Control de calidad y seguridad de la carne y productos cárnicos curados mediante el uso de sensores enzimáticos

CÁZARES, ALEIDA SELENE HERNÁNDEZ

doi:10.4995/thesis/10251/8968

Cited by 2 publications

(1 citation statement)

References 122 publications

(234 reference statements)

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“…as a biological recognition element (BRE). Interacting the BRE with the analyte will result in a measurable change in the property of the solution, such as the depletion of a reagent or the formation of a product, without the catalyst being consumed, with enzymes being the most used elements for the manufacture of these biosensors due to their low cost, availability in the market and easy handling [11]. The biosensors include those of the optical type, which use the measurement of the variation of the optical properties, their success is mainly based on two factors: the immobilization of enzymes in solid substrates to improve the shelf life, and storage time of biosensors, improving sensitivity and detection limit.…”

Section: Introductionmentioning

confidence: 99%

Optical biosensor for biogenic amines detection used a porous silicon matrix

Rozo

Carrillo

Gayou

et al. 2020

Supl. Rev. Mex. Fis.

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The content of biogenic amines has been studied due to the toxicity of these compounds in humans when are consumed exogenously, and is used as an indicator of quality in the food industry. The manly method for its determination is high performance liquid chromatography. However, it requires a long time for analysis. An alternative method is the use of biosensors, porous silicon with gold nanoparticles were obtained by electrochemical attack assisted with metal salt. These substrates were used for the construction of a biosensor capable of detecting BA using diamine oxidase enzyme as an element of biological recognition and is binding using the self-assembled monolayers method. The correlation between scanning electron microscopy, X-ray dispersive energy spectroscopy, and Fourier Transform infrared spectroscopy analysis, demonstrated the correct construction of the biosensor and the detection of biogenic amines by interaction with the enzyme. Finally, with the built biosensor it was possible to detect three important biogenic amines found in food.

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Section: Introductionmentioning

confidence: 99%

Optical biosensor for biogenic amines detection used a porous silicon matrix

Rozo

Carrillo

Gayou

et al. 2020

Supl. Rev. Mex. Fis.

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Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

El-Salous,

Moreno,

Melendez

et al. 2024

Curr Res Nutr Food Sci

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Rhynchoporus palmarum is widely considered to be a harmful pest of many crops. Nevertheless, it is highly valued as a food source in some countries, providing valuable components, mainly protein and fatty acids. The aim of this study was to develop a sausage with partial incorporation of R. palmarum larvae and to explore its potential as an alternative ingredient, taking into account the sensory acceptance of the final product, as well as nutritional and microbiological aspects. Experimental formulations containing 30, 20, and 10% larvae (F1, F2, F3, respectively) partially replaced pork meat and vegetable fat, and a control (F0) without R. palmarum larvae. One hundred and fifty semi-trained panelists rated the taste, aroma, color, texture, and overall acceptability of the four formulations using a 5-point hedonic scale. F2 showed favorable sensory acceptance for taste, color, texture, and overall acceptability, with no significant statistical difference from F0, but aroma showed a significantly better score than F0. Nutritional data showed increasing patterns for energy, fat, and sodium, while decreasing values for cholesterol, protein, and total carbohydrate for F1, F2, and F3, respectively. The microbiological characteristics of the experimental formulations for aerobic plate count, E. coli count, S. aureus, and Salmonella spp. met the requirements of the Ecuadorian standard NTE 1338:2012 for cooked meat products. This research highlights the potential of Rhynchophorus palmarum larvae as a viable and sustainable option for partial meat substitution in sausage production, offering an innovative approach to improve nutritional value and diversify product offerings in the food industry.

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Control de calidad y seguridad de la carne y productos cárnicos curados mediante el uso de sensores enzimáticos

Cited by 2 publications

References 122 publications

Optical biosensor for biogenic amines detection used a porous silicon matrix

Optical biosensor for biogenic amines detection used a porous silicon matrix

Sensory Acceptance, Microbiological, and Nutritional Properties of a Sausage-like Meat Product Produced with Partial Inclusion of Rhynchophorus palmarum Larvae

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