Traceability of 'Mozzarella di Bufala Campana' production chain by means of carbon, nitrogen and oxygen stable isotope ratios.
Mozzarella di Bufala Campana
food traceability
production chain
stable isotope ratios
Journal
Journal of the science of food and agriculture
ISSN: 1097-0010
Titre abrégé: J Sci Food Agric
Pays: England
ID NLM: 0376334
Informations de publication
Date de publication:
Feb 2020
Feb 2020
Historique:
received:
10
12
2018
revised:
17
10
2019
accepted:
18
10
2019
pubmed:
28
10
2019
medline:
24
1
2020
entrez:
25
10
2019
Statut:
ppublish
Résumé
New techniques are required to guarantee the authenticity of food, especially for PDO (Protected Designation of Origin) trademarks. The genuineness of a product is directly related to the raw material and to the production process used. In this article, the traceability of the Mozzarella di Bufala Campana PDO was investigated, using carbon, nitrogen and oxygen stable isotopes ratios, measured on buffalo feeding, milk and mozzarella, from Caserta and Salerno farms. Furthermore, 37 mozzarella brands were analyzed (carbon, nitrogen and oxygen isotopes) from the different production areas, to characterize their origin. The results of this work showed no changes in carbon and nitrogen isotopic ratios of milk and mozzarella, indicating no fractionation in the production process. The δ This work gives an important contribution to the knowledge regarding the traceability of such a particular cheese as mozzarella. © 2019 Society of Chemical Industry.
Sections du résumé
BACKGROUND
BACKGROUND
New techniques are required to guarantee the authenticity of food, especially for PDO (Protected Designation of Origin) trademarks. The genuineness of a product is directly related to the raw material and to the production process used. In this article, the traceability of the Mozzarella di Bufala Campana PDO was investigated, using carbon, nitrogen and oxygen stable isotopes ratios, measured on buffalo feeding, milk and mozzarella, from Caserta and Salerno farms. Furthermore, 37 mozzarella brands were analyzed (carbon, nitrogen and oxygen isotopes) from the different production areas, to characterize their origin.
RESULTS
RESULTS
The results of this work showed no changes in carbon and nitrogen isotopic ratios of milk and mozzarella, indicating no fractionation in the production process. The δ
CONCLUSION
CONCLUSIONS
This work gives an important contribution to the knowledge regarding the traceability of such a particular cheese as mozzarella. © 2019 Society of Chemical Industry.
Substances chimiques
Carbon Isotopes
0
Nitrogen Isotopes
0
Oxygen Isotopes
0
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
995-1003Subventions
Organisme : Regione Campania, L.R.5 Annualità 2008 in the framework of the research project 'Metodologie fisiche innovative per la tracciabilità di prodotti alimentari'
ID : CUP B22I14000350005
Informations de copyright
© 2019 Society of Chemical Industry.
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