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traditional food of animal origin 5 - Coggle Diagram
traditional food of animal origin 5
egg processing
egg receipt--> number of the receive eggs,
identification number of the eggs, oviposition date.
egg storage--> number of receiver eggs
egg selection--> presence of cracks
EGG CANDLING→ egg freshness
EGG CLASSIFICATION → quality and weight.
egg produts Definition: processed products resulting from the processing of eggs
egg contaminations--> Coagulase-positive staphylococci, Need to be <10 CFU per g of
egg production
Salmonella spp. and Listeria monocytogenes: need to be absent in 25g or ml of egg
product
Mesophilic aerobic bacteria: need to be <10^5 CFU in
1g or 1ml of egg production Enterobacteriaceae: (E.coli) need to be <10 CFU per g of egg produc
pasteurization--> less than 100°C, to kill pahogens
Salted or sweetened whole egg and yolk: 66-67°C
Albumen: 55-57°C
Whole egg and yolk: 64-65°C for 2-20 minuts
storage--> freezing for 24 months
Drying = water removal by spray-drying or evaporation on metallic surfaces
MARKETING eggs must be classified, labeled and packaged within 10 days since oviposition sold to the consumer
within 21 days since oviposition.
farming type (0-3), acronym country, identification code of the municipality, acronym of the province, identification code of the farm
Coagulation = change in the structure of protein. High T--> denaturate proteins. Foaming = surfactant properties of the albumen proteins = foam development after agitation. Emulsifying capability of isolating and retaining the lipid droplets. Aromatic = related to the yolk--> lipidic component. Coloring. Anti-crystallizing--> prevention of sugar crystal formation
Concentration = water removal by under vacuum evaporation or ultrafiltration
MILK AND CHEESE SUPPLY CHAIN--> 3 farms: specialized farms (special breeds)--> artificial insemination. Traditional farms--> tie stall barns with multiple boxes (for animal internal replacement) and cart milking
pasture farms--> Bruna, Pezzata Rossa, Valdostana and Grigia Alpina breeds
main phases--> fresh phase: milking peak--> adipose tissue mobilization, a high glucose demand, high blood serum concentration of the not esterification of fatty acid which are oxidated in the liver in order to produce ATP energy and ketone bodies that are responsible for the ketosis development
intermediate phase--> less production of milk, weight increase.
tired phase--> body weight is increased, decrease in feed ingestion, 6°, 7° months
dry phase--> stabilization in the body weight and ingestion--> no ketosi development
Milking phases--> teat pre-dipping and drying--> Pre-milking hygiene--> remove the first milk jets--> milk examination, and we perform a teat massage--> teat post-dipping--> milk cooling and clean
Milk--> raw milk (T< 40°C). Thermally treated milk: to kill patogens T> 40°C
milk natural composition--> water (90.0), lactose (6.2), lipid (1.4), protein (1.9) mineral (0.5) and energy (1.7) content.
Full fat milk: fat content ≥ 3.5%. Semi-skimmed milk 1.5%/1.8% Skimmed milk 0.3%
lactation months--> in summer less protein and casein content and less lipid
dietary modifications--> increasing fiber length from 2 to 3 mm we observe an important increase in the milk fat content from 3 to 3.8 %
hygiene indicators --> total bacterial count and coliform count
safety indicators--> there are 3 danger bacterias--> Coagulase-positive staphylococci, Enterobacteriaceae Salmonella
Reg. 2073/05/CE--> the procedures that need to be performed to assess if a food product is
safe or not safe for human consumpt (n value, c value, m, M)
when have the presence of inflammatory process of the mammary gland which is called mastitis
milk hygiene location months--> On the contrary if I have very farmer the mammary frequently be dirty.
processing--> milk collected daily T<= 8°C, for other T< 6°C
milk for cheese production--> T between 6-8 °C to limit Pseudomonas spp.
milk pasteurization: Low pasteurization = 63°C for 30 minutes. High Temperature Short Time (HTST) pasteurization = 72°C for 15 seconds, proteins = not <11% of total proteins.
