“SCATTIVAZIONE” OF DRY-CURED HAM: ANALYSIS OF REGULATORY PRINCIPLES
P. Catellani - S. Catellani
The Authors take into consideration and examine the question concerning the “scattivazione” of dry-cured ham. National and local laws allow this operation in order to eliminate some defects and to use the edible parts of the product. Among the main defects of dry-cured ham, only the “stem defect” is considered the most serious problem because it generates putrefaction which implies the destruction of the whole product. For all other kind of flaws, after an accurate inspection, a proper “cleaning” care of the product can be enough to solve the problem and to put on the market the remaining part, without causing any negative effects for human health.

495: 35

QUALITY MAINTENANCE OF CATALONIAN CHICORY (CICHORIUM INTYBUS) MINIMALLY PROCESSED AND 1-METYLCYCLOPROPENE (1-MCP) EFFECT ON THE BROWNING OF THE TISSUES
R. Massantini - R. Moscetti - M. Contini - F. Canganella
Preliminary research was carried out on Catalonian chicory in order to verify if ethylene is responsible for the induction of the activity of the metabolism of phenols. For this reason 1-metylcyclopropene (1-MCP) was used as an antagonist of ethylene. Successively the possibility of preserving the quality of Catalonian chicory in plastic film at 4°C for a period of seven days was evaluated. The results obtained indicate that ethylene has no effect on the activity of phenylalanine ammonia-lyase (PAL) and that the conditions of preservation created by the plastic film extend the shelf-life of the chicory by up to seven days.

495: 41

EVALUATION OF VEGETABLE OILS OXIDATIVE STABILITY THROUGH THE OXITEST REACTOR
L. Mora - L. Piergiovanni - S. Limbo - P. Maiocchi
The resistance to oxidation of vegetable oils has been evaluated by means of a new instrument (Oxitest) able to obtain this parameter through the application of accelerated temperatures and oxygen absolute pressures (90°C and 6 bar) and the knowledge of the absolute pressure change in a closed and thermostatted room, assumed as the oxygen uptake by reactive substances. One of the advantages of this technique is that food stability against rancidity can be measured directly on whole foods (solid, liquid, doughy) without the need to perform preliminary separation of the fat. In the specific case of vegetable oils, the aim of this work has been the evaluation of the instrument ability in discriminating the oxidative stability of: a) vegetable oils of different botanic origins; b) soya oil stored at different temperatures; c) “pesto” sauce prepared both with extra virgin olive oil and sunflower oil. Finally the ability of Oxitest in revealing adulteration of vegetable oils has been also evaluated. The obtained data show the sensibility of this instrument and its accelerated conditions in evaluating the oxidative stability of different typologies of vegetable oils, of their mix and also of vegetable oils used in food preparations such as “sauce”. In the future, it should be of interest to evaluate the application of Oxitest to other foodstuffs.

495: 51

DEPARTMENTS

ARS ALIMENTARIA

495: 58

CONFERENCE REPORTS

495: 66

EXHIBITION PREVIEW

495: 74

EXHIBITION REPORTS (SNACKEX, FISPAL, ACHEMA)

495: 104

MACHINES & EQUIPMENT

495: 124

DOWNSTREAM

495: 136

ANALYSIS & CONTROL

495: 138

PACKAGING

495: 142

PRODUCTS

495: 146

HYGIENE & ENVIRONMENT

495: 150

FOOD SAFETY

495: 154

APPLIED RESEARCH

495: 162

MARKETING

495: 164

NEWS

495: 170

DIARY

495: 176

ADVERTISERS’ LIST

495: 187

COMPANIES’ ADDRESS

495: 188