Balsamic Vinegars

Giudici, Paolo; Lemmetti, Federico; Mazza, Stefano

doi:10.1007/978-3-319-13758-2

Cited by 10 publications

(4 citation statements)

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“…As a natural product, vinegar has been used for centuries as a cheap everyday condiment (Mazza & Murooka, 2009;Giudici et al, 2015). In meat and poultry processing, vinegar…”

Section: Introductionmentioning

confidence: 99%

Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

PALMA,

PANGLİLİNGAN,

SALASAİN

et al. 2023

European Food Science and Engineering

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Rays are usually caught for their high-value fins, but their flesh is also in demand in the tribal areas of the southern Philippines. Export-oriented flesh is mainly salted and dried. Stingrays are not very expensive compared to other commercial marine fish on the local market, but they are high in protein, low in fat, and contain other nutrients as well. Fish flakes are an intermediate moisture fish product that is a favorite snack food among many people. The present study aimed to evaluate the sensory properties of sweet and spicy fish flakes using dried stingray meat with the aid of vinegar (T1) and water (T2) as pre-treatment before adding the other ingredients. The 100 panelists from the local community evaluated newly developed fish flakes. The results showed that the color, odor, texture, and general acceptability scores of sweet and spicy dried fish flakes did not differ significantly (p>0.05) between the two treatments. However, the taste scores showed a significant difference (p

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“…As a natural product, vinegar has been used for centuries as a cheap everyday condiment (Mazza & Murooka, 2009;Giudici et al, 2015). In meat and poultry processing, vinegar…”

Section: Introductionmentioning

confidence: 99%

Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

PALMA,

PANGLİLİNGAN,

SALASAİN

et al. 2023

European Food Science and Engineering

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“…Many fruit vinegar production methods used in ancient times have been available still now. Normally, the traditional fruit vinegar is made via a submerged fermentation process, mainly including alcoholic and acetous fermentation processes ( Figure 2 ) (Giudici et al, 2015 ). In the traditional process of fruit vinegar, the fruits are firstly crushed to obtain juice or must followed by cooking, which can improve the sugar concentration to avoid pollution by harmful microorganisms.…”

Section: Introduction Of Vinegar In the Worldmentioning

confidence: 99%

“…Subsequently, alcohol and acetous fermentation, and vinegar aging occur almost simultaneously in wooden barrels, which is a spontaneous fermentation process driven by diverse microbes from materials and environments. Conversely, in the modern process of fruit vinegar, the alcoholization, acetification, and aging processes are successively carried out through, respectively, inoculating Saccharomyces cerevisiae and acetic acid bacteria (AAB) in different containers ( Figure 2 ) (Giudici et al, 2015 ; Luzón-Quintana et al, 2021 ). During the production processes of the fruit vinegar, VVOCs are derived from the related raw materials, microorganisms, and chemical reactions, such as esterification reaction between acids and alcohols, Maillard reaction, and so on (Marín et al, 2002 ; Corsini et al, 2019 ).…”

Section: Introduction Of Vinegar In the Worldmentioning

confidence: 99%

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes

et al. 2022

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Vinegar is an acid condiment shared all over the world. According to the raw materials, vinegar can be mainly divided into fruit and cereal ones, both of which possess unique aroma and flavor characteristics and corresponding volatile organic compounds (VOCs). Many studies about vinegar VOCs' (VVOCs) sorts, analytical methods, and forming mechanisms have been done. In this review, the main categories of vinegar and their distribution in the world are briefly introduced, then VVOCs' analytical and identified methods, types, and forming processes are summarized. Additionally, the VVOCs' research directions are discussed and prospected. According to the searched literatures, this study is the first to systematically review the analytical methods, sorts, and formation mechanisms of VVOCs, which will make the readers better understand the vinegar's aromas and flavors and their producing mechanisms.

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“…For instance, the fermentation medium (cooked grape must) used for Balsamic-styled vinegar has a very high sugar content, low water activity and high osmotic pressure [9,10,11]. Furthermore, the high concentrations of acetic acid during fermentations can also have a negative impact on the microbial consortium used [12,13]. These aforementioned environmental stresses can cause the microbial consortia to enter the viable but non-culturable state, resulting in reduced microbial activity [14,15].…”

Section: Introductionmentioning

confidence: 99%

Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production

Hutchinson

Gqozo

Jolly

et al. 2019

Foods

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Optimum fermentor conditions are essential for desired microbial growth and activity in fermentations. In balsamic vinegar fermentation systems, the microorganisms used must endure several stressful conditions including high sugar concentration, low water activity, high osmotic pressure and high acetic acid concentration. Consequently, the present study was aimed at improving the performance of a microbial consortium of non-Saccharomyces yeast and acetic acid bacteria during balsamic-styled vinegar fermentation. Cell immobilization via adsorption on corncobs and oak wood chips in combination with aeration and agitation effects, have never been tested during balsamic-styled vinegar fermentation. Therefore, fermentations were initially conducted under static conditions without aeration with successive fermentations also being subjected to low (0.15 vvm min−1) and high (0.3 vvm min−1) aeration. The results showed improved acetification rates when cells were immobilized on corncobs under static conditions. Low aeration showed better acetification rates (1.45–1.56 g·L·day−1), while only free-floating cells were able to complete fermentations (1.2 g·L·day−1) under high aeration conditions. Overall, cells immobilized on corncobs showed higher acetification rates of 1.56 and 2.7 g·L·day−1 under low aeration and static fermentations, respectively. Oak wood chips were determined to be less efficient adsorbents due to their relatively smooth surface, while the rough surface and porosity of corncobs led to improved adsorption and, therefore, enhanced acetification rates.

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Balsamic Vinegars

Cited by 10 publications

References 0 publications

Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

Sensory properties of sweet and spicy fish flakes using vinegar and water as pre-treatment

Vinegar Volatile Organic Compounds: Analytical Methods, Constituents, and Formation Processes

Aeration, Agitation and Cell Immobilization on Corncobs and Oak Wood Chips Effects on Balsamic-Styled Vinegar Production

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