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MESO: Prvi hrvatski časopis o mesu, Vol. 24. No. 3., 2022.

Izvorni znanstveni članak

https://doi.org/10.31727/m.24.3.4

Sensory profile and likeability of Croatian traditional dry meat products from different regions

Ivica Kos ; Faculty of Agriculture, University of Zagreb, Croatia
Jelka Pleadin orcid id orcid.org/0000-0002-0768-0462 ; Croatian Veterinary Institute, Zagreb, Croatia
Tina Lešić ; Croatian Veterinary Institute, Zagreb, Croatia
Lidija Dergestin Bačun ; Croatian Veterinary Institute, Zagreb, Croatia
Tomaž Polak ; Biotechnical Faculty, University of Ljubljana, Slovenia
Ivan Vnučec ; Faculty of Agriculture, University of Zagreb, Croatia
Darija Bendelja Ljoljić ; Faculty of Agriculture, University of Zagreb, Croatia
Nada Vahčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Puni tekst: engleski pdf 677 Kb

str. 238-248

preuzimanja: 263

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Sažetak

The aim of this paper was to determine the sensory profiles and likeability of two types of traditional dry-cured meat products from four Croatian regions (Central and Northern, Eastern, Western and Southern Croatia). For this purpose, 24 samples of dry-cured ham and 26 samples of dry-cured bacon were evaluated by a trained panel of 9 judges using quantitative descriptive analysis. It was found that the sensory profiles of dry-cured ham and bacon differed significantly in 12 and 13 of the 22 sensory traits, respectively. Nearly all likeability traits of dry-cured ham differed significantly between regions, with the exception of the cross-section likeability which was the only trait that differed among dry-cured bacon samples between regions. The results of principal component analysis (PCA) showed that the attributes of odour and aroma were most important for characterizing and differentiating dry-cured meat products. PCA analysis revealed a strong separation of samples between the Western Croatia region, where aromatic and spicy herb aroma was most important, and the Southern Croatia region, where buttery aroma and smoky odour were most important. Samples from the Central and Northern Croatia region were well recognized within the Southern Croatia region, possibly due to the use of smoke, but with less buttery aroma. Samples from the Eastern Croatia region were poorly recognized, having much overlap with other regions. It can be concluded that the influence of regions on sensory traits is evident regardless of the product, but the contribution of the region should be well defined and robust.

Ključne riječi

dry-cured ham; dry-cured bacon; Croatia; sensory; quantitative descriptive analysis; principal component analysis

Hrčak ID:

279248

URI

https://hrcak.srce.hr/279248

Datum izdavanja:

14.6.2022.

Podaci na drugim jezicima: talijanski španjolski hrvatski njemački

Posjeta: 1.685 *

License (open-access, http://creativecommons.org/licenses/by/2.5/):

Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

License (open-access):

Ovo je članak s otvorenim pristupom distribuiran pod uvjetima licence Creative Commons Attribution, koji dopušta neograničenu upotrebu, distribuciju i reprodukciju u bilo kojem mediju, pod uvjetom da se izvorno djelo pravilno citira.

License (open-access):

This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Date received: 12 April 2022

Date accepted: 26 May 2022

Publication date: 14 June 2022

Volume: 24

Issue: 3

Pages: 238-248

DOI: 10.31727/m.24.3.4

Article Information (continued)

Categories:

Subject: Izvorni znanstveni članak

Categories:

Subject: Research-article

Keywords:

Keyword: dry-cured ham

Keyword: dry-cured bacon

Keyword: Croatia

Keyword: sensory

Keyword: quantitative descriptive analysis

Keyword: principal component analysis

Keywords:

Keyword: sušena šunka

Keyword: slanina

Keyword: Hrvatska

Keyword: senzorno

Keyword: kvantitativna deskriptivna analiza

Keyword: analiza glavnih komponenti

Keywords:

Keyword: Trockenschinken

Keyword: Trockenspeck

Keyword: Kroatien

Keyword: sensorisch

Keyword: quantitative deskriptive Analyse

Keyword: Hauptkomponentenanalyse

Keywords:

Keyword: jamón curado

Keyword: tocino

Keyword: Croacia

Keyword: sensorial

Keyword: análisis descriptivo cuantitativo

Keyword: análisis de componentes principales

Keywords:

Keyword: prosciutto crudo essiccato

Keyword: pancetta essiccata

Keyword: Croazia

Keyword: analisi sensoriale

Keyword: analisi quantitativo-descrittiva

Keyword: analisi delle componenti principali

Sensory profile and likeability of Croatian traditional dry meat products from different regions

Translated Title (hr): Senzorski profili i dopadljivost hrvatskih tradicionalnih suhomesnatih proizvoda iz različitih regija

Translated Title (de): Sensorisches Profil und Markensympathie von traditionellen kroatischen Trockenfleischprodukten aus verschiedenen Regionen

