Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Fiore A.G., Mastromatteo M., De Pilli T., Severini C. (2006) Study on the quality of ‘Salami’with extra-virgin olive oil. SLIM - Università di Catania 21-23 giugno 2006. In: Special issueof Italian Journal of Food Science, Edited by G. Muratore & F. Lucciardone, Chiriotti Editori,pag.121-127.The effects on chemical, microbial and sensory quality of the partial substitution of pork backfat with extravirginolive oil were studied in ‘salami’ products. Five ‘salami’ formulations with total fat between 10 and 35%,were prepared. Two of these, were made up only with pork backfat, while other three formulations at 10% of totalfat, in which 5% of pork backfat was substituited with extra-virgin olive oil, were prepared with or withoutadded humectant (dry milk powder and maltodextrins) and treated with forced drying (ventilation). For all formula,three samples were analysed at each step of following process: making into sausages, beginning and end ofripening and after 15 and 30 days of storage at 4°C. The addition of extra-virgin olive oil, did not decrease theshelf-life in terms of hygienic and organoleptic quality. The results showed that this type of product, similar tothe traditional one (at 35% of pork backfat), but with healthier features, could be produced with safety and asuitable shelf life.2. Fiore A.G., De Pilli T., Severini C. (2007) Studio sulla stabilità di salami ‘low fat’. In 8°Congresso Italiano di Scienza e Tecnologia degli Alimenti (VIII° CISETA) Fiera di Ro,Milano, 7-8 Maggio 2007. In “Ricerche ed Innovazioni nell’Industria Alimentare” a cura diSebastiano Porretta. Vol. 8, Chiriotti Editori, Pinerolo – Italia, pag. 827-832. Selezionato epubblicato su Ingredienti Alimentari, Settembre/Ottobre 2007, Anno 6, n. 34, 10-17.The effects of the partial substitution of pork backfat with extra-virgin olive oil in low-fat salami products onwater activity and firmness were investigated. Five type of “salami” formulations differing in pork backfat andolive oil and level of fat (35 and 10%), humectants addition and type of lean meat (pork or turkey) were studied.Results showed that partial pork backfat substitution affects the firmness of low-fat “salami”. No significant differenceswere shown in the aw values among the samples and fat content, while significant and great differenceswere determined for the samples containing humectants.SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it158