Republika Hrvatska zbog svojih klimatskih, zemljopisnih i tradicijskih osobitosti ima bogatu tradiciju proizvodnje i pripreme različitih suhomesnatih proizvoda koji se odlikuju posebnom kvalitetom i ...tradicionalnim načinom proizvodnje. Šunka i pršut su tako među najpoznatijim suhomesnatim proizvodima kod nas, a kategoriziramo ih kao trajne suhomesnate proizvode od svinjskog mesa. Razlika između šunki i pršuta je u obradi butova i tehnologiji proizvodnje. Najpoznatija hrvatska šunka je slavonska šunka koja se proizvodi od obrađenog svinjskog buta iz kojega se vadi križna kost (os sacrum) i zdjelične kosti (bočna sjedna i preponska) te se donji rub buta polukružno zaobli, kako bi bio oko 6 cm od glave bedrene kosti. Nakon toga u but se utrljava sol (suho soljenje/salamurenje) ili se but potapa u salamuru (vlažno solenje/salamurenje) kroz 30 dana, poslije čega slijedi dimljenje (sušenje) na dimu drveta ili strugotine jasena, bukve, graba ili hrasta. Po završetku dimljenja pristupa se završnoj fazi tzv. zrenju šunki, u posebnim prostorijama s optimalnom mikroklimom, kroz 7-8 mjeseci, ovisno o masi buta. Najpoznatiji hrvatski pršuti su: Dalmatinski pršut, Istarski pršut, Drniški pršut i Krčki pršut. Ovi pršuti razlikuju se po tehnologiji proizvodnje, a prema Pravilniku o mesnim proizvodima koji je na snazi u Republici Hrvatskoj, svi ti pršuti su proizvodi od svinjskog buta sa kostima, sa ili bez kože i potkožnog masnog tkiva, sa ili bez nogice, i zdjeličnih kostiju, bez repa, sa ili bez dodataka začina, koji se konzerviraju postupkom suhog soljenja ili salamurenja, sa ili bez dimljenja te podvrgnutim procesima sušenja i zrenja kroz najmanje 9 mjeseci. Da bi se proizvela kvalitetna šunka ili pršut, neophodno je osigurati kvalitetnu osnovnu sirovinu (meso buta). Na kvalitetu svinjskih polovica utječe uz genetske (genotip svinja) i niz paragenetskih čimbenika: hranidba, sustav držanja, dob svinja, spol, kastracija, završna tjelesna masa svinja, postupak sa svinjama prije klanja, tehnologija proizvodnje šunki i pršuta (primarna obrada butova, soljenje, dimljenje, zrenje). Cilj ovoga rada je prikazati kako povezano djelovanje ovih čimbenika utječe na kvalitetu šunki i pršuta.
Due to its climatic, geographical and traditional aspects, the Republic of Croatia has a rich tradition of production and preparation of various cured meat products that are characterized by a special quality and traditional method of production. Ham and prosciutto are thus among the most famous cured meat products in Croatia, and are categorized as permanent cured meat pork products. The difference between ham and prosciutto is in the processing of the legs and the production technology. The most famous is Slavonian ham, which is made from processed pork leg with removed sacrum and pelvic bones, whereas the thigh lower edge is semi circularly rounded to about 6 cm from the femoral head. Afterwards, salt (wet salting/brine) is rubbed into the leg or the leg is immersed in brine (dry salting/brine), for 30 days followed by smoking by wood smoke or by ash, beech, hornbeam or oak sawdust smoke. After smoking follows the final stage of hams maturing which takes place in special rooms with a optimal microclimate for 7-8 months, depending on the hem weight. The most famous Croatian prosciuttos are: Dalmatian prosciutto, Istrian prosciutto, Drniš prosciutto and Krk prosciutto. These hams differ in production technology, and according to the Ordinance on meat products which is in force in the Republic of Croatia, all these hams are pork leg products with bones, with or without skin and subcutaneous fat, with or without legs, and pelvic bones, without tail, with or without the addition of spices, preserved by dry salting or brining, with or without smoking and subjected to drying and maturing processes for at least 9 months. In order to produce quality ham or prosciutto, it is necessary to provide a quality basic raw material (ham meat). The quality of pig carcasses is affected by genetic (pig’s genotype) and a number of paragenetic factors: nutrition, housing system, age of pigs, sex, castration, final body weight of pigs, procedure with pigs before slaughter, ham and prosciutto production technology (primary processing of hams, salting, smoking, ripening). The aim of this paper is to show how the combined action of these factors affects the quality of hams and prosciutto.
Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of ...lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.
Hercegovački pršut as a traditional dry-cured smoked ham (prosciutto) produced by using an open fire that can be potentially contaminated with polycyclic aromatic hydrocarbons (PAHs) and can pose a ...health risk for consumers. The aim of this research was to identify the types and concentrations of 16 PAHs in 34 samples of traditionally smoked prosciutto. Out of 16 investigated PAHs, identified in the EPA (Environmental Protection Agency) list of priority pollutants, 14 compounds were detected. Average levels of cancerogenic benzoapyrene (BaP) and PAH4 (benzoaanthracene (BaA), benzobfluoranthene (BbF), chrysene (Chry), and benzoapyrene (BaP)) ranged from <LOQ (level of quantification) to 5.08 μg/kg and 0.45 μg/kg to 22.67 μg/kg. Two analyzed samples exceeded currently prescribed values according to the Bosnia and Herzegovina legislation for BaP concentrations and one sample for PAH4 content. PAH16 concentrations were on average between 2.92 μg/kg and 87.6 μg/kg. The highest PAH concentrations were found in samples from the Herzegovina-Neretva canton. The results of the research highlight the importance of standardizing smoking procedures and manufacturing practice, in the production of Hercegovački pršut, in order to reduce the PAH content.
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 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.
U Hrvatskoj tradicionalna proizvodnja pršuta postoji od davnina. Specifičnosti pojedinih hrvatskih pršuta proizlaze iz različitih tehnologija prerade sirovine. Hrvatski autohtoni pršuti su Istarski, ...ili izvorno Istrski pršut, Krčki, Dalmatinski i Drniški pršut. Među njima jedini je Istarski pršut nositelj Zaštićene oznake izvornosti na EU i nacionalnoj razini, dok su Krčki, Dalmatinski i Drniški pršut nositelji Zaštićene oznake geografskog porijekla, prvenstveno zbog neusklađenosti uzgoja svinja i proizvodnje samog pršuta. U ovom radu uspoređeni su tradicionalni načini proizvodnje svakog od navedenih pršuta, te istaknute sličnost i različitosti u tehnologiji proizvodnje kao i u organoleptičkim obilježjima.
Cilj istraživanja bio je odrediti udio masti, sastav masnih kiselina i stupanj oksidacije masti u dimljenom pršutu tijekom 12 mjeseci proizvodnje. Istraživanje je provedeno na uzorcima dva mišića ...pršuta, musculus biceps femoris (BF) i musculus semimembranosus (SM), nakon svake od 5 faza proizvodnog procesa (sirovi but, nakon soljenja, nakon dimljenja, nakon sušenja i nakon zrenja). Provedene su analize ukupnog udjela masti metodom po Soxhletu, sastava slobodnih masnih kiselina (SMK) plinskom kromatografijom i stupnja oksidacije masti pomoću testa s tiobarbiturnom kiselinom (TBARS test). Udio ukupnih masti povećao se nakon faze sušenja u oba mišića. U mišiću SM određeni su statistički značajno veći (p<0,05) udjeli ukupnih masti tijekom cijelog procesa proizvodnje pršuta. Profili SMK istraživanih mišića značajno (p<0,05) su se mijenjali tijekom proizvodnje. Određen je porast stupnja oksidacije masti tijekom cijelog procesa u oba mišića, a intenzivniji tijek oksidacije masti određen je u mišiću SM. Mišići BF i SM gotovog pršuta imali su sličan sastav masnih kiselina te su sadržavali 38,10-38,28 % SFA, 50,45-52,17 % MUFA i 9,55-11,24 % PUFA. Na kraju proizvodnje je određen statistički značajno (p<0,05) veći udio masti i veći stupanj oksidacije masti u mišiću SM u odnosu na mišić BF dimljenog pršuta
The aim of this study was to investigate lipolysis and lipid oxidation in smoked dry-cured ham during the 12-month production period. The study was performed on the Biceps femoris (BF) and Semimembranosus (SM) muscles at 5 different production stages (raw ham, after salting, after smoking, after drying, after ripening). Analysis of total fat content were performed by Soxhlet method, free fatty acid composition (FFA) by gas chromatography and degree of fat oxidation by thiobarbituric acid test (TBARS test). The total fat content in both muscles increased after the drying stage, with significantly higher (p<0.05) values in SM during processing. Lipid oxidation increased progressively in both muscles during the production, although with greater intensity in SM. The FFA profiles of the studied muscles changed significantly (p<0.05) during processing. At the end of processing, BF and SM showed similar FFA profiles and contained 38.28 and 38.10 % SFA, 52.17 and 50.45 % MUFA, and 9.55 and 11.24 % PUFA, respectively. At the end of processing, a significantly (p<0.05) higher proportion of fat and a higher degree of fat oxidation were found in the SM muscle compared to the BF muscle of smoked drycured ham.
Das Ziel dieser Studie war es, den Fettanteil, die Zusammensetzung der Fettsäuren und den Grad der Fettoxidation in geräuchertem Rohschinken während der 12-monatigen Produktionszeit zu untersuchen. Die Studie wurde an den Muskeln Biceps femoris (BF) und Semimembranosus (SM) in 5 verschiedenen Produktionsstadien (Rohschinken, nach dem Salzen, nach dem Räuchern, nach dem Trocknen, nach der Reifung) durchgeführt. Die Analysen des Gesamtfettgehalts wurden mit der Soxhlet-Methode, die Zusammensetzung der freien Fettsäuren (FFA) mit der Gaschromatographie und der Grad der Fettoxidation mit dem Thiobarbitursäure-Test (TBARS-Test) durchgeführt. Der Gesamtfettgehalt in beiden Muskeln stieg nach der Trocknungsphase an, mit signifikant höheren (p<0,05) Werten im SM-Muskel während der Verarbeitung. Die Lipidoxidation nahm in beiden Muskeln während der Verarbeitung progressiv zu, wenn auch mit größerer Intensität in SM. Die Fettsäureprofile der untersuchten Muskeln veränderten sich während der Verarbeitung signifikant (p<0,05). Am Ende der Verarbeitung zeigten BF und SM ähnliche Fettsäureprofile und enthielten 38,28 und 38,10 % SFA, 52,17 und 50,45 % MUFA und 9,55 und 11,24 % PUFA. Am Ende der Verarbeitung wurden ein signifikant (p<0,05) höherer Fettanteil und ein höherer Grad der Fettoxidation im SM-Muskel im Vergleich zum BF-Muskel des geräucherten Rohschinkens festgestellt.
Il presente lavoro di ricerca è stato elaborato con lo scopo di determinare il tenore di grassi, la composizione in acidi grassi e il grado di ossidazione di grassi del prosciutto affumicato nel corso di un periodo di 12 mesi durante la produzione. La ricerca è stata eseguita sui campioni presi dai due muscoli del prosciutto, Biceps femoris (BF) e Semimembranosus (SM), dopo il completamento di ciascuna delle 5 fasi del processo produttivo (coscia cruda, dopo la fase di salatura, dopo la fase di affumicatura, dopo la fase di essiccazione e dopo la fase di stagionatura). Le analisi del tenore totale di grassi sono state effettuate con il metodo Soxhlet, della composizione di acidi grassi liberi (croato: SMK/ingl: FFA) mediante la gas-cromatografia e del grado di ossidazione di grassi mediante il test delle sostanze reattive all'acido tiobarbiturico (TBARS). La percentuale dei grassi totali in entrambi i muscoli è aumentata dopo la fase di essiccazione. Dal punto di vista statistico, nel muscolo SM sono stati determinati i valori del tenore totale di grassi significativamente più alti (p<0,05) durante l'intero processo produttivo del prosciutto. I profili degli acidi grassi liberi (FFA) nei muscoli esaminati sono cambiati significativamente (p<0,05) durante la produzione. Un aumento nel grado di ossidazione dei grassi è stato determinato durante l’intero processo in entrambi i muscoli, con un corso più intenso di ossidazione dei grassi è stato determinato nel muscolo SM. I muscoli BF e SM del prosciutto finito hanno dimostrato una simile composizione di acidi grassi, con un contenuto di 38,10- 38,28% SFA, 50,45-52,17% MUFA e 9,55-11,24% PUFA. Al completamento della produzione, dal punto di vista statistico è stato determinato un tenore di grassi significativamente (p<0,05) più alto e un grado di ossidazione dei grassi più elevato nel muscolo SM rispetto al muscolo BF del prosciutto affumicato.
El objetivo de este estudio fue determinar el contenido de grasa, la composición química de ácidos grasos y el grado de oxidación en el jamón ahumado durante los 12 meses de la producción. La investigación fue realizada en las muestras de dos músculos, Bíceps femoral (BF) y Semimembranoso (SM), después de cada una de las 5 etapas del proceso de producción (muslo crudo, después de la salazón, después del ahumado, después del secado y después de la maduración). Fue realizado el análisis del contenido total de grasa por el método de Soxhlet, la composición química de ácidos grasos libres (AGL) por cromatografía de gases y el grado de oxidación de gases mediante la prueba del ácido tiobarbitúrico (prueba del TBARS). El contenido de grasa total aumentó después de la fase del secado en ambos músculos. Fueron determinadas las proporciones estadísticamente más significativas (p<0,05) de grasa total en el músculo SM durante todo el proceso de la producción del jamón. Fue determinado un aumento en el grado de oxidación de grasas a lo largo del proceso en ambos músculos y fue determinado un curso más intenso de oxidación de grasas en el músculo SM. Los músculos BF y SM del jamón final tenían una composición química de ácidos grasos similar y contenían 38,10-38,28 % SFA, 50,45-52,17 % MUFA i 9,55-11,24 % PUFA. Al final de la producción fue determinada una mayor proporción de contenido de grasas estadísticamente significativa (p<0.05) y un mayor grado de oxidación de grasa en el músculo SM en comparación con el músculo BF del jamón ahumado
Case studies of environmental impact assessment were performed for production steps of three traditional food production lines (dairy cow breeding, dry-cured ham, Brassica sp. growing) in order to ...examine the previously constructed methodological framework. The emission inventory was obtained on the basis of initial experimental data. The emissions were aggregated accordingly for the characterization to environmental impact categories. The contribution of studied process steps to several environmental impact categories was assessed (greenhouse gas emission, acidification potential, eutrophication potential, use of resources and use of agricultural land).
V tem prispevku predstavljamo končne rezultate ocenjevanja vplivov konkretnih primerov iz proizvodnih linij tradicionalnih živil na okolje. Na primerih uvajanja inovacij v proizvodnje linije v proizvodnji tradicionalnih živil (sir, pršut, cvetača) smo preverili ustreznost vnaprej vzpostavljenega metodološkega ogrodja za ocenjevanje vplivov na okolje. Na podlagi eksperimentalnih podatkov smo opravili popis emisij, iz popisa pa smo izračunali doprinos proizvodnih postopkov k posameznim kategorijam okoljskih vplivov. Glede na dostopnost in kakovost podatkov smo ocenili doprinos različnih postopkov pridelave k več kategorijam obremenjevanja okolja (izpusti toplogrednih plinov, prekurzorji kislega dežja, prekomerno kopičenje hranil v okolju, potencial za nastajanje ozonskih lukenj, raba kmetijskih površin in raba drugih virov).
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