Nives Marušić

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

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(w) 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.

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

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 Istrian 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 (PCA) 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.

NUTRITIVE VALUE OF TROUT (ONCORHYNCHUS MYKISS) FARMED IN ADRIATIC SEA

Cilj ovog rada bio je određivanje kemijskog sastava fileta svježe i hladno dimljene kalifornijske pastrve (Oncorhynchus mykiss) uzgojene u Jadranskom moru mjerenjem udjela vode, masti, proteina, soli, pepela, sastava masnih kiselina s naglaskom na eikozapentaensku (EPA) i dokozaheksaensku (DHA) masnu kiselinu te fizikalnih karakteristika mjerenjem pH i određivanjem boje. Analize su izvrsene na homogeniziranom misicju nakon odvajanja kože i kostiju. Određivanje udjela vode, pepela, ukupne kolicine masti i proteina izvrseno je prema referentnim metodama AOAC (1995). Za određivanje sastava masnih kiselina pripremljeni su metilni esteri prema metodi HRN EN ISO 5509 (2004) te su analizirani plinskom kromatografijom prema metodi HRN EN ISO 5508 (1999). Rezultati su pokazali da je istražena svježa pastrva uzgojena u moru odlican izvor proteina (21, 21%) te da ima nesto niže vrijednosti udjela masti (5, 21%) i omega-3 masnih kiselina (12, 52 %) od rezultata drugih istraživanja. Proces hladnog dimljenja ne uzrokuje gubitke na udjelu masti i omega-3 masnih kiselina. Fileti svježe i dimljene kalifornijske pastrve uzgojene u Jadranskom moru mogu se smatrati namirnicama visoke prehrambene vrijednosti.