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Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham.
Meat Sci. 2014 Apr; 96(4):1409-16.MS

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.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Marušić N
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Vidaček S
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Janči T
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Petrak T
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia.
Medić H
University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva 6, 10000 Zagreb, Croatia. Electronic address: hmedic@pbf.hr.

MeSH

AnimalsDesiccationDietary FatsEstersFood HandlingFreezingHumansMeatMeat ProductsMuscle, SkeletalOdorantsPrincipal Component AnalysisSpicesStress, MechanicalSwineTasteTerpenesVolatile Organic CompoundsWater

Pub Type(s)

Journal Article

Language

eng

PubMed ID

24398000

Citation

Marušić, Nives, et al. "Determination of Volatile Compounds and Quality Parameters of Traditional Istrian Dry-cured Ham." Meat Science, vol. 96, no. 4, 2014, pp. 1409-16.
Marušić N, Vidaček S, Janči T, et al. Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham. Meat Sci. 2014;96(4):1409-16.
Marušić, N., Vidaček, S., Janči, T., Petrak, T., & Medić, H. (2014). Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham. Meat Science, 96(4), 1409-16. https://doi.org/10.1016/j.meatsci.2013.12.003
Marušić N, et al. Determination of Volatile Compounds and Quality Parameters of Traditional Istrian Dry-cured Ham. Meat Sci. 2014;96(4):1409-16. PubMed PMID: 24398000.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham. AU - Marušić,Nives, AU - Vidaček,Sanja, AU - Janči,Tibor, AU - Petrak,Tomislav, AU - Medić,Helga, Y1 - 2013/12/17/ PY - 2013/07/22/received PY - 2013/12/02/revised PY - 2013/12/09/accepted PY - 2014/1/9/entrez PY - 2014/1/9/pubmed PY - 2014/9/30/medline KW - Aroma KW - Dry-cured ham KW - GC–MS KW - SPME KW - Sensory attributes KW - Volatile compounds SP - 1409 EP - 16 JF - Meat science JO - Meat Sci VL - 96 IS - 4 N2 - 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. SN - 1873-4138 UR - https://www.unboundmedicine.com/medline/citation/24398000/Determination_of_volatile_compounds_and_quality_parameters_of_traditional_Istrian_dry_cured_ham_ DB - PRIME DP - Unbound Medicine ER -