The aim of this work was to study the influence of hen age and housing system on egg performances in fresh pasta production, focusing on mechanical and rheological properties of pasta. Samples of pasta were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in conventional cage, barn and organic systems. Only hen age significantly affected pasta properties. In particular, as regards raw pasta, the loosest structure was obtained using eggs laid by the youngest hens (27-30 week-old). On the contrary, in cooked pasta the weakest structure was observed when eggs were laid by hens aged 53-68 weeks. However, differences, although significant, were small and thus most likely not sensorily perceivable. Significant correlations were found between mechanical and rheological properties of raw fresh egg pasta, meaning that small deformation measurements are as valuable as large deformation tests for the characterization of this product.

Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors / C. Alamprese, E. Casiraghi, M. Rossi. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 47:12(2012), pp. 2503-2509. [10.1111/j.1365-2621.2012.03128.x]

Mechanical and rheological properties of fresh egg pasta as affected by shell egg production factors

C. Alamprese
Primo
;
E. Casiraghi
Secondo
;
M. Rossi
Ultimo
2012

Abstract

The aim of this work was to study the influence of hen age and housing system on egg performances in fresh pasta production, focusing on mechanical and rheological properties of pasta. Samples of pasta were prepared with eggs laid by Hy-Line Brown hens (from 27 to 68 weeks old) housed in conventional cage, barn and organic systems. Only hen age significantly affected pasta properties. In particular, as regards raw pasta, the loosest structure was obtained using eggs laid by the youngest hens (27-30 week-old). On the contrary, in cooked pasta the weakest structure was observed when eggs were laid by hens aged 53-68 weeks. However, differences, although significant, were small and thus most likely not sensorily perceivable. Significant correlations were found between mechanical and rheological properties of raw fresh egg pasta, meaning that small deformation measurements are as valuable as large deformation tests for the characterization of this product.
Egg; Fresh pasta; Hen age; Housing system; Rheology; Texture
Settore AGR/15 - Scienze e Tecnologie Alimentari
Article (author)
File in questo prodotto:
File Dimensione Formato  
Fresh pasta-egg production factors-structure.pdf

accesso riservato

Tipologia: Publisher's version/PDF
Dimensione 713.46 kB
Formato Adobe PDF
713.46 kB Adobe PDF   Visualizza/Apri   Richiedi una copia
Pubblicazioni consigliate

Caricamento pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/178722
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 4
  • ???jsp.display-item.citation.isi??? 4
social impact