INDUSTRIE ALIMENTARI Vol. 61 - JUNE 2022

 

CONTENTS

 

5 - Effects of storage conditions on quality and stability over time of anchovy fillets in oil
M.O. Varrà - S. Ghidini - V. Paradiso - B. Ausanio - A. Ianieri - E. Zanardi

The overall quality of semi-preserved anchovy fillets in oil is strongly dependent on the quality of the catch as well as on the manufacturing processes adopted by the fishing industry. The enzymatic processes underlying the fish ripening tend to remain also during the storage, especially if holding temperatures and packaging materials are inappropriate, thus being potentially responsible for the rapid loss of the sensorial properties of the fish product. In the present work the modification over time of different qualitative parameters of samples of anchovy fillets in oil stored in different packaging materials (glass and plastic) and at different temperatures (18 and 28°C) was instrumentally evaluated. The exposure to high temperature determined a rapid and widespread deterioration of the anchovy fillets, while no significant packaging-dependent modification of the organoleptic quality of the fish were identified.

 

17 - Pea proteins: similar production technologies, but different technological functionalities
G. D’Alessio - F. Flamminii - M. Faieta - P. Pittia - C.D. Di Mattia

The present work is based on the technological characterization of four different commercial pea protein isolates, obtained with different extraction and purification technologies, of which solubility, water and oil holding capacity and emulsifying capacity have been studied, in order to evaluate their use for the formulation of emulsified products. The obtained results demonstrate that properties of technological functionality are significantly influenced by the production procedure used.

 

DEPARTMENTS

 

26 - EXHIBITION (ANUGA FOODTEC)

52 - MACHINES

58 - ANALYSIS

60 - PACKAGING

66 - PRODUCTS

72 - APPLIED RESEARCH

74 - MARKETING

80 - NEWS

90 - DIARY

96 - AITA

104 - COMPANIES’ ADDRESS