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...

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Bibliographic Details
Published in:Meat science 2014-04, Vol.96 (4), p.1409-1416
Main Authors: Marušić, Nives, Vidaček, Sanja, Janči, Tibor, Petrak, Tomislav, Medić, Helga
Format: Article
Language:English
Subjects:
Animals
Aroma
Desiccation
Dietary Fats - analysis
Dry-cured ham
Esters - analysis
Food Handling - methods
Freezing
GC–MS
Humans
Meat - analysis
Meat - standards
Meat Products - analysis
Muscle, Skeletal
Odorants - analysis
Principal Component Analysis
Sensory attributes
Spices
SPME
Stress, Mechanical
Swine
Taste
Terpenes - analysis
Volatile compounds
Volatile Organic Compounds - analysis
Water - analysis
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Summary: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.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.12.003