa Rosa, CA) device to monitor the dry fermented sausage process with the use of multivariate data analysis. Thirty sausages were made and subjected to dry fermentation, which was divided into four main stages. Physicochemical (weight lost, pH, moisture content, water activity, color, hardness,...
This study aims to improve encapsulation and stability of eicosapentaenoic acid and docosahexaenoic acid by optimizing high‐pressure homogenization conditions of monolayered (lecithin + maltodextrine) and multilayered (lecithin + chitosan‐maltodextrine) fish oil emulsions. First, a positive influence of high‐pressure homogenization on quality chara...
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count) due to storage under superchilling conditions (−...
Meat and meat products are important sources of high-quality proteins, some vitamins, and minerals, but their lipid profile is sometimes put in question. Some approaches have been suggested to improve the lipid profile. This review deals with some of the most relevant strategies aiming for the ω-3 fatty acids enrichment of meat products, given the...
The objective of this study was to investigate the impact of endo- and exo-peptidase treatment on certain structural characteristics of peptides and volatile compounds of porcine hemoglobin and whole blood hydrolysates. Porcine hemoglobin and whole blood were hydrolyzed by endo- and exo-peptidases. The presence of exopeptidases reduced the bitterne...
Sous-vide cooking of meats has been a game changer for most restaurants and foodies all around the world, allowing very tender textures of tough cuts and enabling a perfect control of doneness. However, sous-vide cooked meat lacks strong browning on the surface and roasted flavour notes. Chefs have traditionally use a two stage procedure to overcom...
The stability of novel meat pigments derived from heme‐enriched extract obtained from porcine hemoglobin was assessed. Four different ligands (sodium nitrite, 4‐methylimidazole, methyl nicotinate, and pyrazine) were used to produce spray‐dried, microencapsulated heme‐ligand complexes. The storage and thermal stabilities of the produced pigments wer...
This study investigates the potential of novel heme–ligand complexes, derived from heme–iron isolated from porcine hemoglobin by enzymatic hydrolysis, to use as pigments for meat products. Five alternatives to sodium nitrite were identified as possible heme ligands and stabilizing agents of the red conformation of heme.
The effects of 4-methylimida...
BACKGROUND
The omega‐3 enrichment of ready‐to‐cook meat products by microencapsulated fish oil addition was analyzed in this study. For that, three batches of chicken nuggets were prepared: control (C), enriched in bulk fish oil (BFO) and with added microencapsulated fish oil (MFO). Sensory features, acceptability, oxidative stability and volatile...
This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO2 and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moistur...
The impact of thermal processing on meat proteins oxidation was investigated. Cooking treatments included 58 °C for either 72 min or 17 h (mimicking low temperature-long time sous vide cooking), 80, 98 and 160 °C for 72 min (mimicking common cooked meat products, stewing and roasting, respectively) and 118 °C for 8 min (autoclaving). Tryptophan deg...
This study aimed to address the proteolytic phenomena taking place in pork loins during prolonged storage at superchilling (SC) temperature. Loins were stored at either chilling (CH) conditions (2-4 °C) for 4 weeks or at SC temperature (around -1 °C) for 12 weeks. Storage at SC temperatures slowed down the rate of proteolysis in pork loins, so that...
There is a growing market for the use of hydrolysates from animal side-streams for production of high-protein supplements. However, there can be issues with development of off-flavors, either due to the raw material in question or due to the hydrolysis process itself. This study examined the development of volatile compounds during hydrolysis of he...
This study aimed to identify in which extent cooling rate in pork subjected to superchilling influences the final weight loss after storage. Different cooling systems (brines at -15 °C and -9 °C, forced air at -18 °C and still air -24 °C) led to a range of cooling rates in pork model systems. The ice crust on the surface of pork grew faster in thos...
Structural modifications of pork proteins under an assortment of industrial heat treatments were studied. With raw as control, assorted heat treatments involved were 58, 80, 98 and 160 °C for 72 min, 118 °C for 8 min and 58 °C for 17 h, resembling most common processing procedures. Protein denaturation, surface protein hydrophobicity state and prot...
Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 • C vs. oven 160 • C), (2) LTLT holding time (17 h vs. 72 min), and (3) pork structure, LTLT 58 • C for 17 h (minced vs. roast) on appetite regulation and in vitro protein digest...
In order to investigate a potential alternative to sodium nitrite in the color stabilisation of meat products, the effects of 4-methylimidazole (4-MeI), pyrrolidine (Pyrl), and sodium nitrite (SN) on colour parameters (UV-Vis spectra and derived CIELab) of haem-iron hydrolysate (HiH) isolated from pig haemoglobin and pure haemin standard were studi...
Background:
In superchilling (SC), meat is kept at temperatures around 1 °C below its initial freezing point, leading to a significant increase in shelf life. This study aimed to address the oxidative changes taking place in pork loins during prolonged storage at superchilling temperature. Loins were stored at either chilling (CH) conditions (2-4...
An overview of different types of dry-cured hams, their processing methods, safety issues and factores determining the flavour and overall quality
What is artificial meat, how is it produced, what’s in it, how does it look like and do it even taste like meat? Are there any challenges in relation to nutrition and food safety?
Different types of cheese powder were added to meat emulsion sausages in order to address its influence on chemical composition, volatile compounds profile and sensory properties, and its potential to reduce salt content through boosting saltiness. Addition of cheese powder to emulsion sausages modified their profile of volatile compounds. Blue che...
