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The effect of genotype on chemical properties of Istrian dry-cured ham
Marina Krvavica
orcid.org/0000-0002-4431-5958
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Josip Gugić
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
Emilija Friganović
; Veleučilište "Marko Marulić" u Kninu, Petra Krešimira IV 30, 22300 Knin
Nikola Tomić, bacc.ing.polj.krs.
; Veleučilište „Marko Marulić“, Petra Krešimira IV 30, 22300 Knin
doc. Miljenko Konjačić
; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
prof. Marija Uremović
; Sveučilište u Zagrebu, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Abstract
The aim of this study was to determine how different genetic backgrounds (particularly effect of Duroc as a terminal carcass breed)
affect chemical composition (water content, as well as dry matter, protein, fat, and NaCl content), as well as other properties of Istrian
dry-cured ham (pH, acid number, peroxide number) that are significant in sense of its quality. For this purpose 10 pigs (Large White,
♀x German Landrace, ♂) x Duroc ♂ - (LWxGL)xD genotype and 10 pigs Swedish Landrace,♀x Large White, ♂ - (SLxLW,) genotype
were slaughtered, and the hams were processed according to the Istrian manner, assuming that the hams of the (LWxGL)xD genotype
will have a higher proportion of more desirable intramuscular fat, which will ultimately affect positively the overall quality of the
dry-cured ham. The analyses showed the following: more dry matter (63.00% vs. 57.86%) and less water content (37.00% vs. 42.14%)
were found in the hams of the (LWxGL)xD genotype related to the hams of the SLxLW genotype (P <0.001); while the content of
proteins in the hams of two different genotypes was not statistically different, the fat content in the (LWxGL)xD hams was significantly
higher (16.12% vs. 11.76%) than in SLxLW hams(P <0.001), while the content of NaCl (8.29% vs. 9.04%) was lower (P <0.01), which
was expected due to the lower fat content in these hams. There was no statistically significant difference in pH of the hams of the
two genotypes (6.18 Vs. 6.13). Contrary to expectations, acid and peroxide numbers were higher in the hams with higher fat content
- (LWxGL)xD genotype. Moreover, both of the parameters were higher in the hams of the SLxLW genotype, however, a statistically
significant difference (P <0.001) was detected only in acid number (22.10mg KOH vs. 38.50 mg KOH). In general, it can be concluded
that the use of the Durocas, a terminal carcass breed, can contribute to the total quality of dry-cured ham. In fact, these hams have
a higher content of desirable intramuscular fat, which also affects positively the reduction of salt in the ham. However, there are no
negative effects on the degree of fatty acid oxidation (peroxide number), and there is a positive effect on the degree of fatty acids
hydrolysis (lower acid number).
Keywords
Istrian dry-cured ham; pig genotype; Duroc; chemical properties of dry-cured ham
Hrčak ID:
100148
URI
Publication date:
15.2.2013.
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