Effect of dietary fat on proximal composition, sensorial analysis and shelf life of a traditional Spanish cooked pork product "Lomo de Sajonia" from Iberian pork.

This study aims to evaluate the effect of different dietary fat sources on the quality of a Spanish-cooked meat product Lomo de Sajonia (LSA) and its shelf-life. Forty loins were selected from Iberian pigs fed four dietary treatments containing pork fat (G-1), Greedy-Grass Olive® (GGO) (enriched oleic-acid oil) (G-2), G-2 and high oleic sunflower (G-3), and G-3 plus a mixture of commercial organic acids (Bioll®) (G-4). Loins were manufactured to obtain LSA, and the quality and sensorial attributes were assessed. The shelf life was established according to microbial count and sensorial analysis, which was packed in a modified atmosphere and stored under retail conditions. All meat quality parameters of LSA remained stable in all groups, except fat content and overall liking, which showed the highest values for G-2 LSA. Regarding the shelf life, sensorial attributes remained acceptable in all groups during storage time, while a delay in microbial growth was recorded for the LSA of G-3. According to the results, including GGO in Iberian pig diets could enhance LSA traits, possibly linked to increased assimilation compared with conventional fat sources. However, adding organic acids to the diet did not have the expected effect on improving the shelf life of the LSA.

Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet.

The objective of the study was to evaluate the inclusion of a novel form of oleic acid and an organic-acid mix in the diet of Iberian pigs, and their effect on the quality and shelf-life of the pig meat. 200 castrated male Iberian pigs were randomly assigned to four groups. Diets included different fat sources: pig fat (G1), solid oleic acid (G2), oleic-high sunflower oil with solid oleic (G3); a diet of G3 supplemented with organic-acid mix (G4). Pigs were slaughtered at 182 days. Back fat and the longissimus thoracis et lumborum muscles were removed, and nutritive and sensory quality were analyzed. The shelf-life of meat packaged (70%O2/30CO2) during retail storage up to 21 days were studied. A higher percentage of oleic acid and MUFA, and lower SFA were observed in subcutaneous fat on a G2 diet. G2 resulted in the highest muscle fat content, and G4, the highest cooking losses. In sensory analysis, marbling, tenderness and chewiness were higher in the G2 samples. No differences were found in the bacterial count and sensorial analysis depending on storage time at the end of the experiment, but a lower total viable count was showed at the start of the study in the G4 samples. These results suggest a better assimilation of solid oleic acid. However, the organic-acid mix requires further studies.

Model for Listeria monocytogenes inactivation by high hydrostatic pressure processing in Spanish chorizo sausage.

A central composite design was implemented to study the effect of three factors on HHP-induced L. monocytogenes inactivation in Spanish chorizo sausage, in order to increase its effectiveness: product aw (0.79-0.92), pressure intensities (349-600 MPa, at 18 °C) and holding time (0-12.53 min). Response surface methodology was implemented with backward stepwise regression to generate a model that best fitted to the experimental data. All the three factors studied significantly influenced HHP inactivation of L. monocytogenes (p < 0.05). Pathogen reductions increased as the pressure and duration of HHP treatments rose. Low values of aw seemed to exert a protective effect on L. monocytogenes and pressures below 400 MPa did not lead to significant pathogen reductions. The model was validated with independent published data. Accuracy and bias factors were also determined to evaluate the performance of the developed model, which was considered acceptable for prediction purposes. The model generated represents a mathematical tool that will help food manufacturers to improve the efficacy of HHP processing of chorizo sausage and observe the regulatory authority's specifications regarding L. monocytogenes levels while maintaining food safety.

Ketamina en el tratamiento de la ideación suicida asociada a depresión resistente. A propósito de un caso / Ketamine in the treatment of suicidal ideation associated with resistant depression. A case report

En la actualidad disponemos de pocos tratamientos rápidos, efectivos y seguros para reducir la ideación suicida en la depresión y especialmente en la depresión resistente, quizá con la excepción de la terapia electroconvulsiva (TEC). La ketamina es un anestésico con propiedades antagonistas del receptor NMDA que ha demostrado producir, a dosis subanestésicas, una mejoría rápida y firme de los síntomas depresivos y de la ideación suicida. La mejoría de la ideación suicida llevada a cabo por la ketamina es independiente de la mejoría observada en la sintomatología depresiva. Por otra parte, en la mayor parte de los casos, la mejoría de la ideación suicida no se mantiene en el tiempo con una sola perfusión de ketamina y se necesitan dosis repetidas para mantener el efecto terapéutico. Presentamos un caso de ideación suicida en depresión resistente con dificultades de utilizar la TEC y con una historia previa de 18 ingresos psiquiátricos que mejora con perfusiones continuas de ketamina y con efectos adversos mínimos (AU)

