Rubén Domínguez

Centro Tecnolóxico da Carne | CTC · Poject Management Department & Chromatography-mass spectrometer Lab

This study was conducted to determine the effect of different types of olive cake (five treatments) in the diet of Bísaro pigs on the volatile compounds and sensory characteristics in the dry-cured loin and dry-cured “cachaço” (2 processed meat products). The treatments applied are based on the type of extraction and this may imply differences in t...

Sodium nitrite is a multifunctional additive commonly used in the meat industry. However , this compound has carcinogenic potential, and its use should be limited. Therefore, in this study the possibility of reducing the amount of sodium(III) nitrite added to canned meat from 100 to 50 mg/kg, while enriching it with freeze-dried blackcurrant leaf e...

Citation: Pateiro, M.; Domínguez, R.; Munekata, P.E.S.; Nieto, G.; Bangar, S.P.; Dhama, K.; Lorenzo, J.M. Bioactive Compounds from Leaf Vegetables as Preservatives. Foods 2023, 12, 637. https://doi. Abstract: Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid th...

The purpose of the present study was to characterize the dry-cured loin and dry-cured “cachaço” of Bísaro pork and evaluate the effect of the inclusion of olive cake in the animals’ diet on the cured products. For this purpose, forty loins and forty “cachaços” were used, followed by a process of cold curing with controlled ventilation, without addi...

The use of additives with preservative effects is a common practice in the food industry. Although their use is regulated, natural alternatives have gained more attention among researchers and professionals in the food industry in order to supply processed foods with a clean label. Fruits are essential components in a healthy diet and have also bee...

The quality and shelf life of meat and meat products are key factors that are usually evaluated by complex and laborious protocols and intricate sensory methods. Devices with attractive characteristics (fast reading, portability, and relatively low operational costs) that facilitate the measurement of meat and meat products characteristics are of g...

Meat and meat products are essential components in our modern diet. The consolidated production of meat animal production is mainly composed of three sources: pork, chicken, and cattle. Traditional and modern processing methods permit the production of different products that includes burgers, marinated cuts, sausages (fresh, fermented/dry-cured, a...

Muscle foods and their products are a fundamental part of the human diet. The high protein content found in muscle foods, as well as the high content of essential amino acids, provides an appropriate composition to complete the nutritional requirements of humans. However, due to their special composition, they are susceptible to oxidative degradati...

The replacement of semolina with potato flour (PF) and potato mash (PM) at different levels was assessed for its effects on pasta quality. The results showed that the addition of PF and PM increased the pasting viscosity of the blends; in addition, PF enhanced the functional properties, while PM reduced them. The minimum cooking time decreased with...

In recent years, there has been a growing interest in the application of antioxidants in food and pharmaceuticals due to their association with beneficial health effects against numerous oxidative-related human diseases. The antioxidant potential can be measured by various assays with specific mechanisms of action, including hydrogen atom transfer,...

In this work, we studied the impact of encapsulated elderberry extracts as natural meat extenders to preserve both the quality and the oxidative stability of beef burgers. In particular, the comprehensive chemical changes of beef burgers treated with different antioxidants, namely, (a) a control without antioxidants, (b) 0.5 g/kg sodium erythorbate...

This study aimed to evaluate the use of microencapsulated oil mixtures as partial animal fat replacers and their effects on the physicochemical, nutritional and sensory qualities of foal pâtés. Three different batches were manufactured: a control (CON) formulation, with foal dorsal subcutaneous fat (30 g/100 g), and treatments 1 and 2 (T1 and T2),...

Antioxidants are used to prevent oxidation reactions and inhibit the development of unwanted sensory characteristics that decrease the nutritional quality, acceptance, and shelf-life of processed meat products, improving their stability. Synthetic antioxidants, although efficient, are related to the development of diseases because they present toxi...

The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eight raw forelegs were used, and no nitrites were added during the dry-curing process. This process incr...

