Foto del docente

Anna Badiani

Associate Professor

Department of Veterinary Medical Sciences

Academic discipline: AGR/19 Animal Science

Research

RESEARCH THEME "RABBIT, RABBIT, RABBIT" - This activity, still "alive and kicking" as to the publication of reaserch results, consists in giving expert advice and support to a competitive project put forward by several researchers from the Department of Veterinary Medical Sciences, which is titled "Shelf-life estimation of rabbit meat from animals fed diets enriched with antioxidants". The head of the project, which started during Spring 2013, was (and still is) Dr. Sabrina Albonetti. The support given to this project, apart "paper tayloring", has been in the field of carcass characterization for each of the five thesis, together with the definition of the main nutritional, functional and sensory traits of the meat.The whole project was successfully completed ten years (and three extended papers) afterwards, i.e. in June 2022.

RESEARCH THEME "OCTOPUSSY"- This research activity, the results of which are still to be published, was prompted by the industrial world (the food industry, to be precise). There was a necessity to ascertain if and to what extent the common octopus (Octopus vulgaris) could be distinguishable from similar species as to its nutrient contents and sensory traits. This research, the like of which, to our knowledge, has never been carried out before, required the determination of several macro- and micro-nutrients. At the same time, the sensory discrimination amongst those octopus species was verified through the sensory response (triangle test) of a good deal of normosensitive young people, all students from the Catering School in Cesenatico.

RESEARCH THEME "COMPARING REDDIES" - The very same agro-industrial firm urged us to ascertain if and to what extent striped red mullet (Mullus surmuletus) could be told apart from West African goatfish (Pseudupeneus prayensis), as to morphometry, nutritional characteristics and sensory traits. These activities are waiting to be published.

RESEARCH THEME "PREPARING A SENSORY PANEL ABLE TO WORK ON FINFISH AND SHELLFISH"

The line of research in question has actually been translated into reality: starting from 28 October 2020, after a long gestation, the PRAS (Resident Panel in Sensory Analysis of Fish Foods) actually saw the light, among other things in full pandemic from Covid 19. In the following months, the complications to be faced, managed with intelligence and sensitivity, and overcome were not few: it took months to feel able to launch the vessel (the metaphor is a must) in safe conditions, but now we are fairly stable, after seeing a fair amount of green mice (SORCI VERDI!). The system was tested with a first commissioned trial performed on 300-400 class sea bream, of which the sensory profile was outlined . Another trial was commissioned on the same fish species, in order to test several experimental diets enriched with different levels of defatted Hermetia illucens larvae meal

Currently research orders follow one another. There was an objective need for this tool!



RESEARCH THEME "PREPARING A SENSORY PANEL ABLE TO WORK ON FINFISH AND SHELLFISH"

The line of research in question has actually been translated into reality: starting from 28 October 2020, after a long gestation, the PRAS (Resident Panel in Sensory Analysis of Fish Foods) actually saw the light, among other things in full pandemic from Covid 19.

In the following months, the complications to be faced, managed with intelligence and sensitivity, and overcome were not few: it took months to feel able to launch the vessel (the metaphor is a must) in safe conditions, but now we are fairly stable, after seeing a fair amount of green mice (SORCI VERDI!). The system was tested with a first commissioned test performed on 300-400 class sea bream, of which we have outlined the sensory profile.

Currently research orders follow one another. There was an objective need for this tool!


RESEARCH THEME "OCTOPUSSY" This research activity, the results of which are still to be published, was prompted by the industrial world (the food industry, to be precise). There was a necessity to ascertain if and to what extent the common octopus (Octopus vulgaris) could be distinguishable from similar species as to its nutrient contents and sensory traits. This research, the like of which, to our knowledge, has never been carried out before, required the determination of several macro- and micro-nutrients. At the same time, the sensory discrimination amongst those octopus species was verified through the sensory response (triangle test) of a good deal of normosensitive young people, all students from the Catering School in Cesenatico.


 

 

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