| Literature DB >> 21435796 |
Nives Marušić1, Marinko Petrović, Sanja Vidaček, Tomislav Petrak, Helga Medić.
Abstract
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.Entities:
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Year: 2011 PMID： 21435796 DOI： 10.1016/j.meatsci.2011.02.033
Source DB: PubMed Journal: Meat Sci ISSN： 0309-1740 Impact factor: 5.209