Original scientific paper

https://doi.org/10.46419/vs.55.6.9

Sensory characteristics of dry cured ham Dalmatinski pršut: Influence of water content and packaging for long period chilled storage

Sandra Petričević ; Hrvatski veterinarski institut - podružnica Veterinarski zavod Split, Hrvatska
Eddy Listeš orcid.org/0000-0002-3706-1670 ; Hrvatski veterinarski institut - podružnica Veterinarski zavod Split, Hrvatska
Tanja Bogdanović ; Hrvatski veterinarski institut - podružnica Veterinarski zavod Split, Hrvatska
Tomislav Dujić ; Hrvatski veterinarski institut - podružnica Veterinarski zavod Split, Hrvatska
Irena Listeš ; Hrvatski veterinarski institut - podružnica Veterinarski zavod Split, Hrvatska

Abstract

This study examines the longevity and sensory stability of Dalmatinski pršut, a Protected Geographical Indication dry-cured ham (Commission Implementing Regulation (EU) No 2016/189), under protracted refrigerated vacuum storage. The objective was to elucidate a more empirical basis for shelf-life determination, countering the prevalent practice of arbitrary expiration dating. Over a span of 210 days, at a controlled temperature of 4±2°C, we monitored the ham’s physicochemical properties (water activity water and salt content) and conducted comprehensive sensory evaluation. Findings show the excellent preservation of the ham’s sensory profile, with minimal deviations in flavour intensity and no significant alterations in textural parameters (hardness, solubility) or salinity levels. However, a key finding is the decade-long trend of reduced water content among producers, now ranging between 30–46%, which is below the specified range of 40–55%. Despite this discrepancy, the
reduction in water content did not adversely affect the ham’s sensory attributes, indicating a robust resilience to changes in water content within the observed range. Our results challenge the current specifications for dry cured ham Dalmatinski pršut, suggesting a need for revision to reflect the empirical evidence of water content’s insignificant effect on sensory quality. This study highlights the importance of revisiting and potentially adjusting the regulatory standards for water content in dry cured ham Dalmatinski pršut, lowering the established lower limit to 30% and ensuring they are aligned with practical production realities and scientific findings, thereby enhancing the product’s shelf-life determination and maintaining its high-quality standards.

Keywords

Dalmatinski pršut; dry-cured ham; Protected Geographical Indication; water content; sensory analysis; physicochemical properties; vacuum packaging

Hrčak ID:

315619

URI

https://hrcak.srce.hr/315619

Publication date:

21.4.2024.

Article data in other languages: croatian

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