Sonia Maria Fonseca

Learn More
The aim of this study was to determine the technological properties (nitrate reductase, proteolytic and lipolytic activities; and the ability to grow at the temperature and pH values of fermenting sausage, and at high NaCl concentrations) and safety characteristics (amino acid decarboxylase and enterotoxigenic activities) of 38 strains of Staphylococcaceae(More)
The influence of four different cooking methods (roasting, grilling, microwaving and frying) on cooking loss, lipid oxidation and volatile profile of foal meat was studied. Cooking loss were significantly (P<0.001) affected by thermal treatment, being higher (32.5%) after microwaving and lower after grilling (22.5%) and frying (23.8%). As expected, all the(More)
BACKGROUND The present work deals with the evaluation of the effect of three different commercial starter cultures (Chr. Hansen, Hørsholm, Denmark) on the volatile compound profile and sensory properties, as well as some important physicochemical parameters, of dry-fermented foal sausages at the end of ripening in order to select the most suitable starter(More)
Respiratory mechanics and thoracoabdominal morphometry were determined in four sets of animal experiments before and after surgery. In group RRA the rectus abdominus muscles were removed; in RRAH rats the muscle resection was followed by lung hyperinflation; in PPM animals the defect was repaired by suturing a polypropylene mesh (Marlex); and in PPMH lung(More)
The objective of this work was to define a simple technological process for dry-cured Halal goat meat elaboration. The aims of this study were to analyze physicochemical parameters and to enumerate the microbial population at the end of the different manufacturing processes (two salting times and the addition of olive oil and paprika covering) on 36 units(More)
The dynamics of the bacterial population throughout the ripening of Galician chorizo, a traditional dry fermented sausage produced in the north-west of Spain, were investigated by using classical and molecular approaches. Fermented sausages are certainly complex matrices with PCR inhibitors and background microbiota. Therefore, two different DNA preparation(More)
BACKGROUND Dry-cured 'lacón' is a traditional cured meat product made in the north-west of Spain from the pigs' foreleg, with similar manufacturing process to that used in dry-cured ham. The aim of this study was to assess the influence of cross-breeding of Celta pig with Landrace or Duroc breeds on the formation of volatile compounds through the(More)
The development of Lactobacillus and Staphylococcus strains used as starter cultures throughout the ripening of Galician chorizo, a traditional dry fermented sausage from the north-west of Spain, was monitored combining different molecular-based techniques. The bacterial diversity occurring in the inoculated sausages at the beginning and the end of the(More)
Histidine, lysine, ornithine, and tyrosine decarboxylase activities were tested in 38 strains of Staphylococcus (15 of S. equorum, 11 of S. epidermidis, 7 of S. saprophyticus, and 5 of S. pasteuri) and 19 strains of Bacillus (13 of B. subtilis and 6 of B. amyloliquefaciens) isolated from two Spanish traditional sausage varieties. The four decarboxylase(More)
OBJECTIVE This work analyzes use of the Laser Induced Fluorescence Spectroscopy technique for characterization of normal and neoplastic tissue in the oral mucosa of hamsters, with potential to diagnose neoplastic tissue in vivo. METHODS Carcinogen DMBA was applied to the right cheek of 31 hamsters weighing 150 +/- 10g, three times per week during 12(More)
  • 1