Sample records for mortadella
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Baldin, Juliana C; Munekata, Paulo E S; Michelin, Euder C; Polizer, Yana J; Silva, Poliana M; Canan, Thais M; Pires, Manoela A; Godoy, Silvia H S; Fávaro-Trindade, Carmen S; Lima, Cesar G; Fernandes, Andrezza M; Trindade, Marco A
2018-06-01
The aim of the present study was to add microencapsulated Jabuticaba aqueous extract (MJE) to mortadella as a natural dye and to evaluate its possible antioxidant and antimicrobial activity during refrigeration. Anthocyanins in the extract were quantified and identified. Three treatments of mortadella were prepared: without dye (Control), with cochineal carmine (Carmine) and with the addition of 2% MJE. We determined the chemical composition of mortadella, along with pH, instrumental color, lipid oxidation, microbiological characteristics (Escherichia coli, Staphylococcus aureus, Salmonella, sulphite-reducing Clostridium, aerobic mesophiles, aerobic psychrotrophics and lactic acid bacteria) and sensory acceptance during storage at 4 °C for 56 days. MJE showed high content of anthocyanins, with prevalence of cyanidin-3-glucoside. MJE improved sensory acceptance of texture and flavor of mortadella (P < 0.05), but we observed a slight decrease in color and aroma attributes (P < 0.05). Lipid oxidation of mortadella was not influenced by MJE or cochineal carmine. MJE also displayed a minor effect on physicochemical and microbiological characteristics during storage. As MJE did not alter most of mortadella sausage's evaluated characteristics, it could be used as a natural dye in order to make better use of agro industry waste and to create a meat product enriched with natural antioxidants. Copyright © 2018 Elsevier Ltd. All rights reserved.
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Dutra, Monalisa Pereira; Cardoso, Giselle Pereira; Fontes, Paulo Rogério; Silva, Douglas Roberto Guimarães; Pereira, Marcio Tadeu; Ramos, Alcinéia de Lemos Souza; Ramos, Eduardo Mendes
2017-12-15
The effects of different doses of gamma radiation (0-20kGy) on the color and lipid oxidation of mortadella prepared with increasing nitrite levels (0-300ppm) were evaluated using a central composite rotatable design. Higher radiation doses increased the redox potential, promoted the lipid oxidation and elevating the hue color of the mortadellas. Nevertheless, higher addition of sodium nitrite elevated the residual nitrite content, reduced the lipid oxidation and promoted the increase of redness and the reduce of hue color of the mortadellas, regardless of the radiation dose applied. Nitrite addition had a greater effect than irradiation on the quality parameters evaluated, and even at low levels (∼75ppm), its use decreased the deleterious effects of irradiation at doses as high as 20kGy. Copyright © 2017 Elsevier Ltd. All rights reserved.
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Behaviour of L. monocytogenes in sliced, vacuum-packed mortadella
Bersot, Luciano dos Santos; Gillio, Cíntia; Tavolaro, Paula; Landgraf, Mariza; de Melo Franco, Bernadette Dora Gombossy; Destro, Maria Teresa
2008-01-01
This study evaluated the growth of naturally occurring L. monocytogenes in sliced, vacuum-packed mortadella samples during storage at 5°C until the expiration date. Tukey’s test indicated that counts of L. monocytogenes on 0, 10, 20, 30 and 40 days of storage were significantly different (p<0.05), indicating growth during shelf life. In three trials, the mean increase was 1.72 log cycles. Vacuum packing and storage under refrigeration were not effective in controlling the growth of L. monocytogenes in sliced mortadella, indicating that good manufacturing practices and implemented HACCP programs are essential to assure safety of this product. PMID:24031257
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NASA Astrophysics Data System (ADS)
Dutra, Monalisa Pereira; Aleixo, Glécia de Cássia; Ramos, Alcinéia de Lemos Souza; Silva, Maurício Henriques Louzada; Pereira, Marcio Tadeu; Piccoli, Roberta Hilsdorf; Ramos, Eduardo Mendes
2016-02-01
This study investigated the effects of applying different doses of gamma radiation (0, 10 and 20 kGy) on Clostridium botulinum spores (107 spores/g) inoculated into mortadellas with different nitrite contents (0, 150 and 300 ppm). We also evaluated the order of application of heat (cooking) and irradiation processing. The products were evaluated for survival of C. botulinum, pH, water activity (Aw), redox potential (Eh) and residual nitrite content. In the non-irradiated raw batters, almost all spores could be recovered when no nitrite was added and only half was recovered with the addition of 150 ppm of nitrite. The use of 150 ppm of nitrite was able to inhibit the germination or growth of C. botulinum in non-irradiated cooked mortadellas after 48 h of processing. However, after 30 days of chilling storage (4 °C), it was possible to recover 105 UFC/g of this microorganism. The gamma irradiation (>10 kGy) had a positive effect on the inactivation of C. botulinum in mortadellas, independent of the sodium nitrite level used and the cooking/irradiation processing order.
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de Oliveira, Thales Leandro Coutinho; de Araújo Soares, Rodrigo; Ramos, Eduardo Mendes; das Graças Cardoso, Maria; Alves, Eduardo; Piccoli, Roberta Hilsdorf
2011-01-05
This research evaluated the antimicrobial effect of the winter savory (Satureja montana L.) essential oil (EO) against Clostridium perfringens type A (ATCC 3624) inoculated in mortadella-type sausages formulated with different levels of sodium nitrite (NaNO₂: 0 ppm, 100 ppm and 200 ppm) in addition to EO at concentrations of 0.0%, 0.78%, 1.56% and 3.125% stored at 25°C for 30 days. The EO extracted by hydrodistillation and analyzed by gas chromatography-mass spectrometry (CG-MS) was tested in vitro using an agar well diffusion method for determination of minimum inhibitory concentration (MIC) on C. perfringens. According to compositional analysis of the winter savory EO, 26 chemical compounds were identified, and the major constituents were thymol (28.99%), p-cymene (12.00%), linalool (11.00%) and carvacrol (10.71%). The results obtained showed that EO applied at a concentration of 1.56%, which was defined as the MIC, exhibited antimicrobial activity against C. perfringens in the in vitro assays, and the transmission electron microscopy (TEM) revealed structural damage and cell lysis of C. perfringens caused by EO treatment. A synergistic effect between NaNO₂ and EO was observed. In mortadella-type sausages formulated with 100 ppm of NaNO₂ and EO at all concentrations tested, the population of target microorganisms was reduced (p≤0.05) compared to control samples during all storage period. This data suggests the potential combined use of savory EO and minimal amounts of the synthetic additive, NaNO₂ to control C. perfringens in mortadella, which goes according to current market trends, where consumers are requesting natural products. Copyright © 2010 Elsevier B.V. All rights reserved.
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Saldaña, Erick; Siche, Raúl; da Silva Pinto, Jair Sebastião; de Almeida, Marcio Aurélio; Selani, Miriam Mabel; Rios-Mera, Juan; Contreras-Castillo, Carmen J
2018-02-01
This study aims to optimize simultaneously the lipid profile and instrumental hardness of low-fat mortadella. For lipid mixture optimization, the overlapping of surface boundaries was used to select the quantities of canola, olive, and fish oils, in order to maximize PUFAs, specifically the long-chain n-3 fatty acids (eicosapentaenoic-EPA, docosahexaenoic acids-DHA) using the minimum content of fish oil. Increased quantities of canola oil were associated with higher PUFA/SFA ratios. The presence of fish oil, even in small amounts, was effective in improving the nutritional quality of the mixture, showing lower n-6/n-3 ratios and significant levels of EPA and DHA. Thus, the optimal lipid mixture comprised of 20, 30 and 50% fish, olive and canola oils, respectively, which present PUFA/SFA (2.28) and n-6/n-3 (2.30) ratios within the recommendations of a healthy diet. Once the lipid mixture was optimized, components of the pre-emulsion used as fat replacer in the mortadella, such as lipid mixture (LM), sodium alginate (SA), and milk protein concentrate (PC), were studied to optimize hardness and springiness to target ranges of 13-16 N and 0.86-0.87, respectively. Results showed that springiness was not significantly affected by these variables. However, as the concentration of the three components increased, hardness decreased. Through the desirability function, the optimal proportions were 30% LM, 0.5% SA, and 0.5% PC. This study showed that the pre-emulsion decreases hardness of mortadella. In addition, response surface methodology was efficient to model lipid mixture and hardness, resulting in a product with improved texture and lipid quality.
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Porto-Fett, Anna C S; Campano, Stephen G; Rieker, Marcus; Stahler, Laura J; McGEARY, Lianna; Shane, Laura E; Shoyer, Bradley A; Osoria, Manuela; Luchansky, John B
2018-05-01
All-pork mortadella, an Italian-style deli meat, was produced by a local artisanal meat producer with or without 1.0 or 1.5% liquid buffered vinegar (LBV), 0.4, 0.6, or 1.0% dry buffered vinegar (DBV), or a 2.5% blend of potassium lactate and sodium diacetate (KLac). In each of three trials, mortadella was sliced (ca. 1.5 cm thick, ca. 30 g) and surface inoculated with 250 μL per side of a five-strain mixture of Listeria monocytogenes (ca. 3.8 log CFU per slice). The packages were vacuum sealed and then stored at 4 or 12°C. In the absence of antimicrobials, L. monocytogenes levels increased by ca. 2.6 and 6.0 log CFU per slice after up to 120 or 28 days at 4 or 12°C, respectively. With inclusion of 1.0 or 1.5% LBV, 1.0% DBV, or 2.5% KLac as ingredients, pathogen levels decreased by ca. 0.3 to 0.7 log CFU per slice after 120 days at 4°C, whereas with inclusion of 0.4 or 0.6% DBV, L. monocytogenes levels increased by ca. 1.2 and 0.8 log CFU per slice, respectively. After 28 days at 12°C, inclusion of 2.5% KLac, 1.0 or 1.5% LBV, or 0.4 or 0.6% DBV resulted in a ca. 1.4- to 5.7-log increase in L. monocytogenes levels. When 1.0% DBV was included in the formulation, pathogen levels remained unchanged after 28 days at 12°C. However, product quality was lessened at this abusive storage temperature (12°C) for all treatments by the end of storage. Thus, inclusion of LBV or DBV, as clean-label ingredients, in mortadella is equally effective as KLac for controlling L. monocytogenes during storage at 4°C without adversely affecting product quality.
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Moradi, Mehran; Tajik, Hossein; Razavi Rohani, Seyed Mehdi; Oromiehie, Abdul Rasoul
2011-12-01
The effectiveness of chitosan films containing Zataria multiflora Boiss essential oil (ZEO) (5 and 10 g kg(-1) ) and grape seed extract (GSE) (10 g kg(-1) ) on lipid oxidation and microbial (lactic acid bacteria, aerobic mesophiles and inoculated Listeria monocytogenes) characteristics of mortadella sausage at 4 °C for 21 days was evaluated. The release of total phenolics (TPs) into sausage was also assessed. All films exhibited antibacterial activity against L. monocytogenes on agar culture media. Chitosan films containing ZEO were the most effective on the growth of bacteria. The growth of L. monocytogenes was significantly inhibited by ZEO-GSE containing films especially during storage of the sausages for 6 days. Aerobic mesophiles and lactic acid bacteria were the most sensitive and resistant groups to films by 0.1-1.1 and 0.1-0.7 log cycles reduction, respectively. Sausages wrapped by 10 g kg(-1) GSE + 10 g kg(-1) ZEO films had the lowest degrees of lipid oxidation, which was 23% lower than the control. The TPs of ZEO films decreased to zero after 6 days, whereas TPs of GSE films followed a slight decrease during the storage. Antimicrobial/antioxidant chitosan film could be developed by incorporating GSE and ZEO for extending the shelf life of mortadella sausage. Copyright © 2011 Society of Chemical Industry.
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Massingue, Armando Abel; de Almeida Torres Filho, Robledo; Fontes, Paulo Rogério; de Lemos Souza Ramos, Alcinéia; Fontes, Edimar Aparecida Filomeno; Perez, Juan Ramon Olalquiaga; Ramos, Eduardo Mendes
2018-04-01
This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella's was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a *, C *, and lower h °) and darker (lower L *) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM.
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Hereu, A; Dalgaard, P; Garriga, M; Aymerich, T; Bover-Cid, S
2014-09-01
Various predictive models are available for high pressure inactivation of Listeria monocytogenes in food, but currently available models do not consider the growth kinetics of surviving cells during the subsequent storage of products. Therefore, we characterised the growth of L. monocytogenes in sliced cooked meat products after a pressurization treatment. Two inoculum levels (10(7) or 10(4) CFU/g) and two physiological states before pressurization (freeze-stressed or cold-adapted) were evaluated. Samples of cooked ham and mortadella were inoculated, high pressure processed (400 MPa, 5 min) and subsequently stored at 4, 8 and 12 °C. The Logistic model with delay was used to estimate lag phase (λ) and maximum specific growth rate (μmax) values from the obtained growth curves. The effect of storage temperature on μmax and λ was modelled using the Ratkowsky square root model and the relative lag time (RLT) concept. Compared with cold-adapted cells the freeze-stressed cells were more pressure-resistant and showed a much longer lag phase during growth after the pressure treatment. Interestingly, for high-pressure inactivation and subsequent growth, the time to achieve a concentration of L. monocytogenes 100-fold (2-log) higher than the cell concentration prior to the pressure treatment was similar for the two studied physiological states of the inoculum. Two secondary models were necessary to describe the different growth behaviour of L. monocytogenes on ready-to-eat cooked ham (lean product) and mortadella (fatty product). This supported the need of a product-oriented approach to assess growth after high pressure processing. The performance of the developed predictive models for the growth of L. monocytogenes in high-pressure processed cooked ham and mortadella was evaluated by comparison with available data from the literature and by using the Acceptable Simulation Zone approach. Overall, 91% of the relative errors fell into the Acceptable Simulation Zone. Copyright © 2014 Elsevier B.V. All rights reserved.
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Herrero, A M; de la Hoz, L; Ordóñez, J A; Herranz, B; Romero de Ávila, M D; Cambero, M I
2008-11-01
The possibilities of using breaking strength (BS) and energy to fracture (EF) for monitoring textural properties of some cooked meat sausages (chopped, mortadella and galantines) were studied. Texture profile analysis (TPA), folding test and physico-chemical measurements were also performed. Principal component analysis enabled these meat products to be grouped into three textural profiles which showed significant (p<0.05) differences mainly for BS, hardness, adhesiveness and cohesiveness. Multivariate analysis indicated that BS, EF and TPA parameters were correlated (p<0.05) for every individual meat product (chopped, mortadella and galantines) and all products together. On the basis of these results, TPA parameters could be used for constructing regression models to predict BS. The resulting regression model for all cooked meat products was BS=-0.160+6.600∗cohesiveness-1.255∗adhesiveness+0.048∗hardness-506.31∗springiness (R(2)=0.745, p<0.00005). Simple linear regression analysis showed significant coefficients of determination between BS (R(2)=0.586, p<0.0001) versus folding test grade (FG) and EF versus FG (R(2)=0.564, p<0.0001).
