Rubén Domínguez-Valencia

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• Ph.D.
• Researcher at Centro Tecnolóxico da Carne

El crecimiento de la población mundial y el aumento de la demanda de alimentos y recursos, están generando preocupaciones económicas y medioambientales, especialmente en la industria agroalimentaria, que produce anualmente enormes cantidades de residuos. Los subproductos generados, a menudo no se gestionan de forma sostenible, lo que puede represen...

Global population growth is putting pressure on the food supply, necessitating the exploration of new, alternative, and sustainable protein sources. Lupin, an underutilized legume in human nutrition, has the potential to play a significant role in addressing this challenge. However, its incorporation into the human diet requires thorough investigat...

High hydrostatic pressure (HHP) is an emerging technology that can be applied to improve the functional properties of emulsified meat products. The aim of this study was to evaluate the effect of HHP (100 and 200 MPa) on low-sodium mortadella produced with high content of mechanically deboned poultry meat (MDPM). Seven treatments were produced: FC...

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...

Purpose of Review The sustainable consumption and production goal and the decline of offal consumption have led to the interest in seeking alternatives for porcine livers, the largest edible gland. To that aim, we reviewed the potential of porcine livers as a source of food ingredients together with the use of eco-innovative processes and technolog...

Simple Summary The use of olive cake in animal feed can be utilized for purposes that go beyond nutritional needs, in the sense of a circular economy. This study has shown that the use of olive cake does not negatively affect the physico-chemical characteristics and fatty acid profile of the final product (shoulder), which allows us to utilize this...

Mayo 2024 eurocarne nº 326. Desarrollo de chorizo de cerdo celta sin aditivos. Efecto sobre la composición y estabilidad durante la vida útil. Se ha elaborado un chorizo a partir de carne de cerdo celta sustituyendo los aditivos sintéticos empleados en su elaboración tradicional por un preparado comercial natural, evaluando su impacto en la composi...

The consumption of meat products has been done since ancient times due to its high nutritional value, but recent studies have been pointing out the importance of rethinking their formulation and processing to obtain healthier and functional meat products, especially with the addition of prebiotics. Prebiotics are food components that are fermented...

Dietary fibers consist of food components that are affected by the digestion process. Alginate is a polysaccharide naturally found in brown seaweed that has been traditionally used in food industry as thickener, gelling, and stabilizing additive. The studies with dietary fiber (such as alginate) have advanced beyond the traditional incorporation as...

There are few studies on the use of elderberry in the food industry, and its form of application differs between the different studies. Therefore, the objective of this study is to describe a procedure for obtaining a stabilized product with a high content of hydrophilic bioactive compounds (encapsulated elderberry extract). Moreover, the solid res...

INTRODUCCIÓN Los chips vegetales a base de boniato, zanahoria, remolacha, etc., se presentan como alternativas más saludables a las patatas tradicionales y ganan terreno en el mercado. El objetivo del trabajo fue reducir la formación de acrilamida y disminuir la absorción de grasa en chips de boniato morado (Ipomea batatas) mediante tratamientos pr...

Introducción. La obtención de proteínas de fuentes alternativas es una necesidad actual. Se estudiaron las características de los aislados proteicos de altramuz los cuales pueden ser empleados para la fortificación proteica de alimentos (Ministerio de Ciencia e Innovación, España, Proyecto PID2020-114422RR-C54). Métodos. Las extracciones (primera y...

The trend in today’s society is to increase the intake of vegetable protein instead of animal protein. Therefore, there is a concern to find new sources of alternative protein. In this sense, legumes are the main protein source of vegetable origin. Of all of them, lupins are the ones with higher protein content, although they are currently underval...

Rising health concerns and the diet-health link drive demand for healthier foods, prompting meat manufacturers to reformulate traditional products. These manufacturers have reduced fat content to enhance nutritional quality, which is essential for maintaining desired product features. As a result, numerous strategies have emerged over recent decade...

This study was conducted to determine the effects of different types of olive cake in the basal diet of Bísaro pigs on the volatile compounds and sensory characteristics of dry-cured loin and “cachaço”. A total of 40 Bísaro breed animals were allocated to four treatments, along with a control group (T1—control, T2—crude olive cake, T3—centrifugatio...

A gelled emulsion elaborated using hemp seed oil and buckwheat flour was utilized as pork backfat substitute in a typical Portuguese meat product named Alheira. Three different formulations were prepared: Alheiras control (AC) with a fat content of 13%, alheiras where the 25% pork backfat was substituted with a hemp seed oil-GE (AH25), and alheiras...

This study aimed to evaluate the effect of the total or partial replacement of NaCl by a commercial low-salt mixture Pansalt® (T1) or Kombu (L. ochroleuca) seaweed powder (T2), respectively, on the quality properties of dry-cured foal "cecina". Salt reformulation unaffected fat percentages, decreased (P < 0.001) moisture and ash contents, while pro...

Polystyrene (PS) is a crucial material for modern plastic manufacturers, but its widespread use and direct discard in the environment severely affect the food chain. This review provides a detailed study on the impact of PS microplastics (PS-MPs) on the food chain and the environment, including information on their mechanism, degradation process, a...

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 ex...

Trends toward a healthier diet are increasing attention to clean-label products. This has led to the search for new ingredients that avoid the use of chemical additives. Food industries are responding to these demands by incorporating natural preservatives into their products, which consumers perceive as healthy. Leafy vegetables would fit this str...

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...

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...

L’application du projet Open2preserve démontre que les systèmes actuels de production de chevaux utilisant des races rustiques parfaitement adaptées au séjour dans des zones montagneuses grâce à l’utilisation d’un régime alimentaire extensif peuvent développer des résultats intéressants. L’élevage de ces animaux dans ces zones peut produire une cro...

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...

Aristotelia chilensis is an endemic shrub of the South Pacific with high concentrations of bioactive compounds in its leaves and, therefore, it is highly valued. The effect of Aristotelia chilensis leaf powders (maqui leaf powders; Ma) on the quality and shelf life of beef patties during 7 days of storage was investigated. Five beef patties treatme...

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...

The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—Basic diet + 10% crude olive cake; T3—Basic diet + 10% olive cake, two phases; T4—Basic diet + 10% exhaus...

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...