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https://doi.org/10.31727/m.21.6.4

Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham

Nives Marušić Radovčić   ORCID icon orcid.org/0000-0002-4238-0254 ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Ivna Poljanec ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Petra Vidinski ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Katarina Novina ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska
Helga Medić ; Prehrambeno biotehnološki fakultet, Sveučilište u Zagrebu, Hrvatska

Puni tekst: engleski, pdf (4 MB) str. 548-561 preuzimanja: 100* citiraj
APA 6th Edition
Marušić Radovčić, N., Poljanec, I., Vidinski, P., Novina, K. i Medić, H. (2019). Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham. MESO: Prvi hrvatski časopis o mesu, XXI (6), 548-561. https://doi.org/10.31727/m.21.6.4
MLA 8th Edition
Marušić Radovčić, Nives, et al. "Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham." MESO: Prvi hrvatski časopis o mesu, vol. XXI, br. 6, 2019, str. 548-561. https://doi.org/10.31727/m.21.6.4. Citirano 03.12.2020.
Chicago 17th Edition
Marušić Radovčić, Nives, Ivna Poljanec, Petra Vidinski, Katarina Novina i Helga Medić. "Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham." MESO: Prvi hrvatski časopis o mesu XXI, br. 6 (2019): 548-561. https://doi.org/10.31727/m.21.6.4
Harvard
Marušić Radovčić, N., et al. (2019). 'Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham', MESO: Prvi hrvatski časopis o mesu, XXI(6), str. 548-561. https://doi.org/10.31727/m.21.6.4
Vancouver
Marušić Radovčić N, Poljanec I, Vidinski P, Novina K, Medić H. Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham. MESO: Prvi hrvatski časopis o mesu [Internet]. 2019 [pristupljeno 03.12.2020.];XXI(6):548-561. https://doi.org/10.31727/m.21.6.4
IEEE
N. Marušić Radovčić, I. Poljanec, P. Vidinski, K. Novina i H. Medić, "Influence of different pig genotype on aroma, colour and fatty acid composition of smoked dry-cured ham", MESO: Prvi hrvatski časopis o mesu, vol.XXI, br. 6, str. 548-561, 2019. [Online]. https://doi.org/10.31727/m.21.6.4

Sažetak
The aim of this study was to determine the influence of different genotypes of pigs ((Landrace x large Yorkshire) x Duroc (LYD) and Black Slavonian (BS) pig) on the colour, fat content and fatty acid composition of smoked dry-cured ham and identify volatile aroma-active compounds. The fat content was determined by applying the Smedes method and the composition of fatty acids by using the gas chromatography, while volatile aroma-active compounds were investigated by using the headspace-solid phase microextraction (HS-SPME) and the gas chromatography-mass spectrometry (GC-MS). Different genotypes of pigs did not show a statistically significant difference (p>0.05) in total fat content, but there was a difference in the proportion of individual fatty acids. We identified a total of 103 volatile compounds belonging to the following groups of chemical compounds: 19 aromatic hydrocarbons, 17 aliphatic hydrocarbons, 17 ketones, 15 phenols, 14 aldehydes, 11 alcohols, 5 acids, 2 terpenes and 1 sulphur compound. The most abundant chemical groups of compounds in samples of smoked dry-cured ham from LYD pigs were aldehydes, phenols and aromatic hydrocarbons, while the most abundant chemical groups of compounds in samples of smoked dry-cured ham of BS genotype were phenols, aldehydes and alcohols.

Ključne riječi
smoked dry-cured ham; pig genotype; aroma; fat content; fatty acids

Hrčak ID: 230119

URI
https://hrcak.srce.hr/230119

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