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Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters

Nives Marušić Radovčić   ORCID icon orcid.org/0000-0002-4238-0254 ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Ana Mikulić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Martina Turk ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia
Helga Medić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Croatia

Puni tekst: engleski, pdf (350 KB) str. 4-9 preuzimanja: 20* citiraj
APA 6th Edition
Marušić Radovčić, N., Mikulić, A., Turk, M. i Medić, H. (2019). Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14 (1-2), 4-9. Preuzeto s https://hrcak.srce.hr/224617
MLA 8th Edition
Marušić Radovčić, Nives, et al. "Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol. 14, br. 1-2, 2019, str. 4-9. https://hrcak.srce.hr/224617. Citirano 19.10.2019.
Chicago 17th Edition
Marušić Radovčić, Nives, Ana Mikulić, Martina Turk i Helga Medić. "Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters." Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam 14, br. 1-2 (2019): 4-9. https://hrcak.srce.hr/224617
Harvard
Marušić Radovčić, N., et al. (2019). 'Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters', Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, 14(1-2), str. 4-9. Preuzeto s: https://hrcak.srce.hr/224617 (Datum pristupa: 19.10.2019.)
Vancouver
Marušić Radovčić N, Mikulić A, Turk M, Medić H. Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters. Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam [Internet]. 2019 [pristupljeno 19.10.2019.];14(1-2):4-9. Dostupno na: https://hrcak.srce.hr/224617
IEEE
N. Marušić Radovčić, A. Mikulić, M. Turk i H. Medić, "Differentiation of Bicep femoris and Semimembranosus muscles of smoked dry-cured ham by quality parameters", Hrvatski časopis za prehrambenu tehnologiju, biotehnologiju i nutricionizam, vol.14, br. 1-2, str. 4-9, 2019. [Online]. Dostupno na: https://hrcak.srce.hr/224617. [Citirano: 19.10.2019.]

Sažetak
The aim of this work was to determine the effect of fat and protein oxidation on the colour and texture of Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry-cured ham Dalmatinski pršut. Fat and protein oxidation was determined by spectrophotometer methods of which fat oxidation by 2-thiobarbituric acid reactive substances method (TBARS) and protein oxidation by 2,4-dinitrophenylhydrazine (DNPH) method. Colour parameters (L*a*b* values) and texture profile analysis (TPA test) were also analysed. There was no statistical significant difference (P>0.05) between BF and SM in fat and protein oxidation. SM is an external muscle and is more exposed to oxygen than internal muscle BF. As a result of that SM showed slightly higher TBARS values than BF. Slightly higher values of carbonyls in BF can be explained by the higher water content in this internal muscle and thus by the stronger proteolytic activity. BF had higher L*, a* and b* values than SM. Higher values of adhesive force, cohesiveness and stringiness and lower values of hardness, adhesiveness, gumminess, chewiness and fracture were found for
BF than for SM.

Ključne riječi
dry-cured ham; TBARS; carbonyls; texture; colour

Hrčak ID: 224617

URI
https://hrcak.srce.hr/224617

Posjeta: 41 *