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Pregled bibliografske jedinice broj: 1147041

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

Pleadin, Jelka; Lešić, Tina; Kos, Ivica; Zadravec, Manuela; Jakopović, Željko; Vahčić, Nada
Surface moulds affecting the sensory properties of traditional Croatian dry-cured hams // Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek, 2021. str. 132-132 (poster, međunarodna recenzija, sažetak, znanstveni)

CROSBI ID: 1147041 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

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

Autori
Pleadin, Jelka ; Lešić, Tina ; Kos, Ivica ; Zadravec, Manuela ; Jakopović, Željko ; Vahčić, Nada

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat - Osijek, 2021, 132-132

ISBN
978-953-7005-79-5

Skup
13. međunarodni znanstveno-stručni skup: hranom do zdravlja = 13th International Scientific and Professional Conference: With food to health

Mjesto i datum
Osijek, Hrvatska, 16.09.2021. - 17.09.2021

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija



POVEZANOST RADA

Projekti:
IP-2018-01-9017 - Mikotoksini u hrvatskim tradicionalnim mesnim proizvodima: molekularna identifikacija plijesni producenata i procjena izloženosti potrošača (TMPmouldRISK) (Pleadin, Jelka, HRZZ - 2018-01) ( CroRIS)

Ustanove:
Hrvatski veterinarski institut, Zagreb,
Prehrambeno-biotehnološki fakultet, Zagreb,
Agronomski fakultet, Zagreb

Profili:

Avatar Url Nada Vahčić (autor)

Avatar Url Ivica Kos (autor)

Avatar Url Jelka Pleadin (autor)

Avatar Url Tina Lešić (autor)

Avatar Url Željko Jakopović (autor)

Avatar Url Manuela Zadravec (autor)

Citiraj ovu publikaciju:

Pleadin, Jelka; Lešić, Tina; Kos, Ivica; Zadravec, Manuela; Jakopović, Željko; Vahčić, Nada
Surface moulds affecting the sensory properties of traditional Croatian dry-cured hams // Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH / Babić, Jurislav ; Šubarić, Drago ; Jašić, Midhat (ur.).
Osijek, 2021. str. 132-132 (poster, međunarodna recenzija, sažetak, znanstveni)
Pleadin, J., Lešić, T., Kos, I., Zadravec, M., Jakopović, Ž. & Vahčić, N. (2021) Surface moulds affecting the sensory properties of traditional Croatian dry-cured hams. U: Babić, J., Šubarić, D. & Jašić, M. (ur.)Book of Abstracts of the 13th International Scientific and Professional Conference WITH FOOD TO HEALTH.
@article{article, author = {Pleadin, Jelka and Le\v{s}i\'{c}, Tina and Kos, Ivica and Zadravec, Manuela and Jakopovi\'{c}, \v{Z}eljko and Vah\v{c}i\'{c}, Nada}, year = {2021}, pages = {132-132}, keywords = {meat products, "pr\v{s}ut", sensory evaluation, Aspergillus, Penicillium}, isbn = {978-953-7005-79-5}, title = {Surface moulds affecting the sensory properties of traditional Croatian dry-cured hams}, keyword = {meat products, "pr\v{s}ut", sensory evaluation, Aspergillus, Penicillium}, publisherplace = {Osijek, Hrvatska} }
@article{article, author = {Pleadin, Jelka and Le\v{s}i\'{c}, Tina and Kos, Ivica and Zadravec, Manuela and Jakopovi\'{c}, \v{Z}eljko and Vah\v{c}i\'{c}, Nada}, year = {2021}, pages = {132-132}, keywords = {meat products, "pr\v{s}ut", sensory evaluation, Aspergillus, Penicillium}, isbn = {978-953-7005-79-5}, title = {Surface moulds affecting the sensory properties of traditional Croatian dry-cured hams}, keyword = {meat products, "pr\v{s}ut", sensory evaluation, Aspergillus, Penicillium}, publisherplace = {Osijek, Hrvatska} }

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