There are currently very few quick, effective and safe treatments for reducing suicidal ideation in depression and especially in resistant depression, perhaps with the exception of electroconvulsive therapy (ECT). Ketamine is an anaesthetic with NMDA receptor antagonist properties that, in sub-anaesthetic doses, has demonstrated a really quick and significant improvement in depressive symptoms and suicidal ideation. The improvement in suicidal ideation produced by ketamine is independent of the improvement observed in depressive symptoms. On the other hand, in most of the cases, the improvement in the suicidal ideation is not maintained in time with a single infusion of ketamine and repeated doses are necessary to maintain the therapeutic effect. A case is presented of suicidal ideation in resistant depression with difficulties of using ECT and with a previous history of 18 psychiatric admissions. The patient improved with continuous perfusions of ketamine and minimal adverse effects (AU)

Sensory characteristics of meat and meat products from entire male pigs.

The surgical castration of male piglets has traditionally been practised to prevent the development of boar taint in pork meat, but European rules aim to end this practice on a voluntary basis. This study represents a sensory characterization of the meat and meat products from entire male pigs. Three levels of androstenone concentration in fat were compared: low, 0-0.3mgkg-1; medium, 0.4-0.9µgkg-1 and high, 1-2.75µgkg-1. The use of meat from entire males in meat products lowered the perception of boar taint compared with fresh meat but was insufficient to totally mask it. Androstenone levels seem to influence the intramuscular fat content and hence, on texture. The perception of boar taint in meat products depends on androstenone concentration as well as on the characteristics of the product. It is necessary to develop additional strategies to totally mask androstenone perception in meat and meat products.

A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training.

This study represents a proposal for training sensory panels in androstenone (AND) perception in meat and meat products. The procedure consists of four main parts: (1) selection and training of a sensory panel (11 panelists) using standards with Vaseline oil media as carriers of AND and skatole (SKA); (2) developing a training method AND detection in meat; (3) dry cured meat product and (4) cooked meat product. All candidates were able to distinguish between AND, SKA and AND+SKA in Vaseline oil, order AND solutions with different concentrations and classify them in the three categories: low, medium and high. The panel was able to differentiate the meat in the three categories, but only the high level in meat products. Due to the individual features in AND perception, specific training for each type of product is required.

Eficacia de la Terapia Psicoeducativa Motivacional Breve Dual (TPMB-D) en pacientes hospitalizados con trastorno por uso de sustancias y patología dual / The efficacy of dual brief motivational psychoeducational therapy (D-BMPT) in patients hospitalized for substance use disorders and dual diagnosis

Introducción: El término patología dual (PD) se refiere a la comorbilidad de los trastornos por uso de sustancias (TUS) con trastornos mentales graves. Se asocia con peores resultados de tratamiento que cada uno de estos trastornos por separado, por lo que es importante desarrollar terapias específicas para estos pacientes. En este sentido, el Hospital Provincial de Castellón adaptó la Terapia Psicoeducativa Motivacional Breve (efectiva en pacientes con TUS en Unidad de Desintoxicación Hospitalaria) para ser usada también con pacientes con PD (TPMB-D), incluyendo a pacientes con TUS y con PD en los mismos grupos terapéuticos. Método: Estudio experimental doble ciego con dos grupos aleatorios que evaluó la eficacia de la TPMB-D comparada con terapia ocupacional (TO) en pacientes hospitalizados con TUS y con PD. Ciento sesenta y tres pacientes completaron el estudio, de los que el 68.7% presentaban PD y el 31,3% TUS. El 55,8% fueron asignados al grupo TPMB-D y el 44,2% al grupo TO. Se evaluaron en el pretest el nivel de conocimientos sobre adicciones y PD (cuestionario ad hoc) y la motivación para el cambio (cuestionario SOCRATES 8D de Miller y Tonigan). Después de recibir tres sesiones de TPMB-D o TO se volvieron a evaluar postest estas variables y la satisfacción con la terapia recibida (Cuestionario de Percepciones del Tratamiento de Marsden et ál.). Resultados: La TPMB-D aumenta la motivación para el cambio y los conocimientos sobre adicciones y PD más que la TO, generando también niveles más altos de satisfacción

Introduction: Dual diagnosis (DD) is the term used for comorbidity of substance use disorders (SUD) with severe mental disorders and is associated with worse outcomes than each of these disorders separately, it thus being important to develop specific therapies for these patients. The Provincial Hospital of Castellon has adapted Brief Motivational Psychoeducational Therapy (effective in SUD patients in the Hospital’s Detoxification Unit) for DD patients (D-BMPT), and includes patients with SUD and those with DD in the same therapeutic groups. Method: This double-blind experimental study used two randomized groups with the aim of assessing the efficacy of D-BMPT compared to occupational therapy (OT) in patients hospitalized with SUD and with DD. One hundred and sixty-three patients completed the study, 68.7% of whom had DD and 31.3% SUD. Their level of knowledge about drug addictions and DD (ad hoc questionnaire) and their motivation for change (Miller and Tonigan’s SOCRATES 8D questionnaire) were evaluated pre- and post-treatment, and their satisfaction with the therapy received (Marsden et al.’s Treatment Perceptions Questionnaire) was evaluated post-treatment. Results: D-BMPT increases motivation for change and knowledge about drug addictions and DD more than OT, also generating higher levels of satisfaction

Effect of different post mortem temperatures on carcass quality of suckling lamb.

