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La valutazione strumentale della qualità ' del grasso del suino pesante: riscontri sperimentali
No full textIndagine sulla presenza di ossidi del colesterolo nelle carni suine fresche e trasformate
No full textLipid and cholesterol oxidation in frozen stored pork, salame Milano and mortadella
No full textAn investigation has been carried out on oxidative processes of fresh and stored frozen pork and of two pork products (salame Milano and mortadella). Wholesale pork cuts (shoulder, ham trimmings, belly and backfat) were checked fresh and after frozen storage (1, 3 and 6 months). The streaky bacon was studied fresh and after scalding at 80°C. Salame Milano and mortadella were produced with fresh and frozen raw materials and a few commercial samples were also part of the study. No real differences have been observed between commercial and experimentally produced salame and mortadella. Peroxide
and TBARS values were low in all cases. Among the cholesterol oxides determined (7beta-hydroxycholesterol, 5,6a-epoxycholesterol, 7-ketocholesterol and 25-hydroxycholesterol) those dangerous for human health were either absent or their concentration was below toxic levels. The results are discussed on the light of literature reports and Italian pork products technologies
Comparative evaluation of some antioxidants in salame Milano and mortadella production
No full textSix formulations of salame Milano and mortadella were produced, one without antioxidants, two with sodium ascorbate (0~0.5-0~1 and 0.2%), one with catechin, one with phytic acid, and one with sesamol. The products were studied for oxidation levels (peroxide
value, TBARS, cholesterol oxides) and colour stability. The evaluation of the latter took place in conditions simulating commercial types of packaging (vacuum and modified
atmosphere) and display. A significant difference emerged in colour stability. With the exception of salame Milano packed under modified atmosphere, in all cases salame and mortadella produced without Na ascorbate had significantly lower colour stability. Both in salame and mortadella, peroxide values and TBARS determination gave indications of a possible pro-oxidant effect of ascorbate 0.2% compared with an effective antioxidant activity of the other compounds tested. Cholesterol oxidation in salame appeared to be inhibited by sesamol and ascorbate while catechin was much less effective. In mortadella the prooxidant effect of Na ascorbate was confirmed. All lipid oxidation parameters, though, showed low oxidation values so that no quality nor health deficiencies could be envisaged with any of the formulations adopted. Lower colour stability scores, though, would create commercial problems
La misura strumentale della consistenza del grasso suino:relazioni con parametri chimici e sensoriali.
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