engleski

Characterization of traditional Istrian dry cured ham by mean of physical and chemical analysis and volatile compounds

Dry-cured ham is a traditional product popular with European consumers with a strong presence in markets in the Mediterranean area. Aroma is an essential parameter for consumer appreciation of meat products, especially aroma of dry cured ham. The aroma-active compounds of Istrian dry cured ham were investigated by using headspace- solid phase microextraction and gas chromatography-mass spectrometry (GC- MS). Samples of Biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash content, aw value and NaCl content ; color: L*, a*, b* and oxidation of fat: TBARS test. The results of GC-MS analysis indicated the involvement of numerous volatile constituents in the aroma of Istrian dry cured ham. About 50 volatile compounds were identified including alcohols, aldehydes, ketones, esters, terpenes and alkanes. It is known that flavor formation in dry-cured hams is related to lipolysis- oxidation of fat and to proteolysis, amino acid degradation which is shown in this work. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes that originate from spices added in salting phase of the production process.

dry-cured ham; GC-MS; SPME

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