| Title: | Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds |
| Author(s): | Marusic N; Petrovic M; Vidacek S; Petrak T; Medic H; |
| Address: | "University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. nmarusic@pbf.hr" |
| DOI: | 10.1016/j.meatsci.2011.02.033 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "The aroma-active compounds of Istrian dry-cured ham were investigated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash and NaCl content, a(w) value; colour: L*, a*, b* and oxidation of fat: TBARS test. About 50 volatile compounds were identified and quantified which belonged to several classes of chemical: 5 alcohols, 8 aldehydes, 7 alkanes, 1 ketone, 2 esters, 9 monoterpenes and 15 sesquiterpenes. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes (62.97; 41.43%) that originate from spices added in the salting phase of the production process" |
| Keywords: | Alcohols/isolation & purification Aldehydes/isolation & purification Animals *Chemical Phenomena *Desiccation Esters/isolation & purification Gas Chromatography-Mass Spectrometry/*methods Lipolysis Meat/*analysis Monoterpenes/isolation & purification Odor; |
| Notes: | "MedlineMarusic, Nives Petrovic, Marinko Vidacek, Sanja Petrak, Tomislav Medic, Helga eng England 2011/03/26 Meat Sci. 2011 Aug; 88(4):786-90. doi: 10.1016/j.meatsci.2011.02.033. Epub 2011 Mar 23" |
