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Pregled bibliografske jedinice broj: 1031456

The effect of salting time and sex on chemical and textural properties of dry cured ham

Tomažin, Urška; Škrlep, Martin; Prevolnik Povše, Maja; Batorek Lukač, Nina; Karolyi, Danijel; Červek Matjaž; Čandek-Potokar, Marjeta
The effect of salting time and sex on chemical and textural properties of dry cured ham // Meat science, 161 (2020), 107990, 6 doi:10.1016/j.meatsci.2019.107990 (međunarodna recenzija, članak, znanstveni)

CROSBI ID: 1031456 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
The effect of salting time and sex on chemical and textural properties of dry cured ham

Autori
Tomažin, Urška ; Škrlep, Martin ; Prevolnik Povše, Maja ; Batorek Lukač, Nina ; Karolyi, Danijel ; Červek Matjaž ; Čandek-Potokar, Marjeta

Izvornik
Meat science (0309-1740) 161 (2020); 107990, 6

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

Ključne riječi
dry-cured ham ; reduced salt ; sex ; proteolysis ; texture

Sažetak
Effect of reduced salting and pig sex on the quality of Slovenian dry-cured ham Kraški pršut was studied. A total of 48 hams from 24 crossbred pigs (12 gilts, 12 castrates) were submitted to two different salting regimes ; standard salting for 18 days (HS hams, n = 24) and shortened salting (LS hams, n = 24) for 10 days. Reduced salting time effectively reduced salt content but resulted also in higher extent of proteolysis of LS hams which was associated with differences in texture and colour of biceps femoris muscle. Lower fat oxidative stability was observed in HS hams. With regard to sex effect, the hams originating from gilts were more proteolysed which was associated with differences in texture and colour. Lipid oxidation was similar in gilts and castrates.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Agronomski fakultet, Zagreb

Profili:

Avatar Url Danijel Karolyi (autor)

Poveznice na cjeloviti tekst rada:

doi www.sciencedirect.com

Citiraj ovu publikaciju:

Tomažin, Urška; Škrlep, Martin; Prevolnik Povše, Maja; Batorek Lukač, Nina; Karolyi, Danijel; Červek Matjaž; Čandek-Potokar, Marjeta
The effect of salting time and sex on chemical and textural properties of dry cured ham // Meat science, 161 (2020), 107990, 6 doi:10.1016/j.meatsci.2019.107990 (međunarodna recenzija, članak, znanstveni)
Tomažin, U., Škrlep, M., Prevolnik Povše, M., Batorek Lukač, N., Karolyi, D., Červek Matjaž & Čandek-Potokar, M. (2020) The effect of salting time and sex on chemical and textural properties of dry cured ham. Meat science, 161, 107990, 6 doi:10.1016/j.meatsci.2019.107990.
@article{article, author = {Toma\v{z}in, Ur\v{s}ka and \v{S}krlep, Martin and Prevolnik Pov\v{s}e, Maja and Batorek Luka\v{c}, Nina and Karolyi, Danijel and \v{C}andek-Potokar, Marjeta}, year = {2020}, pages = {6}, DOI = {10.1016/j.meatsci.2019.107990}, chapter = {107990}, keywords = {dry-cured ham, reduced salt, sex, proteolysis, texture}, journal = {Meat science}, doi = {10.1016/j.meatsci.2019.107990}, volume = {161}, issn = {0309-1740}, title = {The effect of salting time and sex on chemical and textural properties of dry cured ham}, keyword = {dry-cured ham, reduced salt, sex, proteolysis, texture}, chapternumber = {107990} }
@article{article, author = {Toma\v{z}in, Ur\v{s}ka and \v{S}krlep, Martin and Prevolnik Pov\v{s}e, Maja and Batorek Luka\v{c}, Nina and Karolyi, Danijel and \v{C}andek-Potokar, Marjeta}, year = {2020}, pages = {6}, DOI = {10.1016/j.meatsci.2019.107990}, chapter = {107990}, keywords = {dry-cured ham, reduced salt, sex, proteolysis, texture}, journal = {Meat science}, doi = {10.1016/j.meatsci.2019.107990}, volume = {161}, issn = {0309-1740}, title = {The effect of salting time and sex on chemical and textural properties of dry cured ham}, keyword = {dry-cured ham, reduced salt, sex, proteolysis, texture}, chapternumber = {107990} }

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

Uključenost u ostale bibliografske baze podataka::


  • AGRICOLA
  • FSTA: Food Science and Technology Abstracts

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