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Prestes, R C; Silva, L B; Torri, A M P; Kubota, E H; Rosa, C S; Roman, S S; Kempka, A P; Demiate, I M
2015-07-01
The objective of this work was to evaluate the effect of adding different starches (native and modified) on the physicochemical, sensory, structural and microbiological characteristics of low-fat chicken mortadella. Two formulations containing native cassava and regular corn starch, coded CASS (5.0 % of cassava starch) and CORN (5.0 % of regular corn starch), and one formulation produced with physically treated starch coded as MOD1 (2.5 % of Novation 2300) and chemically modified starch coded as MOD2 (2.5 % of Thermtex) were studied. The following tests were performed: physicochemical characterization (moisture, ash, protein, starch and lipid contents, and water activity); cooling, freezing and reheating losses; texture (texture profile test); color coordinates (L*, a*, b*, C and h); microbiological evaluation; sensory evaluation (multiple comparison and preference test); and histological evaluation (light microscopy). There was no significant difference (p > 0.05) for ash, protein, cooling loss, cohesiveness or in the preference test for the tested samples. The other evaluated parameters showed significant differences (p < 0.05). Histological study allowed for a qualitative evaluation between the physical properties of the food and its microscopic structure. The best results were obtained for formulation MOD2 (2.5 % Thermtex). The addition of modified starch resulted in a better performance than the native starch in relation to the evaluated technological parameters, mainly in relation to reheating losses, which demonstrated the good interaction between the modified starch in the structure of the product and the possibility of the application of this type of starch in other types of functional meat products.
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Nowak, B; von Mueffling, T; Grotheer, J; Klein, G; Watkinson, B-M
2007-11-01
The aim of this study was to determine the feasibility of reducing energy content (9% to 48%) in bologna-type sausages by replacing fat with inulin and to study the effects of substituting citrate for phosphate in the traditional sausage formula. German-type mortadella was produced, and fat was replaced with increasing amounts of inulin as a frozen gel to yield 3%, 6%, 9%, and 12% inulin in the final product. In another part of the study, citrate was substituted for the phosphate in the recipe. All sausages produced were sliced, packaged under a modified atmosphere (70% N(2), 30% CO(2)), and stored for 23 d at +7 degrees C. Sausage quality was determined by chemical and instrumental texture profile analyses, color measurement, sensory evaluation, and microbiological testing. Replacing fat with inulin led to significant energy content reductions of up to 47.5% (with 12% inulin). However, the sensory properties of these sausages were also different from those of the control mortadella: fracturability fell, hardness and adhesiveness rose, and color became darker. In general, the substitution of citrate for phosphate significantly reduced the negative effects of inulin. There were no significant differences in microbiological stability between different inulin batches but there were significant differences between phosphate and citrate batches. Overall, the energy content of bologna-type sausages produced with citrate and with up to 6% inulin as a fat replacer was 22% lower than that of the control sausages. Furthermore, the sensory attributes (texture, color) of these 6% inulin-citrate sausages were comparable to the control sausages, and the sausages were microbiologically stable for 23 d of storage.
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Perez, Juan Ramon Olalquiaga
2018-01-01
Objective This study aimed to develop a value-added product concerning technological and sensory characteristics changes of the use of mechanically deboned poultry meat (MDPM) as meat replacer in lamb and mutton emulsion-type sausages (mortadella). Methods Sausages were produced with lamb and mutton and with different contents of MDPM. Six treatments, using lamb or mutton and 0%, 30%, and 60% of MDPM in relation to the meat batter, were produced and analyzed for pH, proximal composition, calcium and residual nitrite content, water activity, 2-thiobarbituric acid reactive substances (TBARS), instrumental color and texture profile. The sensory profile of the mortadella’s was also evaluated by acceptance test and check-all-that-applies (CATA) analysis. Results The MDPM addition increased (p<0.05) fat, residual nitrite and calcium content in the all sausage formulations, but mutton sausage had (p<0.05) higher fat and lower moisture content than lamb sausage. The pH, water activity, TBARS index and color was not affected by MDPM additions, while the mutton sausages were significantly redder (higher a*, C*, and lower h°) and darker (lower L*) than lamb sausages. Adding up to 60% of MDPM reduced (p<0.05) sausages hardness and chewiness. Overall, the meat replacement by MDPM increased the sausages acceptance, but the mutton sausage with 30% of MDPM replacer were the most preferred. Consumers related that pink color, glossy appearance, poultry meat-like taste, soft texture, juicy and greasy mouth feel to all sausages contain MDPM according to CATA analysis. Conclusion Mutton from culled ewes can be utilized for mortadella production with 30% replacement of lean mutton and fat by MDPM. PMID:28920407
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Messia, M C; Di Falco, T; Panfili, G; Marconi, E
2008-10-01
A rapid microwave procedure for protein hydrolysis coupled with High Performance Anion Exchange Chromatography and Pulsed Amperometric Detection (HPAEC-PAD) was developed to quantify the amino acid 4-hydroxyproline in meat and meat-based products. This innovative approach was successfully applied to determine collagen content (4-hydroxyproline×8) as the index quality of meat material employed in the preparation of typical meat sausages ("Mortadella di Bologna PGI" and "Salamini italiani alla cacciatora PDO") and fresh filled pastas. Microwave hydrolysis showed a precision and accuracy similar to traditional hydrolysis (RSD% from 0.0 to 6.4; relative error 1.4-10.0%) with a reduction in the hydrolysis time from 24h to 20min. HPAEC-PAD allowed detection of 4-hydroxyproline without pre or post-column derivatization and the use of non-toxic eluents.
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Sevilla, Iker A.; Molina, Elena; Tello, Maitane; Elguezabal, Natalia; Juste, Ramón A.; Garrido, Joseba M.
2017-01-01
Mycobacteria include obligate and opportunistic pathogens that cause significant human and animal disease. The burden of tuberculosis has been largely reduced in developed territories but remains a huge problem worldwide. The significance of nontuberculous mycobacteria is growing considerably, especially in developed regions with higher life expectancy and more therapy-related immunosuppressed individuals. Due to their robustness mycobacteria can contaminate animal products by direct transmission from infected individuals or by environmental contamination during processing. The situation at market level is poorly known. Most studies analyzing commercially available foods are limited to a small or local scale and mainly focused on a particular mycobacterial species. There is a need to investigate if animal products that have passed the established controls to be for sale at main supermarkets could represent a route of contact with any mycobacteria. Thus, our goal was to study the prevalence of mycobacteria in these foods to assess if this could represent a source of human exposure. Five stores from the main supermarket chains in Spain were selected. 138 dairy and 119 meat products were purchased. All were processed using culture and multiplex real-time PCR methods. Additional molecular methods were used to specifically identify any positive result. Mycobacterium avium subsp. hominissuis (2), M. avium subsp. avium (1), and M. fortuitum (1) were isolated from powdered infant formula and ground beef, chicken sausage, and mortadella cold cut, respectively. Mycobacterial DNA (M. avium, M. tuberculosis complex and other nontuberculous mycobacteria) was detected in 15% of dairy products and 2% of meat products. These results show that the prevalence of viable mycobacteria in foods of animal origin obtained at the supermarket was not substantial although a considerable proportion of them contained mycobacterial DNA. Contact with mycobacteria through this route could be ensured over time. Further investigation is necessary to determine the real impact of foodborne mycobacterial exposure on human health and identify critical points in the food production system to enable setting up more stringent control measures. PMID:28649235
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NASA Astrophysics Data System (ADS)
Lo Sardo, Lorenzo; Gori, Stefano; Falcucci, Emanuela; Saroli, Michele; Moro, Marco; Galadini, Fabrizio; Lancia, Michele; Fubelli, Giandomenico; Pezzo, Giuseppe
2016-04-01
