Instrumental and Sensory Analyses of Salami from Autochthonous and Conventional Pig Breeds

Typical salami produced from Mora Romagnola (MR), an autochthonous pig breed extensively farmed within a geographically confined Italian area, are food products of commercial interest. This investigation aimed to highlight elements for the recognition and authentication of such typical salami. Five MR salami were analyzed using a sensory and instrumental approach, and the results were compared with those from eight salami made from a conventional pig breed. The sensory profiles were defined through attributes such as seasoning, pepper, garlic, fermented etc.; no differences in the products ascribable to the pig breed were highlighted. By analyzing volatile compounds, 33 molecules were detected; significant differences were found among samples, probably related to processing methods. Color differences between MR and conventional salami were identified by an electronic eye. According to instrumental texture analysis, large variability among the MR samples was detected, probably related to different types of salami (recipe, casing, size, ripening). Correlations were found among the sensory results, volatile compounds, and textural properties of the samples. Most differences do not appear to be specifically related to MR breed; only red color intensity evaluated by an electronic eye showed a correlation with breed, i.e., MR salami. This study highlights the large variability among the salami analyzed

Olive oil enriched in lycopene from tomato by-product through a co-milling process

The aim of this investigation was to produce an olive oil (OO) naturally enriched with antioxidants, recovering carotenoids, in particular lycopene, using an industrial by-product of tomato seeds and skin. For this purpose, a technological process in a low-scale industrial plant to co-mill olives and tomato by-product in de-frosted or freeze-dried forms was applied and studied with respect to control samples. Preliminary results obtained from two different experiments were carried out by 40 kg of cultivar Correggiolo olives and 60 kg of olive blends from different cultivars. In both the experiments, the co-milling showed significant enrichment in carotenoids, especially in lycopene (mean values of 5.4 and 7.2 mg/kg oil from defrosted and freeze-dried by-products, respectively). The experimental results demonstrated the possibility to obtain a new functional food naturally enriched in antioxidant compounds, which might be marketed as "OO dressing enriched in lycopene" or "condiment produced using olives and tomato by-product"

Gradimento sensoriale dell'olio extravergine e sostanze funzionali: un percorso da costruire

L’olio extravergine di oliva è un ingrediente fondamentale della dieta Mediterranea. E’ stato dimostrato come abbia un effetto protettivo sulla salute, poiché in grado di limitare e prevenire l’incidenza di patologie cardiocircolatorie e neoplastiche e di modulare la risposta immunitaria ed infiammatoria. Studi recenti dimostrano come diete ricche in composti fenolici presenti dell’olio d’oliva, siano in grado di aumentare in vivo la resistenza all’ossidazione del colesterolo LDL. Le sostanze fenoliche dell’olio, anche dette biofenoli, hanno caratteristiche sensoriali, l’amaro ed il piccante, che sono riportate nei regolamenti europei (Reg. CEE 2568/91 e successive modifiche Reg. CE 25640/08) come attributi positivi. A tutt’oggi, la maggior parte dei consumatori non è a conoscenza del ruolo di tali attributi nell’ extravergine d’oliva. E’ stato infatti dimostrato come la loro intensità sia proporzionalmente correlata alle concentrazioni dei composti fenolici, principalmente derivati dell’oleuropeina, molecola, quest’ultima, che si forma naturalmente per esterificazione dell’idrossitirosolo con acido elenolico. L’oleuropeina è un potente antiossidante, in grado di agire da scavenger, nei confronti dei radicali liberi. Questa molecola, come altre congeneri, vanta inoltre attività di tipo antimicrobico (in particolare nei confronti di batteri responsabili di infezioni del tratto respiratorio ed intestinale) ed immunomodulatorio. Secondo una ricerca svolta dal nostro gruppo in supermercati italiani, soltanto il 20-30% dei consumatori apprezza le caratteristiche di amaro e piccante degli oli extravergini, mentre la maggior parte predilige oli cosiddetti “dolci”. Gran parte dei consumatori, pur dichiarando di conoscere il significato dell’attributo sensoriale primario dell’olio, ossia il “fruttato”, non riconosce le caratteristiche organolettiche degli oli di qualità

Chemical and Sensory Analysis of Commercial Tomato Juices Present on the Italian and Spanish Markets

none6siA quantitative descriptive analysis was developed to characterize the sensory quality of a set of 12 organic and conventional tomato juices sold in Spanish and Italian markets. The volatile compounds of tomato juices were also studied. Twelve sensory descriptors, selected by a trained panel, evaluated the sensory profile of the samples. Some tomato juices were characterized by dominant positive notes typical of tomatoes (tomato paste, vegetable notes), whereas others by negative sensory attributes (off-flavors, high intensity of acidity, and sweetness). The volatile pattern of the samples, studied by SPME/GC-MS, was correlated with the sensory results: basically, organic tomato juices were characterized by vegetable notes and higher volatile compounds than conventional samples, regardless of their geographical origin. Conventional tomato juices were grouped in a closer cluster, whereas organic tomato juices were more diversified. Moreover, “defective” samples showed higher amounts of 3-methyl-1-butanol.mixedA. Vallverdú-Queralt; A. Bendini; F. Tesini; E. Valli; R. M. Lamuela-Raventos; T. Gallina ToschiA. Vallverdú-Queralt; A. Bendini; F. Tesini; E. Valli; R. M. Lamuela-Raventos; T. Gallina Tosch

Nitrogen Budget in a Lowland Coastal Area Within the Po River Basin (Northern Italy): Multiple Evidences of Equilibrium Between Sources and Internal Sinks