The effect of post mortem treatment on microbiological lamb carcass quality was studied. Suckling lambs carcasses were assigned to three different post mortem treatments: conventional (2 for 24 h), ultra-rapid (-20 for 3.5 h then 2 until 24 h post mortem) and slow (12 for 7 h then 2 until 24 h post mortem). Carcass pH and temperature were measured at 0, 3.5, 7 and 24 h post slaughter. Lamb carcasses were sampled for total aerobic viable and Enterobacteriaceae counts just after dressing and 24 h post mortem. A significant effect (p < 0.05) of post mortem treatment on carcasses temperature and pH was found corresponding the faster pH fall to slowly chilled muscles. However, no differences were found at 24 h post mortem among treatments in both parameters. Regarding microbiological results, carcasses of ultra-rapid treatment had the lowest total aerobic viable and Enterobacteriaceae counts and those belonging to conventional treatment had the highest total aerobic viable counts. From 0 to 24 h post mortem, an increase of total aerobic viable was observed in conventional and slow treatments whilst Enterobacteriaceae counts remained constant in all cases. From a microbiological point of view, the ultra-rapid treatment was the only one allowed to maintain the hygienic carcasses quality. However, according to pH and temperature results the carcasses subjected to this treatment may be susceptible to cold shortening.

Tail-end Hg capture on Au/carbon-monolith regenerable sorbents.

In this work, a regenerable sorbent for Hg retention based on carbon supported Au nanoparticles has been developed and tested. Honeycomb structures were chosen in order to avoid pressure drop and particle entrainment in a fixed bed. Carbon-based supports were selected in order to easily modify the surface chemistry to favour the Au dispersion. Results of Hg retention and regeneration were obtained in a bench scale experimental installation working at high space velocities (for sorbent, 53,000 h(-1); for active phase, 2.6 × 10(8) h(-1)), 120 °C for retention temperature and Hg inlet concentration of 23 ppbv. Gold nanoparticles were shown to be the active phase for mercury capture through an amalgamating mechanism. The mercury captured by the spent sorbent can be easily released to be disposed or reused. Mercury evolution from spent sorbents was followed by TPD experiments showing that the sorbent can be regenerated at temperatures as low as 220 °C.

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León.

The objective of this study was to evaluate the effects of curing times on the characteristics of 7-month dry-cured beef cecina stored for up to 12-months at 16°C and 65% relative humidity. Microbiological and physicochemical parameters, sensorial properties and consumer preferences were analysed at three different processing times (210, 270 and 360days). Curing time significantly affected (p<0.05) most of the parameters studied. Moisture and a(w) decreased (p<0.05) and NaCl content increased from day 210 to day 360, whereas microbial counts decreased (p<0.05) from day 210 to day 360. The continued increase of amino acid content and free fatty acid (p<0.05) until day 360 contributed to modifications in the characteristics of the final product. Thus, cecina with longer processing times had higher scores for colour, flavour and aftertaste. Consumer preferences indicated that the sensory quality of cecina improved from day 210 to day 270 of processing, after which no further changes were noted as curing was extended to 360days.

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids.

The effects of fatty acid composition, two packaging methods (vacuum and 20% CO(2)/80% N(2)) and storage under refrigeration for 210 days were evaluated on a dry fermented sausage (salchichón), manufactured with raw material enriched in monounsaturated or polyunsaturated fatty acids. Fatty acid composition was determined on sausage mixtures and on ripened sausages and lipid oxidation and colour stability was determined on ripened sausage at different times during storage. The modification of fatty acid composition of the sausages raised the nutritional quality, slightly affecting the colour properties. Dry fermented sausages enriched in polyunsaturated and monounsaturated fatty acids presented higher lipid oxidation values than the control ones. Both packaging methods (vacuum and 20% CO(2)/80% N(2)) during 210 days of chilled storage had minor effects on the colour and the lipid oxidation stability.

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león".