Abstract Foaming followed by drying is a potential methodology for production of crispy snacks, especially at a restaurant or catering level. The influence of either freeze-drying or air-drying on the physicochemical (weight loss, moisture content, water activity, instrumental colour, instrumental texture), structural (Scanning Electron Microscopy...
Porcine gelatin was subjected to the action of different amounts of commercial transglutaminase (TGase) and subsequently used to produce foams or gels. Foam stability at 20 °C and 80 °C, and thermal stability and instrumental texture of the gels were studied. Gelatin and TGase contents significantly increased the foam stability at both temperatures...
BEING STRATEGIC IN RESEARCH: THE AREA OF MEAT SCIENCE & TECHNOLOGY
This work studies for the first time the elaboration
of frozen chicken nuggets enriched with microcapsules of
omega-3 fatty acids using fish oil. Three types of chicken
nuggets were prepared: control (C), enriched in bulk fish oil
(BFO), and with added microencapsulated fish oil (MFO).
Effect of length of frozen storage after pre-frying and before...
This study revealed the possibility of manufacturing prefried lamb nuggets from low-value cuts (flank) and evaluated the effect of formulation (50:50 vs. 20:80 of leg/flank cuts) and freezing (-20 ℃ for two months) on different quality parameters. Frying process produced a decrease of water content, an increase in lipid oxidation indicators, and an...
This study aimed to determine the influence of cooking temperature (either 60 ℃ or 80 ℃) and time (6 h or 24 h) on the physicochemical (weight loss, moisture content, instrumental color, instrumental texture, lipid and protein oxidation) and microbiological changes underwent by sous-vide cooked lamb loins during refrigerated storage for 30 days. Th...
Curing is among the most ancient preservation technologies for foodstuffs; it involves the addition of salt together with nitrate or nitrite. The technological value of this processing is unquestionable, since it helps to create a stable red/pink color in meat products, shows a protective role in oxidative reactions of lipids and proteins, improves...
Different types of cheese powder were added to standardized meat emulsion model sausages to investigate their influence on odor, flavor, texture, and aftertaste. The main results showed that a combination of hard and blue cheese powder strongly boosted saltiness. Furthermore, blue cheese powder enhanced meat flavor and aftertaste of sausages. Brown...
Spray-drying of double (DE) and multilayered (ME) fish oil emulsions, was used to produce two different types of microcapsules (DM and MM, respectively). Stability of emulsions and physicochemical characteristics, oxidative stability and volatile profile of the microcapsules at initial time and after 1 month of storage at 20 and 4 °C were analyzed....
Description of modified tempura with ethanol and/or CO2 and its effect on battered products
This study evaluated the use of a mixer mill as the homogenization tool for the extraction of free amino acids in meat samples, with the main goal of analyzing a large number of samples in the shortest time and minimizing sample amount and solvent volume. Ground samples (0.2 g) were mixed with 1.5 mL HCl 0.1 M and homogenized in the mixer mill. The...
Microencapsulation of ω-3 fatty acids by spray drying was studied using both monolayered (lecithin) and multilayered (lecithin-chitosan) fish oil emulsions with maltodextrin as wall material. Stability of the multilayered emulsions was higher than the monolayered ones, and increased with the increase of the concentration of chitosan. No differences...
Technological and health effects of phosphates
The changes undergone during processing and the final quality of fermented meat products are greatly influenced by the characteristics and composition of the ingredients used in their elaboration. Although legislation usually considers an "ingredient" any substance, including additives, used in the manufacture or preparation of a foodstuff and stil...
Moisture content and water activity (Fig. 1) were lower in MFO nuggets (54.1% moisture and 0.86 aw) than in C and BFO ones (both with 57.9% moisture and 0.92 aw). Color measurement (Table 1) revealed differences between batches, the MFO nuggets showing lower lightness (L*) and higher redness (a*) and yellowness (b*). No differences were detected in...
Beyond the overwhelming international success of Ferrán Adria, Spain has been one of the countries with a more active implication in molecular gastronomy as a scientific discipline but also in the use of ingredients, technologies, and equipment from the scientific and technological universe in the culinary area. Nowadays, this is a well-established...
Vacuum impregnation, pressure impregnation, vacuum distillation, drying, freeze-drying, clarification, microfiltration, centrifugation, liquid nitrogen. dry ice, Maillard reactions, playing with colors, natural emulsifiers, cooking with enzymes, the science of perception in gastronomy
A total of 144 pigs were used to study the effects of sex (barrows or gilts) and terminal sire line (Iberian or three genetic lines of Duroc: Duroc 1, Duroc 2 and Duroc 3) on performance and carcass and meat quality traits. Gilts showed slightly lower average daily gain, shoulder weight and trimming losses, but slightly better primal cuts yields an...
The volatile organic compound (VOC) profile of pork cheeks as affected by the cooking conditions was investigated. Pork cheeks were cooked under different combinations of temperature (60 °C or 80 °C), time (5 or 12 h) and vacuum (vacuum or air-packaged). As a general rule, the VOCs originating from lipid degradation were positively affected by the...
It is well known that long chain omega-3 fatty acids (ω-3), such as eicosapentaenoic and docosahexaenoic acids, have beneficial effects on human health 1. However, except for some fatty fish, their content is scarce in most foods. Thus, addition of ω-3 to different food in order to increase their intake is becoming a common strategy. However, the h...
This chapter discusses the preparation of stuffed pig trotters (pig's feet). Boiled pig trotters with tomato, garlic, onion, bay leaves, parsley, pepper, blood, and fermented sausage (chorizo) is a traditional dish in Extremadura and several other regions of Spain. A modified version of this dish is part of the menu served at Restaurant Atrio, in C...