Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami
Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripeni...
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| Format: | Article |
| Language: | English |
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Wiley
2017-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2017/8089135 |
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| author | Marcello Trevisani Matilde Cecchini Daniela Siconolfi Rocco Mancusi Roberto Rosmini |
| author_facet | Marcello Trevisani Matilde Cecchini Daniela Siconolfi Rocco Mancusi Roberto Rosmini |
| author_sort | Marcello Trevisani |
| collection | DOAJ |
| description | Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. The results were correlated with sensory quality. TBARS levels were below 0.8 mg kg−1 in the beeswax-coated salami until 6 months of aging (median 0.697, max 0.795) and significantly higher in the uncoated salami (median 1.176, max 1.227). A slight correlation between the amount of TBARS and Aw was observed in beeswax-coated salamis, whereas this effect was masked in controls by the large Aw variability observed at 7 months. Beeswax coating prevents case hardening and facilitated the peeling. |
| format | Article |
| id | doaj-art-ec3e7830cda6437c849213842aeed05b |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2017-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-ec3e7830cda6437c849213842aeed05b2025-02-03T06:01:24ZengWileyJournal of Food Quality0146-94281745-45572017-01-01201710.1155/2017/80891358089135Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian SalamiMarcello Trevisani0Matilde Cecchini1Daniela Siconolfi2Rocco Mancusi3Roberto Rosmini4Department of Veterinary Public Health and Animal Pathology, University of Bologna, Bologna, ItalyDepartment of Veterinary Public Health and Animal Pathology, University of Bologna, Bologna, ItalyDepartment of Veterinary Public Health and Animal Pathology, University of Bologna, Bologna, ItalyDepartment of Veterinary Public Health and Animal Pathology, University of Bologna, Bologna, ItalyDepartment of Veterinary Public Health and Animal Pathology, University of Bologna, Bologna, ItalyBeeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Italian salami coated with beeswax at 55 days of ripening and compared with controls at 5, 6, and 7 months of shelf life. The results were correlated with sensory quality. TBARS levels were below 0.8 mg kg−1 in the beeswax-coated salami until 6 months of aging (median 0.697, max 0.795) and significantly higher in the uncoated salami (median 1.176, max 1.227). A slight correlation between the amount of TBARS and Aw was observed in beeswax-coated salamis, whereas this effect was masked in controls by the large Aw variability observed at 7 months. Beeswax coating prevents case hardening and facilitated the peeling.http://dx.doi.org/10.1155/2017/8089135 |
| spellingShingle | Marcello Trevisani Matilde Cecchini Daniela Siconolfi Rocco Mancusi Roberto Rosmini Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami Journal of Food Quality |
| title | Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami |
| title_full | Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami |
| title_fullStr | Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami |
| title_full_unstemmed | Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami |
| title_short | Effects of Beeswax Coating on the Oxidative Stability of Long-Ripened Italian Salami |
| title_sort | effects of beeswax coating on the oxidative stability of long ripened italian salami |
| url | http://dx.doi.org/10.1155/2017/8089135 |
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