1,720,981 research outputs found
Funzione antiossidante dei nitrati e dei nitriti nella produzione di salame Milano
No full textThe invetigation has shown that nitrites used in salarme Milano processing have a determinant antioxidant effect which is demonstrated by a decrease of TBARS values and of
cholesterol oxides. The importance of such a finding in relation with humal health is discussed
Antioxidants and oxidative processes of lipids and cholesterol in a dry fermented meat product (salame Milano)
No full textThe research, of which some preliminary results are here presented, was intended to clarify the antioxidant role of nitrates and nitrites
used in combination with or without ascorbic acid, in relation with lipid oxidative processes in a dry fermented meat product. Lipid
oxidation would be looked at in a comprehensive way covering the rancidity (TBARS), the flavour (aldehydes) and the toxic (cholesterol oxides) aspects. Only part of the results dealing with TBARS and cholesterol oxides are reported
Effetto dell'esposizione alla luce sulla stabilità dei lipidi e del colore in salami di tipo mediterraneo e nord europeo
No full textThe study has been performed to characterise lipid and colour stability of Mediterranean and North Europe type sausages vacuum packed and exposed to fluorescent light. Significant differences in fatty acids oxidative stability have been observed between different formulations of the same type of sausage. Southern and Northern type sausages did not differ significantly in cholesterol oxidation products. Colour stability appeared to be higher in Mediterranean sausages compared with the North Europe ones
Volatile compounds released during ripening in Italian dried sausage
No full textA commercial production was analysed at six stages during ripening. Water content, pH and bacterial counts were followed, and
volatile compounds from sausages were extracted by dynamic headspace sampling and analysed by gas chromatography/mass
spectrometry. Total concentrations of all classes increased during ripening. Pepper compound concentrations peaked in the middle
of the ripening period. Lipid oxidation products increased especially towards the end of ripening, in particular, the compounds 2-
heptanol, 1-octen-3-ol, 2-heptanone and 2-nonanone. Surface moulds probably caused 4-heptanone to appear late in the proces-
sing. Benzeneacetaldehyde was absent in fresh mince, but increased to become one of the most abundant volatiles. Compounds
from carbohydrate catabolism disappeared during the processing
Calorific value and cholesterol content of normal and low-fat meat and meat products
No full textThis review deals with the topic of fat and cholesterol intakes derived from the consumption of meat and meat products and the impact that the development of low-fat products might have. The relationship between fat and cholesterol intake and blood cholesterol levels are discussed in the light of the most recent findings
Volatile compounds during ripening in Italian dried sausage
No full textThe purpose of the present work was to increase the knowledge of evolution of volatiles. Hereby evidence of changes
occurring in real sausages is provided which in it self gives rise to new discussions of e.g. origins, but can also serve as yardstick
when evaluating the degree of relevance of studies of model sausages or microorganisms in petri dishes
Lipid and colour stability of Milano-type sausages: effect of packing conditions
No full textLipid and colour oxidative changes in Milano-type fermented sausages were studied in relation to packing conditions and
extended storage under fluorescent light. Matured sausages were sliced and packed under vacuum or in protective atmosphere
(100% N2) and exposed in a display cabinet to mimic commercial conditions of light and temperature for 2 months. Lipid oxidation
was measured by the determination of thiobarbituric acid reactive substances (TBARS) and cholesterol oxidation products (COP),
whereas the oxidation of nitrosylmyoglobin was evaluated by a trained sensory panel. Lipid oxidation and discolouration were
positively related in vacuum-packed sausages: TBARS and COP values increased significantly concurrently with increasing brown
scores. Protective atmosphere came out to be more efficient than vacuum in controlling fatty acid oxidation and, to a lesser extent,
cholesterol and pigment degradation: TBARS values remained constant during the whole storage period whereas cholesterol oxides
and brown colour scores gradually increased but remained lower than those of vacuum-packed sausages. Higher residual oxygen in
vacuum packing could be responsible for the observed differences in oxidative stability. # 2002 Elsevier Science Ltd. All rights
reserved
Intoxication with Fumonisin B1 (FB1) in piglets and supplementation with granulated activated carbon: cellular mediated immuno response
No full textEffect of light exposure on lipid and colour stability of Southern and Northern European type of sausages
No full textEuropean fermented sausages can be roughly classified into two types: the
Mediterranean or Southern European type, generally characterized by long maturing
times, slow pH fall, pH of matured products higher than 5; and the Northern
European type, characterized by fast pH fall, final pH lower than 5, smoking and
shorter maturing times. Such a general classification does not account for the wide
number of different production technologies frequently linked to traditional and local
recipes. The use of raw materials and microbial starters of different origins, different
ingredients and additives has produced a variety of fermented sausages presenting a
considerable challenge to standardization and management of safety and quality. In
particular, lipid and pigment oxidation is dependent on many factors involved with
processing procedures. The aim of this study was to investigate the effect of the
presence or absence and of the amount of pro- and antioxidant systems on the
nutritional and sensory aspects of matured sausages
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