Translated Title (es): Perfiles sensoriales y agradabilidad de los productos cárnicos curados tradicionales croatas de diferentes regione

Translated Title (it): Profilo sensoriale e gradimento dei tradizionali prodotti insaccati croati provenienti da diverse regioni

Ivica Kos[1]

Jelka Pleadin[2]

Email: pleadin@veinst.hr

Tina Lešić[2]

Lidija Dergestin Bačun[2]

Tomaž Polak[3]

Ivan Vnučec[1]

Darija Bendelja Ljoljić[1]

Nada Vahčić[4]

 

[1] Faculty of Agriculture, University of Zagreb, Croatia

[2] Croatian Veterinary Institute, Zagreb, Croatia

[3] Biotechnical Faculty, University of Ljubljana, Slovenia

[4] Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Abstract

The aim of this paper was to determine the sensory profiles and likeability of two types of traditional dry-cured meat products from four Croatian regions (Central and Northern, Eastern, Western and Southern Croatia). For this purpose, 24 samples of dry-cured ham and 26 samples of dry-cured bacon were evaluated by a trained panel of 9 judges using quantitative descriptive analysis. It was found that the sensory profiles of dry-cured ham and bacon differed significantly in 12 and 13 of the 22 sensory traits, respectively. Nearly all likeability traits of dry-cured ham differed significantly between regions, with the exception of the cross-section likeability which was the only trait that differed among dry-cured bacon samples between regions. The results of principal component analysis (PCA) showed that the attributes of odour and aroma were most important for characterizing and differentiating dry-cured meat products. PCA analysis revealed a strong separation of samples between the Western Croatia region, where aromatic and spicy herb aroma was most important, and the Southern Croatia region, where buttery aroma and smoky odour were most important. Samples from the Central and Northern Croatia region were well recognized within the Southern Croatia region, possibly due to the use of smoke, but with less buttery aroma. Samples from the Eastern Croatia region were poorly recognized, having much overlap with other regions. It can be concluded that the influence of regions on sensory traits is evident regardless of the product, but the contribution of the region should be well defined and robust.

Translated Abstract

Cilj ovog rada bio je utvrditi senzorski profil i dopadljivost dviju vrsta tradicionalnih suhomesnatih proizvoda iz četiri hrvatske regije (srednja i sjeverna, istočna, zapadna i južna Hrvatska). U tu svrhu, 24 uzorka sušene šunke i 26 uzoraka sušene slanine ocijenjeno je od strane 9 sudaca senzorskog panela korištenjem kvantitativne deskriptivne analize. Utvrđeno je da se senzorski profili sušene šunke i slanine značajno razlikuju u 12 odnosno 13 od 22 senzorska svojstva. Gotovo sva svojstva dopadljivosti sušene šunke značajno su se razlikovala među regijama, s izuzetkom dopadljivosti presjeka koje je bilo jedino svojstvo koje se razlikovalo među uzorcima suhe slanine. Rezultati analize glavnih komponenti (PCA) pokazali su da su svojstva mirisa i arome najvažniji za karakterizaciju i razlikovanje suhomesnatih proizvoda. PCA analizom utvrđeno je jasno odvajanje uzoraka regije zapadne Hrvatske, gdje su arome aromatičnog i začinskog bilja bile najvažnije, od uzoraka iz regije južne Hrvatske, gdje su aroma maslaca i miris dima bili najznačajniji. Uzorci iz regije središnje i sjeverne Hrvatske bili su smješteni unutar regije južne Hrvatske, vjerojatno zbog primjene dima, ali s manje arome maslaca. Uzorci iz regije istočne Hrvatske bili su najslabije okarakterizirani i u velikoj mjeri su se preklapali s drugim regijama. Može se zaključiti da je utjecaj regije na senzorska svojstva značajan neovisno o vrsti proizvoda, ali doprinos regije treba biti dobro definiran s opsežnim učinkom.

