Izvorni znanstveni članak
Effect of desalting on some physical characteristics of istrian dry-cured ham
Marina Krvavica
; Veleučilište "Marko Marulić" Knin, Petra Krešimira IV 30, 22300 Knin
Jelena Đugum
; Ministarstvo poljoprivrede, šumarstva i vodnog gospodarstva, Ulica grada VUkovara 78, Zagreb
Sažetak
The legs of slaughtered hogs (Swedish Landrace breed), bred in a wet fattening system to a final body weight of 190 to 200 kg, were processed in the traditional Istrian manner with the aitch bone and without the rind or subcutaneous adipose tissue. In this experiment, 26 raw hams weighting 12 to 15 kg taken from 13 hogs were used. The technological handling process of the raw hams was conducted according to the traditional Istrian technology. After salting and pressing, the raw hams were divided into two groups, of which one was desalted (O) and the other was not (N). The leg desalting (O) was conducted by soaking the leg in a cold water for 24 hours in order to reduce its salt content and to determine the effect of desalting and reducing of salt content on the weight loss and pH of the Istrian dry-cured ham. Following salting and pressing, the second group of legs (N) was subjected to continued processing, without the desalting phase. A comparison of mean salt content in non-desalted (6.83%) and desalted (5.33%) dry-cured hams showed a strongly significant difference (p<0.001). An Analysis of Variance with repeated measurements did not establish a statistical difference in the effect of desalting on the ham weight loss (p=0.140). There is no statistically significant difference between the mean pH of N and O dry-cured hams at the beginning of processing or with the mature dry-cured hams.
Ključne riječi
Istrian dry-cured ham; desalting; ham weight loss
Hrčak ID:
22061
URI
Datum izdavanja:
15.2.2007.
Posjeta: 3.438 *