Original scientific paper
Chemical properties and quality of istrian dry-cured ham
Danijel Karolyi
; Institute of cattle-breeding, Faculty of agronomy of Zagreb University, Svetošimunska cesta 25, Zagreb
Abstract
Chemical properties of 18 months old Istrian dry-cured hams were analysed. The samples (n=10) of m. Semimembranosus were analysed for chemical composition (water, protein, fat and ash), and NaCl content, free amino acids profile, as well as content of fatty acids in intramuscular fat. High values were found for dry matter content (40.73 % protein, 16.91 % fat and 8.37 % ash) and free amino acid content (6.264 g/100g). The average value of NaCl in dry-cured hams was 6.45%, while the cholesterol content (85.2 mg/100g) and omega-6/omega-3 fatty acid ratio (12.91) were high, as typical for pork.
Keywords
Istrian dry-cured ham; chemical composition; free amino acids; and fatty acids
Hrčak ID:
22213
URI
Publication date:
15.7.2006.
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