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: 3.39). 07/2008; 109(1):8-16. DOI: 10.1016/j.foodchem.2007.11.075


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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    ABSTRACT: The results originated in the frame of the genome sequencing project of the black truffle of Périgord (Tuber melanosporum) were published in 2010. Taking advantages from the sequencing project, which included automatic and manual annotation steps, specific studies were developed, in order to focus on specific gene categories (e.g. cell wall-related genes, carbohydrate metabolism, environmental response genes, etc.) and, among them, specific gene families. This has allowed us to have, together with the transcriptomic data obtained during the sequencing phase, new knowledge on metabolic processes that may happen during the complex life cycle of a symbiotic fungus, such as Tuber. The aim of this review is (i) to highlight the work that has been done in post-genomics stage to better understand the molecular mechanisms occurring during the interaction of this fungus with the host plant, as well as those involved in the formation of precious truffles and (ii) to describe the results derived from projects mainly devoted to truffle identification in processed products and quality monitoring, as well as to the contribution of bacteria to truffle aroma.
    Food Analytical Methods 08/2015; 8:1815. DOI:10.1007/s12161-014-0064-8 · 1.96 Impact Factor
    • "c o m / l o c a t e / f o o d c h e m sulphide, dimethyl disulphide, methional, 3-methyl-1-butanol, 1-hexen-3-one and 3-ethylphenol in west Mediterranean species T. aestivum and bis(methylthio)methane in T. magnatum, as the main contributors to their distinctive aroma, and all of which are commonly used in food production process to imitate prestigious truffle organoleptic properties (Culleré et al., 2010; Splivallo et al., 2011). Besides, the investigation of their nutritional profile evidenced that fresh T. aestivum and T. magnatum are rich source of proteins (11–12.9% and 20.5–24%, respectively), and carbohydrates (5.65% and 2.23%, respectively), (Saltarelli et al., 2008). Also, several minerals, such as potassium, phosphorus, iron and calcium, as well as sulphur containing amino acids and some fatty acids (linoleic, palmitic, oleic), were generally determined in truffles (Wang & Marcone, 2011). "
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    • "Truffles are widely appreciated as a costly delicacy as well as for their organoleptic properties, especially aroma [67]. Additionally, truffles have been used to promote health and to prevent and to treat several diseases. "
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