Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

Meat Science ◽  
2019 ◽  
Vol 156 ◽  
pp. 118-124 ◽  
Author(s):  
Natalia Prado ◽  
Marta Sampayo ◽  
Pelayo González ◽  
Felipe Lombó ◽  
Juan Díaz
Keyword(s):  
Northern Spain ◽  
Fermented Sausage

Characterization of native parasitoid community associated with the invasive pest Dryocosmus kuriphilus (Hymenoptera: Cynipidae) in Cantabria (northern Spain)

2020 ◽  
Vol 35 (7) ◽  
pp. 334-340 ◽  
Author(s):  
F. Javier Dorado ◽  
Juli Pujade-Villar ◽  
E. Jordán Muñoz-Adalia ◽  
Juan Carlos Vinagrero ◽  
Julio J. Diez-Casero ◽  
...  
Keyword(s):  
Invasive Pest ◽  
Northern Spain ◽  
Parasitoid Community ◽  
Dryocosmus Kuriphilus

scholarly journals Maqui berry vs Sloe berry – Liquor-based Beverage for New Development

2015 ◽  
Vol 10 (1) ◽  
pp. 1934578X1501000
Author(s):  
Amadeo Gironés-Vilaplana ◽  
Diego A. Moreno ◽  
Cristina García-Viguera
Keyword(s):  
The Other ◽  
Northern Spain ◽  
Organoleptic Properties ◽  
Beneficial Effects ◽  
Other Hand ◽  
New Development ◽  
Aristotelia Chilensis ◽  
Maqui Berry ◽  
Over Time

“Pacharán” is an aniseed liquor-based beverage made with sloe berry ( Prunus spinosa L.) that has been produced in northern Spain. On the other hand, maqui berry ( Aristotelia chilensis) is a common edible berry from Chile, and currently under study because of its multiple beneficial effects on health. The aim of this work was to design a new aniseed liquor-based beverage with maqui berry, as an industrial alternative to a traditional alcoholic product with bioactive berries. The characterization of its composition, compared with the traditional “Pacharán”, and its evolution during maceration (6 and 12 months) showed that the new maqui liquor had significantly-higher anthocyanin retention over time. More studies on the organoleptic properties and bioactivity are underway.

Characterization of the Iberian Y chromosome haplogroup R-DF27 in Northern Spain

2017 ◽  
Vol 27 ◽  
pp. 142-148 ◽  
Author(s):  
Patricia Villaescusa ◽  
María José Illescas ◽  
Laura Valverde ◽  
Miriam Baeta ◽  
Carolina Nuñez ◽  
...  
Keyword(s):  
Y Chromosome ◽  
Northern Spain

Characterization of Micrococcaceae isolated from dry fermented sausage

2002 ◽  
Vol 19 (5) ◽  
pp. 441-449 ◽  
Author(s):  
E. Papamanoli ◽  
P. Kotzekidou ◽  
N. Tzanetakis ◽  
E. Litopoulou-Tzanetaki
Keyword(s):  
Fermented Sausage ◽  
Dry Fermented Sausage

scholarly journals Clay minerals as provenance indicators in continental lacustrine sequences: the Leza Formation, early Cretaceous, Cameros Basin, northern Spain

Clay Minerals ◽  
2005 ◽  
Vol 40 (1) ◽  
pp. 79-92 ◽  
Author(s):  
J. Alonso-Azcárate ◽  
M. Rodas ◽  
J. F. Barrenechea ◽  
J. R. Mas
Keyword(s):  
Clay Mineral ◽  
Source Area ◽  
Local Source ◽  
Northern Spain ◽  
Source Areas ◽  
Kübler Index ◽  
Facies Associations ◽  
Mineral Assemblages ◽  
Cameros Basin

