Naslov
Influence of processing time on physicochemical parameters, sensory properties, and volatile compounds of smoked dry-cured ham "Dalmatinski pršut"

Autori
Marušić Radovčić, Nives ; Poljanec, Ivna ; Majcen, Krešimir ; Petričević, Sandra ; Medić, Helga

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

Izvornik
Book of Abstracts - 10th International Congress of Food Technologists, Biotechnologists and Nutritionists-Smart Food for a Healthy Planet and Human Prosperity / Vidaček Filipec, Sanja ; Voučko, Bojana ; Šeremet, Danijela ; Marković, Ksenija ; Rumora Samarin, Ivana - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022, 127-128

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Podatak o recenziji nije dostupan

Ključne riječi
Smoked dry-cured ham ; ripening ; volatile compounds ; sensory properties
(Dimljeni pršut ; zrenje ; hlapivi spojevi arome ; senzorska svojstva)

Sažetak
The effects of ripening time (12 and 18 months) on physicochemical parameters, sensory properties, and volatile compounds of biceps femoris (BF) and semimembranosus (SM) muscles of smoked dry-cured ham "Dalmatinski pršut" were studied. Water, fat, protein, ash and NaCl content, water activity (aw), pH and colour parameters (L*a*b*) were determined in all samples of smoked dry-cured ham. The degree of fat oxidation was determined by the TBARS method. Free fatty acids were analysed by gas chromatography (GC), while volatile compounds were isolated by headspace solid-phase microextraction (SPME) and analysed by gas chromatography/mass spectrometry (GC/MS). Sensory evaluation was performed by quantitative descriptive analysis (QDA) and 16 attributes were analysed. The different processing time did not affect pH and ash content, but both muscles showed lower aw, water, NaCl and protein content. The L* value decreased after 18 months of processing while the a* and b* values were not affected by processing time. The TBARS value was not affected by processing time or muscle location. Prolonged ripening did not affect SFA, MUFA, and PUFA content in either muscle. Eighty-eight volatile compounds were identified, and at 18 months of ripening, the amount of all identified groups of compounds was higher. Aldehydes were the predominant group, followed by phenols, alcohols, ketones, aromatic hydrocarbons, esters, aliphatic hydrocarbons, terpenes, and acids. Sensory analysis showed that processing time improved odour intensity, red colour, marbling, and juiciness, while fat colour, colour homogeneity, sheen, saltiness, and hardness decreased.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA