-
Sensory profile and likeability of Croatian traditional dry meat products from different regionsKos, Ivica, živilstvo ...The aim of this paper was to determine the sensory profiles and likeability of two types of traditional dry-cured meat products from four Croatian regions (Central and Northern, Eastern, Western and ... Southern Croatia). For this purpose, 24 samples of dry-cured ham and 26 samples of dry-cured bacon were evaluated by a trained panel of 9 judges using quantitative descriptive analysis. It was found that the sensory profiles of dry-cured ham and bacon differed significantly in 12 and 13 of the 22 sensory traits, respectively. Nearly all likeability traits of dry-cured ham differed significantly between regions, with the exception of the cross-section likeability which was the only trait that differed among dry-cured bacon samples between regions. The results of principal component analysis (PCA) showed that the attributes of odour and aroma were most important for characterizing and differentiating dry-cured meat products. PCA analysis revealed a strong separation of samples between the Western Croatia region, where aromatic and spicy herb aroma was most important, and the Southern Croatia region, where buttery aroma and smoky odour were most important. Samples from the Central and Northern Croatia region were well recognized within the Southern Croatia region, possibly due to the use of smoke, but with less buttery aroma. Samples from the Eastern Croatia region were poorly recognized, having much overlap with other regions. It can be concluded that the influence of regions on sensory traits is evident regardless of the product, but the contribution of the region should be well defined and robust.Source: Meso : prvi hrvatski časopis o mesu. - ISSN 1332-0025 (Vol. 24, no. 3, May/Jun. 2022, str. 238-248)Type of material - article, component partPublish date - 2022Language - englishCOBISS.SI-ID - 111755523
Author
Kos, Ivica, živilstvo |
Pleadin, Jelka |
Lešić, Tina |
Dergestin Bačun, Lidija |
Polak, Tomaž, 1975- |
Vnučec, Ivan |
Bendelja Ljoljić, Darija |
Vahčić, Nada
Topics
mesni izdelki |
suhe mesnine |
tradicionalni mesni izdelki |
senzorične lastnosti |
dry-cured ham |
dry-cured bacon |
sensory properties |
quantitative descriptive analysis |
principal component analysis
source: Meso : prvi hrvatski časopis o mesu. - ISSN 1332-0025 (Vol. 24, no. 3, May/Jun. 2022, str. 238-248)
Shelf entry
Permalink
- URL:
Impact factor
Access to the JCR database is permitted only to users from Slovenia. Your current IP address is not on the list of IP addresses with access permission, and authentication with the relevant AAI accout is required.
Year | Impact factor | Edition | Category | Classification | ||||
---|---|---|---|---|---|---|---|---|
JCR | SNIP | JCR | SNIP | JCR | SNIP | JCR | SNIP |
Select the library membership card:
DRS, in which the journal is indexed
Database name | Field | Year |
---|
Links to authors' personal bibliographies | Links to information on researchers in the SICRIS system |
---|---|
Kos, Ivica, živilstvo | |
Pleadin, Jelka | |
Lešić, Tina | |
Dergestin Bačun, Lidija | |
Polak, Tomaž, 1975- | 20349 |
Vnučec, Ivan | |
Bendelja Ljoljić, Darija | |
Vahčić, Nada |
Select pickup location:
Material pickup by post
Notification
Subject headings in COBISS General List of Subject Headings
Select pickup location
Pickup location | Material status | Reservation |
---|
Please wait a moment.