1,720,982 research outputs found
La Laguna di Orbetello: pesca, allevamento, prodotti trasformati
No full textThe Orbetello lagoon lies in the southern part of Tuscany and boasts an interesting ecological environment.The lagoona's brackish water is economically important for the fish farming activity that takes place here. The different species of fish farmed are grey mullet, bass and eel. The fishermen still use old fishing techniques. The tide favours upriver swimming of fish into the lagoon. Different kinds of fish are also processed at Ortobello. After going through a spice process, the eels are smoked, while the grey mullet fillets are salted and smoked. The most famous local product is the grey mullet botargo
TESTS ON THE EFFECTS ON SALAMI BY ADDED LIPASE PROVE DELL'IMPIEGO DELLA LIPASI NELLA PREPARAZIONE DEI SALUMI. INDUSTRIE ALIMENTARI
No full textCaratteristiche microbiologiche e chimiche di un antico formaggio d'alpeggio : il "Bettelmatt(R)"
No full textBettelmatt is an old mountain cheese
produced in the mountain pastures
of the Antigorio-Formazza valley
(North Italy), at an altitude of 1,800-
2,400 m. The production is extremely
limited and maturing only takes
only 60 days. The present study
characterizes the cheese from the
microbiological and chemical points
of view. The microbiological analyses
indicate a good hygienic situation,
also because of the high presence of
dairy flora. The chemical analyses
revealed the moisture, protein and
fat content to be similar to that of
all the cheeses produced in the Alpe
Morasco mountain pastures. The
fatty acids profile shows that a diet
rich in green forage increases mono
and polyunsaturated fatty acids.
This research is representative of the
situation and should be considered
as a future investigation aimed at
justifying the request for POD
Chemical parameters, fatty acids and volatile compounds of salted and ripened goat thigh
No full textThe study presents and characterizes the salted and ripened thigh of the 2–3-year-old goats. The study determined the proximate composition, fatty acids profile and volatile compounds composition of fresh and cured and ripened thighs influenced by processing. The completely manual process results in a niche product of reduced fat concentration, a high protein concentration and a ratio n-6/n-3 fatty acids favourable for human health. The final product is lean and of high nutritional value, meeting the criteria of today’s considerable consumer demand. The possibility of producing the product on a larger scale would favour breeders who could profit from selling both fresh goat meat and the final product
Characterisation of a lard cured with spices and aromatic herbs
No full textThe study considered the proximate composition, pH, free acidity, MDA and peroxide values of a cured and ripened lard covered with spices and aromatic herbs, these latter parameters, due to lipolytic endoenzymatic phenomena, tended to increase until the end of the salting period. Throughout the production phases the bacterial load was very low. The final vacuum-packed product had a shelf-life of about 90 days and its fatty acid and cholesterol composition was typical of lard. A GC/MS study of the spices/herbs in
the lard highlighted which components came from the spices/aromatic herbs and which came from phenomena due to lipolytic
endoenzymatic processes
Microbiologia, composizione chimica e valori nutrizionali di prodotti ittici dei laghi lombardi
No full textDifferent kinds of lake fish processed
using different technologies: salting,
smoking, pickling in vinegar,
and marinating were considered.
