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Saccani G.,Stazione Sperimentale per lIndustria delle Conserve Alimentari SSICA | Fornelli G.,University of Parma | Zanardi E.,University of Parma
International Journal of Food Properties | Year: 2013

Textural properties and changes of myofibrillar and sarcoplasmic proteins of salame Felino, a typical Italian dry-cured fermented sausage, were studied during ripening. Hardness, chewiness, and gumminess increased over the ripening period. Adhesiveness showed a gradual but significant decrease after 14 days and further at 28 days of ripening. A remarkable increase of the proteolysis index and a significant decrease of myofibrillar and sarcoplasmic protein solubility were observed. Hardness showed a significant negative correlation with myofibrillar protein solubility. Sarcoplasmic proteins appeared to be more susceptible to degradation. © 2013 Copyright Taylor and Francis Group, LLC.


Berni E.,Stazione Sperimentale per lIndustria delle Conserve Alimentari SSICA | Scaramuzza N.,Stazione Sperimentale per lIndustria delle Conserve Alimentari SSICA
Letters in Applied Microbiology | Year: 2013

Contamination of food industrial environments and recontamination of finished products by Chrysonilia sitophila and Hyphopichia burtonii have long represented serious problems for the bakery industries. As one of the most common ways to slow down or avoid fungal spoilage on bakery products is the use of ethanol, in the present work the effect of this substance has been assessed on growth of two of the most frequently occurring associated moulds, C. sitophila and H. burtonii, by means of tests on both synthetic media and sliced bread. Test on synthetic media: H. burtonii was less markedly affected in lag-phase duration and radial growth rates by the addition of ethanol to DG18 and the reduction in incubation temperature than C. sitophila that failed to grow at the highest concentrations of ethanol tested (2·0 and 4·0% at 15°C; 4·0% at 25°C). Test on sliced bread: ethanol proved to be effective to prevent spoilage by C. sitophila even at the lowest concentration tested (0·8%, w/w), while higher concentrations (2·0%, w/w) were needed to prevent spoilage by H. burtonii. Significance and Impact of the Study: This study shows that ethanol could represent an effective barrier to prevent spoilage of bakery products by associated moulds such as Chrysonilia sitophila and Hyphopichia burtonii, whose growth on packed and sliced bread was inhibited at very low (0·8%) or medium (2·0%) ethanol concentrations, respectively. The results obtained represent a fundamental point of reference for the bakery industries, as they can apply them in the productive practice to avoid spoilage by C. sitophila and H. burtonii on their products. Significance and Impact of the Study: This study shows that ethanol could represent an effective barrier to prevent spoilage of bakery products by associated moulds such as Chrysonilia sitophila and Hyphopichia burtonii, whose growth on packed and sliced bread was inhibited at very low (0·8%) or medium (2·0%) ethanol concentrations, respectively. The results obtained represent a fundamental point of reference for the bakery industries, as they can apply them in the productive practice to avoid spoilage by C. sitophila and H. burtonii on their products. © 2013 The Society for Applied Microbiology.


Ariano A.,University of Naples Federico II | Lo Voi A.,Stazione Sperimentale per lIndustria delle Conserve Alimentari SSICA | D'Ambola M.,University of Naples Federico II | Marrone R.,University of Naples Federico II | And 2 more authors.
Journal of Food Protection | Year: 2015

European Union regulations that establish the maximum cadmium (Cd) levels for crab take into account only concentrations found in crab muscle (white meat), mainly from appendages; therefore, other organs and tissues (brown meat) are excluded. The objective of the present study was to evaluate Cd levels in both white and brown crab meat, in order to achieve a more complete assessment of health risk related to human consumption of warty crab. Microwave digestion and atomic absorption spectrometry were used to determine Cd concentrations in warty crab (Eriphia verrucosa) samples collected from the southern Tyrrhenian Sea in Italy. Cd concentrations in all samples of white crab meat were found to be very low (below the limit of quantification), although brown crab meat showed significantly higher Cd concentrations (up to 5.629 mg/kg wet weight; mean value, 1.465 mg/ kg). Thus, the consumption of brown meat, common among certain populations of the Mediterranean region, where whole crustaceans are traditionally eaten, substantially increased Cd intake, resulting in alarmingly high estimated weekly intake values. Copyright © International Association for Food Protection.


Derossi A.,University of Foggia | De Pilli T.,University of Foggia | Giuliani R.,University of Foggia | Orlando I.,Stazione Sperimentale per lIndustria delle Conserve Alimentari SSICA | And 2 more authors.
Journal of Food Process Engineering | Year: 2011

Pumpkin is a very appreciated vegetable for both unique sensory characteristics and significant content of substances with healthy effects. Very few "pumpkin-processed foods" with adequate shelf life are available on the market because of poor knowledge relative to its behavior during industrial processes. The possibility to reduce water activity (Aw) and pH of pumpkin samples by osmotic treatment in complex (quaternary) solution was studied by response-surface methodology (RSM). The reduction of pH and Aw until values recognized as safe for spore germination of Clostridium botulinum and Clostridium perfringens was respectively obtained without significant color degradation. Moreover, the modulation of the independent variables, carried out by using the best-fit equation, was aimed at prestabilizing pumpkin creams. © 2010 Wiley Periodicals, Inc.


Carillo P.,The Second University of Naples | Cacace D.,Stazione Sperimentale per lIndustria delle Conserve Alimentari SSICA | De Pascale S.,University of Naples Federico II | Rapacciuolo M.,Stazione Sperimentale per lIndustria delle Conserve Alimentari SSICA | Fuggi A.,The Second University of Naples
Food Chemistry | Year: 2012

In this work the profile of primary metabolites in potato (Solanum tuberosum L., cultivar Agria) grown under organic vs traditional farming system was studied, and the influence of heat processing (for producing potato powder) on nutritionally important compounds such as essential amino acids, proteins and carbohydrates was evaluated. The potato powder was obtained by means of a drum dryer using different process parameters (temperature, time and product thickness) to minimise thermal damage on the final product. The effects of these different processes were evaluated by analysing also some other quality indicators, as final moisture, colour of the powder, and rheological properties of the rehydrated puree. Moreover, because of its potential cancerogenity and genotoxicity, acrylamide content was determined in the potato powder obtained and compared with that of its main precursors (asparagine and reducing sugars). The steam pressure of 0.2 MPa and 2 r.p.m. allowed to obtain potato powder with a lower acrylamide contents and still a very low water content that caused no microbiological safety problems. This powder, both from conventional and organic farming, when rehydrated, resulted in purees with minimal nutritional losses and colour and consistency very similar to the fresh ones. © 2011 Elsevier Ltd. All rights reserved.

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