Izvorni znanstveni članak
https://doi.org/10.31727/m.25.4.2
Effect of the Weight of Raw Meat, Method of Salting and Length of Ripening on the Physical-Chemical Properties of Dalmatinska Panceta
Iva Ljubičić
; Veleučilište „Marko Marulić“ u Kninu, Hrvatska
Andrijana Kegalj
; Veleučilište „Marko Marulić“ u Kninu, Hrvatska
Ilijana Kalat
; Veleučilište „Marko Marulić“ u Kninu, Hrvatska
Isabella Vejin
; Veleučilište „Marko Marulić“ u Kninu, Hrvatska
Dario Lasić
; Nastavni zavod za javno zdravstvo „Dr. Andrija Štampar, Zagreb, Hrvatska
Marina Krvavica
; Veleučilište „Marko Marulić“ u Kninu, Hrvatska
Puni tekst: hrvatski pdf 456 Kb
str. 310-323
preuzimanja: 126
citiraj
APA 6th Edition
Ljubičić, I., Kegalj, A., Kalat, I., Vejin, I., Lasić, D. i Krvavica, M. (2023). Effect of the Weight of Raw Meat, Method of Salting and Length of Ripening on the Physical-Chemical Properties of Dalmatinska Panceta. MESO: Prvi hrvatski časopis o mesu, 25. (4.), 310-323. https://doi.org/10.31727/m.25.4.2
MLA 8th Edition
Ljubičić, Iva, et al. "Effect of the Weight of Raw Meat, Method of Salting and Length of Ripening on the Physical-Chemical Properties of Dalmatinska Panceta." MESO: Prvi hrvatski časopis o mesu, vol. 25., br. 4., 2023, str. 310-323. https://doi.org/10.31727/m.25.4.2. Citirano 16.08.2024.
Chicago 17th Edition
Ljubičić, Iva, Andrijana Kegalj, Ilijana Kalat, Isabella Vejin, Dario Lasić i Marina Krvavica. "Effect of the Weight of Raw Meat, Method of Salting and Length of Ripening on the Physical-Chemical Properties of Dalmatinska Panceta." MESO: Prvi hrvatski časopis o mesu 25., br. 4. (2023): 310-323. https://doi.org/10.31727/m.25.4.2
Harvard
Ljubičić, I., et al. (2023). 'Effect of the Weight of Raw Meat, Method of Salting and Length of Ripening on the Physical-Chemical Properties of Dalmatinska Panceta', MESO: Prvi hrvatski časopis o mesu, 25.(4.), str. 310-323. https://doi.org/10.31727/m.25.4.2
Vancouver
Ljubičić I, Kegalj A, Kalat I, Vejin I, Lasić D, Krvavica M. Effect of the Weight of Raw Meat, Method of Salting and Length of Ripening on the Physical-Chemical Properties of Dalmatinska Panceta. MESO: Prvi hrvatski časopis o mesu [Internet]. 2023 [pristupljeno 16.08.2024.];25.(4.):310-323. https://doi.org/10.31727/m.25.4.2
IEEE
I. Ljubičić, A. Kegalj, I. Kalat, I. Vejin, D. Lasić i M. Krvavica, "Effect of the Weight of Raw Meat, Method of Salting and Length of Ripening on the Physical-Chemical Properties of Dalmatinska Panceta", MESO: Prvi hrvatski časopis o mesu, vol.25., br. 4., str. 310-323, 2023. [Online]. https://doi.org/10.31727/m.25.4.2
Preuzmi JATS datoteku
Sažetak
The aim of the this study was to determine the effect of the initial weight of the raw material, the method of salting (salt consumption and the lenght of the salting phase) and the length of processing on the weight loss, salinity, pH-value and water activity (aw) of Dalmatianska panceta produced under the Protected Geographical Indication (PGI). For this purpose, the samples of 80 panceta (meat pig class A, weight ≥4.5 kg) were distributed into 4 equal groups (20 samples per group) according to the initial weight (groups A and B > 6 kg and groups C and D ˂ 5 kg), the addition of salt (5% and 7%), the lenght of the salting phase (6 and 8 days) and the total lenght of the production process (67 and 90 days). All panceta samples were processed (salting, smoking, drying and ripening) according to the regulations of Dalmatian panceta specification. Weight loss (%) in particular pocessing stages (salting and drying-ripening) and total processing weight loss were determined by differences in the weight of each sample at the beginning and at the end of each processing stage. The pH value of each sample was measured at the begining and at the end of each processing phase. The salinity was measured at the end of the