Naslov
Sensory profiling of Dalmatian dry-cured ham under different temperature conditions

Autori
Kos, Ivica ; Božac, Romano ; Kaić, Ana ; Kelava, Nikolina ; Konjačić, Miljenko ; Janječić, Zlatko

Izvornik
Italian Journal of Animal Science (1594-4077) 8 (2009), Suppl. 3; 216-218

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, kratko priopcenje, znanstveni

Ključne riječi
Sensory characteristics ; Dalmatian ham ; Temperature conditions

Sažetak
To investigate the influence of the Dalmatian ham processing conditions on weight loss and sensory characteristics, 20 hams were processed following different temperature conditions during salting and ripening. For that purpose, hams were evaluated using quantitative descriptive analysis. The weight loss was higher and all sensory traits except presence of tyrosine and phenylalanine crystals were higher rated for hams processed at higher temperatures. The most significant (P<0.0001) influence of temperature was established on subcutaneous fat color, muscle color and presence of tyrosine and phenylalanine, whereas no influence was established on appearance, marbling, flavor and melting. This concludes that there is overall significant effect of higher temperature on sensory characteristics most likely due to the more intense proteolysis and lipolysis.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

Napomena
Proceedings of the 17th International Symposium Animal Science Days Abano Terme, Padova, September 15-18, 2009 Session 3: Innovation in Feed and Food Quality

POVEZANOST RADA