Manuel Nuñez

Benzoic acid is an aromatic carboxylic acid naturally present in plant and animal tissues, which can also be produced by microorganisms. Benzoic acid and a wide range of derivatives and related benzenic compounds, such as salts, alkyl esters, parabens, benzyl alcohol, benzaldehyde, and benzoyl peroxide, are commonly used as antibacterial and antifungal preservatives and as flavoring agents in food, cosmetic, hygiene, and pharmaceutical products. As a result of their widespread occurrence, production, and uses, these compounds are largely distributed in the environment and found in water, soil, and air. Consequently, human exposure to them can be high, common, and lengthy. This review is mainly focused on the presence and use of benzoic acid in foods but it also covers the occurrence, uses, human exposure, metabolism, toxicology, analytical methods for detection, and legal limits for benzoic acid and its derivatives. Their controversial effects and potential public health concerns are discussed.

Summary: Supplementation of dairy products with seaweeds can contribute to attaining a balanced diet, but they may affect their sensory characteristics. Yogurt and quark were supplemented with dehydrated Himanthalia elongata, Porphyra umbilicalis, Saccharina latissima, Ulva lactuca and Undaria pinnatifida. When odour, flavour and texture were evaluated by panellists, dairy products containing 0.50% U. pinnatifida showed the highest seaweed flavour and the lowest flavour quality, while dairy products containing 0.50% S. latissima showed the lowest seaweed flavour and the highest flavour quality. Seaweed species influenced all yogurt attributes except buttery odour, acid flavour and salty flavour and all quark attributes except yogurt odour, acid flavour and sweet flavour. Logarithmic regressions of seaweed odour and flavour on seaweed concentration (0–1.00%) were the best fit for dairy products containing P. umbilicalis, U. lactuca or U. pinnatifida and linear regressions for those supplemented with H. elongata or S. latissima.

Summary: Lipolysis, lipid peroxidation, texture and rancid taste were investigated in Serrano hams processed under low, medium and high ripening temperature conditions (RTC) for 15 months. Medium RTC hams showed the highest contents of saturated and monounsaturated free fatty acids (FFAs) from month 5 to 15 and of polyunsaturated FFAs from month 7 to 12. The primary peroxidation index decreased during ripening in all hams, with higher levels for low RTC hams from month 5 onwards. Contrarily, the secondary peroxidation index increased during ripening in all hams, with higher levels for medium RTC hams from month 7 onwards. Texture parameters varied significantly among ham muscles. Shear force increased during ripening in all hams, with higher values for medium RTC hams, whereas cutting force was not influenced by RTC or ripening time. Rancid taste scarcely developed during ripening and was not affected by RTC.

Physicochemical, proteolysis and sensory characteristics of Serrano hams processed under low, medium and high ripening temperature conditions (RTC), with respective average temperatures of 9.3, 14.3, and 19.1 °C, were determined throughout a 15‐mo period. In addition, quantitative relationships among variables were calculated. Medium and high RTC hams showed lower moisture contents and lower levels of low‐ and high‐ionic‐strength soluble proteins than low RTC hams. At 15 mo, aldolase was the most abundant low‐ionic‐strength soluble protein and actin the most abundant high‐ionic‐strength soluble protein in all hams while creatine kinase was no longer detected and H‐meromyosin was detected only in low and medium RTC hams. Levels of all the molecular‐weight peptide fractions increased during ripening, with higher factors of increase for the fractions of lower molecular weight. Total free amino acids were at significantly higher concentrations in medium and high RTC hams than in low RTC hams from month 7 onwards. The correlations of flavor preference and flavor intensity with ripening time, thermal integral, total free amino acids and most individual free amino acids were highly significant, while raw‐meat taste was negatively correlated with all those variables. From month 5 to month 9 of ripening, development of a high quality flavor evolved more rapidly in medium RTC hams, flavor intensity increased at a faster rate in high RTC hams and raw‐meat taste declined more rapidly in medium and high RTC hams. Medium and high RTC may be applied to accelerate the ripening process of Serrano ham without impairing flavor preference.