Search results for "lcsh:TP368-456"
showing 10 items of 32 documents
Effect of muscle type and animal category on fatty acid composition of bresaola made from meat of Cinisara cattle: preliminary investigation
2020
The bresaola could represent an alternative commercial opportunity for autochthonous dairy cattle farms. Therefore, a study was carried out to investigate the fatty acid (FA) composition of bresaola made using Semimembranosus (SMm), Semitendinosus (STm), and Biceps brachii (BBm) muscles from grazing young bulls (GB), housed young bulls (HB) or grazing adult cows (AC) of Cinisara breed. Animal category, fat content, feeding system, and type of muscle influenced the FA composition of bresaola. Fatter products, made from AC and HB meat, or with STm and BBm muscles showed lower polyunsaturated/saturated FA ratio. The bresaola from young bulls fed pasture-based diet showed an increased polyunsat…
Steviol glycosides and bioactive compounds of a beverage with exotic fruits and Stevia rebaudiana Bert. as affected by thermal treatment
2020
The aim of this study was to investigate the effects of thermal processing on physicochemical properties, steviol glycosides, bioactive compounds, and antioxidant capacity degradation of a beverage based on exotic fruit juices, orange juice, açaí, and oat and sweetened with Stevia rebaudiana water extracts at different concentrations. The experimental design comprised a response surface methodology according to a central composite face-centered design. The variable ranges were 60–99°C, 0.25–15 min, 0–2.5% Stevia percentage. This design was used to determine the optimal thermal processing-Stevia concentration in order to obtain the best retention of bioactive compounds and physicochemical pr…
Identification and evaluation of antimicrobial resistance of enterococci isolated from raw ewes’ and cows’ milk collected in western Sicily: a prelim…
2019
The present work was carried out to investigate the Antimicrobial Resistance (AMR) of enterococci isolated from raw ewes’ and cows’ milk. The samples were collected from eighteen semi-extensive dairy sheep and cow farms throughout western Sicily. Plate counts, carried out on Rapid Enterococcus Agar commonly used to detect food enterococci, revealed a maximal enterococcal concentration of approximately 4.58 Log Colony Forming Unit (CFU)/mL. Colonies were isolated and differentiated based on genetic analysis by Randomly Amplified Polymorphic DNA (RAPD)-PCR. Thirty-eight different strains were identified. Analysis by a species-specific multiplex PCR assay grouped the strains into three Enteroc…
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits
2020
The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciat…
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
2019
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment at 37 °C for 4 days. All samples were analyzed for rod- and coccus-shaped LAB. Also, all presumptive LAB were isolated and differentiated according to their phenotypic properties and genetic polymorphisms and then identified by sequencing the 16S rRNA gene. Data were statistically analyzed using SAS 9…
Stillage as a Source of Growth Promoting Biofactors and a Stimulator of Levan and Extracellular Levansucrase Synthesis for Zymomonas mobilis
2002
In the present work, the fermentation of simultaneous production of ethanol and levan by Zymomonas mobilis grown on different growth media has been studied. Yeast extract, rye stillage or sugar beet molasses stillage were used as additives to the basic sucrose media and the chemical composition, including vitamins, of the cultivation liquids have been determined. It has been shown that 0.5 % of yeast extract dry weight additive could be substituted by 10.0 % of native stillage additive. It was established that molasses stillage stimulates the ethanol synthesis, but rye stillage additive is more preferable for levan production. The extracellular levansucrase obtained from the culture liquid …
Effect of Oxidized Potato Starch on the Physicochemical Properties of Soy Protein Isolate-Based Edible Films
2013
The influence of oxidized starch on the physicochemical properties of cast soy protein isolate films is determined in this study. Films were cast from heated (70 °C for 20 min) alkaline (pH=10) aqueous solutions of 7 % soy protein isolate containing 50 % (by mass) glycerol as a plasticizer and different levels of added oxidized starch (0, 5, 10, 15, and 20 %, by mass). For all types of films, opacity, contact angle, tensile strength, elongation at break, water vapour permeability, measured at 25 °C for four relative humidity differentials (30–53, 30–75, 30–84 and 30–100 %), differential scanning calorimetry and microstructure were determined after conditioning film specimens at 25 °C and 30…
Characterisation of the microflora contaminating the wooden vats used for traditional Sicilian cheese production
2015
Traditional Sicilian cheese productions are carried out employing traditional wooden vats, called <em>tina.</em> Many studies have highlighted the beneficial role of wooden dairy equipment by contributing to enriching the milk microflora and improving the acidification processes. The present work was undertaken to evaluate the safety of the wooden vats used to coagulate milk. To this purpose, the different microbial populations hosted onto the internal surfaces of the vats used to produce two different stretched cheeses, namely <em>Caciocavallo Palermitano</em> and <em>Vastedda della valle del Belìce DOP</em>, were investigated for the presence of spoilag…
Microbiological Characteristics of Wild Edible Mushrooms and Effect of Temperature during Storage of Morchella conica
2019
Background: The continuous worldwide increase of consumption of fresh mushrooms has registered in the recent years. The major goal of this study was to determine the microbiological characteristics of wild edible mushrooms and effect of temperature during storage of Morchella conica.
 Methods: Wild mushrooms of the species Boletus edulis, Cantharellus cibarius, and Leccinum aurantiacum were collected in a mixed forest of Picea abies, Betula pendula, and Pinus sylvestris located in Tartu territory, Estonia. Faecal indicators, potential pathogens, spoilage bacteria, and microfungi (yeasts and moulds) were evaluated. M. conica was microbiologically investigated for 24 days under different…
Quality of autochthonous Sicilian plums
2015
Thirty four plum local varieties and accessions obtained from different growing area of the Sicilian island were analyzed for their qualitative and nutraceutical properties and three commercialcultivar were used as references. These properties included the fruit fresh weight (g), the pulp firmness (FFF), the total soluble solids (TSS), the titratable acidity (TA), the total anthocyanins,the phenolics content and the antioxidant activity.This preliminary study showed significantly differeces among the plums; Zuccarato giallo and Prunu Niuru presented TSS higher than the commercial cultivars (24.9 and 21.6 °Brix respectively)and interesting data obtained on the nutraceutical compounds values …