Italian Journal of Food Science

 

VOLUME XXIV (2012) Nr. 3


REVIEW


 

LISTERIA MONOCYTOGENES: BIOFILMS IN FOOD PROCESSING
P. Di Ciccio, M. Conter, E. Zanardi, S. Ghidini, A. Vergara, D. Paludi, A.R. Festino and A. Ianieri

Contamination of food by Listeria monocytogenes (L.m) frequently occurs in food processing environments, where cells persist due to their ability to attach to surfaces. L.m is able to attach and colonize environmental surfaces by producing a three dimensional matrix of extracellular polymeric substances (EPS) called biofilm; such structures are dynamic systems. Once established, biofilms can serve as a source of product contamination. Moreover, L.m in the biofilm state shows a reduced susceptibility to antimicrobial agents. The present review focuses on L.m biofilms in food processing environments. In addition, some aspects of biofilm control and eradication are highlighted.

 

3: 203

PAPERS


 

SOURCES OF LISTERIA MONOCYTOGENES CONTAMINATION IN TRADITIONAL FERMENTED SAUSAGE PROCESSING PLANTS IN ITALY
D. Meloni, F. Piras, A. Mureddu, R. Mazza, D. Nucera and R. Mazzette

Environmental samples, raw materials and fermented sausages produced in Sardinia (Italy) were analysed in order to investigate the prevalence and enumeration of L. monocytogenes. Isolates were identified by single PCR and characterised by multiplex PCR-based serogrouping. The contamination routes of L. monocytogenes in the plants were traced using PFGE. In addition, a quantitative assessment of the in vitro biofilm formation was carried out. Fermented sausages seem to be regularly contaminated with L. monocytogenes: results showed the ability of the pathogen to overcome the hurdles of the manufacturing process and adapt to the processing plant environments, forming biofilms.

 

3: 214

USE OF RUSTIC PIGS TO MANUFACTURE PORK SALAMI FREE OF COLOUR AND TASTE ENHANCERS
M. Bedia, R. Serraino and S. Bañón

Two different pork sources (early and heavy-rustic pig breed) were evaluated to manufacture semi-ripe Salami free of two additives with enhancing properties (Ponceau red and sodium glutamate). Two trials were performed using salamis from the above pork sources. The eating quality and several related ripening properties were determined. Ponceau red colouring improved lean colour in early Salami, but masked the natural pinkness as a result of nitrous-myoglobin formation in rustic Salami; however, better colour can be reached by using pork from heavy rustic pigs, without adding Ponceau red. The resulting flavour of Salami was similar with and without sodium glutamate (P≤0.05).

 

3: 223

RELATIONSHIP BETWEEN BASIC BEEF TEXTURE ATTRIBUTES AND THEIR PERCEPTION BY POLISH CONSUMERS
D. Guzek, D. Gł.abska, A. Wierzbicka, J. Wierzbicki and M. Cierach

There is a possibility of defining beef desirability, using formulas based on texture attributes (tenderness, juiciness, and fibrousness). The aim of the study was analysis of beef texture consumer survey and defining relationships between attributes. Object were results of evaluation of roast beef (24 batches, each evaluated by at least 30 randomly chosen consumers) conducted using 23-point intensity scale (method of the Texas A&M University). Statistical analysis was conducted using Statistica computer program. Using obtained predictive models, complex beef texture evaluation may be conducted – tenderness evaluation accompanied by fibrousness and juiciness prediction or fibrousness evaluation accompanied by tenderness and juiciness prediction.

 

3: 231

 

VALIDATION OF AN ELISA ACCORDING TO EC DECISION 2002/657/EC FOR DETECTION OF ZEARALENONE IN FEEDSTUFF
R. De Pace, C. Franchino, F. Floridi and V. Vita

This study presents data from a single laboratory for internal validation of an enzyme-linked immunoassorbent assay (ELISA) for determination of levels of the mycotoxin zearalenone in complementary and complete feedstuff for dairy cattle, calves, sheep and goats. The study was carried out at the request of European Commission (EC) Recommendation 576/2006/EC, in agreement with EC Decision 2002/657/EC on the implementation of EC Directive 96/23/EC and concerning the performance of analytical methods and interpretation of results. This screening detection method has useful advantages: it can analyse large numbers of samples in a relatively short time, with a small quantity of sample required; it is sufficiently robust, reliable and rugged to be statistically sound; and it generates few suspected false negatives (<5%).

