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izvor podataka: crosbi

Effect of different crossbreeds on chemical and sensory profiling of istrian dry-cured ham (CROSBI ID 182797)

Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija

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

Podaci o odgovornosti

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

engleski

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

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.

crossbreeds; dry-cured ham; compositional parameters; pH; sensory evaluation

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Podaci o izdanju

40 (3)

2011.

315-326

objavljeno

0139-3006

10.1556/AAlim.40.2010.0008

Povezanost rada

Poljoprivreda (agronomija), Prehrambena tehnologija

Poveznice
Indeksiranost