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Pregled bibliografske jedinice broj: 510807

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Marušić, Nives; Petrović, Marinko; Vidaček, Sanja; Petrak, Tomislav; Medić, Helga
Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds // Meat science, 88 (2011), 4; 786-790 doi:10.1016/j.meatsci.2011.02.033 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 510807 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Autori
Marušić, Nives ; Petrović, Marinko ; Vidaček, Sanja ; Petrak, Tomislav ; Medić, Helga

Izvornik
Meat science (0309-1740) 88 (2011), 4; 786-790

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

Ključne riječi
aroma; dry-cured ham; GC–MS; SPME

Sažetak
The aroma-active compounds of Istrian dry-cured ham were investigated by using headspace-solid phase microextraction and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash and NaCl content, aw value ; colour: L*, a*, b* and oxidation of fat: TBARS test. About 50 volatile compounds were identified and quantified which belonged to several classes of chemical: 5 alcohols, 8 aldehydes, 7 alkanes, 1 ketone, 2 esters, 9 monoterpenes and 15 sesquiterpenes. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes (62.97 ; 41.43%) that originate from spices added in the salting phase of the production process.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Projekti:
058-0000000-3621 - Bioimpedancijska spektroskopija u sustavu kontrole kvalitete i sigurnosti hrane (Petrak, Tomislav, MZOS ) ( CroRIS)

Ustanove:
Prehrambeno-biotehnološki fakultet, Zagreb

Profili:

Avatar Url Nives Marušić Radovčić (autor)

Avatar Url Tomislav Petrak (autor)

Avatar Url Helga Medić (autor)

Avatar Url Sanja Vidaček (autor)

Avatar Url Marinko Petrović (autor)

Poveznice na cjeloviti tekst rada:

Pristup cjelovitom tekstu rada doi www.sciencedirect.com http dx.doi.org

Citiraj ovu publikaciju:

Marušić, Nives; Petrović, Marinko; Vidaček, Sanja; Petrak, Tomislav; Medić, Helga
Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds // Meat science, 88 (2011), 4; 786-790 doi:10.1016/j.meatsci.2011.02.033 (međunarodna recenzija, članak, znanstveni)
Marušić, N., Petrović, M., Vidaček, S., Petrak, T. & Medić, H. (2011) Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds. Meat science, 88 (4), 786-790 doi:10.1016/j.meatsci.2011.02.033.
@article{article, author = {Maru\v{s}i\'{c}, Nives and Petrovi\'{c}, Marinko and Vida\v{c}ek, Sanja and Petrak, Tomislav and Medi\'{c}, Helga}, year = {2011}, pages = {786-790}, DOI = {10.1016/j.meatsci.2011.02.033}, keywords = {aroma, dry-cured ham, GC–MS, SPME}, journal = {Meat science}, doi = {10.1016/j.meatsci.2011.02.033}, volume = {88}, number = {4}, issn = {0309-1740}, title = {Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds}, keyword = {aroma, dry-cured ham, GC–MS, SPME} }
@article{article, author = {Maru\v{s}i\'{c}, Nives and Petrovi\'{c}, Marinko and Vida\v{c}ek, Sanja and Petrak, Tomislav and Medi\'{c}, Helga}, year = {2011}, pages = {786-790}, DOI = {10.1016/j.meatsci.2011.02.033}, keywords = {aroma, dry-cured ham, GC–MS, SPME}, journal = {Meat science}, doi = {10.1016/j.meatsci.2011.02.033}, volume = {88}, number = {4}, issn = {0309-1740}, title = {Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds}, keyword = {aroma, dry-cured ham, GC–MS, SPME} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus
  • MEDLINE

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