Fac-simile Scheda Linee di Ricerca - Federalimentare

Dati pubblicati inerenti il tema di ricerca:1. Piga A, Catzeddu P., Farris S., Roggio T., Sanguinetti A., Scano E., 2005. Texture evolutionof amaretti cookies during storage. European Food Research and Technology 221: 387-391.The results of a study on texture evolution during 35 days of storage of "amaretti", a typical Italian cookie, packagedin two different ways are reported. Amaretti cookies were wrapped in polyvinylchloride (PVC) film oraluminium foil (ALL), to simulate two different permeability conditions and stored at controlled temperature andhumidity. Evolution of texture (such as hardness) and a w were tested instrumentally by a texture analyser and ahygrometer, respectively. Texture was assessed by a cut and puncturing test. Indices for hardening were areaunder the curve (N x mm) and gradient (N/mm) for the puncturing test and maximum force (N) for the cut test.Both textural tests showed significantly higher hardening of PVC cookies, compared to the ALL cookies. Thelatter retained good sensorial properties at the end of the storage period, although their internal structure changedfrom soft and moist to mealy, while the PVC cookies were no longer edible only 10 days after baking. Aw valuesdecreased and increased in PVC and ALL lots, respectively. The results suggest that hardening may be explainedby water loss in PVC and moisture redistribution in ALL.2. Del Caro A., Sanguinetti A.M., Madrau M.A., Murittu G., Santoru A., Piga A. 2008. Texturyand sensory changes of a fresh ewe’s cheese packed under different modified atmospheres.Atti Slim 2008, Ischia 25-27 Giugno 2008. In press.Shelf-life extension of fresh ewe’s milk cheese packaged with three different MAP conditions was studied. Freshcheeses were stored in barrier trays, hermetically sealed with a barrier to gas and water film. The gas mixturesused were: 20%CO 2 /80%N 2 , 30%CO 2 /70%N 2 and 50%CO 2 /50%N 2 . Trays were stored at 4 °C and inspected at 0,7, 14 and 21 days. Physical-chemical and microbiological analyses (pH, colour, dry matter, a w, mesophilic microorganisms,psychrotrops, total coliforms, Escherichia coli, Salmonella, Staphilococcus aureus and Listeriamonocytogenes), gas composition inside the packaging (CO 2 , O 2 and N 2 ), texture analysis (puncture test andTexture Profile Analysis-TPA) and sensory evaluation (acceptability test by scoring for colour, flavour, taste andtexture) were carried out. Samples packaged with 30%CO 2 /70%N 2 and 50%CO 2 /50%N 2 had a shelf life of 21days. Pathogens were not found during all the storage. Cheese stored with 30%CO 2 /70%N 2 reached the bestacceptability score to the sensory evaluation.3. Del Caro A., Scintu M. F., Di Salvo R., Agabbio M., 2005. Variabilità delle caratteristichesensoriali di una caciotta di latte di pecora prodotta in Sardegna. VII° Ciseta 2005.E’ stata definita la variabilità dellle caratteristiche sensoriali di una caciotta di latte di pecora prodotta in uncaseificio industriale. Dopo taratura con standards di riferimento, un panel di giudici esperti ha analizzato quattrocampioni provenienti da diversi lotti di produzione. I dati ottenuti mostrano differenze significative per duedescrittori legati alla struttura del formaggio: granuloso e solubile. Non sono state evidenziate differenzesignificative per quanto riguarda le caratteristiche olfattive e olfatto-gustative.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.it420