Karakterizacija hlapivih spojeva i parametara kvalitete tradicionalnoga istarskoga i dalmatinskoga pršuta

doctoral thesis

• Title (english): Characterization of traditional Istrian and Dalmatian dry-cured ham by means of volatile compounds and quality parameters
• Author: Nives Marušić Radovčić
• Mentor: Helga Medić (mentor)
• Committee member: Tomislav Petrak (predsjednik povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; Zagreb
• Defense date and country: 2013-05-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology
• Universal decimal classification (UDC): 664 - Production and preservation of solid foodstuffs

Abstract

Zbog velikog značaja Hrvatskih autohtonih mesnih proizvoda, cilj ovoga rada je instrumentalnim i senzorskim analizama odrediti karakteristike istarskog i dalmatinskog pršuta. Hlapivi spojevi istarskog i dalmatinskog pršuta određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS). Također su određene fizikalno-kemijske karakteristike na mišiću biceps femoris kao: udio vode, proteina, masti, pepela, NaCl, sastav masnih kiselina, aktivitet vode, boja (L*a*b*) i oksidacija masti (TBA test). Oko 80-ak hlapivih spojeva istarskog i dalmatinskog pršuta je identificirano i kvantificirano, a pripadaju slijedećim grupama spojeva za istarski pršut: aldehidi (51%), alkoholi (15-20%), terpeni (14%), ketoni (7-8%), alkani (4-6%), esteri (1-2%) aromatski ugljikovodici (1-4%) i kiseline (1%). U dalmatinskom pršutu zastupljene su bile slijedeće grupe spojeva: aldehidi (51%), fenoli (34%), alkoholi (15-20%), terpeni (14%), ketoni (7-8%), alkani (4-6%), esteri (1-2%) aromatski ugljikovodici (1-4%) i kiseline (1%). Osim hlapivih spojeva nastalih lipolizom i proteolizom u aromi istarskog pršuta značajni su terpeni koji potječu od začina koji se dodaju tijekom procesa proizvodnje, dok su fenolni spojevi karakteristični za dalmatinski pršut jer jedna od faza proizvodnje uključuje dimljenje. PCA analiza fizikalno-kemijskih karakteristika pokazala je da dalmatinske pršute karakterizira veći udio soli i pepela te veće L*a*b* vrijednosti, dok su istarske pršute karakterizirale nešto više vrijednosti aktiviteta vode te veće TBA vrijednosti. Na osnovu različitog udjela vode može se zaključiti da niži udio vode (stariji pršuti- dulji proces zrenja) rezultira nastankom većeg udjela hlapivih spojeva. Istarski i dalmatinski pršut su visokovrijedni proizvodi zahvaljujući svojim izvrsnim senzorskim osobinama: ugodnom mirisu i okusu te visokim sadržajem proteina visoke biološke vrijednosti.

Abstract (english)

Due to the great importance of autochthonous Croatian meat products, the aim of this work was to determine the characteristics of Istrian and Dalmatian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian and Dalmatian dry-cured ham 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: moisture, protein, fat and ash content, NaCl, fatty acid composition, aw value, colour (L*a*b*) and oxidation of fat (TBARS test). About 80 volatile compounds of Istrian and Dalmatian dry-cured ham were identified and quantified which belonged to several classes of chemical. For Istrian ham classes of chemical were: aldehydes (51%), alcohols (15-20%), terpenes (14%), ketones (7-8%), alkanes (4-6%), esters (1-2%) aromatic hydrocarbons (1-4%) and acids (1%) and for Dalmatian ham: aldehydes (51%), fenoles (34%) alcohols (15-20%), terpenes(14%), ketones (7-8%), alkanes (4-6%), esters (1-2%) aromatic hydrocarbons (1-4%) and acids (1%). Except volatile compounds derived from lipolysis and proteolysis abundant constituents in Istran dry-cured ham were terpenes, that originate from spices added in the salting phase of the production process, and fenoles in Dalmatian dry-cured ham (from smoke in smoking phase of the production process). PCA analysis of the physical and chemical characteristics showed that the Dalmatian ham had a higher salt and ash content and higher L*a*b* values, while the Istrian ham had higher values of water activity and higher TBARS values. Based on the different water content, it can be concluded that lower water content (older hams-extended ripening) results in the formation of a larger number of volatile compounds. Istrian and Dalmatian hams are high-quality products thanks to its excellent sensory characteristics and a high content of protein of high biological value.

• Keywords: istarski pršut; dalmatinski pršut; aroma; GC-MS; SPME; fizikalno-kemijska svojstva; senzorska svojstva
• Keywords (english): Istrian dry-cured ham; Dalmatian dry-cured ham; aroma; GC-MS; SPME; physiochemical properties; sensory quality
• Language: croatian
• URN:NBN: urn:nbn:hr:159:247640
• Promotion: 2013-09-22
• Study programme: Title: Food Technology; Study programme type: university; Study level: postgraduate; Academic / professional title: doktor/doktorica znanosti (doktor/doktorica znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2018-05-17 10:58:41