 

3: 240

SURVIVAL OF HEPATITIS A VIRUS IN PASTEURIZED MANILA CLAMS
E. Cappellozza, G. Arcangeli, M. Rosteghin, S. Kapllan, C. Magnabosco, E. Bertoli and C. Terregino

Reports of infections from enteric viruses, particularly hepatitis A virus (HAV), and norovirus, have resulted in consumers boiling or steaming molluscs before eating them and, currently, ready to use, pasteurized and packed products are available from the food industry. The present study investigated HAV survival in manila clams (Ruditapes philippinarum) after infection and subsequent pasteurization treatments of different duration and temperature according to established industrial procedures. The results showed that HAV was completely inactivated only after application of heat treatment at 90°C for 10 minutes and only when that temperature was reached in the core of the mollusc.

 

3: 247

THE INFLUENCE OF STERILIZATION ON FREE-RADICAL GENERATION, DISCOLORATION AND THE ANTIOXIDANT PROPERTIES OF CERTAIN SPICE HERBS
E. Kurzeja, M. Stec, P. Ramos, B. Pilawa and K. Pawłowska-Góral

The aim of this work was to assess the influence of steam sterilization on free-radical generation in herbs and on changes in their chromatic parameters, as well as in their antioxidant activity and the content of polyphenols and flavonoids.
The research conducted showed that the Hight Temperature Short Time (HTST) sterilization method decreased the number of free radicals in the herbs tested. At the same time, the antioxidant activity as well as the polyphenol and flavonoid contents increased. Changes in chromaticity in sterilized herbs were determined; darkening and shift towards red and yellow hues were observed. The antioxidant properties of herbs before and after sterilization decreased in the following sequence: oregano>thyme>marjoram>basil.

 

3: 254

OPTIMIZATION OF PROCESS VARIABLES FOR EXTRACTION OF ZINC, COPPER AND IRON BY MICROWAVE-ASSISTED EXTRACTION FROM PISTACHIO NUT USING RESPONSE SURFACE METHODOLOGY
M. Khajeh

In this study, a full factorial design and three-level, three-factor Box-Behnken experimental design based on response surface methodology (RSM) were used for optimizing zinc, copper and iron mineralization from pistachio nuts by microwave-assisted extraction (MAE) prior to its determination using flame atomic absorption spectrometry (FAAS). Four independent variables including power, temperature, time and volume of nitric acid were chosen in this study. The results of full factorial design showed that the power, temperature and volume of nitric acid were significant. Therefore, a Box-Behnken experimental design was performed in order to determine the optimum conditions. The working conditions for results obtained by Box-Behnken for three elements were established as a compromise between optimum values found for each analyte (zinc, copper and iron). These values were 100°C, 425 W and 4.0 mL, for temperature, irradiation power and volume of nitric acid, respectively. A high regression coefficient between the variables and the response (R2 ≈ 0.97 for all elements) indicated excellent evaluation of experimental data by a polynomial regression model.

 

3: 263

SHORT COMMUNICATIONS


 

INFLUENCE OF MARINADES ON THE LEVEL OF PAHS IN GRILLED MEAT PRODUCTS
K. Tkacz, A. Wiek and M.S. Kubiak

This manuscript addresses the effect of meat marinating and applying aluminum trays during grilling on the content of PAHs in pork steaks of neck. Based on survey evidence it was found that the use of marinades with beer, wine and oil increased the content of PAHs in grilled meat products. The results obtained in this study clearly indicate that the use of the aluminum trays in grilling process, significantly reduces the level of PAHs in finished products (BaP - below quantification limit of the method). The application of aluminum trays resulted in the reduction of the total level of PAHs, i.e. by 66.9% - dry marinate and by 86.3% - wine marinate.
Sensory analysis confirmed the highest value in steaks from the grate after dry marinating; the least tasty appeared to be those steaks marinated in wine.

