Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

被引：94

作者：

Marusic, Nives ^{[1
]}

Petrovic, Marinko ^{[2
]}

Vidacek, Sanja ^{[1
]}

Petrak, Tomislav ^{[1
]}

Medic, Helga ^{[1
]}

机构：

[1] Univ Zagreb, Fac Food Technol & Biotechnol, Zagreb 10000, Croatia

[2] Fac Food Technol & Biotechnol, Food Control Ctr, Zagreb 10000, Croatia

来源：

MEAT SCIENCE | 2011年 / 88卷 / 04期

关键词：

Aroma; Dry-cured ham; GC-MS; SPME; FLAVOR DEVELOPMENT; MUSCLE PROTEASES; HS-SPME; PRODUCTS; OPTIMIZATION; COMPONENTS; PROFILES; CHORIZO; FAT;

D O I：

10.1016/j.meatsci.2011.02.033

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aroma-active compounds of Istrian dry-cured ham were investigated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash and NaCl content, a, value; colour: L*, a*, b* and oxidation of fat: TBARS test. About 50 volatile compounds were identified and quantified which belonged to several classes of chemical: 5 alcohols, 8 aldehydes, 7 alkanes, 1 ketone, 2 esters, 9 monoterpenes and 15 sesquiterpenes. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes (62.97; 41.43%) that originate from spices added in the salting phase of the production process. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：786 / 790

页数：5

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