Search results for: M. Pérez-Mateos

Items from 1 to 20 out of 27 results

article

Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 1: Egg white

F. Fernández-Martín, M. Pérez-Mateos, S. Dadashi, C.M. Gómez-Guillén, more

Innovative Food Science & Emerging Technologies > 2017 > 44 > C > 131-138

Effects of freezing assisted with magnetic fields (MFs) in a Cell Alive System (CAS) commercial unit at 50°C, with a static MF only (0% CAS) and with a static MF plus oscillating MF (10% CAS) on egg white (W) was investigated. W samples were from commercial eggs from three strains of laying hens (two of them living in fortified cages and the third one in liberty at outdoor). The main goal was to follow...

article

Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins

L. Otero, M. Pérez-Mateos, M.E. López-Caballero

Innovative Food Science & Emerging Technologies > 2017 > 41 > C > 19-25

Today, extending the shelf-life of fish, while retaining the organoleptic properties of the product, is still a challenge. To compare the effectiveness of conventional and hyperbaric cold storage in preserving fish quality, we stored Cape hake loins at 5°C, both at atmospheric pressure and at 50MPa. After 7days of storage, microbial counts and total volatile basic-nitrogen content in conventionally...

article

Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice

A. Bermejo-Prada, E. Vega, M. Pérez-Mateos, L. Otero

LWT - Food Science and Technology > 2015 > 62 > 1 Part 2 > 906-914

The effect of hyperbaric storage at room temperature on the volatile profile of raw strawberry juice was evaluated. To do so, volatile profiles of strawberry juices maintained at 20 °C and different pressure levels (0.1, 50, and 200 MPa) for 15 days were analyzed by gas chromatography–mass spectroscopy and compared with those of control samples at day 0. Data corresponding to juices stored under traditional...

article

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

B. Giménez, M.C. Gómez-Guillén, M. Pérez-Mateos, P. Montero, more

Food Chemistry > 2011 > 124 > 4 > 1393-1403

Lipid oxidation of horse mackerel (Trachurus trachurus) patties covered with fish gelatin-based films containing a borage seed extract were evaluated, including commonly used analytical indexes (peroxide value, thiobarbituric acid reactive substances, polyene ratio), as well as determination of volatile compounds, quantitation of oxidized triacylglycerols and analysis by Fourier transform infrared...

article

Immobilization of poligalacturonase on pm-dvb beads for oenological applications

M.D. Busto, N. Ortega, M.C. Pilar-Izquierdo, D. Palacios, more

Journal of Biotechnology > 2010 > 150 > Supplement > 301-302

article

Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

M. Pérez-Mateos, P. Montero, M.C. Gómez-Guillén

Food Hydrocolloids > 2009 > 23 > 1 > 53-61

Sunflower oil was added to cod gelatin in proportions of 0%, 0.3%, 0.6%, and 1% to improve the hydrophobic properties of the resulting films and decrease water vapor permeability and the soluble matter content. Mechanical and optical properties were evaluated to determine the influence of the added oil and the stability of the films during storage for one month. Adding oil increased film thickness,...

article

Fish gelatin: a renewable material for developing active biodegradable films

M.C. Gómez-Guillén, M. Pérez-Mateos, J. Gómez-Estaca, E. López-Caballero, more

Trends in Food Science & Technology > 2009 > 20 > 1 > 3-16

Most films used to preserve foodstuffs are made from synthetic plastic materials. However, for environmental reasons, attention has recently turned to biodegradable films. Gelatin has been extensively studied for its film-forming capacity and applicability as an outer covering to protect food against drying, light, and oxygen. Moreover, it is one of the first materials proposed as a carrier of bioactive...

article

Immobilization of naringinase from Aspergillus niger CECT 2088 in poly(vinyl alcohol) cryogels for the debittering of juices

M.D. Busto, V. Meza, N. Ortega, M. Perez-Mateos

Food Chemistry > 2007 > 104 > 3 > 1177-1182

Naringinase, induced from Aspergillus niger CECT 2088 cultures, was immobilized into a polymeric matrix consisting of poly(vinyl alcohol) (PVA) hydrogel, cryostructured in liquid nitrogen, to obtain biocatalytically active beads. The effects of matrix concentration, enzyme load and pH on immobilization efficiency were studied. Between 95% and 108% of the added naringinase was actively entrapped in...