The products were obtained by
processing some typical fishes from
Lombardy lakes: Danube roach
(Rutilus pigus), Landlocked shad
(Alosa fallax lacustris), Common
whitefish (Coregonus lavaretus), Artic
char (Salvelinus alpinus), Italian bleak
(Alburnus alborella), and derived
eggs and botargo. Microbiological,
chemical and gas-chromatographic
analyses to determine the fatty
acid profile were carried out. The
microbiological results showed
a safe situation due to the low
microbiological charges present
in the products. The proximate
composition, the nutritional
value and the fatty acid profile
characterized by the presence of high
unsaturated fatty acids demonstrated
the importance of the fishery lake
products and their processed
derivates
Cured products from different animal species
No full textAn assessment was made of the proximate composition, pH and aW of raw beef, horsemeat and the meat of wild boar, deer and goat. The same assessment, together with one of fatty acids, cholesterol and free amino acids, was made of the same meats as cured products. The raw meat of the different animal species was found to have a reduced lipid, but high protein content. The cured meat of the horse and wild boar had low saturated fatty acid levels; the wild boar, goatmeat and beef were quantitatively similar with regard to monounsaturated fatty acids (MUFA) while in the horsemeat the polyunsaturated fatty acids (PUFA) were more raised, at an intermediate level in deer and extremely reduced in the beef final product. The cholesterol content in the cured product was markedly reduced in the horsemeat. The free amino acids content in the cured deer, wild boar and goat meat was more elevated, than in beef and horse cured meat
Effect of curing and fermentation on the microflora of meat of various animal species
No full textAn evaluation and comparison was made of the microflora present in the raw material and in the cured, fermented and dried, meat products of cattle, wild boar, deer, goat and horse. The technological process used is analogous to that for the beef product `bresaola'. The microbiological status of the raw material is characterised by the presence of contaminating microflora that is common to thawed and worked meat, but in the cured, fermented and dried product there were only flora typical of processed products. Also the aw and pH values were determinated
Carni di capra, cervo e cinghiale, salate e stagionate. Aspetti microbiologici, parametri chimici e nutrizionali
No full textThe microbiological situation of goat, deer, and wild boar meat used for cured and dried products production, like "bresaola", was studied. On the ripened products, in addition to the microbiological parameters, pH, aw, proximate composition, cholesterol, fatty acids and free amino acids content were determined. The ripened products had a microbiological situation correspondent to the usual cured and dried products. A high protein content together with a reduced lipidic content in all the considered species is to highlight. The cholesterol content was similar in all the samples. The fatty acids profile shows a reduced SFA content in wild boar meat compared to the other species. The high free amino acids level is enhanced by high essential amino acids quantity
Allergeni negli alimenti primari e trasformati
No full textAbstract: The signifi cant increase of human allergy from food has required, by European Countries, a mandatory declaration (Commission Directive 2006/13/EC) of allergenic food which includes the major allergenic ingredients from plant and of animal origin. Among allergens with plant origin, peanuts, nuts (hazelnut, walnut, almond), soybean, celery, sesame seed, and mustard, are the main responsible of allergic human syndrome. In addition, wheat, together with apple, strawberry, aubergine and onion have to be mentioned as ingredients with high allergenicity. Moreover, colourings, such as tartrazine, sulphites, sulphuric anhydride, and metals like copper, nickel, chrome, have to be remind and considered. Concerning allergens of animal origin the most important to be mentioned are: cow’s milk, because of caseins and betalactoglobulin,egg, fish, crustaceans, molluscs, and derived products. In human’s milk, α-s2 casein and β-lactoglobulin, are not present. These protein fractions characterize cow’s milk, and their high allergenicity is the main responsible of allergy in young population. Finally, the allergenic risk of products produced by biotechnology (es.: GMO) has to be seriously considered. Moreover, foods produced with several ingredients, including preservatives and colouring matter, combine together different allergenic proteins that heating and processing technology result not able to decrease, but sometimes a synergic effect among them have been demonstrated. Different allergenic protein fractions are mentioned and analytical methods for theirdetection are here described. Riassunto: Il costante aumento delle malattie allergiche di origine alimentare nell’uomo ha indotto L’UE ad emanare un provvedimento che obbliga a dichiarare chiaramente in etichetta dei vari prodotti alimentari trasformati posti in commercio la presenza di fattori di origine vegetale e/o animali capaci di scatenare le sindromi allergiche in soggetti sensibili. Tra i prodotti vegetali spiccano soia, arachide, sedano, senape, lupino, frutta a guscio, e i rispettivi derivati, ma anche mele, melanzane, cipolle, fragole grano e derivati cui sono da aggiungere coloranti a larga diffusione come tartrazina, ed anche anidride solforosa, solfi ti, bisolfi ti, alcuni metalli come cromo, rame, nickel. Nel campo animale sono da ricordare il latte bovino per le caseine e la beta-lattoglobulina, le uova, pesci, molluschi, crostacei e prodotti derivati. Il latte umano è privo della caseina α-s2, e della β-lattoglobulina presenti invece in quello di vacca e fortemente allergeniche. Diventa importante anche menzionare la valutazione del rischio allergico di quegli ingredienti o alimenti ottenuti attraverso l’impiego di biotecnologie (OGM). Inoltre, in alcuni alimenti pronti aventi più ingredienti, conservanti, coloranti, con frazioni proteiche allergeniche non sempre attenuate nei loro effetti da cottura o altri processi di conservazione, vi possono essere sinergie negli effetti clinici non sempre facilmente identifi cabili. Sono identifi cate le frazioni allergeniche dei vari alimenti ed indicate le metodiche analitiche utili a supporto delle diagnosi cliniche
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