Fresh meat quality of pigs fed diets with different fatty acid profiles and supplemented with red wine solids

Abstract Three groups of pigs were fed three different diets, namely a diet rich in saturated fatty acids (palm oil-based, PO), a polyunsaturated fatty acid (PUFA)-rich diet (corn oil-based, CO), and a PUFA-rich diet (corn oil-based) supplemented with red wine solids (RWS), which was added to the diet (CO+RWS) in order to assess the protective effect on the oxidative status of the pork meat. The addition of corn oil favourably modulates the FAs profile of the backfat, and to a lesser extent of the intramuscular fat of semimembranosus muscle, without causing adverse effects on the meat quality or on its oxidative stability. Moreover, these parameters were not affected by the addition of the RWS in the CO+RWS diet.

Optimization of the HS-SPME-GC/MS technique for determining volatile compounds in red wines made from Isabel grapes (Vitis labrusca)

Abstract Brazilian wine production is characterized by Vitis labrusca grape varieties, especially the economically important Isabel cultivar, with over 80% of its production destined for table wine production. The objective of this study was to optimize and validate the conditions for extracting volatile compounds from wine with the solid-phase microextraction technique, using the response surface method. Based on the response surface analysis, it can be concluded that the central point values maximize the process of extracting volatile compounds from wine, i.e., an equilibrium time of 15 minutes, an extraction time of 35 minutes, and an extraction temperature of 30 °C. Esters were the most numerous compounds found under these extraction conditions, indicating that wines made from Isabel cultivar grapes are characterized by compounds that confer a fruity aroma; this finding corroborates the scientific literature.

Quality indicators and shelf life of red octopus (Octopus maya) in chilling storage

Abstract There are no precedents concerning the quality of Octopus maya during chilled storage. This study evaluated the shelf life of the red octopus in chilling storage (4oC) and the correlation of the sensory quality index with microbiological counting and the biochemical indicators (hypoxanthine, histamine and volatile amines). A total of 112 whole raw octopi (average weight of 896 g) were randomly selected from seven batches and exposed to 4°C for 18, 24, 48, 72, 84, 96, and 100 h. The histamine concentration (91.7%), followed by the counts of psychrotrophic bacteria (5.5%) and hypoxanthine (2.2%), were the predictors from the redundancy analysis that better explained the changes taking place during the chilling hours. After 72 h of chilling, the microbial count was determined to be log 4.7 CFU/g, and the octopus samples were classified as B quality (minor sensory quality defects) based on the sensory quality scale. Although the samples were not classified as unacceptable at 100 h of refrigeration by the sensory index, the level of histamine reached the defect action level (5 mg/100 g) as ruled by the International Food Safety Authorities. The shelf life of the red octopus in chilling storage was predicted to be 119 h.

Little Red Riding Hood

Kuvitusta satuun Punahilkka.

7/3/20, Stade Bergeyre, [football] association, équipe du Red Star : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 58360

2/5/20, [stade Bergeyre], championnat de Paris, [football] association, Red Star contre R.C.F. [Racing Club de France] : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59140

2/5/20, [stade Bergeyre], championnat de Paris, [football] association, Red Star contre R.C.F. [Racing Club de France] : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59141

2/5/20, [stade Bergeyre], championnat de Paris, [football] association, Red Star contre R.C.F. [Racing Club de France] : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59143

2/5/20, [stade Bergeyre], championnat de Paris, [football] association, Red Star contre R.C.F. [Racing Club de France] : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59144

2/5/20, [stade Bergeyre], championnat de Paris, [football] association, équipe [du] Red Star : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59147

2/5/20, [stade Bergeyre], championnat de Paris, [football] association, équipe [du] Red Star : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59148

Red Star, stade Bergeyre, 23/5/20 [équipe de football] : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59386

13/5/20, [football] association, Saint-Ouen, équipe du Red Star club : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59263

13/5/20, [football] association, Saint-Ouen, équipe du Red Star club : [photographie de presse] / [Agence Rol]

Référence bibliographique : Rol, 59264

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