1,720,983 research outputs found
Atti del Convegno Internazionale "Gavi: tredici secoli di storia in una terra di frontiera"
No full textUse of lactatae at different pH for preservation of fresh sausages
No full textTraditional Italian fresh sausage was manufactured with 3 different formulations: no sodium lactate; 1.5% sodium lactate at pH 7.0; or 1.5% sodium lactate at pH 5.5. Sausages were packaged in trays with a gas permeable sealing film or modified atmosphere packaged (in an 80% O 2/20% N 2 atmosphere at a product:gas ratio of 1:3) with a gas-impermeable sealing film. All the packaged samples were stored at 6°C. Physicochemical properties (pH, a w, drip formation), microbiological quality (psychrotrophic bacteria, coliforms and lactic acid bacteria) and sensory properties were assessed after 3, 6 and 9 days of storage for the conventionally packaged samples and after 5, 10 and 15 days for the modified atmosphere packaged samples. Overall, sodium lactate reduced microbial growth and improved shelf life of fresh sausages; use of sodium lactate at pH 7.0 gave the best inhibition of microbial growth. pH had no significant effect on the action of sodium lactate on retention of sensory properties during storage. Modified atmosphere packaging gave better shelf life then conventional packaging, except for a slightly higher incidence of drip formation on the surface of the sausages
Utilizzo di sodio lattato a differenti pH per la conservazione di salsiccia fresca
No full textTraditional Italian fresh sausage was manufactured with 3 different formulations: no sodium lactate; 1.5% sodium lactate at pH 7.0; or 1.5% sodium lactate at pH 5.5. Sausages were packaged in trays with a gas permeable sealing film or modified atmosphere packaged (in an 80% O 2/20% N 2 atmosphere at a product:gas ratio of 1:3) with a gas-impermeable sealing film. All the packaged samples were stored at 6°C. Physicochemical properties (pH, a w, drip formation), microbiological quality (psychrotrophic bacteria, coliforms and lactic acid bacteria) and sensory properties were assessed after 3, 6 and 9 days of storage for the conventionally packaged samples and after 5, 10 and 15 days for the modified atmosphere packaged samples. Overall, sodium lactate reduced microbial growth and improved shelf life of fresh sausages; use of sodium lactate at pH 7.0 gave the best inhibition of microbial growth. pH had no significant effect on the action of sodium lactate on retention of sensory properties during storage. Modified atmosphere packaging gave better shelf life then conventional packaging, except for a slightly higher incidence of drip formation on the surface of the sausages
Application of sodium lactate to preservation of cooked ham
No full textMini cooked hams (wt. 600 g) were made with addition of sodium lactate at 1 or 2% (w/w); control samples were made without added sodium lactate. All samples had a brine injection proportion of 30%, and were made without added phosphate. The hams were vacuum packaged, then stored for up to 9 wk at 6°C. Physicochemical properties (pH, a w, d- and l-lactic acid and drip formation), microbiological quality (psychrotrophic bacteria, lactic acid bacteria, faecal streptococci and Enterobacteriaceae) and sensory quality were assessed at 1 wk intervals during storage. Addition of sodium lactate improved shelf life, and decreased counts of psychrotrophs, faecal streptococci and Enterobacteriaceae. Counts of lactic acid bacteria were unaffected, but formation of ropy slime was reduced. Sodium lactate showed a buffering action on pH. Addition of 2% sodium lactate reduced drip formation. Samples made with 1% sodium lactate had the best sensory quality (taste and colour); samples made with 2% sodium lactate had the best shelf life
Studio dell’attività istidino-decarbossilasica di Enterobacteriaceae isolate da formaggio Gorgonzola
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Selection and oenological characterization of Saccharomyces cerevisiae strains isolated from Tocai, Pinot and malvasia grapes and musts of the Collio area
No full textOne hundred and nineteen Saccharomyces cerevisiae strains were isolated from Pinot, Tocai and Malvasia grapes and musts of the Collio area. The Saccharomyces cerevisiae isolated were tested for their oenological characteristics production of ethanol, glycerol, acetic acid, ethyl acetate, higher alcohols and hydrogen sulphide in white must. Kariotypes of Saccharomyces cerevisiae were also studied. The production of glycerol, ethanol, acetic acid and ethyl acetate depended on the strains, as well as the production of hydrogen sulphide. Low levels of higher alcohols were produced by all the strains tested. From the profiles of kariotype, slight differences were noted in the region of II, XIV, and X chromosomes among the strains tested.
From the data obtained, the most of the Saccharomyces cerevisiae isolated had good oenological characteristics that can be used as starters for Pinot, Tocai and Malvasia wine production
Indagine sulla presenza di coliformi ed Escherichia coli in latte crudo e formaggi molli prodotti in Friuli-Venezia Giulia
No full textStudio dell’influenza della contaminazione ambientale dell’ambiente di stagionatura sulle caratteristiche microbiologiche ed organolettiche del formaggio Gorgonzola
No full textStudio della qualità microbiologica di alimenti ed ambienti nella ristorazione collettiva
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