Biomedical subjects

I Astiasarán

Publications and source records attributed to I Astiasarán.

5 recordsLinked to original sources

PubMed2000

Influence of the simultaneous addition of the protease flavourzyme and the lipase novozym 677BG on dry fermented sausage compounds extracted by SDE and analyzed by GC-MS.

A dry fermented sausage (chorizo de Pamplona) was elaborated with the simultaneous addition of a lipase (Novozym 677BG) and a protease (Flavourzyme) and ripened during 21 days, in contrast to the control without enzymes and ripened during 35 days. Faster and more intense lipolytic and proteolytic activities were observed in the modified sausage, despite its shorter maturation time. At the end of the ripening, a determination of the profile of compounds extracted by simultaneous distillation-extraction with dichloromethane was carried out. The total amounts of extracted compounds (expressed in milligrams of dodecane per gram of dry matter) were 2.5 in the sausage with enzymes and 1.9 in the control. The chemical groups showing increments due to the use of enzymes were esters (103.5% increment) and acids (87% increment) in both cases due to the greater presence of long-chain fatty acid products. However, development of substances originated from further degradation process of amino acids and free fatty acids did not seem to have taken place.

Animals↗

PubMed1999

Influence of partial replacement of NaCl with KCl and CaCl(2) on texture and color of dry fermented sausages.

A Spanish type of dry fermented sausage, Chorizo de Pamplona, was manufactured with a mixture of (2.29%) different salts (NaCl, KCl, and CaCl(2)) with an equivalent ionic strength to that of the control manufactured with 2.6% NaCl. The use of this salt mixture affected the texture profile analysis (TPA), giving rise to a significant reduction in hardness, cohesiveness, gumminess and chewiness. Instrumental color values showed higher b (yellowness) and L (lightness) values. Sensory texture and color intensity yielded lower scores, but they were classified as acceptable. Principal component analysis was carried out with the instrumental measures. The two principal components explained 76.9% of the variance. Modified and control samples were separated by the first component, which explained 57.1% of the variance and was defined basically by texture parameters.

Animals↗

PubMed1995

Effects of the beta-adrenergic agonist salbutamol and its withdrawal on protein metabolism of lambs.

Rasa Aragonesa lambs were used to evaluate the repartitioning effects of a beta-adrenergic agonist and its withdrawal on nutrient metabolism. One group of animals (T-I) was fed salbutamol at a dose of 2 mg x kg-1 diet x day-1 for 38 days, while in another group (T-II) the beta-adrenergic agonist was discontinued in the diet 5 days before slaughter on the 43rd day. The semitendinosus muscle protein content increased (p < 0.05), while fat and collagen content decreased (p < 0.05) in the T-I group. These differences were not apparent in the group from which salbutamol was withdrawn. Muscle protein degradation was diminished (p < 0.05) in both treated groups. The serum free fatty acid level was markedly enhanced (p < 0.05) in the T-I group. Total essential amino acid serum levels were reduced (p < 0.05) after the withdrawal period. Ketogenic and urea cycle amino acids were reduced (p < 0.05) in the salbutamol-fed T-I group and glycogenic amino acids were diminished (p < 0.05) in the T-II experimental group. The data show that salbutamol is able to increase muscle content at the expense of fat stores in productive animals. However, these repartitioning effects are circumvented by a 5-day period of withdrawal, in which concomitant metabolic changes in lipid and protein turnover and plasma amino acid profiles occur.

Adrenergic beta-Agonists↗

PubMedDate not supplied

[Cholesterol oxidation products in fresh and frozen shrimps, raw and grilled].

Cholesterol oxidation products (COPs) have been related to different toxic effects, being the atherosclerotic process one of the best known. The presence of cholesterol oxides in freshly and frozenly commercialised shrimps, both raw and grilled, was studied. The determination was made by gas chromatography-mass spectrometry (GCMS). Fresh shrimps showed significant amounts of all analysed COPs, except for 7alpha-hydroxycholesterol, accounting in total for 33.15 microg COPs/g fat. In contrast, in frozen commercialised shrimps only 7-ketocholesterol and 7beta-hydroxycholesterol were detected. These results point out the great effectiveness of the commercialisation of this type of products under freezing, in terms of to the minimisation of the COPs formation. The cooking method (grilling) increased the COPs content in both types of shrimps, reaching 55.43 microg COPs/g fat in fresh shrimps and only 13.06 microg COPs/g fat in frozen ones.

Animals↗

PubMedDate not supplied

[Functional components in fish and algae oils].

An important area of the development of new functional foods is facussed on finding or applying food components which favour achieving a healthier lipid profile in the organism. The objective of this work was to carry out the characterisation of the lipid fraction of two oils, fish oil and algae oil, to evaluate their potential use as functional ingredients, in relation to the high molecular weight fatty acid content and the presence of sterols and other components of the unsaponificable fraction. Both oils showed a lipid fraction rich in high molecular weight polyunsaturated omega-3 fatty acids, containing a 33.75% in the fish oil and a 43.97% in the algae oil. Eicosapentaenoic acid was the major fatty acid in fish oil, whereas docosahexaenoic was the most abundant fatty acid in algae oil. The omega-6/omega-3 ratio was lower than 0.4 in both oils. In the unsaponificable fraction, algae oil had a Mold lower cholesterol content and a higher proportion of squalene than fish oil. The phytosterol content was significantly higher in the algae oil.

Eukaryota↗