Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami
| Autor: | Matilde Cecchini, Roberto Rosmini, Daniela Siconolfi, Marcello Trevisani, Rocco Mancusi |
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| Přispěvatelé: | Trevisani, Marcello, Cecchini, Matilde, Siconolfi, Daniela, Mancusi, Rocco, Rosmini, Roberto |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Water activity
Article Subject Chemistry 0402 animal and dairy science Ripening lcsh:TX341-641 04 agricultural and veterinary sciences Oxidative phosphorylation engineering.material Shelf life 040401 food science 040201 dairy & animal science Beeswax 0404 agricultural biotechnology Coating visual_art engineering visual_art.visual_art_medium TBARS Food science Safety Risk Reliability and Quality lcsh:Nutrition. Foods and food supply Case hardening Food Science |
| Zdroj: | Journal of Food Quality, Vol 2017 (2017) |
| ISSN: | 1745-4557 0146-9428 |
| Popis: | Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. The results were correlated with sensory quality. TBARS levels were below 0.8 mg kg−1 in the beeswax-coated salami until 6 months of aging (median 0.697, max 0.795) and significantly higher in the uncoated salami (median 1.176, max 1.227). A slight correlation between the amount of TBARS and Aw was observed in beeswax-coated salamis, whereas this effect was masked in controls by the large Aw variability observed at 7 months. Beeswax coating prevents case hardening and facilitated the peeling. |
| Databáze: | OpenAIRE |
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