Pregled bibliografske jedinice broj: 256478
Kemijski sastav i kakvoća Istarskog pršuta
Kemijski sastav i kakvoća Istarskog pršuta // MESO, VII (2006), 4; 224-228 (podatak o recenziji nije dostupan, članak, znanstveni)
CROSBI ID: 256478 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Kemijski sastav i kakvoća Istarskog pršuta
(Chemical properties and quality of Istrian dry-cured ham)
Autori
Karolyi, Danijel
Izvornik
MESO (1332-0025) VII
(2006), 4;
224-228
Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni
Ključne riječi
Istarski pršut; kemijski sastav; slobodne aminokiseline; masne kiseline
(Istrian dry-cured ham; chemical composition; free amino acids; fatty acids)
Sažetak
The chemical composition of 18 months old Istrian dry-cured hams were analysed. The samples (n=10) of m.semimebranosus were analysed for dry matter, water, ash, cholesterol and NaCl content, free amino acids profile as well as content of fatty acids in intramuscular fat. High analytic values of dry-cured hams were determined for dry matter content (40, 73 % protein, 16, 91 % fat and 8, 37 % ash) and free amino acid content (6, 264 g/100g). The average value of NaCl in dry-cured hams was 6, 45%, while the cholesterol content (85, 2 mg/100g) and omega-6/omega-3 fatty acid ratio (12, 91) were high, as typical for pork.
Izvorni jezik
Engleski
Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija
Citiraj ovu publikaciju:
Uključenost u ostale bibliografske baze podataka::
- CAB Abstracts
- Food Technology and Biotechnology
- Zoological Record
