Aromatski profil pršuta od lokalne pasmine svinja: usporedba dvaju tipova proizvoda

master's thesis

• Title (english): Aromatic profile of dry-cured ham from local pig breed: a comparison of two product types
• Author: Jadranka Kralj
• Mentor: Nives Marušić Radovčić (mentor)
• Committee member: Tibor Janči (predsjednik povjerenstva)
• Committee member: Katarina Lisak Jakopović (član povjerenstva)
• Committee member: Mia Kurek (član povjerenstva)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Meat and Fish Technology); Zagreb
• Defense date and country: 2024-12-20, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj ovog rada bio je usporediti aromatski profil i boju u mišićima SM (semimembranosus) i BF (biceps femoris) pršuta autohtone slovenske pasmine svinja „krškopoljski prašič“ i konvencionalne bijele pasmine te utvrditi utjecaj različite obrade buta na razvoj boje i arome pršuta krškopoljske pasmine. Određene su L*, a*, b* vrijednosti boje,a hlapivi spojevi arome određeni su mikroestrakcijom na čvrstoj fazi (SPME) i plinsko kromatografskom-masenom spektrometrijom (GC-MS). Više vrijednosti a* zabilježene su kod krškopoljske pasmine, dok je obrada buta utjecala na niže L* i b*. Identificiran je 91 hlapivi spoj: 21 aldehid, 19 alkohola, 14 alifatskih ugljikovodika, 10 ketona, 10 estera, 5 kiselina, 5 aromatskih ugljikovodika, 5 furana i 2 terpena. Pršuti krškopoljske pasmine svinja imali su veće udjele aldehida, kiselina i ketona te manje alkohola i estera u oba mišića u usporedbi s konvencionalnom pasmminom. Obrada buta utjecala je na niži udio aldehida i kiselina, ali veći udio ketona i estra u SM mišiću.

Abstract (english)

The aim of this study was to compare the aromatic profile and color of SM (semimembranosus) and BF (biceps femoris) muscles in dry-cured ham from the autochthonous Slovenian pig breed “Krškopolje pig” and a conventional white breed, as well as to assess the impact of different trimming method. Color parameters (L*, a*, b*) were measured, and volatile compounds were analyzed using solid-phase microextraction (SPME) and gas chromatography-mass spectrometry (GC-MS). Higher a* values were recorded for Krškopolje pigs, while processing reduced L* and b* values. A total of 91 volatile compounds were identified, including 21 aldehydes, 19 alcohols, 14 aliphatic hydrocarbons, 10 ketones, 10 esters, 5 acids, 5 aromatic hydrocarbons, 5 furans, and 2 terpenes. Dry-cured hams from Krškopolje pig had higher proportions of aldehydes, acids, and ketones but fewer alcohols and esters than conventional breed. The trimming method reduced aldehydes and acids content but increased ketones and esters in the SM muscle.

• Keywords: pršut; pasmina svinja; obrada buta; aromatski profil; boja
• Keywords (english): dry-cured ham; pig breed; trimming method; aromatic profile; color
• Language: croatian
• URN:NBN: urn:nbn:hr:159:117654
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2025-01-08 10:52:18