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Your search keyword '"Velotto, S."' showing total 4 results
Start Over Author "Velotto, S." Topic food science
4 results on '"Velotto, S."'

1. Effect of aging technologies on some qualitative characteristics of Longissimus dorsi muscle of Marchigiana beef.

Author

Velotto, S., Pagano, F., Barone, C. M. A., Esposito, M., Civale, G., and Crasto, A.

Subjects
*ERECTOR spinae muscles, *BEEF quality, *FOOD science, *SENSORY evaluation of beef, *BEEF texture
Abstract

In order to determine sensory preference and value of fresh beef steak differing in aging technique, this study evaluated two aging methods: dry and wet; a quality grade on physicchemical traits of instrumental tenderness, color, and sensory properties of Longissimus dorsi beef muscle of Marchigiana bovine, correlated to calpain proteolytic activity too. Dry-aged loins had higher (P < 0.0001) weight loss than wet aged loins. Wet aged loins had higher (P < 0.01) L* values than dry aged loins. Warner-Blatzer shear force of steaks was not affected (P > 0.05) by aging method. We made a sensory panel evaluation too that showed no effect (P > 0.05) of aging method on myofibrillar tenderness, juiciness, connective tissue amount, overall tenderness or off flavor intensity. [ABSTRACT FROM AUTHOR] more...

Published
2015

2. Occurrence of Acrylamide in Italian Baked Products and Dietary Exposure Assessment

Author

Salvatore Velotto, Tommaso Stasi, Teresa Rea, Francesco Esposito, Teresa Cirillo, Esposito, F., Velotto, S., Rea, T., Stasi, T., and Cirillo, T.

Subjects
Carcinogenesis, Pharmaceutical Science, Food Contamination, Biology, 01 natural sciences, Article, Gas Chromatography-Mass Spectrometry, Analytical Chemistry, Dietary Exposure, lcsh:QD241-441, chemistry.chemical_compound, 0404 agricultural biotechnology, lcsh:Organic chemistry, Age groups, Drug Discovery, otorhinolaryngologic diseases, Cooking, Food science, Physical and Theoretical Chemistry, Risk assessment, Acrylamide, Dietary exposure, Bromination, 010401 analytical chemistry, Organic Chemistry, digestive, oral, and skin physiology, Temperature, technology, industry, and agriculture, food and beverages, Bread, 04 agricultural and veterinary sciences, Bromine, 040401 food science, Italian population, Margin of exposure, 0104 chemical sciences, Italy, chemistry, Chemistry (miscellaneous), Carcinogens, Molecular Medicine, 2-propenamide, Food Analysis, 2-Propenamide, Exposure data
Abstract

Acrylamide (AA) is a neo-formed toxic compound that develops in foods during cooking at temperatures above 120 &deg, C. AA shows in vivo neurotoxic and carcinogenic effects, and it is potentially carcinogenic for humans. Its occurrence is common in baked food, such as bread and similar products. This study set out to analyze bread and sweets from the Italian market to evaluate the effects of the benchmark thresholds set by EU Regulation 2017/2158 and to ascertain the exposure of the Italian population to AA, across three age groups, through the consumption of baked products, according to the margin of exposure (MOE) approach. Two hundred samples were tested, and the content of AA ranged from 31 to 454 &micro, g/kg for bread and products thereof and from 204 to 400 &micro, g/kg for the sweets category. The exposure data did not show any neurotoxic health concern, whereas the MOE related to the carcinogenic endpoint is well below the minimum safety value of 10,000. more...

Published
2020

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3. Processing effects on acrylamide content in roasted coffee production

Author

Teresa Cirillo, Francesco Esposito, Salvatore Velotto, Evelina Fasano, Angela De Vivo, Fabrizio Sarghini, Esposito, F., Fasano, E., De Vivo, A., Velotto, S., Sarghini, F., and Cirillo, T.

Subjects
Hot Temperature, 01 natural sciences, Coffee, Gas Chromatography-Mass Spectrometry, Analytical Chemistry, Robusta, chemistry.chemical_compound, 0404 agricultural biotechnology, GC–MS, Food science, Cooking, Roasting, Acrylamide, Bromination, Roasting degree, Chemistry, Solid Phase Extraction, 010401 analytical chemistry, Industrial scale, 04 agricultural and veterinary sciences, General Medicine, 040401 food science, 0104 chemical sciences, Acrylamide (PubChem CID: 6579), Process optimization, Food Science
Abstract

Acrylamide is a toxic compound that develops during the roasting process of coffee beans. According to literature, the levels of acrylamide in coffee vary with the percentage of Robusta type in the mix and with the time-temperature parameters during the roasting process. Therefore, this study aimed to find the best roasting conditions in order to mitigate acrylamide formation. Two types of roasted coffee (Arabica and Robusta) were analyzed through GC–MS and two clean-up methods were compared. The best roasting conditions were optimized on an industrial scale and the median levels of acrylamide decreased from the range 170–484 µg kg−1 to 159–351 µg kg−1, after the optimization of roasting parameters. Therefore, the choice of the best conditions, according to the percentage of Robusta type in the finished product, could be an efficient mitigation strategy for acrylamide formation in coffee, maintaining the manufacturer's requirements of the finished product. more...

Published
2019

4. Myosin heavy chain isoforms, fatty acid composition, sensory evaluation and quality of cinta senese pig meat

Author

Salvatore Velotto, Ashkezary, M. R., Camillis, S. D., Alfeo, V., Todaro, A., Velotto, S., Ashkezary, M. Rabie, Camillis, S. De, Alfeo, V., and Todaro, A.

Subjects
Myosin, Fiber, Settore AGR/15 - Scienze E Tecnologie Alimentari, Tenderne, Fatty acid, Quality, Food Science
Abstract

The aims of this study were to examine the effects of myosin heavy chain (MHC) isoforms on Cinta Senese meat and sensory quality. The research was carried out on 65 pigs and muscle samples characteristics such as MHC isoform, meat quality, fatty acid composition, and sensory were evaluated. The results demonstrated that MHC slow isoform content was significantly correlated with pH24h (r=0.25, P more...

Published
2018