The technological, sensory, and nutritional characteristics of meat products are directly related to their animal fat content. Adding animal fat to meat products significantly influences their sensory properties, such as color, taste, and aroma. in addition, the physicochemical properties of fat decisively contribute to the texture of meat products...

The enhanced concern of the consumers regarding the safety, quality of the food products, and avoidance of the use of chemical food preservatives has resulted in a breakthrough in biopreservation. This has resulted in the use of beneficial microbial species, including bacteria and their secondary metabolites, to enhance the shelf-life and quality o...

Seaweeds are a valuable resource for food development due to their nutritional composition and technological properties. This work aimed to evaluate Undaria sp. powder (UP) properties and its performance as a functional ingredient in low-fat pork burgers. UP proximal composition, physicochemical, and functional properties were evaluated. UP showed...

The present work aimed to evaluate the potential incorporation of olive by-products olive cake (crude olive cake, exhausted olive cake without and with olive oil and two-phase olive cake) in the diet of Bísaro pigs, a local breed reared in Trás-os-Montes region (northeast of Portugal) and to study its effect on the animal´s growth traits and carcas...

Meat is a nutrient-rich matrix for human consumption. However, it is also a suitable environment for the proliferation of both spoilage and pathogenic microorganisms. The growing demand to develop healthy and nutritious meat products with low fat, low salt and reduced additives and achieving sanitary qualities has led to the replacement of the use...

In Europe, the most appropriate strategy to replace soybean meal (SBM) in animal feed has been the development of diets containing locally produced protein sources. One of these sources is lupine (Lupinus spp.). The effect of the total substitution of SBM by white lupine (WL) and yellow lupine (YL) seeds in the diets of growing rabbits and of gende...

Significant changes in relation to an increased "nutritional awareness" of the consumer have recently been observed. The role of food producers is no longer limited to providing consumers with a wide range of products, but their composition is also not without significance. There is an increase in interest in so-called "functional food", which, in...

Aim of study: To evaluate the physicochemical and sensory quality of meat from Santa Inês × Dorper lambs fed diets with increasing levels of sunflower cake. Area of study: Rio Grande do Norte (Brazil). Material and methods: Twenty-four castrated lambs (initial weight of 18.9 ± 2.17 kg) were distributed in a completely randomized design with four...

This study aimed to evaluate the influence of partial replacement of animal fat by oil mixture emulsion hydrogels on the quality properties of dry-fermented foal sausages. Three batches were elaborated: control (CON) – 100% of pork fat; treatments 1 and 2 (T1 and T2) – 50% of pork fat was replaced by oil mixture emulsions, tigernut (T1) or sesame o...

The effect of partial lean pork-meat replacement by white Phaseolus vulgaris L. flour in hybrid burgers was studied. A multivariate regression model was used to test different bean flour levels (BF: 8-15 g/100 g) and water/bean flour ratios (W/BF: 1.2, 1.6, and 1.8 g/g). Process yield, texture profile analysis, color parameters, thermal transitions...

Citation: Velázquez, L.; Quiñones, J.; Inostroza, K.; Sepúlveda, G.; Díaz, R.; Scheuermann, E.; Domínguez, R.; Lorenzo, J.M.; Velásquez, C.; Sepúlveda, N. Maqui (Aristotelia chilensis (Mol.) Stuntz): A Natural

Analysis of bioactive peptides is a very complex process and there is not any specific technique. Peptidomic describes the systematic, comprehensive, qualitative, and quantitative analysis of all peptides and small proteins of a given biological system at a defined point of time. It represents peptide proteomics and serves as a complementary strate...

Citation: Leite, A.; Domínguez, R.; Vasconcelos, L.; Ferreira, I.; Pereira, E.; Pinheiro, V.; Outor-Monteiro, D.; Rodrigues, S.; Lorenzo, J.M.; Santos, E.M.; et al. Can the Introduction of Different Olive Cakes Affect the Carcass, Meat and Fat Quality of Abstract: The present study aimed to evaluate the effect of the inclusion of different olive ca...

