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Quality of prosciutto

Monika Tomić ; Odranska 8, Pav 5, Soba 117, 10000 Zagreb
Antoneta Segarić, ; Gruška 22, 10000 Zagreb
Prof. Lidija Kozačinski orcid.org/0000-0002-7534-7362 ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
prof. Bela Njari ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
izv.prof. Željka Cvrtila Fleck ; Zavod za higijenu, tehnologiju i sigurnost hrane, Veterinarski fakultet Sveučilišta u Zagrebu, Heinzelova 55, Zagreb
Jelka Pleadin ; Odjel za veterinarsko javno zdravstvo, Laboratorij za analitičku kemiju, Hrvatski veterinarski institut, Zagreb
Doc. Davor Alagić orcid.org/0000-0001-8073-4431 ; Katedra za higijenu i tehnologiju namirnica, Veterinarski fakultet Univerziteta u Sarajevu, Zmaja od Bosne 90, Sarajevo, BiH

Abstract

Prosciutto is one of the most distinguished and supreme products of the Republic of Croatia. Its production is associated with Croatian coastal area. The technology of its production varies from region to region. Due to the diversity of raw ingredients, technological processes and production conditions, Dalmatian and Drniš Prosciutto received a protected geographical indication, while Istrian Prosciutto holds a protected designation of origin. The aim of this study was to compare the quality of prosciutto produced in different regions. We examined 3 samples of prosciutto from Istria, 3 samples of prosciutto from the Zadar area and 3 samples of prosciutto from Drniš. In addition to sensory and physical analysis, we determined due chemical and fatty acid composition. Samples used in sensory analysis received average scores of 4.5 to 5. Water activity of Istrian Prosciutto amounted to 0.760, with due content of water, fat, protein, ash and NaCl amounting to 38.82 %, 16.01 %, 33.78 %, 7.29 % and 9.74 %, respectively. Water activity of Dalmatian Prosciutto amounted to 0.770, with due content of water, fat, protein, ash and NaCl amounting to 40.97 %, 14.85 %, 31.78 %, 7.73 % and 9.06 %, respectively. Water activity of Drniš Prosciutto amounted to 0.755, with due content of water, fat, protein, ash and NaCl amounting to 42.89 %, 16.76 %, 29.13 %, 8.81 % and 11.27 %, respectively. Fatty acid composition of Istrian Prosciutto was as follows: SFA 44.44 %, MUFA 47.36 %, PUFA 8.20 %, ratio PUFA/SFA 0.18, n-6 0.91 %, n-3 0,10 %, ratio n-6/n-3 9.1. Dalmatian Prosciutto: SFA 38.13 %, MUFA 51.39 %, PUFA 10.48 %, ratio PUFA/SFA 0.27, n-6 1.33 %, n-3 0,11 %, ratio n-6/n-3 12.09. Drniš Prosciutto: SFA 45.19 %, MUFA 46.12 %, PUFA 8.68 %, ratio PUFA/SFA 0.19, n-6 1.38 %, n-3 0,13 %, ratio n-6/n-3 10.61. Average chemical compositions of prosciutto, regardless of the region where it was produced and irrespective of applied technological production process, did not significantly differ.

Keywords

Istrian Prosciutto; Dalmatian Prosciutto; Drniš Prosciutto; chemical composition; fatty acid composition

Hrčak ID:

162023

URI

https://hrcak.srce.hr/162023

Publication date:

30.6.2016.

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