Publications by authors named "Massimo Pes"
Article Synopsis
- The study examined how different heat treatments (thermization at 57°C and 68°C) and ripening times (105 and 180 days) affect cheese metabolite profiles by analyzing 95 cheese samples using GC-MS.
- Statistical methods, including ANOVA and PLS-DA, were used to identify significant changes in compound levels due to the treatments, achieving around 76% accuracy in classification.
- Key findings showed that amino acids and an endocannabinoid were mainly influenced by ripening time, while biogenic amines and saccharides were significantly impacted by the heat treatment process.
The aim of this work was to measure the physico-chemical and the colorimetric parameters of ovaries from Mugil cephalus caught in the Tortolì lagoon (South-East coast of Sardinia) along the steps of the manufacturing process of Bottarga, together with the rheological parameters of the final product. A lowering of all CIELab coordinates (lightness, redness and yellowness) was observed during the manufacture process. All CIELab parameters were used to build a Linear Discriminant Analysis (LDA) predictive model able to determine in real time if the roes had been subdued to a freezing process, with a success in prediction of 100%.
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