Effect of storage on biochemical and microbiological parameters of edible truffle species

Istituto di Chimica Biologica “Giorgio Fornaini”, Università degli Studi di Urbino “Carlo Bo”, Via A. Saffi, 2, 61029 Urbino (PU), Italy
Food Chemistry (Impact Factor: 3.26). 07/2008; 109(1):8-16. DOI: 10.1016/j.foodchem.2007.11.075

ABSTRACT The effects of different storage treatments on the most common edible truffle species, such as Tuber magnatum and Tuber borchii (white truffles), Tuber melanosporum and Tuber aestivum (black truffles), were analysed. Biochemical and microbiological profiles were monitored, in order to evaluate possible alterations during truffle preservation. After harvesting, some fresh samples were kept at 4°C for 30days, other samples were frozen at -20°C for one month, thawed and preserved at 4°C; the remainder were autoclaved. The biochemical parameters studied were sugar and protein content, the activity of some enzymes involved in the central metabolism of the fungi and the electrophoretic pattern of soluble proteins. Total mesophilic bacteria were also counted. The results obtained showed that the storage at 4°C is the treatment that best preserves the biochemical and microbiological characteristics of fresh truffles. Black truffles were more resistant to biochemical spoilage than the white ones, while T. magnatum was the most resistant to microbial spoilage.
Copyright © 2007 Elsevier Ltd. All rights reserved.

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    • "In addition, Saltarelli et al. (2008) have studied the biochemical and microbiological profiles of different truffle species under refrigeration. The sensory and structural characteristics of truffles can be maintained by refrigeration (Saltarelli et al. 2008), by irradiation (Nazzaro et al. 2007; Reale et al. 2009) or by modified atmosphere packaging (Rivera et al. 2010), thus leading to an extension of the shelf life and preservation of features (i.e. aroma, nutritional value). "
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    • "The latter can be due to water migration and evapo-transpiration processes. The increase of T 2 s after 3 days might be related to enzymatic activities, namely those of hexokinase, phosphofructokinase, pyruvate kinase and gluco-6- phosphate dehydrogenase, which have been reported to increase after 4 days in T. melanosporum stored at 48C (Saltarelli et al. 2008). The same authors found a sharp decrease in soluble protein content after 15 days. "
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