Detailed studies on pollutants genesis, path and transformation are needed in agricultural catchments facing coastal areas. Here, loss of nutrients should be minimized in order to protect valuable aquatic ecosystems from eutrophication phenomena. A soil system N budget was calculated for a lowland coastal area, the Po di Volano basin (Po River Delta, Northern Italy), characterized by extremely flat topography and fine soil texture and bordering a network of lagoon ecosystems. Main features of this area are the scarce relevance of livestock farming, the intense agriculture, mainly sustained by chemical fertilizers, and the developed network of artificial canals with long water residence time. Average nitrogen input exceeds output terms by *60 kg N ha-1 year-1, a relatively small amount if compared to sub-basins of the same hydrological system. Analysis of dissolved inorganic nitrogen in groundwater suggests limited vertical loss and no accumulation of this element, while a nitrogen mass balance in surface waters indicates a net and significant removal within the watershed. Our data provide multiple evidences of efficient control of the nitrogen excess in this geographical area and we speculate that denitrification in soil and in the secondary drainage system performs this ecosystemic function. Additionally, the significant difference between nitrogen input and nitrogen output loads associated to the irrigation system, which is fed by the N-rich Po River, suggests that this basin metabolizes part of the nitrogen excess produced upstream. The traditionally absent livestock farming practices and consequent low use of manure as fertilizer pose the risk of excess soil mineralization and progressive loss of denitrification capacity in this area

Peculiar attributes of a typical Italian salami from the Mora Romagnola pig breed: an integrated sensory and instrumental approach

In this study, a sensory and instrumental analytical approach was used to characterize a typical and high-quality Italian salami manufactured from the Mora Romagnola pig breed. Mora Romagnola is an autochthonous breed, extensively raised within a geographically specific area in Italy, located in the eastern part of the Emilia Romagna region. The aim of this study was to investigate differences between conventional and Mora Romagnola salami that were detectable by sensory and instrumental analyses, thus proposing an integrated approach for quality control. The sensory profiles of 12 Italian market salami, both conventional and from the Mora Romagnola breed, were defined through descriptive analysis using selected visual, olfactory, taste, and textural attributes. To facilitate judges in evaluating these attributes, references and their relative intensities were defined and provided to the panellists; panel performance and training were monitored and evaluated with Panel Analysis (XLSTAT 7.5.2). Additionally, instrumental analysis of overall visual appearance, by both color measurement and shape analysis, were collected with a camera-based imaging system (IRIS visual analyzer). The salami volatile profiles were determined by SPME-GC-MS to identify the volatile compounds responsible for typical olfactory notes. Moreover, the textural properties of the samples were analysed by Texture Profile Analysis (TPA), as well as a tensile test were respectively performed for simulating the conditions to which the product is subjected during mastication (and thus correlate the results with the sensory evaluations) and to estimate the binding force between the fat and meat particles. Our findings produced an integrated profile sheet that represents a simple tool potentially useful to characterize Mora Romagnola salami and distinguish it from similar or fake products available on the market. In addition, a detailed knowledge and description of Mora Romagnola salami can constitute an instrument to properly promote the product to consumers, by communicating its peculiar attributes

Development and validation of a prediction model for severe respiratory failure in hospitalized patients with SARS-CoV-2 infection: a multicentre cohort study (PREDI-CO study)

Objectives: We aimed to develop and validate a risk score to predict severe respiratory failure (SRF) among patients hospitalized with coronavirus disease-2019 (COVID-19).Methods: We performed a multicentre cohort study among hospitalized (>24 hours) patients diagnosed with COVID-19 from 22 February to 3 April 2020, at 11 Italian hospitals. Patients were divided into derivation and validation cohorts according to random sorting of hospitals. SRF was assessed from admission to hospital discharge and was defined as: SpO(2) <93% with 100% FiO(2), respiratory rate >30 breaths/min or respiratory distress. Multivariable logistic regression models were built to identify predictors of SRF, beta-coefficients were used to develop a risk score. Trial Registration NCT04316949.Results: We analysed 1113 patients (644 derivation, 469 validation cohort). Mean (+/- SD) age was 65.7 (+/- 15) years, 704 (63.3%) were male. SRF occurred in 189/644 (29%) and 187/469 (40%) patients in the derivation and validation cohorts, respectively. At multivariate analysis, risk factors for SRF in the derivation cohort assessed at hospitalization were age >= 70 years (OR 2.74; 95% CI 1.66-4.50), obesity (OR 4.62; 95% CI 2.78-7.70), body temperature >= 38 degrees C (OR 1.73; 95% CI 1.30-2.29), respiratory rate >= 22 breaths/min (OR 3.75; 95% CI 2.01-7.01), lymphocytes <= 900 cells/mm(3) (OR 2.69; 95% CI 1.60-4.51), creatinine >= 1 mg/dL (OR 2.38; 95% CI 1.59-3.56), C-reactive protein >= 10 mg/dL (OR 5.91; 95% CI 4.88 -7.17) and lactate dehydrogenase >= 350 IU/L (OR 2.39; 95% CI 1.11-5.11). Assigning points to each variable, an individual risk score (PREDI-CO score) was obtained. Area under the receiver-operator curve was 0.89 (0.86-0.92). At a score of >3, sensitivity, specificity, and positive and negative predictive values were 71.6% (65%-79%), 89.1% (86%-92%), 74% (67%-80%) and 89% (85%-91%), respectively. PREDI-CO score showed similar prognostic ability in the validation cohort: area under the receiver-operator curve 0.85 (0.81e0.88). At a score of >3, sensitivity, specificity, and positive and negative predictive values were 80% (73%-85%), 76% (70%-81%), 69% (60%-74%) and 85% (80%-89%), respectively.Conclusion: PREDI-CO score can be useful to allocate resources and prioritize treatments during the COVID-19 pandemic. (c) 2020 European Society of Clinical Microbiology and Infectious Diseases. Published by Elsevier Ltd. All rights reserved