Effect of salt reduction on some parameters of prolonged matured dry-cured hams (kraški pršut) originated from Slovenia

Andronikov, Darko and Polak, Tomaz and Gasperlin, Lea and Zlender, Bozidar (2012) Effect of salt reduction on some parameters of prolonged matured dry-cured hams (kraški pršut) originated from Slovenia. In: 6th Central European Congress on Food, 23-26 May 2012, Novi Sad, Serbia.

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The aim of the present study was to investigate the effect of salt reduction on the
technological, sensorial and physico-chemical qualities of Slovene 16-months
matured dry-cured hams (Kraški pršut) produced under Protected Geographical
Indication. A total of 12 green hams (pH24 5.6-5.8) that originated from pigs
(Landrace × Large white) were divided into two subgroups according to salt
(NaCl) addition during production (normal vs. low-salted). After the salting
period, the NaCl concentration in the normally salted muscles was 3.78 ±0.2 %,
and in the less salted muscles, 3.39 ±0.3%. After processing of the dry-cured
hams, the semimebranosus (SM) and biceps femoris (BF) muscles were
analysed for: water activity (aw), pH, NaCl content, moisture, total minerals,
nonprotein, nitrogen, total nitrogen, as well as the instrumental (stress relaxation,
texture profile analysis, colour) and sensory parameters. In this time, the aw of
both muscles in all experimental groups dropped below 0.885. The total weight
losses varied between the groups (35.3%-37.7%), with the low-salted hams
showing the highest. The SM and BF muscles with low-salt showed slightly
higher proteolysis indices (non-protein nitrogen:total nitrogen ratio), which
indicated a trend towards more rapid proteolysis. Generally, the softer texture of
the BF muscle compared to the SM muscle was confirmed by stress relaxation
test, texture profile analysis, and the related chemical parameters (higher
moisture content, aw, and proteolysis index). Hams showed lover cohesiveness
for the low-salted hams as compared to the normally salted hams. There were
not differences between all others texture and sensorially evaluated parameters
(with exception of saltiness) of low-salted and normally salted hams.

Item Type: Conference or Workshop Item (Paper)
Subjects: Agricultural Sciences > Agricultural biotechnology
Agricultural Sciences > Animal and dairy science
Divisions: Faculty of Agriculture
Depositing User: Darko Andronikov
Date Deposited: 21 Nov 2013 08:35
Last Modified: 21 Nov 2013 08:35
URI: https://eprints.ugd.edu.mk/id/eprint/8148

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