Izvorni znanstveni članak
https://doi.org/10.31727/m.19.5.5
Volatile flavour compounds of dalmatian dry-cured bacon manufactured in different technological conditions
Marina Krvavica
orcid.org/0000-0002-4431-5958
; Veleučilište „Marko Marulić“, Knin
Vedrana Milak
; Veleučilište „Marko Marulić“, Knin
Sažetak
The aim of this study was to determine how the differences in method of salting (with or without additives, salt consumption, the length of the salting phase), method of smoking (the firebox inside or outside the facility) and the smoke temperature, as well as length of drying and ripening faze, affect the composition of volatile aroma compounds of Dalmatian dry-cured bacon. For this purpose, two samples of Dalmatian bacon from each of two different facilities in the area of Dalmatia were taken, in which the bacon was processed as follows: facility A - salting for 10 days with a mixture of nitrite salt, antioxidants and spices, salt consumption per kg of raw bacon was 8.61%, smoking - firebox inside the facility with flue pipes, smoke temperature <18°C, length of drying/ripening phase was 80 days; facility B - salting for 4 days with pure sea salt, salt consumption was 4.77%, smoking - firebox inside the facility, smoke temperature <22°C, length of drying/ripening was 63 days. The analysis of volatile aroma compounds of the Dalmatian dry-cured bacon (Solid-phase microstructure method, HS-SPME; Gas chromatography-mass spectrometry, GC-MS) revealed 122 different chemical compounds, of which 10 alcohols, 5 aldehydes, 19 ketones (2 of which contain PAH anthracene), 6 esters, 4 acids, 1 propionamide, 1 carboxylic acid anhydride, 18 hydrocarbons (aliphatic, cyclic and heterocyclic), 18 aromatic hydrocarbons, 5 polycyclic aromatic hydrocarbons (PAHs), 5 terpenes and terpenoids, 7 furans, pyrazines, pyrimidines, 16 phenols and 7 organosulfur compounds. 90 volatile compounds in the bacon from the facility A, and 100 in the bacon from the facility B, were detected. The Dalmatian bacon from the facility A contained larger percentage of acids and amides (P<0.01), terpenes and terpenoids (P<0.001) and organosulfur compounds (P<0.001), while the bacon from the facility B contained higher percentage of alcohols (P<0.05), hydrocarbons (P<0.05), aromatic hydrocarbons (P<0.001) and PAHs (P<0.001). Significantly higher numbers of smoke-based compounds, particularly PAHs and aromatic hydrocarbons and some phenols (bis-phenoles) in the bacon from facility B were found. This indicate a negative effect of smoking products by using an open firebox inside the facility. A greater share of esters in the bacon from the facility B, which are most likely products of microbial activity, could be due to application of pure sea salt, lower salt consumption and shorter salting phase. Significantly higher prevalence of terpenes in the bacon from the facility A is probably due to spices. Differences in the technology of processing the Dalmatian dry-cured bacon, with the possible influence of the climatic characteristics of the narrower area, probably have a significant influence on the composition of the volatile aroma compounds and thus on the overall quality and the final characteristics of Dalmatian dry-cured bacon.
Ključne riječi
Dry-cured meat products; Dalmatian dry-cured bacon; Salting/curing; Smoking; Volatile flavour compounds
Hrčak ID:
187761
URI
Datum izdavanja:
5.10.2017.
hrvatski njemački talijanski španjolski
Posjeta: 2.413 *