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Physicochemical and sensory properties of the Slavonian ham

Đuro Senčić ; Faculty of Agriculture in Osijek, Trg sv. Trojstva 3, Osijek, Croatia
Danijela Samac ; Faculty of Agriculture in Osijek, Trg sv. Trojstva 3, Osijek, Croatia
Josip Novoselec ; Faculty of Agriculture in Osijek, Trg sv. Trojstva 3, Osijek, Croatia
Mario Škrivanko ; Veterinarski zavod Vinkovci, Josipa Kozarca 24, Vinkovci, Hrvatska
Dragan Kovačević ; Faculty of food technology in Osijek, Franje Kuhača 20, Osijek, Croatia

Puni tekst: hrvatski, pdf (143 KB) str. 88-91 preuzimanja: 617* citiraj
APA 6th Edition
Senčić, Đ., Samac, D., Novoselec, J., Škrivanko, M. i Kovačević, D. (2010). Fizikalno - kemijska i senzorska svojstva slavonske šunke. MESO: Prvi hrvatski časopis o mesu, XII (2), 88-91. Preuzeto s https://hrcak.srce.hr/61915
MLA 8th Edition
Senčić, Đuro, et al. "Fizikalno - kemijska i senzorska svojstva slavonske šunke." MESO: Prvi hrvatski časopis o mesu, vol. XII, br. 2, 2010, str. 88-91. https://hrcak.srce.hr/61915. Citirano 21.08.2019.
Chicago 17th Edition
Senčić, Đuro, Danijela Samac, Josip Novoselec, Mario Škrivanko i Dragan Kovačević. "Fizikalno - kemijska i senzorska svojstva slavonske šunke." MESO: Prvi hrvatski časopis o mesu XII, br. 2 (2010): 88-91. https://hrcak.srce.hr/61915
Harvard
Senčić, Đ., et al. (2010). 'Fizikalno - kemijska i senzorska svojstva slavonske šunke', MESO: Prvi hrvatski časopis o mesu, XII(2), str. 88-91. Preuzeto s: https://hrcak.srce.hr/61915 (Datum pristupa: 21.08.2019.)
Vancouver
Senčić Đ, Samac D, Novoselec J, Škrivanko M, Kovačević D. Fizikalno - kemijska i senzorska svojstva slavonske šunke. MESO: Prvi hrvatski časopis o mesu [Internet]. 2010 [pristupljeno 21.08.2019.];XII(2):88-91. Dostupno na: https://hrcak.srce.hr/61915
IEEE
Đ. Senčić, D. Samac, J. Novoselec, M. Škrivanko i D. Kovačević, "Fizikalno - kemijska i senzorska svojstva slavonske šunke", MESO: Prvi hrvatski časopis o mesu, vol.XII, br. 2, str. 88-91, 2010. [Online]. Dostupno na: https://hrcak.srce.hr/61915. [Citirano: 21.08.2019.]

Sažetak
Slavonian ham falls within the long-life smoked and cured meat category, produced by means of a special treatment of fresh pork
ham, which is rubbed in salt, smoked and matured throughout a certain period in specic microclimatic conditions. The quality of
22 Slavonian hams from the 4th National ham festival in Stari Mikanovci was examined. Hams were of about 16 months old and of
average mass of 7.50 kilo ± 1.60. The quality of the Slavonian hams was pretty uneven (unstandardized), which can be observed from
the value of variability of their physicochemical and sensory properties. The average pH value of the Slavonian hams (m. semimem-
branaceus) was 5.63 ± 0.19 , „L“ and „a“ values for color were 39.35 ± 2.13 and 17.32 ± 2.16 respectively, water content was 54.03% ±
3.82, crude protein content 29.95% ± 2.20 and crude fat content 7.20% ± 2.41. A high level of NaCl was found (8.37% ± 2.06), which
is above optimum values, and the corresponding aw value (0.86 ± 0.04). Grades for particular sensory properties were pretty much
variable. The highest variability (20.22%) was determined for appearance, and the lowest (5.04%) for taste. Research results point to
a considerable variability in the quality of the Slavonian ham and the need to provide standardization of its quality.

Ključne riječi
Slavonian ham; physicochemical properties; sensory properties

Hrčak ID: 61915

URI
https://hrcak.srce.hr/61915

[hrvatski]

Posjeta: 1.006 *