Naslov
The effect of production season on sensory characteristics of Dalmatian ham

Autori
Kos, Ivica ; Sinčić Pulić, Blanka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, neobjavljeni rad, ostalo

Izvornik
10th Pangborn Sensory Science Symposium / Deliza, Rosires ; Neto, Claudiney ; Noronha, Regina - Rio de Janeiro : Elsevier, 2013

Skup
10th Pangborn Sensory Science Symposium

Mjesto i datum
Rio de Janeiro, Brazil, 11.08.2013. - 15.08.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Dalmatian ham; sensory attributes; PCA analysis; quantitative descriptive analysis

Sažetak
Dalmatian ham is produced in a specified southern part of Croatia and is designated a Protected Geographical Indication (PGI). In order to utilize favorable climatic conditions, most of the Dalmatian ham production is seasonally organized, starting in autumn. Since climatic conditions may differ over the years, the aim of this study was to determine the effect of the production season on sensory characteristics of Dalmatian ham. For that purpose 10 fully matured Dalmatian hams from the production season 2010 and 14 from the season 2011 were collected from the local large-scale producers. Sensory analysis was performed in autumn 2011 and 2012 by a trained panel of 16 members, using a quantitative descriptive analysis method for 17 different attributes. Panelists were trained and had previously participated in sensory evaluation of dry-cured products. Data obtained were compared by a one-way analysis of variance and by a principal component analysis (PCA) based on covariance matrices. Results demonstrated that there were significant differences (P<0.05) in redness, color uniformity, marbling, cured odor, tenderness, solubility, butter flavor and overall acceptability between the production seasons. PCA analysis after Varimax rotation showed that 66.79% of the variance was explained by the first two principal components. The first principal component was mostly characterized by marbling, butter flavor and tenderness while the second principal component was mostly defined by after-taste, overall acceptability and rancid flavor. The observations on the PCA score plot were substantially arranged in two groups: the first one included all hams form the production season 2010, and the second one included all hams from the season 2011. Based on the results given, it can be concluded that production season had marked impact on sensory attributes of Dalmatian ham.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija

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