How can be univocally inferred the genesis of a linear surface scarp as the result of an active and capable fault (FAC) in tectonically active regions? Or, conversely, how it is possible to exclude that a scarp is the result of a capable fault activation? Trying to unravel this open questions, we show two ambiguous case studies about the problem of the identification of active and capable faults in a tectonically active area just based on the presence of supposed fault scarps at surface. The selected cases are located in the area comprised between the Middle Aterno Valley Fault (MAVF) and the Campo Imperatore Plain (Abruzzi Region, central Apennines), nearby the epicentral area of the April 6th, 2009 L'Aquila earthquake. In particular, the two case studies analysed are located in a region characterized by a widespread Quaternary faults and by several linear scarps: the case studies of (i) Prata D'Ansidonia area and (ii) Santo Stefano di Sessanio area. To assess the origin and the state of activity of the investigated geomorphic features, we applied a classical geological and geomorphological approach, based on the analysis of the available literature, the interpretation of the aerial photographs, field surveying and classical paleoseismological approach, the latter consisting in digging excavations across the analysed scarps. These analysis were then integrated by morphometrical analyses. As for case (i), we focused on determining the geomorphic "meaning" of linear scarps carved onto fluvial-deltaic conglomerates (dated to the Early Pleistocene; Bertini and Bosi, 1993), up to 3 meters high and up to 1,5 km long, that border a narrow, elongated and flat-bottom depressions, filled by colluvial deposits. These features groove the paleo-landsurface of Valle Daria (Bosi and Bertini, 1970), wide landsurface located between Barisciano and Prata D'Ansidonia. Entwining paleoseismological trenching with geophysical analyses (GPR, ERT and microgravimetrical prospections), it could be possible to infer the genesis of the scarps as due to complex tectono-karstic phenomena. As for case (ii), our ongoing analyses are aimed to analyze the tectonic "significance" of some closed depressions, up to 4 km long and to 0,5-1 km large, that occur along the south-western slope of the Gran Sasso Range. All these small depression are NW-SE trending. As already described by Bosi et al. (1989), Galadini and Giuliani (1993), D'Agostino et al. (1998), Falcucci et al. (2015), these closed depressions are bounded by scarps carved onto the carbonate bedrock and, subordinately, onto early Quaternary slope deposits, reaching height of up to 5 m. These scarps are preferentially NE dipping, even if in few cases some SW dipping scarp are also present . The field work has permitted to attest that these scarps are related to shear planes that that displaced two subsequent of Early Pleistocene breccias formations (the Valle Valiano Fm. and Fonte Vedice Fm.; Bosi e Bertini, 1993; D'agostino et al., 1997). A paleoseismological trench was also performed across one of these scarps, attesting the activity of these shear planes also in recent times, providing indications result about the deformation style. Reference Bertini, T., & Bosi, C. (1993). La tettonica quaternaria della conca di Fossa (L'Aquila). Il Quaternario, 6(2), 293-314. Bertini, T., Bosi, C., & Galadini, F. (1989). La conca di Fossa-S. Demetrio dei Vestini. CNR, Centro di Studio per la Geologia Tecnica, ENEA, PAS in Elementi di tettonica pliocenicoquaternaria ed indizi di sismicita olocenica nell'Appennino laziale-abruzzese, Societa Geologica Italiana, L'Aquila, 26-58. Bosi, C., & Bertini, T. (1970). Geologia della media valle dell'Aterno. Memorie Società Geologica Italiana, 9(4), 719-777. D'Agostino, N., F. Speranza, & R. Funiciello., (1997) "Le Brecce Mortadella dell'Appennino Centrale: primi risultati di stratigrafia magnetica." Il Quaternario10.2: 385-388. D'Agostino, N., Chamot-Rooke, N., Funiciello, R., Jolivet, L. & Speranza, F., (1998). The role of pre-existing thrust faults and topography on the styles of extension in the Gran Sasso range (central Italy). Tectonophysics 292, 229-254. Falcucci, E., Gori, S., Moro, M., Fubelli, G., Saroli, M., Chiarabba, C., & Galadini, F. (2015). Deep reaching versus vertically restricted Quaternary normal faults: Implications on seismic potential assessment in tectonically active regions: Lessons from the middle Aterno valley fault system, central Italy. Tectonophysics, 651, 186-198. Galadini, F. & Giuliani R. (1993), Role of the structural geology analysis in the recent tectonics studies: an example from an area located SW of the Gran Sasso (Central Italy). Ann. Geof., 36 (1), 287-292.