Naslov
Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

Autori
Marušić, Nives ; Vidaček, Sanja ; Janči, Tibor ; Petrak, Tomislav ; Medić, Helga

Izvornik
Meat science (0309-1740) 96 (2014), 4; 1409-1416

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

Ključne riječi
aroma; dry-cured ham; GC–MS; SPME; volatile compounds; sensory attributes

Sažetak
The aim of this work was to determine the characteristics of Istrian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry-cured ham from 2010 and 2012 were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics. 92 volatile aroma compounds of Istrian dry-cured ham were found. Volatile compounds belonged to several chemical groups: aldehydes (51.4 ; 51.3%), terpenes (16.5 ; 16.4%), alcohols (15.5 ; 13.2%), ketones (8.6 ; 7.4%), alkanes (3.8 ; 5.7%), esters (1.3 ; 1.6%), aromatic hydrocarbons (0.8 ; 3.9%) and acids (0.6 ; 0.9%). Principal component analysis (PCA) showed that fat content, tenderness and melting texture were positively correlated. Terpenes were strongly correlated with flavour of added spices. Sweet taste and the presence of esters were positively correlated as well as negative odour, raw meat flavour and water content.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA