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traditional food of animal origin 5 - Coggle Diagram
traditional food of animal origin 5
egg processing--> only machine process--> identification process, day in which the egg are lays
egg receipt--> 3 information
egg storage--> number of receiver eggs, not a climate chamber
egg selection--> automatic egg selection based on the presence on cracks and dirty areas. It Is possible
to identify the broken eggs thanks to the utilization of mechanic-acoustic system
EGG CANDLING (spelatura) → we perform an egg transparency examination thanks to automatic machines.
Establishment of egg freshness
EGG CLASSIFICATION → based on two parameters: quality and weight.
quality--> A (fresh), b or c
XL (extra large) ≥73. L (large) = ≥63 and <73 g. M (medium) = ≥53 and <63 g. S (small) <53 g
egg produts Definition: processed products resulting from the processing of eggs, or of various components or
mixtures of eggs, or from the further processing of such processed products.
egg shelling--> only clean and without damages egg--> homogenization or filtration, addition of other ingredients, pasteurization
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
produc
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 -> lower temperature because the albumen is mainly composed of
proteins
Whole egg and yolk: 64-65°C for 2-20 minuts
storage--> freezing (24 moths + salt and sugar to avoid yolk becoming gumming)
Concentration = water removal by under vacuum evaporation or ultrafiltration
Drying = water removal by spray-drying (rapid drying with an hot gas) or evaporation on
heated metallic surfaces
properties--> coagulation, foaming, emulsifying, aromatic, coloring, anti-crystallizing
MARKETING--> important to perform a proper egg labellin
farming type (0-3), acronym country, identification code of the municipality, acronym of the province, identification code of the farm
eggs must be classified, labeled and packaged within 10 days since oviposition (4 days for the EXTRA eggs) and sold to the consumer within 21 days since oviposition
Coagulazione (Coagulation): Il cambiamento nella struttura delle proteine (sia dell'albume che del tuorlo) da uno stato liquido a uno solido o più denso quando vengono riscaldate (57-65°C) o quando il pH viene modificato (11.9 per l'albume). Foaming (Schiumogenicità): Le proprietà tensioattive delle proteine permettono la formazione di schiume stabili dopo agitazione. Questo è importante per preparazioni come meringhe e soufflé. Emulsifying (Emulsionante): Il tuorlo (grazie alla lecitina) ha la capacità di isolare e stabilizzare le goccioline di lipidi, formando emulsioni come la maionese, i condimenti e le salse. Aromatic (Aromatico): Il tuorlo è correlato all'aroma (grazie ai suoi componenti lipidici), influenzando il sapore dei prodotti alimentari. Coloring (Colorante): Il tuorlo è utile nell'industria della pasta fresca e della pasticceria per conferire colore ai prodotti.Anti-crystallizing (Anticristallizzante): La lecitina presente nel tuorlo aiuta a prevenire la formazione di cristalli di zucchero, consistenza più liscia
MILK AND CHEESE SUPPLY CHAIN--> 3 farms: specialized farms (special breeds), artificial insemination, cow groups based on different physiological status
traditional farms--> milk and meat production--> natural fertilization, multiple boxes with a cart milking
pasture farms--> Bruna, Pezzata Rossa, Valdostana and Grigia Alpina breeds--> (in this period we have a strong birth seasonality); in the summer season we have the mountain pasture with a high availability of forages.
main phases--> fresh phase: milking peak, ketosis development adipose tissue mobilization, a high glucose demand, and a 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 (sapere lo schema a pag. 68 le tre curve)
intermediate phase--> less production of milk, weight increase.
tired phase--> body weight is increased, decrease in feed ingestion, increase of body weight
dry phase--> stabilization in the body weight and ingestion. In this phase is really important to evaluate the diet formulation because high energy diet can cause the increase in the risk of the ketosis development
cow milking is related to the presence of several stimuli. stimulation and massage
of the mammary glands that cause the production of nervous stimuli.
Milking phases--> Before milking it is important also the mammary gland visual checks to identify inflammation or skin alteration--> pre-miling cleaning, teat pre-dripping and drying for disinfection--> less bacteria and coliforn levels
free milk jets and testing--> first 2-3 jets of milk, used to perform somatic cell count--> stimulation for milk let-down: teat massage and tactile stimuli to trigger oxytocin release
milking setup--> line pressure; high-line system higher pressure, low/mid line system lower pressure, to lead hyperkeratosis and mastidis--> teat post-dipping, milk cooling, cleaning and disinfection
Milk--> raw milk (T< 40°C). Thermally treated milk: to kill patogens,
milk natural composition--> water (90.0) and lactose (6.2) content, is als Appunt characterize with the lowest lipid (1.4), protein (1.9) mineral (0.5) and energy (1.7) content. All the milk nutrients derive from the feed and microbes identify in animal pre-stomach in particular in the
rumen
Full fat milk: characterized by a fat content ≥ 3.5% (high quality full fat milk: fat content ≥ 3.5% but protein content ≥ 3.2%) ⮚ Semi-skimmed milk: fat content between 1.5% and 1.8% ⮚ Skimmed milk: fat content < 0.3%
factors affecting milk composition--> animal breed: fresian (lower fat and protein than jersey), jersey (high fat and protein)
dietary modifications--> high fiber=fatter content--> summer= less protein, casein, fat, close. More risk of mastidis, urea content is stable
microbiological analyses--> hygiene indicators--> cleaness of thr process--> number of bacterias and coliform count= cleaness of milking process
there are 3 danger bacterias--> Coagulase-positive staphylococci (and its enterotoxins) Enterobacteriaceae Salmonella
Reg. 2073/05/CE. The food safety indicators are strictly regulated by this regulation. This regulation describes the procedures that need to be performed to assess if a food product is safe or not safe for human consumption; n= number of samples, c= number of samplex between max and min
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milk somatic cell counts--> a lot of white blood cells--> bacterial infiammatory--> mastidis, If uninfected cow: SCC < 100000 cells/mL. If mastitic cow: SCC > 250000 cells/ml
milk hygiene location months--> On the contrary if I have very farmer the mammary frequently be dirty. The increase of somatic cells depends on good farmers. This is the consequence of the hot weather and the presence of high number of flying insects that are the vector of some important bacteria
processing--> milk collected daily T<= 8°C, for other T< 6°C
T between 6-8 °C to limit Pseudomonas spp.
Sales denomination = «raw milk» (it must be clear that we talk about raw milk). Farm information and farm code. Date of milking and load. Date of minimum = 3 days. Storage T = 0-4°C «Product to be consumed only after boi
thermal treatments--> low pasteurization--> 63°C for 30 minuts
72°C for 15 seconds, soluble proteins >= 11%
fresh milk pasteurization after 48h--> hours after milking (soluble proteins should not lower than <14% of total proteins; eat by date is 6 days after pasteuri
High quality fresh milk pasteurization = takes place at 72°C for 15 seconds or above within 48 hours after
Microfiltered pasteurization milk--> Milk microfiltration (1-2.5 µm) after lipid fraction removal by centrifugation (50°C) to remove microbes. Milk HTST pasteurization Soluble proteins is not <14% of total proteins. Eat by date is 10 days after pasteurization
milk with extended shelf life--> thermal or not thermal methods--> microfiltration+ bactofugation.
Milk sterilization (135°C for 2-5 seconds) in order to kill of bacterial endospores Eat by date is 6-9 months after pasteurizati
cheese factory--> milk is stored in cold storage, centrifugation to separate fat--> fat tritation (to individuate % of fat)--> thermal treatment
raw milk--> must come from registered farms under regular ASL veterinarian control, free from TBC (tubercolosi), nresidues must stay within MRL (Maximun residuee limits)
Coagulase-positive staphylococci = <500 UFC/mL or >500 and <2000 UFC/mL (2 sampling units) E. coli O157 = absent in 25 mL C. jejuni = absent in,
CBT ≤ 50.000 UFC,
SCC ≤ 300.000 cell
cheese--> raw milk cheese 32°C undergoes mild heat treatment (below 32°C), aged for at least 60 days
pasteurized milk cheese--> natural cheese, processed cheese (natural+ other ingredients)
coagulation type--> acid cheese: coagulation with acetic acid or gluconodelta-lactone
rennet cheese--> calf rennet, microbial rennet
cheese quality--> using compost bedded-pack barn
as an alternative housing system for dairy cattle in Italy
MARKETING--> milk labelling--> sell denomination of the milk
(controllare i valori dalle slide)
(name and thermal treatment), origin of the milk (country/countries)
fish supply chain--> FRESHWATER FISH SPECIES: Carp and Rainbow trout
diadromous fish, marine fish, shellfish, mollusk
farming--> reproduction, larval stage, growth
reproduction--> artificial breeding, eggs put in an incubation
larval stage--> trout 14°C 9 mg/L oxygen, carp 25°C not more, 6 mg/L oxygen
growth--> juvenile (20 g), adult (250-300 g) in 10-12 months
3 farming--> extensive farming: rare in italy, natural areas without commercial feed, more pathogen risk (central/northern europe)
semi-intensive--> supplementary dry feed to natural pond feed, for freshwater species
intensive--> sea cages for marine species. For freshwater--> sites and recirculation system
shellfish farming--> bottom farming (shallow coastal areas), inter-tidal farming--> high and low tide areas, floating systems--> rafts and longlines
end of farming-->fish pump, automated counting
salughtering methods--> concussion stun, electrical stun, exsanguination, air asphyxia, carbon dioxide narcosis, ice-water immersion
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FRESHNESS--> is fresh are red and wet, on the contrary when the fish is not fresh anymore are brown and dry. The third element is the abdomen of the fish: fresh -> elastic consistency; no fresh -> flaccid and soft consistency
peroxide value--> iodide ion--> dark blue= a lot of peroxide, not fresh
TBARS--> Malondialdehyde (MDA) which is formed from the decomposition of some primary and secondary lipid peroxidation products, Thiobarbituric acid (TBA) and we generally use a red colour reagent solution as indicator, we measure the absorption of this solution thanks to utilization of the spectrophotometry
hypoxanthine determination--> ATP: a lot of hypoxantine--> old fish thank to xanthine oxidase--> uric acid
Trimethylamine oxide (TMAO) is a substance that is highly present in marine fish, especially in blue fish. When we don’t have a proper storage T we have an important activity of bacteria reductase that ends with the formation of trimethylamine (TMA)
The classic COLOUR of the fish fillet is white (low content of myoglobin), but we have some exception. The tuna fish has a typical red fillet, is a specie that require high demand of oxygen and as a consequence the fillet is rich in myoglobin.
research about (Hermetia illucens meal): increase fatty acids, less omega 3 and 6, increase in the atherogenicity and thrombogenicity
control for anisakis--> nematode parasite, reg. 854/04/CE -20°C for 24 hours
histamine--> breakdown of amino acid histidine like tuna 6-20°C
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