The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aestivum Vitt.) and to increase its shelf-life. Modified Atmosphere Packaging and Irradiation treatments were used, individually or in combination, for this purpose. The best solution to preserve truffles was the application of MAP packaging (60% O2; 40% CO2) followed by a treatment with ionizing radiation (1,5 kGy) and the use of packaging in MAP (60% O2; 40% CO2) without any treatment. These applications seemed to be efficient to maintain the shelf-life and the sensorial characteristics of truffles over 30 days. Microbiological and sensorial analyses were performed to assess the qualitative characteristics of truffles during storage.
Valutazione della shelf-life di tartufo nero (Tuber aestivum Vitt.) conservato in differenti modalità
TREMONTE, Patrizio;SUCCI, Mariantonietta;COPPOLA, Raffaele;SORRENTINO, Elena
2010-01-01
Abstract
The aim of the paper was to evaluate different technologies to preserve black truffles (Tuber aestivum Vitt.) and to increase its shelf-life. Modified Atmosphere Packaging and Irradiation treatments were used, individually or in combination, for this purpose. The best solution to preserve truffles was the application of MAP packaging (60% O2; 40% CO2) followed by a treatment with ionizing radiation (1,5 kGy) and the use of packaging in MAP (60% O2; 40% CO2) without any treatment. These applications seemed to be efficient to maintain the shelf-life and the sensorial characteristics of truffles over 30 days. Microbiological and sensorial analyses were performed to assess the qualitative characteristics of truffles during storage.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
