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Volatile compounds of Istrian dry-cured ham in different ripening periods

Marina Krvavica orcid.org/0000-0002-4431-5958 ; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Irena Cvitković orcid.org/0000-0003-1597-082X ; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Jelena Đugum ; Ministarstvo poljoprivrede, ribarstva i ruralnog razvoja, Vukovarska 78, 10000 Zagreb,
Ivona Babic ; Ministarstvo poljoprivrede, ribarstva i ruralnog razvoja, Vukovarska 78, 10000 Zagreb,
Miljenko Konjačić ; Agronomski fakultet Sveučilišta u Zagrebu, Svetošimunska 25, 10000 Zagreb,

Sažetak

In order to determine the effect of a 4- month extension of ripening phase on the composition of volatile compounds of Istrian dry-cured
ham, 20 pork legs (Swedish Landrace) were processed in a traditional Istrian manner. The samples for analysis of volatile compounds
were taken after 10 and 14 months of processing (2 groups of 10 hams). The samples were prepared using the technique of solid phase
microextraction (SPME) and the determination of volatiles in the samples was carried out using instrumental methods of GC-MS. From
a total of 40 isolated volatiles, 38 were identified at the dry-cured hams aged 10 months, (95.2% of the total amount of isolated compounds)
and 29 volatiles were identified at the hams aged 14 months (96.37% of the total amount of isolated compounds). The 11
compounds were found in the hams aged 10 months that were not found in the hams aged 14 months (2-hydroksypropan acid, butanal,
3-metilbutanal, 1-hexanol, 2-propyl-1-heptanol, 1-chloro-3-methylbutan, hexane, 2,3,5-trimethyldecane, n-decane, bicyklohex-2-en
and α-pinene), and 2 volatiles were found in the hams aged 14 months that were not found in the hams aged 10 months (propane acid
and non-2-en-1-ol). The most abundant group of compounds in both groups of ham were aldehydes (43.60% vs. 41.76%), followed by
alcohols and carboxylic acids. All three of these groups of compounds were present in hams aged 10 month (83.5% vs. 87.72%), but differences
were not statistically significant. The most common volatile in both groups of hams was aldehyde (4-hydroxy-3-metilbutanal).
There was a higher value of this compound in the hams aged 10 months, but the difference was not statistically significant. From this
research it can be concluded that the extended phase of ripening influenced the composition of volatile compounds of Istrian dry-cured
ham and for a large number of identified compounds the differences were statistically significant.

Ključne riječi

Istrian dry-cured ham; volatile compound

Hrčak ID:

66395

URI

https://hrcak.srce.hr/66395

Datum izdavanja:

1.9.2010.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.868 *