Translated Abstract

Ziel dieser Arbeit war es, das sensorische Profil und die Markensympathie von zwei Arten traditioneller Trockenfleischprodukte aus vier kroatischen Regionen (Zentral- und Nordkroatien, Ost-, Westund Südkroatien) zu bestimmen. Zu diesem Zweck wurden 24 Proben trocken gepökelten Schinkens und 26 Proben trocken gepökelten Specks von einem Gremium aus 9 Richtern des sensorischen Paneels anhand einer quantitativen deskriptiven Analyse bewertet. Es wurde festgestellt, dass sich die sensorischen Profile von trocken gepökeltem Schinken und Speck in 12 bzw. 13 der 22 sensorischen Merkmale signifikant unterscheiden. Fast alle Sympathiemerkmale des trocken gepökelten Schinkens unterscheiden sich signifikant zwischen den Regionen, mit Ausnahme der Sympathie von Querschnitten, die das einzige Merkmal war, das sich bei den Proben des trocken gepökelten Schinkens zwischen den Regionen unterscheidet. Die Ergebnisse der Hauptkomponentenanalyse (PCA) zeigten, dass die Attribute Geruch und Aroma für die Charakterisierung und Unterscheidung von gepökelten Fleischprodukten am wichtigsten waren. Die PCA-Analyse ergab eine starke Trennung der Proben zwischen der Region Westkroatien, in der aromatisches und würziges Kräuteraroma die größte Rolle spielten, und der Region Südkroatien, in der buttriges Aroma und rauchiger Geruch am wichtigsten waren. Proben aus der Region Mittel- und Nordkroatien wurden der Region Südkroatien zugewiesen, was möglicherweise auf die Verwendung von Rauch zurückzuführen ist, allerdings mit weniger Butteraroma. Proben aus der Region Ostkroatien wurden nur schlecht erkannt, da sie sich stark mit anderen Regionen überschneiden. Daraus lässt sich schließen, dass der Einfluss der Regionen auf die sensorischen Merkmale, unabhängig vom Produkt, offensichtlich ist, dass aber der Beitrag der Region genau definiert und umfassend sein sollte

Translated Abstract

El objetivo de este estudio fue determinar el perfil sensorial y la agradabilidad de dos tipos de productos cárnicos curados tradicionales de cuatro regiones croatas (las regiones central y la del norte, la del este, la del oeste y el sur de Croacia). Para este propósito, 24 muestras de jamón seco y 26 muestras de tocino seco fueron evaluadas por 9 jueces del panel de sensores utilizando un análisis descriptivo cuantitativo. Se determinó que los perfiles sensoriales del jamón seco y del tocino difieren significativamente en 12 y 13 de 22 propiedades sensoriales, respectivamente. Casi todos los rasgos de la agradabilidad del jamón seco difirieron significativamente entre regiones, con la excepción de la agradabilidad de la sección transversal, que fue el único rasgo que difirió entre las muestras de tocino seco. Los resultados del análisis de los componentes principales (ACP) mostraron que las propiedades de olor y aroma son las más importantes para la caracterización y diferenciación de los productos cárnicos curados. El análisis ACP reveló una clara separación de las muestras de la región del oeste de Croacia, donde los aromas de hierbas aromáticas y especiadas eran más importantes, de las muestras de la región del sur de Croacia, donde el aroma de la mantequilla y el olor a humo eran más importantes. Las muestras de la región del centro y del norte de Croacia fueron reconocidas en la región del sur de Croacia, probablemente debido al uso de humo, pero con menos aroma a mantequilla. Las muestras de la región del este de Croacia fueron las menos caracterizadas y fueron superpuestas en gran medida con otras regiones. Se puede concluir que la influencia de la región en las propiedades sensoriales es significativa independientemente del tipo de producto, pero la contribución de la región debe estar bien definida con un impacto extensivo.

Translated Abstract

Lo scopo di questo documento consisteva nel determinare i profili sensoriali e il gradimento di due tipi di prodotti tradizionali insaccati provenienti da quattro regioni croate (Croazia centrale e settentrionale, orientale, occidentale e meridionale). A tale scopo, 24 campioni di prosciutto crudo essiccato e 26 campioni di pancetta essiccata sono stati valutati da un “panel” di 9 giudici mediante analisi quantitativo-descrittive. È stato riscontrato che i profili sensoriali del prosciutto crudo e della pancetta essiccati differivano in modo significativo rispettivamente in 12 e 13 dei 22 tratti sensoriali. Quasi tutti i tratti di gradimento del prosciutto crudo essiccato differivano significativamente tra le regioni, ad eccezione del gradimento della sezione trasversale, che era l'unico tratto che differiva tra i campioni di pancetta essiccata tra le regioni. I risultati dell'analisi dei componenti principali (PCA) hanno mostrato l’importanza degli attributi di odore e aroma per caratterizzare e differenziare i prodotti a base di carne essiccata. L'analisi PCA ha rivelato una netta separazione dei campioni tra la regione della Croazia occidentale, dove l'aroma di erbe aromatiche e speziate era più importante, e la regione della Croazia meridionale, dove erano più importanti l'aroma burroso e l'odore affumicato. I campioni della Croazia centrale e settentrionale sono stati ricondotti alla regione della Croazia meridionale, forse a causa dell'uso del fumo, ma con un aroma meno burroso. I campioni della Croazia orientale sono stati individuati con maggior difficoltà, avendo molti punti di sovrapposizione con altre regioni. Si può concludere che l'influenza delle regioni sui tratti sensoriali è evidente indipendentemente dal prodotto, ma il contributo della regione dovrebbe essere meglio e più efficacemente definito

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