In the search for new ingredients that counteract some of the problems associated with the consumption of meat and meat products like high contents of saturated fat, salt, cholesterol, the absence of dietary fiber, and the presence of synthetic additives, Hibiscus sabdariffa calyxes have shown good colorant, antimicrobial, and antioxidant propertie...

Application of metabolomics to decipher the role of bioactive compounds in plant and animal f o o d s , Abstract The consumption of foods characterized by a wide bioactive compounds profile has been associated with improved health status and reduced risk of developing diseases. Due to the complexity of food production (e.g., crops and farmed animal...

Food processing, especially the juice industry, is an important sector that generate million tons of residues every. Due to the increasing concern about waste generation and the interest in its valorization, the reutilization of by-products generated from the processing of popular fruits of the Prunus genus (rich in high-added value compounds) has...

Automatic assessment of the quality of fruits and vegetables is a growing field of research in this modern era in order to enable faster processing of good quality foods. In this work, we have analyzed ten major colour variant features of two sets of oyster mushrooms in terms of histograms of each layer of the red-green-blue colourmap, hue-saturati...

In the present study, two chromatographic methods based on direct saponification and n-hexane extraction were validated for the cholesterol quantification in meat samples, one by high-performance liquid chromatography analysis tandem photodiode array detection (HPLC-PAD) and another by gas chromatography-tandem mass spectrometry (GC-MS). Both analy...

The raising and slaughter of pigs has been a common and traditional practice in the northwestern part of the Iberian Peninsula, including Galicia, Leon, Asturias, or northern Portugal. As a result of this, there are multiple meat products derived from the cultural and climatic peculiarities of each region. In this sense, two typical dry-ripening sa...

Sobrasada is a product arises from the need to store food during long periods of time, using salting techniques to stuff meat chopped. The origin of its name is in Sicily, where a technique known as sopressa, which means, “minced,” applied to meat to stuff. From this area, it passed to the Iberian Peninsula thanks to maritime trade, and from Valenc...

The dry-cured loin is one of the cured meat products consumed worldwide, and due to its excellent organoleptic characteristics, it is most appreciated by consumers. However, the most important properties (both, sensorial and nutritional characteristics) depend on the manufacturing process, including the type and amount of spices used in the seasoni...

Among the processed pork products, one of the most traditional in Trás-os-Montes, Ne Portugal, is the alheira. Being a regional product it is consumed throughout the country, being part of Portuguese gastronomy. There are a large number of different brands, mostly commercial and three with PGI label, which can have different formulations and produc...

Traditional Portuguese sausages (dried, smoked, fermented) are part of the most consumed meat products, particularly in Trás-os-Montes (Ne Portugal), and Alentejo (South Portugal) but widely in all country. There are a large number of different commercial brands on the market with six IGP-labeled products that may show slight differences in formula...

Dry-cured ham is one of the cured meat products consumed worldwide that is most appreciated by consumers. Its organoleptic characteristics are responsible for this great acceptance by the consumer. Even so, there are a great variety of factors, both intrinsic and extrinsic, that largely determine the quality of this product. Among them, the process...

Current demand of consumers for healthy and sustainable food products has led the industry to search for different sources of plant protein isolates and concentrates. Legumes represent an excellent nonanimal protein source with high‐protein content. Legume species are distributed in a wide range of ecological conditions, including regions with drou...

In recent years, there has been an increase in consumer interest in nutritional and health aspects, which has affected the consumption of animal products. Meat is a source of essential minerals for humans, among which iron stands out, as well as others, such as zinc, phosphorus, magnesium, and potassium. Moreover, meat products can contain high lev...

The intake of meat and meat products provide certain benefits to the consumer as these foods are an important source of vital nutrients such as minerals, fatty acids, vitamins, essential amino acids and proteins. However, it must be taken into account that due to their characteristics, this type of foods is susceptible to deterioration, either by e...

