Naslov
Changes of basic chemical and mineral composition of different sex categories of mutton in the dry- curing process

Autori
Krvavica, Marina ; Konjačić, Miljenko ; Drinovac Topalović, Marijana ; Kegalj, Andrijana ; Ljubičić, Iva ; Đugum, Jelena

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

Izvornik
10th Central European Congress on Food (CEFood) Book of Abstract / Mujčinović, Alen - Sarajevo : Poljoprivredno-prehrambeni fakultet Univerziteta u Sarajevu, 2021, 55-56

Skup
10th Central European Congress on Food (CEFood)

Mjesto i datum
Sarajevo, Bosna i Hercegovina; online, 10.06.2021. - 11.06.2021

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Dalmatian dry-cured mutton, Effect of sex and castration, Chemical compo-sition, Mineral composition

Sažetak
In order to determine the changes of chemical (water, proteins, fat, ash and NaCl) and mineral composition (macro and microelements) of mutton in the production of Dalmatian castradina (traditional Dalmatian dried mutton), 60 sheep of different sex categories - 20 ewes (E), 20 rams (R) and 20 wethers (W) - were slaughtered. The mutton was subjected to a dry-curing process with differences in the process's length (35 and 60 days). On the 1st, 35th and 60th day of processing, meat samples from each carcass's shoulders (scapulae) were taken, and their chemical analysis was performed. The raw meat (1st day) contained 74.81% of water and 25.19% of dry matter (DM), of which there were 19.82% proteins, 4.41% fat and 0.99% ash. The differences in protein, fat and ash content among the categories (E, W and R) were significant. Thus, the W category contained the lowest content of protein (P<0.001) and ash (P<0.05) and the highest content of fat (P<0.05). After 35 days of processing, the castradina contained 48.96% of water, 51.04% of DM, from which 33.53% were proteins, 10.18% fat and 6.58% ash. Respectively, after 60 days, the castradina contained 38.36% of water and 61.64% of DM, from which 37.06% were proteins, 16.12% fat and 8.33% ash. Similar relations among the categories of the raw mutton were also discovered in the castradina after 35 and 60 days. The content of NaCl in the castradina after 35 and 60 days of processing were 4.73% and 5.58%, respectively, and the lowest amount was found in the castradina of W category (3.70% after 35 days and 4.37% after 60 days), probably due to its higher fat content. The compositions of macro and microelements in the raw mutton were pretty similar in all the categories. However, the content of K was significantly higher in the R compared to O and W categories (3.57 g/kg ; P<0.01), and content of Zn was significantly lower in the W vs O category (21.87 vs 30.61 mg/kg ; P<0.05). Also, the differences among the categories of castradina after 35 and 60 days were significant for all minerals, except the Cu. These amounts were the lowest in the W category, and the R category contained significantly more K than the other two.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

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