The aim of this study was to investigate the shelf-life of commercial "Cecina de León" (CL) packaged in vacuum (VP) and in CO(2)/N(2) atmospheres (20/80% CO(2)/N(2) and 80/20% CO(2)/N(2)). Packaged product was stored at 6°C, measuring microbiological, physico-chemical and sensory parameters during 210 days. The values obtained for mesophilic aerobic, anaerobic and psychrotrophic counts did not vary in both the vacuum and the gas packaged samples after 210 days of storage. Enterobacteria and enterococci were always below the detection limit, and in the gas-packaged CL, pseudomonad numbers were significantly inhibited. No changes were observed in the counts of the typical microflora of CL (Lactic Acid Bacteria, yeasts and moulds and Micrococcaceae) up to 210 days and no differences (p>0.05) were found between the counts in the VP and in the gas-packaged samples. A pronounced initial fading was observed in redness (a(∗)) within the first 15 days in the VP samples and within the second month in the gas-packaged samples attributed to the presence of white film on surface of CL portions. No differences were observed (p>0.05) in texture parameters evaluated between packaging methods during storage, and the values found are within the range for CL not packaged. The sensory properties of CL stored in 20/80% CO(2)/N(2) were slightly less acceptable than the samples packed under vacuum and under 80/20% CO(2)/N(2) at 210 days of storage. It is concluded that no clear advantage of the gas packaging was observed compared to the VP of "Cecina de León".

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres.

The microbiological, physico-chemical and sensory properties of salchichon with high unsaturated fat content, packed under vacuum and 20/80% CO(2)/N(2) modified atmosphere, were evaluated to determine its quality changes during storage under refrigeration. These sausages were manufactured with pork meat and pork backfat obtained from pigs fed with three different diets (control diet-CO, high oleic diet-HO and high linoleic diet-HL). In general, few significant differences were found in counts of different groups of microorganism between the three types of sausages and no difference between the packaging methods. A reduction in pH values was observed during storage and no great differences were determined by storage period on water activity (a(w)). Both parameters (pH and a(w)) presented similar results to those found in different Spanish sausages and other European dry fermented products. The sensory results denoted that sensory quality gradually decreased during storage under both packaging conditions (vacuum and 20/80% CO(2)/N(2)), so it is not advisable to store longer than 150days. On the other hand, fermented sausages with high content of unsaturated fatty acids had similar sensory properties to those of conventional sausages, and even a comparable sensory stability. In conclusion, the results showed healthier salchichons (HO and HL) similar to the traditional (CO) one could be manufactured and stored under refrigeration after slicing for a reasonable period, but the advantage of the gas mixture packaging (20/80% CO(2)/N(2)) versus vacuum packaging was not clear.

Unburnt carbon from coal fly ashes as a precursor of activated carbon for nitric oxide removal.

The aim of this work is to evaluate the characteristics of an activated carbon obtained from unburnt carbon in coal fly ashes to be used in the removal of NO. Carbon-rich fraction was obtained by mechanical sieving of fly ashes. The mineral matter was removed by conventional HCl and HF demineralization procedure. Activation was carried out with steam at 900 degrees C in order to develop porosity onto the sample. Characterization of samples was performed by several techniques with a main objective: to follow the mineral matter content, composition and distribution on the samples in order to better understand how to remove it from unburnt carbon in fly ashes. To study the use of this unburnt carbon as a precursor for the preparation of activated carbons for gas cleaning, the NO removal by ammonia using activated carbon as a catalyst at low temperature was performed. Results show a good performance of activated carbon in this reaction that is in relationship with BET surface area.

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality.

Quality aspects of sliced dry-cured beef "Cecina de León" preserved in vacuum and gas mixtures (20%/80% CO(2)/N(2) and 80%/20% CO(2)/N(2)) were studied. The evolution of microbiological, physicochemical and sensory parameters were analysed during storage (210 days) at 6°C. Although microbial counts at 60 days of the gas-packaged samples were lower than the vacuum-packed ones, they were never higher than the spoilage limit (7 logufc/g). A slight increase (p<0.05) in pH was observed throughout storage of "Cecina de León" packaged under vacuum and in gas mixtures. However, a decrease (p<0.05) in a(w) was observed during storage of "Cecina de León" packaged under vacuum but a(w) did not vary (p>0.05) during storage in the gas-packaged samples. No changes were observed (p>0.05) in lightness (L(∗)), redness (a(∗)) and yellowness (b(∗)) in vacuum and gas packaged samples during storage. However, sensorially evaluated colour showed lower values in gas packaged samples during 30 days storage. This difference was decisive in establishing the shelf-life of "Cecina de León" slices preserved in gas mixtures (20%/80% CO(2)/N(2) and 80%/20% CO(2)/N(2)). Therefore, from a microbiological point of view, gas mixtures are more effective in extending the shelf-life of "Cecina de León" slices. It is concluded that vacuum packaging allows longer storage than gas-packaging as it maintains a good visual appearance of "Cecina de León", the main parameter in consumers' perception of meat quality.