Microfiltered pasteurization milk--> microfiltration after lipid fraction removal by centrifugation (50°C) to remove microbes, Soluble proteins is not <14%
Extended shelf-life (ESL) or ultra-pasteurized milk--> (72-135°C), microfiltration and bactofugation, Eat by date is 21-45 days
UHT--> Milk sterilization (135°C for 2-5 seconds) for killing bacterial endospores. Eat by date is 6-9 month
Fresh milk pasteurization = 72°C for 15 seconds or more within 48 hours after milking (soluble proteins not <14% of total proteins) High quality fresh milk pasteurization = the same, soluble proteins not <15.5%
raw milk--> controls--> MRL (Maximun residuee limits), checking from ASL veterinarian, Produced by only a single farm
If uninfected cow: SCC < 100000 cells/mL. If mastitic cow: SCC > 250000 cells/ml.
Coagulase-positive staphylococci = <500 UFC/mL or >500 and <2000 UFC, (E. coli, C. jejuni, L. monocytogene and salmonella must be absent in 25 ml)
CBT ≤ 50.000 UFC/mL, SCC ≤ 300.000 cell
milk marketing--> The sell denomination of the milk, origin of milk, date of minimun, storage,
cheese--> raw milk cheese 32°C, at least 60 days
pasteurized milk cheese--> natural and processed cheese
coagulation type--> coagulation with acetic acid or gluconodelta-lactone
cheese quality--> cheese quality may be affected by the different housing systems
MARKETING--> name of products, ingredients, origin
fish supply chain--> FRESHWATER FISH SPECIES, DIADROMOUS FISH: Eel and Salmon, marine fish, blue fish
farming
reproduction--> artificial breeding, (sexual maturity at 2-3 year)
larval stage--> trout 14°C 9 mg/L Ox, carp 25°C not more, 6 mg/L Ox
growth--> juvenile (20 g), adult (250-300 g) in 10-12 months
3 farming--> extensive farming
semi-intensive--> supplementary dry feed to integrate the feed naturally
available in the pond
intensive--> freshwater species--> we collect the water from the river and return into the river at the end of the farming Important also the recirculation system
marine species--> large pocket-shaped nets anchored to the bottom and maintained on the surface by a rectangular or circular floating framework
end of farming--> slaughtering--> spiking: freshness for 11 days, electric stun only 9 days. carcass yield--> 74-89%, fillet yiels 41-64%
Fulton’s condition factor (K value) = (fish weight / body lenght^3 ) × 1--> K>1 fish are in good physiological state. If K<1 fish are not in good state of well-being within their habitat
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characteristics--> moisture 60-80%, proteins 15-25% (high myofibrillar 65-70%, stromal proteins 3-10%, sarcoplasmatic 20-30%)
nitrogen substances TMAO--> 0,5-1%, important microbiological contamination the TMAO is reduced by the action of bacteria reductase--> not good for consumer .UFA 80%
Lipids (0.5-22%): Lean fish = <3%. Semi-lean fish = 3-8%. Fat fish = >8%
Minerals (0.8-2%): ++Ca, P, F, Se and I (marine species) ↓Fe than other animals because they have white meat Vitamins (<1%): Fat fish = ++A, E and D. ↑B (++B2, B6)
shellfish--> Bottom farming Inter-tidal farming Floating systems
FRESHNESS--> fresh smell, no deterioration signs, ↑creatine phosphate, ATP and TMA, PH< 7, ↓ATP catabolytes (++hypoxanthine)
peroxide value--> iodide ion--> iodine liberated to titrate with sodium thiosulphate (indicatori)-->dark blue= a lot of peroxide, not fresh
TBARS--> Malondialdehyde (MDA)-->decomposition of some primary and secondary lipid peroxidation, Thiobarbituric acid (TBA) as an indicator--> high MDA= not fresh
hypoxanthine determination--> Hypoxanthine catabolite ATP. The Hypoxanthine is oxidized to xanthine which also promotes the oxidation of the xanthine in uric acid. High uric acid--> not fresh
Trimethylamine oxide (TMAO)--> the TMA reacts with picric acid to form trimethylamine picrate--> high TMAO--> not fresh
The classic COLOUR of the fish fillet is white--> low myoglobin.
research about (Hermetia illucens as food): increase fatty acids, less omega 3 and 6, increase in the atherogenicity and thrombogenicity
control for anisakis: -20°C for 24 hours
histamine--> breakdown of amino acid histidine, there is histamine poison like tuna 6-20°C--> Reg. 853/04/CE: immediate fish freezing at 0°C
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GAPING
6 processing levels--> Whole fish. Beheaded and eviscerated fish. Beheaded, eviscerated and finless fish. Fish slices. Fillet with ribs, with or without skin. Fillet without ribs, with or without skin
rennnet cheese--> calf or normal rennet produced through microbial bioprocessing--> the protein coagulation