Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

被引：213

作者：

Marusic, Nives ^{[1
]}

Vidacek, Sanja ^{[1
]}

Janci, Tibor ^{[1
]}

Petrak, Tomislav ^{[1
]}

Medic, Helga ^{[1
]}

机构：

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

来源：

MEAT SCIENCE | 2014年 / 96卷 / 04期

关键词：

Aroma; Dry-cured ham; GC-MS; SPME; Volatile compounds; Sensory attributes; IBERIAN HAM; INTERMUSCULAR FAT; FLAVOR COMPOUNDS; SAN-DANIELE; PARMA HAM; GC-MS; COMPONENTS; ACCEPTABILITY; PROTEOLYSIS; HEADSPACE;

D O I：

10.1016/j.meatsci.2013.12.003

中图分类号：

TS2 [食品工业];

学科分类号：

100403 [营养与食品卫生学];

摘要：

The aim of this work was to determine the characteristics of Istrian dry-cured ham by instrumental methods and sensory analysis. The aroma-active compounds of Istrian dry-cured ham from 2010 and 2012 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. 92 volatile aroma compounds of [Arian dry-cured ham were found. Volatile compounds belonged to several chemical groups: aldehydes (51.4; 51.3%), terpenes (16.5; 16.4%), alcohols (15.5; 13.2%), ketones (8.6; 7.4%), alkanes (3.8; 5.7%), esters (1.3; 1.6%), aromatic hydrocarbons (0.8; 3.9%) and acids (0.6; 0.9%). Principal component analysis (RCA) showed that fat content, tenderness and melting texture were positively correlated. Terpenes were strongly correlated with flavour of added spices. Sweet taste and the presence of esters were positively correlated as well as negative odour, raw meat flavour and water content. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：1409 / 1416

页数：8

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