AbstractVariations in clay mineral assemblages, changes in Kübler index (KI), and the chemical composition of chlorites are used to identify source areas in the lacustrine materials in the Lower Cretaceous Leza Limestone Formation of the Cameros Basin, northern Spain. This formation has fairly homogeneous lithological characteristics and facies associations which do not allow for identification and characterization of local source areas. The Arnedillo lithosome of the Leza Limestone Formation contains a clay mineral association (Mg-chlorite, illite and smectite) indicative of its provenance. Chlorite composition and illite KI values indicate that these minerals were formed at temperatures higher than those reached by the Leza Formation which indicates its detrital origin. The similarity in the Mg-chlorite composition between the Arnedillo lithosome and the Keuper sediments of the area indicates that these materials acted as a local source area. This implies that Triassic sediments were exposed, at least locally, at the time of deposition of the Leza Formation. The presence of smectite in the Leza Formation is related to a retrograde diagenesis event that altered the Mg-chlorites in some samples.

scholarly journals Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage)

2010 ◽  
pp. 19-31 ◽  
Author(s):  
Predrag Ikonic ◽  
Ljiljana Petrovic ◽  
Tatjana Tasic ◽  
Natalija Dzinic ◽  
Marija Jokanovic ◽  
...  
Keyword(s):  
Ph Value ◽  
Quality Standard ◽  
Fermented Sausage ◽  
Dry Fermented Sausage ◽  
Fermented Sausages ◽  
Red Color ◽  
Dry Fermented Sausages ◽  
Sensory Parameters ◽  
Hard Consistency

A study was carried out on a typical homemade Petrovsk? klobas? in order to characterize this traditional dry-fermented sausage, to provide a basis for establishing the quality standard and protecting designation of origin. This paper reviews the chemical composition, some physicochemical, proteolytic and sensory parameters of Petrovsk? klobas? made by five manufacturers chosen as representatives. Beside the differences between sausages made by different manufacturers the main properties of this traditional product were though recognized. Compared to other dry-fermented sausages Petrovsk? klobas? is characterized by a high content of protein (23.36-30.45%) and low contents of NaCl (2.99-3.28%). With some minor exceptions, the values of other chemical parameters are within the range of those observed for various dry-cured sausages. Weight loss during the processing is high (up to 45.71%) and pH value (~ 5.4) corresponds to the values for this parameter in other European traditional fermented sausages. Contents of different nitrogen fractions show that Petrovsk? klobas? undergoes significant proteolytic changes. At the end of ripening, Petrovsk? klobas? is characterized by aromatic and spicy-hot flavor, dark-red color and hard consistency.

scholarly journals Bacteria, guano and soot: Source assessment of organic matter preserved in black laminae in stalagmites from caves of the Sierra de Atapuerca (N Spain)

2021 ◽  
Vol 50 (2) ◽  
pp. 121-135
Author(s):  
Joeri Kaal ◽  
Virginia Martínez-Pillado ◽  
Antonio Martínez Cortizas ◽  
Jorge Sanjurjo Sánchez ◽  
Arantza Aranburu ◽  
...  
Keyword(s):  
Organic Matter ◽  
Human Activities ◽  
Ex Situ ◽  
Formation Processes ◽  
Karst System ◽  
Northern Spain ◽  
Human Fossil ◽  
Soot Deposition

Speleothems are a recognized source of paleoclimatic information, but their value as a source of signals from human activities in caves with an archaeological record has rarely been explored. Previous studies of speleothems in the Sierra de Atapuerca karst system (Burgos, northern Spain) revealed an important human fossil record, provided information about human activities in and around these caves, and the impacts on their natural environment. The present study reports the results of molecular characterization of dark-colored laminae from the stalagmites Ilargi (Galería de las Estatuas) and GS1, GS2, and GS3 (Galería del Silo), by pyrolysis-GC-MS (Py-GC-MS) and thermally assisted hydrolysis and methylation (THM-GC-MS). The features of the organic matter demonstrate the presence of (1) a dominant aliphatic fraction probably from in situ bacterial and ex situ plant-derived lipids, (2) black carbon (from soot and/or charcoal), (3) polysaccharides and N-rich moieties (probably from bat guano and microbial sources), and (4) a signal of terpenoid derivatives that may originate from the overlying limestone (kerogen) and extant gymnosperm resin (soils) or cyanobacteria (cave). Some plant-derived lignin may be present as well but was not identified unambiguously. It is concluded that this approach allows identifying multiple general sources of organic matter which can help understand speleothem formation processes, and evidence of soot deposition could be clearly linked to human activities.

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