The aim of the present study is to investigate the effects of fresh ham mass and the amount of salt added during processing on the technological, sensorial, and physicochemical qualities of the ...Slovenian dry-cured ham (Kraski prsut) produced under Protected Geographical Indication. A total of 84 fresh ham samples originating from pigs were divided into subgroups according to mass and salt addition during production. Generally, the softer texture of the biceps femoris (BF) muscle compared to the semimembranosus (SM) muscle was confirmed by stress relaxation test, texture profile analysis, and related chemical parameters. As for the effect of salt on the texture parameters, the SM muscle from the light and low salt ham samples showed greater softness, and lower hardness, cohesiveness, gumminess, chewiness and resilience than those from the normally salted hams; the BF muscle showed similar trends to those of the SM muscle. Significant differences in the majority of the ham sensory traits were mainly due to the differences between the SM and BF muscles.
The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for »Kraški pršut« and to investigate the ...differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid content, moisture, salt, protein, total nitrogen, non-protein nitrogen, proteolysis index, intramuscular fat and dry matter were analysed in 135 samples of dry-cured hams including both muscles. A modified method for sample preparation was developed for determination of free amino acids in dry-cured ham. The method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation parameters the method is appropriate for the determination of free amino acid content in dry-cured ham. Higher content for several free amino acids and total free amino acids were determined in the BF muscle compared to the SM muscle.
The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for »Kraški pršut« and to investigate the ...differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid content, moisture, salt, protein, total nitrogen, non-protein nitrogen, proteolysis index, intramuscular fat and dry matter were analysed in 135 samples of dry-cured hams including both muscles. A modified method for sample preparation was developed for determination of free amino acids in dry-cured ham. The method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation parameters the method is appropriate for the determination of free amino acid content in dry-cured ham. Higher content for several free amino acids and total free amino acids were determined in the BF muscle compared to the SM muscle.
Svrha je ovoga rada bila istražiti utjecaj mase svježe šunke i količine soli dodane tijekom prerade na tehnološke, senzorske i fizikalno-kemijske značajke Kraškog pršuta zaštićenog zemljopisnog ...podrijetla. Sveukupno 84 uzoraka svježih šunki (pH-vrijednosti od 5,6 do 5,9; izmjerenih 24 h nakon klanja) križane pasmine svinja Landras × Veliki jorkšir podijeljeno je u skupine prema masi na lagane (9,5-10,5 kg) i teške (11,5-13 kg), a prema udjelu soli na normalno i manje slane. Dobivene su 4 skupine za daljnju analizu; lagana, normalno slana; lagana, manje slana; teška, normalno slana i teška, manje slana šunka. Udjel soli u normalno slanoj šunki bio je 3,8-4 %, a u manje slanoj 2,8-3 %. Tijekom proizvodnje pršuta (na početku prerade, nakon soljenja i nakon odležavanja) u uzorcima mišića semimembranosus (SM) i biceps femoris (BP) analizirane su sljedeće vrijednosti: aktivitet vode (aw), pH-vrijednost, te udjeli soli, vlage, ukupnih mineralnih tvari, neproteinskog i ukupnog dušika. Godinu dana nakon prerade provedene su instrumentalna (ispitivanje relaksacije naprezanja i teksture) te senzorska analiza uzoraka. Nakon soljenja i odležavanja, pH-vrijednost uzoraka bitno se smanjila u odnosu na svježu šunku, iako se nakon zrenja ponovno povećala do skoro početnih vrijednosti (pH=5,59-5,74). Istodobno se aktivitet vode smanjio na ispod 0,9 u svim skupinama i uzorcima mišića. Ukupni gubitak mase varirao je od skupine do skupine (34,75-36,63 %), pri čemu je u proizvodnji manje slanih uzoraka došlo do većeg gubitka mase. Lakši, manje slani uzorci mišića SM imali su nakon godine dana nešto veći indeks proteolize (omjer neproteinskog i ukupnog dušika), u usporedbi s normalno slanom šunkom. Ispitivanjem relaksacije naprezanja, teksture i kemijskih značajki potvrđeno je da su uzorci BP imali mekšu teksturu od mišića SM, te veći udjel vlage, aktivitet vode i indeks proteolize. Uzorci mišića SM i BP uzeti iz lakših, manje slanih šunki imali su mekšu teksturu i manju tvrdoću, kohezivnost, gumenost, otpor žvakanju i elastičnost od onih iz lakših, normalno slanih šunki. Međutim, uzorci manje slanih, težih šunki imali su veće vrijednosti svih parametara od uzoraka normalno slane, teške šunke. Statistički značajne razlike u većini rezultata senzorske analize uzoraka uglavnom su uvjetovane razlikama između mišića SM i BP.