article

Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization

M. Pérez-Mateos, T.C. Lanier

Food Chemistry > 2007 > 101 > 3 > 1223-1229

Heat-induced gelling abilities of surimis prepared by pH shifting (isoelectric precipitation following acid (AC) or alkaline (AL) solubilization) were compared to that of conventionally washed (CW) surimi. Greater endogenous transglutaminase activity (evidenced as enhanced strength of cooked gels subjected to 30–40°C preincubation) was measured for CW and AL surimi than for AC surimi (all at pH 7)...

article

Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices

M.D. Busto, K.E. García-Tramontín, N. Ortega, M. Perez-Mateos

Bioresource Technology > 2006 > 97 > 13 > 1477-1483

Pectinlyase, present in different commercial pectinases used in juice technology, was immobilized on alginate beads. The optimal conditions were: 0.17g alginate ml ⁻¹ , 1.2% (w/v or v/v) enzyme concentration and acetic–HCl/glycine–HCl buffer at pH 3.6 or tris–HCl/imidazole buffer at pH 6.4. Maximum percentage of immobilization (10.6%) was obtained with Rapidase C80. Kinetic parameters of free...

article

Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation

P. Montero, B. Giménez, M. Pérez-Mateos, M.C. Gómez-Guillén

Food Chemistry > 2005 > 93 > 1 > 17-23

The antioxidant activity of quercetin and rosemary extracts were studied in minced fish and after subsequent treatments to form gels. It was deduced from FRAP (reducing capacity) and DPPH (antiradical scavenging) results that both extracts showed antioxidant capacity after processing. The rosemary extract was more effective at protecting from lipid oxidation; whereas protein oxidation was prevented...

article

New applications of fibres in foods: Addition to fishery products

A.J. Borderías, I. Sánchez-Alonso, M. Pérez-Mateos

Trends in Food Science & Technology > 2005 > 16 > 10 > 458-465

Seafoods possess high nutritional value and moreover offer functional properties. However, fish products do not contain fibre. Fibre is an essential compound in the diet, which has health benefit effects in certain disorders. At the same time, dietary fibres can be an effective tool in seafood processing for improving functional properties such as water binding, gelling, etc. This paper offers a general...

article

A chitosan–gelatin blend as a coating for fish patties

M.E. López-Caballero, M.C. Gómez-Guillén, M. Pérez-Mateos, P. Montero

Food Hydrocolloids > 2005 > 19 > 2 > 303-311

A coating made in cold from a blend of a chitosan and a gelatin solution was applied to patties made of chilled cod, and its preservative effect was assessed by colour measurements, rheological measurements (hardness, elasticity, cohesiveness, chewiness, gumminess, and adhesiveness), biochemical determinations (total volatile bases and thiobarbituric acid as measures of rancidity) and microbiological...

article

Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarification

N. Ortega, S. de Diego, M. Perez-Mateos, M.D. Busto

Food Chemistry > 2004 > 88 > 2 > 209-217

Kinetic properties and thermal inactivation of polygalacturonase (PG) assayed in commercial preparations (Rapidase C80, Pectinase CCM and Pectinex 3XL) were studied. The PG activities in all samples followed Michaelis-Menten kinetics and their catalytic efficiencies were calculated. The optimum pH for enzyme activity was 4.7 for Pectinex 3XL and 4.0 for both Rapidase C80 and Pectinase CCM. The PG...

article

Effects of Na ⁺ , K ⁺ and Ca ² ⁺ on gels formed from fish mince containing a carrageenan or alginate

P. Montero, M. Pérez-Mateos

Food Hydrocolloids > 2002 > 16 > 4 > 375-385

The effects of mixtures of added chloride salts (0-1% NaCl plus 0-1% KCl plus 0-1% CaCl ₂ ) on the characteristics of blue whiting muscle gel containing different added gelation agent (iota-carrageenan, kappa-carrageenan, or sodium alginate) were studied by response surface methodology (RSM) and factor analysis (principal component analysis). The salts exhibited independent effects on gel...

article

Effects of cations on the gelling characteristics of fish mince with added nonionic and ionic gums

M. Pérez-Mateos, P. Montero

Food Hydrocolloids > 2002 > 16 > 4 > 363-373

The effects of a mixture of added chloride salts (0-1% NaCl plus 0-1% KCl plus 0-1% CaCl ₂ ) on the gelling characteristics of blue whiting muscle containing nonionic (locust bean gum, guar gum) or ionic (xanthan gum, carboxymethylcellulose) gums were studied by response surface methodology and factor analysis (principal component analysis). The salts employed did not display any interaction...

article

Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels

M. Pérez-Mateos, T. Solas, P. Montero

Food Hydrocolloids > 2002 > 16 > 3 > 225-233

Sulphated polysaccharides (kappa- and iota-carrageenan) and sodium alginate added to blue whiting mince were subjected to three different pressure/heat treatments in order to determine the functionality of each one in mince gel. The effect of the gelling treatment was largely dependent on the hydrocolloid used. In general, gelation at atmospheric pressure induced gels that were more adhesive, harder...

article

Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

P. Montero, T. Solas, M. Pérez-Mateos

Food Hydrocolloids > 2001 > 15 > 2 > 185-194

Various non-ionic gums (locust bean and guar) and anionic gums (xanthan and carboxymethylcellulose) were added to blue whiting mince and subjected to gelling treatments in different combinations of pressure-time-temperature in order to determine their behaviour in mince gel. The treatment of gelation induced more drastic effects that the kind of gums added in the fish mince. Heat treatment at atmospheric...

article

Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by multivariate analysis

P. Montero, M. Pérez-Mateos

European Food Research and Technology > 2001 > 213 > 4-5 > 338-342

Multivariate statistical methods were applied to gelling properties (mechanical, water holding capacity, and color) of blue whiting mince with varying combinations of hydrocolloids and different ranges of salts. Factor analysis identified five principal components which accounted for over 90% of the data variance. The role of the salts in the various functional properties was independent of the hydrocolloid...

article

Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

P. Montero, J.L. Hurtado, M. Pérez-Mateos

Food Hydrocolloids > 2000 > 14 > 5 > 455-461

Hydrocolloids were added to blue whiting mince in order to study their distribution in the gel and obtain more information about how these additives act on gel characteristics. The addition of hydrocolloid in powder significantly reduced puncture test properties with respect to the hydrocolloid-free gels, except in the case of locust bean gum. On the other hand, compression properties were altered...

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Search results for: M. Pérez-Mateos

Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 1: Egg white

Hyperbaric cold storage versus conventional refrigeration for extending the shelf-life of hake loins

Effect of hyperbaric storage at room temperature on the volatile profile of strawberry juice

Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage

Immobilization of poligalacturonase on pm-dvb beads for oenological applications

Formulation and stability of biodegradable films made from cod gelatin and sunflower oil blends

Fish gelatin: a renewable material for developing active biodegradable films

Immobilization of naringinase from Aspergillus niger CECT 2088 in poly(vinyl alcohol) cryogels for the debittering of juices

Comparison of Atlantic menhaden gels from surimi processed by acid or alkaline solubilization

Preparation and properties of an immobilized pectinlyase for the treatment of fruit juices

Oxidation stability of muscle with quercetin and rosemary during thermal and high-pressure gelation

New applications of fibres in foods: Addition to fishery products

A chitosan–gelatin blend as a coating for fish patties

Kinetic properties and thermal behaviour of polygalacturonase used in fruit juice clarification

Effects of Na ⁺ , K ⁺ and Ca ² ⁺ on gels formed from fish mince containing a carrageenan or alginate

Effects of cations on the gelling characteristics of fish mince with added nonionic and ionic gums

Carrageenans and alginate effects on properties of combined pressure and temperature in fish mince gels

Pressure-induced gel properties of fish mince with ionic and non-ionic gums added

Mince gels with hydrocolloids and salts: composition/function relationships and discrimination of functionality by multivariate analysis

Microstructural behaviour and gelling characteristics of myosystem protein gels interacting with hydrocolloids

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