Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Hidalgo, A., Rossi, M., Clerici, F., Ratti, S. 2008. A Market Study on the QualityCharacteristics of Eggs from Different Housing Systems. Food Chem. 106: 1031-1038.To study the differences among commercial eggs from four housing systems i.e. cage, barn, free range andorganic, 41 physical and chemical parameters were evaluated on 28 fresh egg samples from the Italian market.The univariate statistic analysis evidenced that organic eggs had the highest whipping capacity and foamconsistency but the lowest freshness (the highest air cell height) and albumen quality (the lowest Haugh Unit);cage eggs presented instead the lowest whipping capacity and the highest shell resistance to breaking. Themultivariate technique discriminant partial least-squares regression was unable to correctly classify the eggsfrom the four housing systems but successfully differentiated cage eggs from alternative (organic + barn + freerange) eggs. The variables with the most discriminant power were shell breaking resistance, overrun,protein content, and shell thickness.2. Alamprese, C., Casiraghi, E., Rossi, M. 2008. Proprietà strutturanti dell’uovo nella pastafresca in relazione al ciclo di deposizione dell’ovaiola. Tecnica Molitoria 59 (9): 1036-1043.Scopo del lavoro è stato quello di valutare la capacità strutturante dell’uovo nella pasta fresca, in funzione delciclo di deposizione della gallina ovaiola. Le caratteristiche reologiche e meccaniche della pasta cruda in formadi sfoglia per lasagne sono risultate significativamente influenzate dall’età dell’ovaiola, con una riduzionedell’elasticità dell’impasto all’aumentare dell’età ed un picco massimo del carico e un minimo delladeformazione alla rottura intorno alle 35 settimane. In funzione del ciclo di deposizione si è osservato anche unaumento significativo dell’incremento di peso della pasta e del residuo solido rilasciato in cottura. Tali fenomenisono correlati alle modificazioni compositive dell’uovo, ed in particolare alla diminuzione del rapportoalbume/tuorlo, che impoverisce l’impasto di ovoalbumina, principale proteina coinvolta nella strutturazione delreticolo proteico dell’impasto.3. Rossi, M., Hidalgo, A., Clerici, F. 2008. Whole egg whipping properties as affected byalbumen and yolk fractions. 1 st Mediterranean Summit of WPSA – Advances and Challengesin Poultry Science, 7 – 10 May 2008. Porto Carras, Chalkidiki, Greece.Both albumen and yolk proteins contribute to functional properties of whole egg: albumen mainly performs as afoaming agent and yolk as an emulsifier. This study concerns the variation in the albumen to yolk ratio of wholeegg, and its influence on whole egg whipping properties. The natural modification in albumen to yolk ratio ofeggs from aging hens proved to be a relevant source of variation. As the hens grew older, egg compositionchanged showing a decrease in total protein content and albumen protein, and an increase in the percentage ofyolk (as well as fat percentage), as a consequence of a reduction in the albumen to yolk ratio. These compositionmodifications affected whole egg foam consistency and stability, while no relationships were found withoverrun. In particular, the percentage increase in yolk fraction during hen aging impaired overall whippingperformances of whole egg. The implications for whole egg applications in food products are discussed.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.it242