This research aimed to extend the shelf-life of fresh truffles (Tuber aestivum) by applying innovative treatments. In detail, different combinations of decontamination/storage treatments such as antimicrobial substances, ultrasound and modified atmosphere packaging (MAP) were used. Microbiological, chemical-physical and sensorial analyses were carried out to evaluate the efficacy of the treatments used. The best co-treatment resulted the combination of ultrasound (30 kHz for 5 min), MAP (60% CO2 and 40% N2) and chitosan (1% chitosan solution, 50 kDa) that allowed to control the growth of spoilage microorganisms and to guarantee the best sensorial characteristics of the fresh truffles.
Modified atmosphere packaging, ultrasound and chitosan: Effect of co-treatments on the shelf-life of black truffle (Tuber aestivum)
CATALANO, Pasquale;TREMONTE, Patrizio;REALE, Anna;TIPALDI, LUCA;PANNELLA, GIANFRANCO;DI RENZO, Tiziana;SUCCI, Mariantonietta;LA FIANZA, Giovanna;GIAMETTA, Ferruccio;SORRENTINO, Elena
2015-01-01
Abstract
This research aimed to extend the shelf-life of fresh truffles (Tuber aestivum) by applying innovative treatments. In detail, different combinations of decontamination/storage treatments such as antimicrobial substances, ultrasound and modified atmosphere packaging (MAP) were used. Microbiological, chemical-physical and sensorial analyses were carried out to evaluate the efficacy of the treatments used. The best co-treatment resulted the combination of ultrasound (30 kHz for 5 min), MAP (60% CO2 and 40% N2) and chitosan (1% chitosan solution, 50 kDa) that allowed to control the growth of spoilage microorganisms and to guarantee the best sensorial characteristics of the fresh truffles.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
