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Pregled bibliografske jedinice broj: 1201255

Sensory profile and likeability of Croatian traditional dry meat products from different regions


Kos, Ivica; Pleadin, Jelka; Lešić, Tina; Dergestin Bačun, Lidija; Polak, Tomaž; Vnučec, Ivan; Bendelja Ljoljić, Darija; Vahčić, Nada
Sensory profile and likeability of Croatian traditional dry meat products from different regions // Meso : prvi hrvatski časopis o mesu, 24 (2022), 3; 238-248 doi:10.31727/m.24.3.4 (međunarodna recenzija, članak, znanstveni)


CROSBI ID: 1201255 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Sensory profile and likeability of Croatian traditional dry meat products from different regions

Autori
Kos, Ivica ; Pleadin, Jelka ; Lešić, Tina ; Dergestin Bačun, Lidija ; Polak, Tomaž ; Vnučec, Ivan ; Bendelja Ljoljić, Darija ; Vahčić, Nada

Izvornik
Meso : prvi hrvatski časopis o mesu (1332-0025) 24 (2022), 3; 238-248

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

Ključne riječi
dry-cured ham ; dry-cured bacon ; Croatia ; sensory ; quantitative descriptive analysis ; principal component analysis

Sažetak
The aim of this paper was to determine the sensory profiles and likeability of two types of traditional dry-cured meat products from four Croatian regions (Central and Northern, Eastern, Western and Southern Croatia). For this purpose, 24 samples of dry-cured ham and 26 samples of dry- cured bacon were evaluated by a trained panel of 9 judges using quantitative descriptive analysis. It was found that the sensory profiles of dry-cured ham and bacon differed significantly in 12 and 13 of the 22 sensory traits, respectively. Nearly all likeability traits of dry-cured ham differed significantly between regions, with the exception of the cross-section likeability which was the only trait that differed among dry- cured bacon samples between regions. The results of principal component analysis (PCA) showed that the attributes of odour and aroma were most important for characterizing and differentiating dry-cured meat products. PCA analysis revealed a strong separation of samples between the Western Croatia region, where aromatic and spicy herb aroma was most important, and the Southern Croatia region, where buttery aroma and smoky odour were most important. Samples from the Central and Northern Croatia region were well recognized within the Southern Croatia region, possibly due to the use of smoke, but with less buttery aroma. Samples from the Eastern Croatia region were poorly recognized, having much overlap with other regions. It can be concluded that the influence of regions on sensory traits is evident regardless of the product, but the contribution of the region should be well defined and robust.

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)
EK-EFRR-KK.01.1.1.02.0004 - Centar za sigurnost i kvalitetu hrane (EK - KK.01.1.1.02) ( CroRIS)

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

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada doi hrcak.srce.hr

Citiraj ovu publikaciju:

Kos, Ivica; Pleadin, Jelka; Lešić, Tina; Dergestin Bačun, Lidija; Polak, Tomaž; Vnučec, Ivan; Bendelja Ljoljić, Darija; Vahčić, Nada
Sensory profile and likeability of Croatian traditional dry meat products from different regions // Meso : prvi hrvatski časopis o mesu, 24 (2022), 3; 238-248 doi:10.31727/m.24.3.4 (međunarodna recenzija, članak, znanstveni)
Kos, I., Pleadin, J., Lešić, T., Dergestin Bačun, L., Polak, T., Vnučec, I., Bendelja Ljoljić, D. & Vahčić, N. (2022) Sensory profile and likeability of Croatian traditional dry meat products from different regions. Meso : prvi hrvatski časopis o mesu, 24 (3), 238-248 doi:10.31727/m.24.3.4.
@article{article, author = {Kos, Ivica and Pleadin, Jelka and Le\v{s}i\'{c}, Tina and Dergestin Ba\v{c}un, Lidija and Polak, Toma\v{z} and Vnu\v{c}ec, Ivan and Bendelja Ljolji\'{c}, Darija and Vah\v{c}i\'{c}, Nada}, year = {2022}, pages = {238-248}, DOI = {10.31727/m.24.3.4}, keywords = {dry-cured ham, dry-cured bacon, Croatia, sensory, quantitative descriptive analysis, principal component analysis}, journal = {Meso : prvi hrvatski \v{c}asopis o mesu}, doi = {10.31727/m.24.3.4}, volume = {24}, number = {3}, issn = {1332-0025}, title = {Sensory profile and likeability of Croatian traditional dry meat products from different regions}, keyword = {dry-cured ham, dry-cured bacon, Croatia, sensory, quantitative descriptive analysis, principal component analysis} }
@article{article, author = {Kos, Ivica and Pleadin, Jelka and Le\v{s}i\'{c}, Tina and Dergestin Ba\v{c}un, Lidija and Polak, Toma\v{z} and Vnu\v{c}ec, Ivan and Bendelja Ljolji\'{c}, Darija and Vah\v{c}i\'{c}, Nada}, year = {2022}, pages = {238-248}, DOI = {10.31727/m.24.3.4}, keywords = {dry-cured ham, dry-cured bacon, Croatia, sensory, quantitative descriptive analysis, principal component analysis}, journal = {Meso : prvi hrvatski \v{c}asopis o mesu}, doi = {10.31727/m.24.3.4}, volume = {24}, number = {3}, issn = {1332-0025}, title = {Sensory profile and likeability of Croatian traditional dry meat products from different regions}, keyword = {dry-cured ham, dry-cured bacon, Croatia, sensory, quantitative descriptive analysis, principal component analysis} }

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