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Pregled bibliografske jedinice broj: 574327

Effect of different crossbreeds on chemical and sensory profiling of istrian dry-cured ham


Božac, Romano; Kos, Ivica; Janječić, Zlatko; Kuzmanović Grubešić, Željka; Konjačić, Miljenko; Nežak, Jadranko
Effect of different crossbreeds on chemical and sensory profiling of istrian dry-cured ham // Acta alimentaria, 40 (2011), 3; 315-326 doi:10.1556/AAlim.40.2010.0008 (međunarodna recenzija, članak, znanstveni)


Naslov
Effect of different crossbreeds on chemical and sensory profiling of istrian dry-cured ham

Autori
Božac, Romano ; Kos, Ivica ; Janječić, Zlatko ; Kuzmanović Grubešić, Željka ; Konjačić, Miljenko ; Nežak, Jadranko

Izvornik
Acta alimentaria (0139-3006) 40 (2011), 3; 315-326

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
Crossbreeds; dry-cured ham; compositional parameters; pH; sensory evaluation

Sažetak
An investigation has been carried out on the effect of different crossbreeds on chemical and sensory profiling of Croatian representative pork products, Istrian hams. Due to the original trimming of hams (without skin and subcutaneous adipose tissue) the total weight loss was signifi cantly higher (41.67–43.69%) in all three genotypes (Swedish Landrace×Dutch Large Whit ×Pietrain (SL×DLW×P), Dutch Large White×Swedish Landrace (DLW×SL)and Dutch Large White×Duroc (DLW×D)) in comparison with the Italian and Spanish hams with skin and subcutaneous adipose tissue. Hams from DLW×D genotype had a signi fi cantly lower (P<0.01) total weight loss (41.67%) and, in comparison with the Spanish and Italian hams, Istrian ham contains much less moisture (45.05–46.35%). The content of total saturated, monounsaturated, polyunsaturated fatty acids and cholesterol was similar in all crossbreeds (P>0.05). The cholesterol level is low (541.9– 555.9 mg kg–1), which makes Istrian dry- cured ham a dietary product. Hams from DLW×D had signifi cantly more visible intramuscular fat (P<0.01) than hams from SL×DLW×P crossbreeds. The colour of muscle tissue, seasoned flavour, taste, saltiness, total mouth consistency (tender, melting, stringy) and tactile consistency were best in genotype DLW×D.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA


Projekt / tema
053-0531854-1850 - Hranidbeno metaboličke osnove podizanja kvalitete animalnih namirnica (Nina Poljičak Milas, )

Ustanove
Veterinarski fakultet, Zagreb,
Agronomski fakultet, Zagreb

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


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  • Scopus
  • The ISI Alerting Services


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