Papers by Stefania Balzan
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This study aimed at verifying if computer image analysis could represent a good technique to disc... more This study aimed at verifying if computer image analysis could represent a good technique to discriminate between reared and wild European sea bass (Dicentrarchus labrax). Images were acquired from sea bass of known origin (n=47 reared and n=13 wild). Images were taken using a digital camera and standardized procedures and were analysed using ImageJ, an image-processing program. Each fish was described by 7 morphometric, 4 shape and 3 colour descriptors that were automatically measured by the soft- ware. The data resulted normally distributed and were submitted to one way-ANOVA that considered the production system (PS) as fixed effect. Linear discriminant analysis (LDA) was used as clas- sification method to identify sea bass PS. Any morphometric parameters (i.e., area, length) were different between PS, while solidity (0.93 vs 0.91, P<0.01), mean gray value (94.7 vs 76.0, P<0.001) and median gray value (89.9 vs 72.6, P<0.001) were higher in reared if compared to wild sea ...
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Il trattamento del latte con ultrasuoni si è dimostrato efficace nel ridurre la presenza di diver... more Il trattamento del latte con ultrasuoni si è dimostrato efficace nel ridurre la presenza di diverse specie microbiche tipiche del latte crudo. In alcuni casi tale trattamento è capace di determinare la riduzione anche fino a 5 log della popolazione microbica. Invece, le informazioni disponibili in merito a un eventuale impatto di tale tecnologia sulle caratteristiche chimiche del latte sono poche. Scopo del lavoro è stato la valutazione dell’effetto degli ultrasuoni (8 combinazioni di tempo e ampiezza d’onda) sulla composizione chimica e i parametri di qualità del latte bovino. L’impiego degli ultrasuoni ha determinato una variazione significativa del profilo lattodinamografico. Si è osservato la diminuzione di k20 e r, l’aumento di a30 oltreché dell’acidità titolabile (°SH) e degli acidi grassi liberi. I primi risultati riguardanti la struttura della frazione caseinica non sembrano invece evidenziare alcun effetto. Tale tecnica sembrerebbe migliorare le caratteristiche di caseifica...
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Among new technologies used to improve milk sanitization and shelf life, the treatment with ultra... more Among new technologies used to improve milk sanitization and shelf life, the treatment with ultrasounds showed positive effects on bacterial inactivation. The aim of this study was to evaluate the influence of different sonication parameters on E. coli inactivation and on milk sensory properties. An ultrasonic processor was used at different combinations of amplitude of ultrasonic wave (A: 70 vs. 100%), cycle (C: 0.5 vs. 1) and treatment time (T: 100 vs. 240 s) on UHT milk inoculated with E. coli (ATCC 11775) cells (105 CFU/ml). Before and after each treatment samples were plated in Plate Count Agar (PCA) and in Violet Red Bile Agar (VRB). All treatments were conducted in triplicate. To evaluate the effect of ultrasounds at different values of A (0-100%), C (0.5-1) and T (50-100s) on whole milk sensory properties, a triangle sensory test was carried out. Data were submitted to ANOVA according to a linear model. The increments of A, C and T, resulted in a higher E. coli inactivation ...
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RIASSUNTO Nel settore lattiero-caseario sono state studiate tecnologie alternative ai trattamenti... more RIASSUNTO Nel settore lattiero-caseario sono state studiate tecnologie alternative ai trattamenti termici per garantire la salubrità del latte ed un prolungamento della sua shelf life. Tra le diverse tecnologie disponibili, la sonicazione, ovvero il trattamento con ultrasuoni, si è dimostrata efficace nei confronti di diversi microrganismi. In questo studio, si è valutata l’influenza di diversi parametri di sonicazione, quali durata, ampiezza dell’onda e livello di pulsazione, sulle caratteristiche sensoriali del latte e sull’abbattimento della carica microbica. Per il trattamento è stato utilizzato un sonicatore UP 400S (Hielscher USA, Inc., Ringwood, NJ). La sonicazione è stata effettuata in camera di flusso ed in batch. Si è trattato il latte crudo combinando diversi valori di ampiezza dell’onda (da 30 a 100%), pulsazione (0,5 e 1) e durata di sonicazione (da 0,5 a 8 s/ml). Per verificare l’eventuale effetto battericida degli ultrasuoni, è stata effettuata la determinazione della...
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Introduction Among new technologies used to improve milk sanitization and shelf life, the treatme... more Introduction Among new technologies used to improve milk sanitization and shelf life, the treatment with ultrasounds (US) showed positive effects on bacterial inactivation, although it resulted responsible of some changes on milk sensory properties. The aim of this study was to evaluate the influence of different sonication parameters on volatile compounds production. Methods Ten combination of US wave amplitude (A: 70, 100%) and treatment duration (D: 0 (control), 50, 100, 200 and 300s) were applied to raw milk using a 400W ultrasonic processor, mounted with a 22 mm diameter horn. Solid-phase microextraction (SPME) was performed with a 100 µm Polydimethylsiloxane (PDMS) fibre and GC/MS analysis of volatile compounds adsorbed onto the SPME fibre was carried out taking into account spectra from M/Z 29 to M/Z 500. The experiment was replicated twice and three determinations were carried out per replicate. Data were subjected to analysis of variance using the software PAWS Statistic 18...
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CyTA - Journal of Food, 2015
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Italian Journal of Food Safety, 2015
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Innovative Food Science & Emerging Technologies, 2015
ABSTRACT The aim of this study was to evaluate eight ultrasound (US) different combinations of am... more ABSTRACT The aim of this study was to evaluate eight ultrasound (US) different combinations of amplitude (70 and 100%) and duration (50, 100, 200 and 300 s) for their lethal capacity against Escherichia coli, Pseudomonas fluorescens, Staphylococcus aureus and Debaryomyces hansenii, the generation of volatile compounds (VC) and their impact on milk sensorial descriptors. The strongest treatment (100% × 300 s) led to a population reduction of 4.61, 2.75, 2.09 and 0.55 log for D. hansenii, P. fluorescens, E. coli and S. aureus, respectively, but caused milk sensorial deterioration. Four descriptors (metallic, burnt, rubbery and sharp) were correlated with treatment duration. Each of them, using stepwise regression analysis, was found to be associated with one VC (dodecanoic acid, R2 = 0.90; octanoic acid, R2 = 0.82; δ-dodecalactone, R2 = 0.81 and decanoic acid methyl ester, R2 = 0.78) that could be considered as a marker for milk sensorial deterioration caused by US.
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Italian Journal of Food Safety, 2011
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Italian Journal of Food Safety, 2014
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Italian Journal of Food Safety, 2013
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Papers by Stefania Balzan