salting phase, and the water activity (aw) at the end of the processing procedure. The analysis of the results has shown the following: a lower (P≤0.05) initial weight of raw material (groups C and D) had a noticeable effect on the increase of total processing weight loss (33.61%; P≤0.05). However, the influence of the lighter raw material and its properties (smaller proportion of fat tissue, smaller thickness) should not be excluded either. The influence of the amount of added salt on salting weight loss and total weight loss has not been found to be significant. Although, the influence of extending the salting phase from 6 to 8 days on salting weight loss was not excluded, due to the significantly smaller salting weight loss (P≤0.05) in the groups A (1.58%) and B (2.00%) compared to groups C (4.17%) and D (6.55%). However, as the mentioned groups also differed in their initial weights, it is not clear which influence was decisive. The results of all investigated groups showed very similar low values of aw (from 0.65 in groups A and D to 0.69 in group B and 0.70 in group C), while the significant influence of the length of processing was not determined. Namely, it is obvious that the characteristics of the raw material, such as significantly lower initial weight (groups C and D), had a greater influence on aw than the length of drying and ripening. Furthermore, a significant difference (P≤0.05) was found between the initial pH values of heavier (5.63 - A and 5.61 - B) and lighter (5.71 - C and 5.70 - D) raw pork loin. Also, the results indicate a positive influence (P≤0.05) of prolonging the salting phase on pH (6 days: 5.70 – A and 5.66 – B; 8 days: 5.84 – C and 5.83 – D), but the impact of increasing the amount of added salt has not been determined. However, the positive correlation between saltynes and pH of the samples after the salting (r=0.49) and ripening (r=0.65) stages indicates a significant influence of salt quantity in the samples on their pH. The pH values in all groups increased during the ripening process, so the differences between the pH values at the beginning and at the end of the processing procedure were significant (P≤0.05). By measuring the salinity values in the samples after the salting phase, the positive influence of adding a larger amount of salt and prolonging the salting phase was not determined with certainty, considering that a significant difference was found only between groups A (5% salt, 6 days: 5.20 ‰) and B (7 % salt, 6 days: 6.20 ‰), but not between groups C (5% salt, 8 days: 5.40) and D (7% salt, 8 days: 5.40). However, significant correlations (positive and negative) between salinity and other parameters (aw, drying-ripening weight loss, total weight loss, weight of samples after salting and ripening, pH after salting and ripening), nevertheless indicate that changes in salt quantity in the product significantly affect the tested parameters. The above results point to the possibility of reducing the amount of added salt in the salting phase, without significant impact on the tested quality parameters of Dalmatian panceta. However, for more precise conclusions additional research is needed; especially the data of the amount of salt in the finished product, as well as other quality parameters of the finished product. Moreover, the aforementioned research once again confirms the importance of the quality of the raw pork loin, which, along with the applied technology, has a very important effect on the final properties of mature Dalmatian panceta.
Ključne riječi
Dalmatinska panceta; quality of raw meat; salting; weight loss; aw
Hrčak ID:
306579
URI
https://hrcak.srce.hr/306579
Datum izdavanja:
14.7.2023.
Podaci na drugim jezicima:
hrvatski
njemački
španjolski
talijanski
Posjeta: 423
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