1,721,248 research outputs found
Indagine sensoriale su salsicce stagionate per la definizione delle caratteristiche organolettiche
No full textAn experimental investigation was carried out
with the aim to characterise the quality of
industrial ripened sausages by sensory analysis.
The organoleptic assessment of sausages was
performed by a trained sensory panel of 10
members. The obtained results showed a general
positive assessment of tasters towards the
products under analysis. In fact a high score was
attributed to the descriptors “global flavour” and
“ripened flavour” while very low score was given
to the descriptors bitter, acid, sour-pungent,
rancid smell/taste, mouldy smell/taste. Finally,
a significant correlation (p<0.01) was found
between global flavour and ripened flavour
La qualità di salsicce stagionate: composizione in acidi grassi della frazione lipidica
No full textAn investigation was carried out to evaluate the
quality of ripened sausages in relation to the
fatty acid composition of their lipid fraction. In
particular, PUFA/SFA and n-6/n-3 PUFA ratios
as well as the amounts of trans isomers of
unsaturated fatty acids were considered, due to
their importance from the nutritional point of
view. On the whole, SFA (mean value 42.79%)
and MUFA (mean value 47.80%) contents were
higher than PUFA content (mean value 9.41%).
As a consequence the PUFA/SFA ratio (mean value
0.22) was lower than that recommended for
human diet. On the contrary, the n-6/n-3 PUFA
ratio (mean value 12.65) was higher than the
recommended value. The mean content of trans
isomers was 0.92%
The oxidative and hydrolytic degradation of the lipid fraction of ripened sausages as influenced by the raw material
No full textAbstract: An experimental investigation was conducted to assess the actual degree of oxidative degradation
of the lipid fraction of 30-day-ripened sausages using both commonly used investigations and nonconventional
means, such as the high-performance size-exclusion chromatography analysis of polar
compounds. Sausages made from pork shoulders from extensive and intensive pig rearing were considered.
The obtained results showed a high degree of primary oxidative degradation of the sausage lipid fraction,
as evidenced by oxidized triacylglyrerol and peroxide values, while a low secondary oxidation of fats
was found, as evidenced by triacylglycerol oligopolymers and 2-tiobarbituric acid test values. Moreover,
the degree of oxidative degradation did not show any significant difference between the two types of
sausage, although the samples prepared from extensively reared pigs, as compared with those from
intensively reared pigs, showed significantly (p < 0.001) higher contents of polyunsaturated fatty acids and
significantly (p < 0.01) lower amounts of saturated fatty acids
Attuali conoscenze circa i parametri analitici impiegati per valutare la qualità della frazione lipidica dei salumi e possibilità di utilizzare nuovi parametri non convenzionali
No full textImpiego dell’analisi HPSEC dei composti polari nell’accertamento del livello di degradazione di oli utilizzati come copertura di conserve a base di tonno
No full textAssessment of the oxidative and hydrolytic degradation of oils used as liquid medium of in-oil preserved vegetable
No full textAn experimental investigation was carried out on several in-oil preserved vegetables to evaluate the
quality and genuineness of different oils used as liquid medium. The results obtained showed that the lipids released
by vegetables to the oils are negligible, and that the routine analyses are not fully effective to assess the quality of the
oils. More reliable results may be achieved from the percent determination of trans isomers, and from the classes of
oxidation, polymerization, and hydrolysis substances contained in the polar compounds. In sunflower seed oils,
much higher contents of trans isomers (p < 0.001), triglyceride oligopolymers, and oxidized triglycerides (p < 0.01)
have been observed as compared to olive and extra virgin olive oils
The Italian food environment may confer protection from hyper-palatable foods: evidence and comparison with the United States
Full text linkBackground Multi-national food corporations may saturate country-level food systems with hyper-palatable foods. However, the degree to which global food corporations have been integrated into country-level food systems may vary. Italy has largely retained local food production and may have low hyper-palatable food (HPF) availability in the food supply. The study quantified the prevalence of HPF in the Italian food system and compared the hyper-palatability of similar foods across Italy and the United States, which has wide HPF saturation.Methods A national food system dataset was used to characterize HPF availability in Italy. A representative sample of foods commonly consumed in both Italy and the US were collected and compared. Foods represented six categories: cookies/biscotti, cakes/merendine, salty snacks, industrial bread, frozen pizza and protein/cereal bars. A standardized definition from Fazzino et al. identified HPF.Results Less than one third (28.8%) of foods in the Italian food system were hyper-palatable. US HPF items had significantly higher fat, sugar, and/or sodium across most food categories (p values = 0.001 to 0.0001). Italian HPF items had higher fiber and/or protein relative to US HPF from the same category (p values = 0.01 to 0.0001).Conclusion The Italian food system may confer protection from HPF exposure. HPF products in Italy had lower palatability-related nutrients and higher satiety-promoting nutrients
Influenza della qualità della materia prima sul contenuto in PUFA di salsicce stagionate
No full textQualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
Full text linkThe main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovative ways to improve the cereal-based foods and beverages, useful for researchers and for industry operators
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