Amino acids are an important compound since they form part of the proteins and are intermediates in the metabolism. Some amino acids are synthesized by the organism, however, in other cases, they should be ingested in the diet (essential amino acids). Because of the high content of amino acids in meat and meat products and their influence on the nu...

pH measurement and color evaluation are two important parameters for determining meat quality. There are the characteristics that after slaughter until the installation of rigor mortis should be assessed to define the quality of a meat and its ability to be processed into quality products. The aim of this chapter is to give a clear and concise view...

One of the most important quality parameters of the meat and meat products are their texture, which may be influenced by breed, sex, production system, post-mortem factors and/or production process. Several years ago, meat industries tested their food products with a panel of expert tasters (sensory analysis). This method alone can have problems be...

Meat composition influences the nutritional and sensory quality of meat products, therefore elucidating its composition is essential for the production chain. Moisture, fat, protein, and ash are the main components of these products whose determinations have been widely studied for many years. That is why today traditional methods, new techniques,...

The requirements of the meat industry have made the determination of antioxidant capacity acquire special interest today, because these tests help to know the antioxidant status of meat and meat products. For this reason, the analysis of the antioxidant capacity represents a useful tool when studying the influence of diverse procedures in meat prod...

The development of a common technique for the determination of fatty acids is very important due to the role they play in the nutritional, sensorial, and technological quality of meat and meat products. However, and despite being one of the most studied determinations, there are several techniques for fat extraction, for the methylation, and for id...

The determination of the residual content of sodium nitrite and sodium nitrate in meat products is related to food safety, since the excessive consumption of these additives has been associated with the increase in the risk of certain types of cancer. However, the use of these additives in the meat industry is vital, since they play an important ro...

The control and determination of biogenic amines in different kinds of foods in particular in meat products is important to assure their safety and high level of quality. Having precise analysis techniques, with few limitations and easy to perform and reproduce is a challenge for analysts, researchers, control laboratories, and companies.This chapt...

The cholesterol determination in meat and meat products is very important because these products are highly demanded. The intake of high levels of cholesterol is associated with several diseases. Therefore, the development of analytical techniques is necessary to inform the consumer about the meat and meat products nutritional quality.Cholesterol d...

The purpose of this study was to investigate the influence of breed, Jaca Navarra (JN) vs. Burguete (BU), and finishing diet, conventional concentrate and straw, diet 1 (D1), vs. silage and organic feed, diet 2 (D2), on chemical composition and quality parameters of the longissimus thoracis et lumborum muscle from forty-six foals. Animals were rear...

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydro...

Throughout history, food has been one of the fundamental needs and concerns of humans. At first, it was a question of survival and later it has given way to the food/nutrition binomial and has reached the current moment where the selection of food is based on its nutritional value and also great importance is given to the degree of satisfaction tha...

Descriptive sensory analysis is one of the most adequate and used methods for sensory characterization of meat and meat products since it provides a lot of information that is easily interpreted during the elaboration of new products. Traditional methods allow differentiating the products through a trained sensory panel whose training facilitates a...

Sensory analysis is an indispensable tool for the food industry in general, and for the meat industry in particular. This is because meat and meat products have typical organoleptic characteristics that are highly desired by the consumers. However, in recent years, and being aware of the relationship between diet and health, following the consumer...

Sensory analysis is one of the core pillars of food science. The advances made in the last century greatly assisted in the study and production of foods. From a historical perspective, sensory analysis has gradually grown from an intrinsic concept of food to be stablished as a solid and have a central role in food science area. The area of meat and...

The use of natural food ingredients has been increased in recent years due to the negative health implications of synthetic ingredients. Natural bioactive compounds are important for the development of health-oriented functional food products with better quality attributes. The natural bioactive compounds possess different types of bioactivities, e...