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Meat Sci. 2011 Aug;88(4):786-90. doi: 10.1016/j.meatsci.2011.02.033. Epub 2011 Mar 23.

Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds.

Author information

1
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. nmarusic@pbf.hr

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.

PMID:
21435796
DOI:
10.1016/j.meatsci.2011.02.033
[Indexed for MEDLINE]

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