VOLUME 49 (2010)

MAY

CONTENTS

FOOD CHOICES ADHERING TO THE MEDITERRANEAN DIET TO LIMIT THE ENVIRONMENTAL IMPACT OF THE ITALIAN AGRO-FOOD SECTOR
M. Moresi - R. Valentini
In this work, it was estimated the global warming potential (GWP) for some rations including selected foods of animal and/or vegetal origin in accordance with the dietary guidelines of the Italian Human Nutrition Society (SINU).
Despite the uncertainty in the available life-cycle energy input and GWP data, it was possible to calculate that only the beef tenderloin-based diet would involve a yearly GWP of 3,000 kg CO2e, whereas the GWP for the other diets examined varied from 494 (ovo-vegetarian ration) to 832 (ration incorporating preserved tuna fish in oil) kg CO2e per capita/yr, this being quite lower than the maximum allowable GWP at 20 years, as estimated for the agro-food sector (1,100 kg CO2e per capita/yr) by the Intergovernmental Panel on Climate Change. Thus, the SINU dietary guidelines, that refer to the so called Mediterranean-type diet, may promote sustainable lifestyles in the developed Countries with a more favourable impact on the environment and on health.

WIENER WÜRSTEL AND NUTRITIONAL PARAMETERS SOUTH TYROL VS. AUSTRIAN CODEX
A. Carli - G. Piasenti - T. Paratscha
Considering meat products, in some European Countries a codex has been established, in order to ensure a minimum quality standard according to their composition (proteins, fat content, humidity, collagens, salt). Regarding the product “Wiener Würstel“ and the above mentioned parameters for instance, the Austrian Codex 4th edition lays down limits and guidelines for their interpretation. As South Tyrol has a great number of würstel producers, and due to its vicinity to Austria, a study has been performed, in which 32 samples of Wiener würstel have been taken at retail level and analysed, with the aim of comparing the obtained data with the standards of the Austrian codex. Apart from only two cases, all the results comply with the Austrian standard. It would be useful to also introduce the same approach in Italy, to guarantee the consumer in a similar way as has been done with the “high quality cooked ham”.

EFFECTS OF DRYING PROCESS ON POLYPHENOL OXIDASE ACTIVITY AND ANTIOXIDANT PATTERN CHANGES OF SICILIAN CHERRY TOMATO
G. Spagna - A. Todaro - O. Peluso - A.E. Catalano - R.N. Barbagallo
Cherry tomatoes are characterized by relatively high levels of some antioxidants, particularly lycopene, phenols and ascorbic acid. In Sicily, these fruits are produced in cold greenhouses within production cycles that cover all the year and sometimes can be salted and traditionally dried at high temperatures in the presence of oxygen (sun-dryng) with consequent damage of their health value. Besides, phenols are sensitive to enzymatic degradation by polyphenol oxidase (PPO, EC 1.14.18.1) during drying, so all processing operations and storage conditions must be optimised. This research aims to study the effects of hot air-drying process carried out at different temperatures on antioxidant pattern and PPO activity in dried cherry tomatoes (15% R.U.) comparing the results with those of traditionally sun-dried product. Cherry tomatoes hot-dried at 70°C showed a significative increase in antioxidant activity (87%), ascorbic acid (38%) and lycopene (34%) contents, while PPO activity showed a slight increase in PPO (10%) but a decrease compared to mild heat treatments (50° and 60°C).

MINIMALLY PROCESSED FILLETED COD
L. Fasanella - S. Maenza - R. Lovino - S. Pisani - A. Lucisano - G. Volpe
Cod fillets (o filleted cod) were dipped in acid-saline solution (20% lemon juice, 2% NaCl) blanched with MW (800 Watt, 4 minutes) and cooled (4°C). After that the filetts were coated with a mixture of extra virgin olive oil and lemon juice (ratio 2:1). Later they were packaged in ordinary atmosphere and stored in a cold room at a temperature of 3°±1°C. At time zero and at each sampling out chemical analysis was carried and also physical (gaseous composition in the headspace of the packaging, texture, color, pH, TVBA (Total Volatile Basic Azote), Hx (Hypoxantine), TMA (Trimethylamine) and malonic aldehyde and microbiological evaluation. All analytical determinations carried out have allowed to define the good quality of the fillets of cod for up to 7 days of storage.

“POOR FISH” IN THE STRAIT OF MESSINA: SOURCE OF HEALTH
G. Dugo - N. Cicero - P. Furci - V. Lo Turco
The aim of this research was to value the benefits of a Mediterranean diet based on “poor fish”. It is called “poor fish” because it does not have a great economic value.
For this reason fish belonging to Boga, Suro and Razza were caught from March to July in the Strait of Messina between Capo Peloro and Capo San Raineri. 20 specimens were analyzed and their yield and their fatty acid profiles studied. From the data on fatty-acid composition, the quality indexes were calculated: the ratio ω6/ω3, the Fish Lipid Quality (FLQ), the Index of atherogenicity (IA) and the Index of thrombogenicity (IT). The results indicate that these species have as good health and nutritional properties as valuable species.

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