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Meat Sci

Title:		"Differentiation of dry-cured hams from different processing methods by means of volatile compounds, physico-chemical and sensory analysis"
Author(s):		Petricevic S; Marusic Radovcic N; Lukic K; Listes E; Medic H;
Address:		"Croatian Veterinary Institute, Regional Institute Split, Poljanicka cesta 33, 21000 Split, Croatia. University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: nmarusic@pbf.hr. University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia"
Journal Title:		Meat Sci
Year:		2018
Volume:		20171205
Issue:
Page Number:		217 - 227
DOI:		10.1016/j.meatsci.2017.12.001
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"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, a(w), 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"
Keywords:		"Animals Color Desiccation Food Handling/*methods Meat Products/*analysis Odorants/*analysis Principal Component Analysis Sodium Chloride, Dietary Sus scrofa Volatile Organic Compounds/*analysis Aroma Dry-cured ham Hs-spme-gc/ms Sensory attributes Volatile;"
Notes:		"MedlinePetricevic, Sandra Marusic Radovcic, Nives Lukic, Katarina Listes, Eddy Medic, Helga eng England 2017/12/10 Meat Sci. 2018 Mar; 137:217-227. doi: 10.1016/j.meatsci.2017.12.001. Epub 2017 Dec 5"