Naslov
Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis

Autori
Petričević, Sandra ; Marušić Radovčić, Nives ; Lukić, Katarina ; Listeš, Eddy ; Medić, Helga

Izvornik
Meat science (0309-1740) 137 (2018); 217-227

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

Ključne riječi
Dry-cured ham ; Aroma ; HS-SPME-GC/MS ; Volatile compounds ; Sensory attributes

Sažetak
The aim of this study was to characterize dry-cured hams from four different processing methods (differences in primary leg treatment, salting and smoking phase). Volatile compounds were isolated by using headspace-solid phase microextraction and analysed by gas chromatography/mass spectrometry (GC/MS). Samples were also evaluated by sensory and physico-chemical characteristics (moisture, protein, fat and NaCl content, aw, colour). 149 volatile compounds of dry-cured hams were identified and 15 of them were quantified. Identified volatile compounds belonged to several classes of chemical: 25 aldehydes, 18 phenols, 12 alcohols, 16 terpenes, 27 aromatic hydrocarbons, 18 aliphatic hydrocarbons, 17 ketones, 9 esters and 7 acids. Most abundant volatiles in ham samples were aldehydes (34.46–49.78%). Principal component analysis showed a good separation among groups. Smoked dry-cured hams showed a higher content of phenols, aromatic hydrocarbons, and acids and were characterized by smoky aroma, while non-smoked dry-cured hams showed higher content of terpenes, ketones, alcohols, esters, aliphatic hydrocarbons and were characterized with spicy aroma.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA