VOLUME 49 (2010)

JULY/AUGUST

CONTENTS

POSTHARVEST OF FRESH-CUT FRUIT IN RELATION TO STORAGE TEMPERATURE
G. Giacalone - V. Chiabrando - R. Stroppiana - L. Rolle
The fresh-cut are considered foods with an high content of services. The vegetables and fruit ready to eat success is due to a change in the society, like crisis of frozen foods and fruits and vegetables sector, changes in the life-style due to a variations in the family and an increase of meal consumed out of the house. The aim of the present work was to evaluate the evolution of the principal parameters of quality during shelf-life of a commercial ready to eat product (ananas, apples, melon, and strawberry). Chemical, physical and nutritional parameters were evaluated during post-harvest period (5 days). The samples were storage at two different temperatures: +1° and +6°C. The results show, in both temperatures of storage, little chemico-nutritional changes in. Moreover the product maintains a nutriceutical level for 5 days of shelf-life.

PROTOCOL OF QUANTITATIVE PCR TO DETECT LISTERIA MONOCYTOGENES IN ARTISANAL PRODUCTS OF PIEDMONT REGION
K. Rantsiou - V. Alessandria - U. Coriasco - P. Dolci - L. Cocolin
Listeria monocytogenes is an important foodborne pathogen often contaminating ready-to-eat products. The traditional microbiological methods can not always the needs of the modern food industry, especially because the time requested to obtain the results is often very long. Within the European Project Pathogen Combat, whose objective is to reduce the incidence of pathogens in the food chain, a molecular method, based on the quantitative PCR was developed, to detect and quantify L. monocytogenes in food,. In this study, the developed protocol was used in order to monitor, and eventually quantify, L. monocytogenes in traditional artisanal products produced in the Piedmont region. The results obtained underlined that this pathogen has a low prevalence in the products analysed (3.6%) and it is highlighted how cheeses produced from raw milk represent, once more, a risk for the consumers.

THE INDUSTRIAL TECHNOLOGY OF NAPOLITAN PIZZA
R. Aldighieri - K. Zanini - A. Degli Angeli
The aim of this issue is to translate the traditional Napoli’s pizza technology from the industrial point of view, by revising some points of the actual industrial processing, that are: 1) The anaerobic leavening process: the proofer is simpler than the classic one, since it has to control just the temperature and not the moisture. Moreover, this process makes the dough tender, easier to sheet and less sticky; 2) The oven and the cooking process: the oven is comparable to the traditional pizzeria’s one, with ceiling and floor composed by refractory material. Thus the radiation-transferred heat, that is the 70% of the cooking heat for pizza, is emphasized; 3) The frozen pizza reheating: the industrial made pizzas are precooked at 79-80% and must be reheating in a home oven, which reach up to 250°C, to give full cooking. However, in this way, the product may dry or remain raw. To solve this problem, the pizza must be completely cooked in the industrial line, so the final consumer has reheated it at 220°-230°C for 5-10’, only to melt mozzarella cheese.

DEPARTMENTS

ARS ALIMENTARIA

FROZEN OVERVIEW

EXHIBITION REPORT

MACHINES & EQUIPMENT

DOWNSTREAM

PACKAGING

FOOD SAFETY

LAWS

MARKETING

NEWS

DIARY

AITA

ADVERTISERS’ LIST

COMPANIES’ ADDRESS