Naslov
Chemical characteristics of desalted and non-desalted Istrian dry-cured hams

Autori
Krvavica, Marina ; Vidaček, Sanja ; Medić, Helga ; Botka-Petrak, Karmen ; Petrak, Tomislav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
52nd International Congress of Meat science and Technology Harnessing and exploiting global opportunities / Troy, Declan ; Pearce, Rachel ; Byrne, Briege ; Kerry, Joseph - Wageningen : Academic Publishers, 2006, 469-470

Skup
52nd International Congress of Meat science and Technology

Mjesto i datum
Dublin, Irska, 13.08.2006. - 18.08.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Istarski pršut; odsoljavanje; kvaliteta pršuta
(dry cured Istrian ham; desalting; ham quality)

Sažetak
With the objective of studying the effects of desalting on the chemical characteristics of muscle tissue of Istrian dry-cured ham, following the technological salting process, the legs were subjected to desalting (soaking legs in water over 24 hours), which therefore reduced the salt concentrations in the samples. It was concluded that the desalting process and the concentration of salt in the dry-cured ham affects chemical changes in the dry-cured ham tissue during processing.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA