Fac-simile Scheda Linee di Ricerca - Federalimentare

4. Giancone T, Torrieri E, Di Pierro P, Mariniello L, Moresi M, Porta R, Masi P. Role of constituentson the network formation of hydrocolloid edible films. Journal of Food Engineering89:195-203, 2008In this work, the influence of pectin surface density (ρ s ), soy flour-to-pectin weight ratio (Y SF/P ) and cross linkingagent (i.e., transglutaminase, TG ase ) on the three-dimensional film structural network was studied by dynamicmechanical and microscopy analyses. Small amplitude oscillatory measurements proved that all films behaved assolid-like materials. Storage (E’) and loss (E”) tensile moduli of pectin-based films were not affected by pectinρ s , whereas the mechanical properties of soy flour/ pectin (SF/P) based films declined as the soy flour contentwas increased. This trend was also confirmed when using TG ase to cross link SF/P based films, even if the complexdynamic tensile modulus E* was found to be more dependent on the angular frequency (w). The threedimensionalstructure of all films examined was well described by using Friedrich and Heymann model [Journalof Rheology, 32 (1988) 235-241]. The order of the relaxation function (a) and material elasticity parameter (E a )resulted to be independent of pectin ρ s for the pectin-based films. On the contrary, as Y SF/P was increased, the aand E a values for SF/P based films tended to increase and decrease, respectively. The film network link densityappeared to increase as Y SF/P was increased from 0 to 0.62 g g -1 ; however, any further increase in Y P/SF was foundto be ineffective on link density.5. Torrieri, E, Cavella S, Villani F, Masi P. Influence of modified atmosphere packaging on thechilled shelf life of gutted farmed bass (Dicentrarchus labrax). Journal of Food Engineering77:1078-1086, 2006The effect of MAP on quality changes of gutted farmed bass when stored at 3°C were investigated for up to 9days. Gutted farmed bass was packed with six different atmospheres (0%O 2 –70%CO 2 ; 20%O 2 –70%CO 2 ;30%O 2 –60%CO 2 ; 40%O 2 –60%CO 2 ; 30%O 2 –50%CO 2 ; 21%O 2 –0%CO 2 ). Headspace gas composition (O 2 %;CO 2 %), aerobic mesophilic bacteria (AMB) and Enterobacteriaceae, pH, water loss, flesh moisture content,colour, stiffness, odour and eyes appearance were assessed by means of instrumental and sensory analysis after0, 2, 5, 7 and 9 days of storage. Atmosphere composed of 30% of O 2 and 50% of CO 2 was the best one to preservethe quality of the gutted farmed bass. PCA was an effectively instrument to classify gutted bass samples onthe bases of quality changes. The effect of the time was explained by the factor 1, whereas the fish were clearlyclassified along factor 2 in relation to storage atmosphere.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.it302