Procesos Innovadores y Calidad en Alimentos (INNOTECHFOOD)
Department: Departamento de Procesos
Miriam Pérez-Mateos is a Doctor on Pharmacy (1998) from the University of Alcalá (Madrid). In her doctoral thesis, developed at the Instituto del Frío (CSIC), she studied the gelling of sardine muscle by high pressure with the addition of different hydrocolloids. At the University of North Carolina (NCSU), she enjoyed a MECD-Fulbright Postdoctoral Fellowship for the development of omega-3 surimi-derived products. In 2001, she continued with a researcher contract under the Ramón y Cajal program for the development of healthier restructured seafood products. Since 2002, she has been a Tenured Scientist at the current Food and Nutrition Science and Technology Institute (ICTAN, CSIC). In 2004, she enjoyed another stay in the United States to study a new process for obtaining surimi through acid or alkaline solubilization. Since 1994-2010, her interests have focused on the valorisation of fishery by-products and of underused or undervalued fish species through the development of restructured products (with and without gelling) by incorporating texturizing additives and functional ingredients (antioxidants, omega- 3, fibres) and / or applying gelling treatment (high pressure). In addition, her studies have also been directed to the search for new alternatives to inhibit the proteolytic activity of fish muscle, crustacean melanosis and the development of biodegradable films from fish protein. In the period 2010-2013, she has participated in pattern recognition studies using the electronic nose based on mass spectrometry (CG-MS-enose). During 2013-2019, her interests have been directed to the characterization of innovative technologies for the preservation of food such as hyperbaric storage and freezing with electromagnetic fields. In recent years (2020-2023), she continues studies on the development of new foods: extruded foods with new shapes and textures, and functional foods with controlled lipid digestibility and adding bioactive compounds.
Otero, L, Pérez-Mateos, M, Holgado, F, Márquez-Ruiz, G, López-Caballero, ME. Hyperbaric cold storage: Pressure as an effective tool for extending the shelf-life of refrigerated mackerel (Scomber scombrus, L.). Innovative Food Science and Emerging Technologies, 51, 41-50 (2019). DOI: 10.1016/j.ifset.2018.05.003
Fernández-Martín, F, Pérez-Mateos, M, Dadashi, S, Gómez-Guillén, CM, Sanz, PD. Impact of magnetic assisted freezing in the physicochemical and functional properties of egg components. Part 2: Egg yolk. Innovative Food Science and Emerging Technologies 49, 176-183 (2018). DOI: 10.1016/j.ifset.2017.11.006
Otero, L, Pérez-Mateos, M, López-Caballero, ME. Hyperbaric cold storage versus conventional refrigeration for extending the shelf life of hake loins. Innovative Food Science and Emerging Technologies, 41,19-25 (2017). DOI: 10.1016/j.ifset.2017.01.003
Otero, L, Rodríguez, AC, Pérez-Mateos, M, Sanz, PD. Effects of magnetic fields on freezing: Application to biological products. Comprehensive Reviews in Food Science and Food Safety,15(3), 646-667 (2016). DOI: 10.1111/1541-4337.12202
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