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Meat Sci

Title:		Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham
Author(s):		Marusic N; Vidacek S; Janci T; Petrak T; Medic H;
Address:		"University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: hmedic@pbf.hr"
Journal Title:		Meat Sci
Year:		2014
Volume:		20131217
Issue:		4
Page Number:		1409 - 1416
DOI:		10.1016/j.meatsci.2013.12.003
ISSN/ISBN:		1873-4138 (Electronic) 0309-1740 (Linking)
Abstract:		"The aim of this work was to determine the characteristics of Istrian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry-cured ham from 2010 and 2012 were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics. 92 volatile aroma compounds of Istrian dry-cured ham were found. Volatile compounds belonged to several chemical groups: aldehydes (51.4; 51.3%), terpenes (16.5; 16.4%), alcohols (15.5; 13.2%), ketones (8.6; 7.4%), alkanes (3.8; 5.7%), esters (1.3; 1.6%), aromatic hydrocarbons (0.8; 3.9%) and acids (0.6; 0.9%). Principal component analysis (PCA) showed that fat content, tenderness and melting texture were positively correlated. Terpenes were strongly correlated with flavour of added spices. Sweet taste and the presence of esters were positively correlated as well as negative odour, raw meat flavour and water content"
Keywords:		"Animals Desiccation Dietary Fats/analysis Esters/analysis Food Handling/methods Freezing Humans Meat/*analysis/standards Meat Products/analysis Muscle, Skeletal Odorants/*analysis Principal Component Analysis Spices Stress, Mechanical Swine *Taste Terpene;"
Notes:		"MedlineMarusic, Nives Vidacek, Sanja Janci, Tibor Petrak, Tomislav Medic, Helga eng England 2014/01/09 Meat Sci. 2014 Apr; 96(4):1409-16. doi: 10.1016/j.meatsci.2013.12.003. Epub 2013 Dec 17"