Volatile fractions and sensory attributes of San Daniele ham

AbstractSan Daniele ham is a typical and appreciated dry-cured Italian product with an high consumer acceptance owing to its sensory attributes. There are numerous studies concerning European hams, but only a limited number for Italian products. The aim of the study was to identify the backbone of volatile constituents of San Daniele ham and to evaluate correlations with sensorial characteristics in relation to sex and breed of animals.Sixteen contemporary piglets (4 females and 4 castrated males for each breed) belonging to 2 different commercial breeds (SCAAPAG and JSR) were selected and their growth was monitored until the slaughtering time. After, thighs were trimmed and cured for 12 months, according to the San Daniele Consortium protocol. The head space sampling technique coupled with GC-MS was used to assess the volatile compounds (Barcarolo, 1992). Hams underwent sensory analysis by a panelist of expert assessors, who were members of a certified organization (ACAU Associazione Culturale Assaggiato..

Cross-cultural adaptation of the City Birth Trauma Scale for the Brazilian context

Background: Posttraumatic stress disorder consists of a set of symptoms that occurs in response to one or more traumatic events and can occur in postpartum, from traumatic situations related to the birth or to the baby’s health in the first days of life. It is important tracking the presence of birth trauma, but there is not available instruments in the Brazilian context for this purpose. Objectives: To present the cross-cultural adaptation of City Birth Trauma Scale (BiTS) into Brazilian portuguese. Methods: Cross-cultural adaptation involved independent translations, synthesis,back-translation, and submission to the original author’s appreciation. After the scale was subjected to face validity, followed by a pilot study with postpartum mothers. Results: All steps were performed for the cross-cultural adaptation. Regarding face validity, items evaluated concerning different types of equivalence, presented satisfactory agreement values (≥4.20). Most of the expert’s suggestions were followed, being the main ones related to adjustments in prepositions, pronouns and verbal subjects. Pilot study showed that the mothers had been able to understand and respond to the instrument without adjustments. Discussion: BiTS’s Brazilian version proved to be cross-culturally adapted, ensuring the possibility of intercultural data comparison from the semantic, idiomatic, cultural, and conceptual perspectives. New studies are being conducted to attest its psychometric adequac

Association of kidney disease measures with risk of renal function worsening in patients with type 1 diabetes

Background: Albuminuria has been classically considered a marker of kidney damage progression in diabetic patients and it is routinely assessed to monitor kidney function. However, the role of a mild GFR reduction on the development of stage 653 CKD has been less explored in type 1 diabetes mellitus (T1DM) patients. Aim of the present study was to evaluate the prognostic role of kidney disease measures, namely albuminuria and reduced GFR, on the development of stage 653 CKD in a large cohort of patients affected by T1DM. Methods: A total of 4284 patients affected by T1DM followed-up at 76 diabetes centers participating to the Italian Association of Clinical Diabetologists (Associazione Medici Diabetologi, AMD) initiative constitutes the study population. Urinary albumin excretion (ACR) and estimated GFR (eGFR) were retrieved and analyzed. The incidence of stage 653 CKD (eGFR < 60 mL/min/1.73 m2) or eGFR reduction > 30% from baseline was evaluated. Results: The mean estimated GFR was 98 \ub1 17 mL/min/1.73m2 and the proportion of patients with albuminuria was 15.3% (n = 654) at baseline. About 8% (n = 337) of patients developed one of the two renal endpoints during the 4-year follow-up period. Age, albuminuria (micro or macro) and baseline eGFR < 90 ml/min/m2 were independent risk factors for stage 653 CKD and renal function worsening. When compared to patients with eGFR > 90 ml/min/1.73m2 and normoalbuminuria, those with albuminuria at baseline had a 1.69 greater risk of reaching stage 3 CKD, while patients with mild eGFR reduction (i.e. eGFR between 90 and 60 mL/min/1.73 m2) show a 3.81 greater risk that rose to 8.24 for those patients with albuminuria and mild eGFR reduction at baseline. Conclusions: Albuminuria and eGFR reduction represent independent risk factors for incident stage 653 CKD in T1DM patients. The simultaneous occurrence of reduced eGFR and albuminuria have a synergistic effect on renal function worsening

Volatile fractions and sensory attributes of San Daniele ham

San Daniele ham is a typical and appreciated dry-cured Italian product with an high consumer acceptance owing to its sensory attributes. There are numerous studies concerning European hams, but only a limited number for Italian products. The aim of the study was to identify the backbone of volatile constituents of San Daniele ham and to evaluate correlations with sensorial characteristics in relation to sex and breed of animals. Sixteen contemporary piglets (4 females and 4 castrated males for each breed) belonging to 2 different commercial breeds (SCAAPAG and JSR) were selected and their growth was monitored until the slaughtering time. After, thighs were trimmed and cured for 12 months, according to the San Daniele Consortium protocol. The head space sampling technique coupled with GC-MS was used to assess the volatile compounds (Barcarolo, 1992). Hams underwent sensory analysis by a panelist of expert assessors, who were members of a certified organization (ACAU Associazione Culturale Assaggiatori Udine, Italy). The gustative, olfactory and visual attributes evaluated were sweetness, sapidity, taste and odor intensity, aroma persistency and quality, lard and meat color, aspect and compactness. Identified compounds belong to the chemical groups of alcohols, aldehydes, ketones, hydrocarbons, esters, sulphur compounds, terpenes and ethers, whilst nitrogenous compounds, reported for Spanish and French hams (Sabio et al, 1998), were not detected. Instead, the majority of the other identified compounds have previously been reported in studies carried out in European hams (Flores et al., 1997; Sabio et al., 1998). Alcohols resulted the more represented chemical group and were significantly higher in hams produced from castrated pigs. According to Ruiz et al. (1999), alcohols increase with the time of ripening and are higher around 12 months of age. Only minor statistical differences were found for volatile compounds and for sensorial characteristics between breed and sex. Volatile compounds showed significant positive correlations with sweetness, olfactory persistence and quality; total alcohols, in particular, were associated by assessors with ham maturation. Further investigation are required to assess the relevance of volatile compounds to describe the quality of San Daniele ham

Volatile fractions and sensory attributes of cheese from intensive and extensive farming systems: results of a survey

The volatile composition and sensory attributes of cheese produced in the border area between Italy and Slovenia were analysed. A total of 22 samples, derived from intensive and organic/extensive farms and obtained by processing raw and pasteurised milk respectively with craft and industrial manufacture, were collected in spring for two consecutive years (2005-2006). Important differences in flavour characteristics were observed mainly between countries, while volatile composition differed significantly between countries and farming typology. The Italian and Slovenian areas along the border area are characterized from a substantial similarity of the territory but also from remarkable differences in animal productive systems, other than in cultural, historical and traditional aspects. It is interesting to observe how diversities could affect, in so close countries, various domains and in this particular case the sensorial qualities and the chemical properties of a common food farming product. Eight Italian, 6 Slovenian cheeses from intensive farms and 6 Italian, 2 Slovenian cheeses from extensive/organic farms were collected after a ripening period of 60–80 d in two consecutive years in spring. The content of volatile compounds of these cheeses was analysed with the head space sampling technique coupled with GC-MS. Cheeses also underwent sensory analysis by 16 assessors members of a certified organization (ACAU, Udine, Italy). Considering the differences of cheeses on the basis of country origin, Slovenian have a lower milk and hay flavour and an higher spicy and persistency of taste. The colorimetric parameters (rednees, blueness and hue) statistically differed between Italian and Slovenia products. The number of volatile compounds detected was 64, grouped in ketones, aldheydes, alcohols, hydrocarbons, sulphur compounds, esters and terpenes and 8 of them were significantly higher in cheese from Slovenia. Cheeses from intensive and organic farms did not differ for colorimetric and sensory attributes, but the content of 6 volatile compounds (2 alcohols, 2 esters, 1 hydrocarbon and 1 terpen) was higher in those from organic/extensive farms. Different organoleptic quality and volatile compound profile for cheese originating from different areas and production systems have been reported from others authors, suggesting that these parameters can be used as secondary indicators to trace the area of origin of dairy products

Determination of volatile compounds in San Daniele ham using headspace GC-MS

The volatile fraction of San Daniele hams was evaluated in barrows and gilts belonging to two commercial breeds. A group of 120 pigs, reared under the same conditions, were slaughtered, and the right ham seasoned/cured for 12 months, in accordance with the San Daniele Consortium protocol. At the end of ripening, 16 hams (four of each gender and breed) were selected and analysed for volatile composition, using a dynamic headspace gas chromatography-mass spectrometry (DHS\u2013GC\u2013MS) technique. Seventy five compounds belonging to eight different chemical groups were identified in the hams. Alcohols were the most abundant constituents (41.38%) followed by aldehydes (31.53%). The possibility of classifying hams according breed and gender, using volatile compounds as independent variables, was analysed by principal component analysis, alcohols were the most suitable compounds to discriminate hams. Data from a larger number of samples are required to validate the conclusions