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Determination of partition coefficient of some aroma compounds used in misture to flavour custard dessert.
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Approaching to biogenic amines as quality markers in packaged chicken meat
Full text linkFollowing the chicken meat quality decay remains a tricky procedure. On one hand, food companies need of fast and affordable methods to keep constant higher sensory and safety standards, on the other hand, food scientists and operators find difficult conjugating these exigencies by means of univocal parameters. Food quality definition itself is, in fact, a multi-layered and composite concept in which many features play a part. Thus, here we propose an index that relies on biogenic amines (BAs) evolution. These compounds may indirectly inform about microbial contamination and wrong management, production, and storage conditions of meat and meat products. In this study, three cuts of chicken meat (breast filets, drumsticks, and legs) packed under modified atmosphere, under vacuum, and in air-packaging, stored at +4°C (until to 15 days), were analyzed. Some BAs were combined in an index (BAI) and their evolution was followed. The Thiobarbituric Acid Reactive Species assay (TBARS) was also used as a common reference method. Generally, BAI may better identify the beginning of quality impairment than lipid oxidation spreading. ANOVA statistical analysis has highlighted that the storage time is anyway the most detrimental factor for chicken decay when it is stored in refrigerated rooms (p > 0.01). Despite TBARS still remains a powerful tool for chicken goods, its exclusive use may not be enough to explain quality loss. On the contrary, BAI implementation in fresh meat can give a more complete information combining food safety exigencies with sensory attributes
Amaretti senza amido e farina come ingredienti in sistemi alimentari ad alta umidità
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Due tipologie di amaretti sono state ottenute utilizzando diverse formulazioni, una contenente amido come strutturante (VR) ed una preparata in accordo all’attuale normativa (NR) che non ammette la presenza di amido nella formulazione. Gli amaretti formulati con la nuova ricetta (NR) hanno mostrato valori di densità e durezza minori di quelli ottenuti con la vecchia ricetta ma una friabilità non significativamente differente.
Le cinetiche di reidratazione e le caratteristiche meccaniche dei prodotti a diversi livelli di idratazione sono state studiate a seguito di immersione degli amaretti in soluzione di saccarosio a 25° C e di contatto su gelato a -15° C. In soluzione di saccarosio il prodotto NR ha mostrato una maggiore capacità di reidratazione ed una minore durezza e friabilità a tutti i livelli di idratazione. Nella reidratazione a -15° C su gelato il prodotto NR ha mostrato un acquisto di umidità non differente rispetto a VR ed una minore riduzione della friabilità, pur presentando una consistenza minore di VR a tutti i livelli di idratazione.
La sostituzione dell’amido nella formulazione di biscotti modifica le proprietà fisiche e meccaniche del prodotto ma può permette migliori performance in termini di friabilità a bassi livelli di umidità.Two types of ‘amaretti’ biscuits were produced with different formulations: one containing starch as a structuring agent (VR) and the other modified according to the current Italian legislation (NR) which does not permit the use of starch in the ‘amaretti’formulation. Amaretti formulated with the new recipe (NR) showed lower density and hardness than VR amaretti but not a significantly different friability value.
Rehydration experiments in sucrose solution (25° C) and on ice-cream (-15° C) were carried out and rehydration kinetics and texture changes upon rehydration were evaluated.
During rehydration in sucrose solution, the NR product showed a higher moisture uptake than VR and lower hardness and friability values at different hydration levels. When rehydration was carried out on ice-cream (at -15° C), NR showed a lower friability reduction than VR and a not different moisture uptake but it still showed lower hardness values than the latter at each hydration level.
The replacement of starch in biscuits formulation affects the physical and mechanical properties of the products but could permit better performance in terms of friability retention at low moisture content
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