 

3: 270

AQUEOUS TWO-PHASE SYSTEMS COMPOSED OF DIFFERENT MOLECULAR WEIGHT OF POLYETHYLENE GLYCOL AND DIAMMONIUM PHOSPHATE FOR EXTRACTION OF BOVINE SERUM ALBUMIN
G. Khayati and M. Anvari

The effect of polymer molecular weight and pH on the partitioning of Bovine Serum Albumin (BSA) has been studied. The protein partitioning decreased on increasing the molecular weight of PEG, whereas the partitioning increased with pH increasing of the system. The maximum recovery percentage of extraction was in pH=8.5 and PEG1000.

 

3: 279

COMPOSITIONAL ANALYSIS AND ANTIOXIDANT PROFILE OF YELLOW, ORANGE AND PURPLE POLIGNANO CARROTS
M. Cefola, B. Pace, M. Renna, P. Santamaria, A. Signore and F. Serio

In the Puglia region, a multicolor landrace called the yellow-purple Polignano carrot has been cultivated since 1940 by local smallholder farmers and has been added to the Slow Food list of traditional products. Composition analyses of these carrots were carried out including carbohydrate assay, inorganic cations, nitrate content, and dry weight of each colour. Besides, antioxidant activity, β-carotene, total phenols and carotenoid content on the full carrots and on the cortex and inner core separated tissues were determined. The same analyses were performed on a commercial carrot cultivar.
On average, total glucose, fructose, and saccharose content was 22% lower in the yellow-purple Polignano carrot than in the commercial one. In addition, the highest contributor to the relative sweetness in the yellow-purple Polignano carrot was fructose (43.5%), which affects its wellknown taste, as well as its glycemic index. As for the nutritional parameters, purple carrots showed the highest content in antioxidant activity, total phenols, carotenoids and β-carotene, mainly detected in the cortex.

 

3: 284

SURVEY


 

CLASSIFICATION OF COMMERCIAL OMAMI HALWA BY PHYSIC-CHEMICAL PROPERTIES AND INSTRUMENTAL TEXTURE PROFILE ANALYSIS (TPA)
M. Shafiur Rahman, Q. Al-Shamsi, A. Abdullah, M.R. Claereboudt, B. Al-Belushi, R. Al-Maqbaly and J. Al-Sabahi

Commercially available Omani halwa from the local market was classified based on its composition and instrumental texture profile. The products were grouped into four classes based on cluster analysis. None of the attributes of the instrumental Texture Profile Analysis (TPA) were correlated significantly with the ash, colour and pH values (p<0.05), while specific attributes did correlate with specific aspects of the chemical composition. All TPA attributes were significantly correlated with specific types of fatty acid. Hardness was correlated significantly with the moisture and sugar contents, while adhesiveness was correlated significantly with the moisture, sugar and non-sugar carbohydrate contents (p<0.05). Springiness was correlated with sugar and non-sugar carbohydrate. The firmness and chewiness were correlated with moisture and the total fat, saturated and unsaturated fat contents (p<0.05). Cohesiveness-1 was correlated only with the protein, total fat, saturated and un-saturated fat contents, while cohesiveness-2 was correlated with sugar, total fat, saturated and unsaturated fat (p<0.05). The resilience was correlated with the total fat, saturated and unsaturated fatty acids, while gumminess was only correlated with the moisture content. The link between TPA and physico-chemical characteristics was established using multivariate matrix correlations and revealed that the pattern of texture attributes was mostly linked to the moisture and fat contents. Principal component analysis was carried out to identify the main physico chemical properties and TPA attributes of the four classes of halwa as determined by cluster analysis. The four classes of halwa could be characterised as soft-resilient, soft-springy-cohesive, soft-springy and hard-chewy.

 

3: 292

NEWS


3: 305

PREVIEW ON VOLUME XXIV No. 4, 2012


3: 306

GUIDE FOR AUTHORS


3: 307

CONTRIBUTORS


3: 310




.

FoodExecutive

Database Articoli

Pasticceria Extra

Tuttogelato

tuttogelato

www.tuttogelato.it

Alimenti Funzionali


Copyright © 1998-2018 Chiriotti Editori srl Tutti i diritti riservati
Viale Rimembranza, 60 - 10064 Pinerolo - To - Italy - P.IVA e C.F. 01070350010 - Tel. +39 0121.393127 - Fax +39 0121.794480 - email info@chiriottieditori.it | Disclaimer