engleski

Surface moulds affecting the sensory properties of traditional Croatian dry-cured hams

Moulds play an important role in the production of dry-cured hams by affecting the sensory properties of the final product due to their enzymatic and antioxidant activity. The aim of this study was to identify surface moulds overgrowing the surface of 35 samples of Croatian protected homemade dry-cured hams "Istarski pršut" and "Dalmatinski pršut", produced in a traditional manner in 2018/2019, and to determine mould influence on sensory properties of the products. Surface moulds were isolated and identified using mycological and molecular methods. A total of 6 Penicillium and 6 Aspergillus species, mostly A. proliferans, P. citrinum and A. chevalieri, were recovered. On "Dalmatinski pršut" surfaces, Aspergillus species were found in higher percentages and showed greater variability. Due to the differences between the production areas and technologies, the sensory analysis uncovered significant variations in 9 out of 19 sensory parameters analysed. A more pronounced tenderness and juiciness of, and higher tyrosine crystals’ content in "Dalmatinski pršut" samples, can be linked to the higher proteolytic activities of mould species populating their surface. Principal component analysis (PCA) showed that moulds represent a significant source of information needed for better dry-cured hams’ characterization.

meat products ; "pršut" ; sensory evaluation ; Aspergillus ; Penicillium

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