Hlapivi spojevi arome kupreške janjetine

Krvavica, Marina; Ganić, Amir; Begić, Munevera; Đugum, Jelena

doi:10.31727/m.22.2.4

Cited by 3 publications

(4 citation statements)

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“…Compared to hams (or prosciutto) whose technological production process lasts for at least 12 months [2], the bacon production process is significantly shorter and lasts about 45 days. Due to the shorter production process, and especially the shorter ripening phase, the final product has a weaker aromatic profile compared to prosciutto.…”

Section: Introductionmentioning

confidence: 99%

The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon

et al. 2022

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The goal of this study was to determine the concentrations of 16 PAHs (PAH16) naphthalene—Nap, acenaphthylene—Anl, acenaphthene—Ane, fluorene—Flu, phenanthrene—Phen, anthracene—Ant, fluoranthene—Flt, pyrene—Pyr, benz[a]anthracene—BaA, chrysene—Chry, benzo[b]fluoranthene—BbF, benzo[k]fluoranthene—BkF, benzo[a]pyrene—BaP, indeno[1,2,3-cd]pyrene—InP, dibenz[a,h]anthracene—DahA and benzo[g,h,i]perylene—BghiP) in Slavonska slanina traditionally smoked bacon over open fire and industrially smoked on a smoke generator with a heated plate. In the samples of Slavoska slanina smoked in a traditional manner, the presence of 11 out of 16 analyzed PAHs was determined (Nap, Anl, Ane, Fln, Ant, Phen, Flt, BaA, Pyr, BbF, BkF). In the samples smoked in industrial conditions, only 2 out of 16 (Nap, Anl) were quantified. In the samples smoked with open fire (the traditional method), PAH4 (BaA, BaP BbF, Chry) concentations were as follows: 14.84 μg kg−1 in the middle, 10.60 μg kg−1 on the surface and 17.37 μg kg−1 in the skin, while the PAH4 content in the samples smoked in industrial conditions were below the level of quantification (<LOQ). The content of carcinogenic BaP was below the limit of quantification in all investigated samples. These findings support the fact that traditional smoking may result in a product safe for consumption, as far as the prescribed legislative recommendations are concerned, but constant monitoring is still needed.

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Section: Introductionmentioning

confidence: 99%

The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon

et al. 2022

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“…Questions were asked about lamb consumption, knowledge of Dalmatian lamb, how to buy, consume and prepare Dalmatian lamb and the perception of the quality of Dalmatian lamb. At the end of the questionnaire were four questions (12)(13)(14)(15) related to the sociodemographic characteristics of the respondents, such as gender, age, level of education and total household income (last month). The questionnaire was created based on a review of previous research and is also the primary source of data on the opinion of Croatian consumers about the traditional Dalmatian lamb in the process of obtaining the PDO label.…”

Section: Methodsmentioning

confidence: 99%

“…9.). The perception of the respondents regarding the quality attributes of Dalmatian lamb primarily relate to recent research on volatile chemical compounds of roast lamb from different geographical areas, which link the mild aroma of Dalmatian lamb (as well (Krvavica et al, 2015;2015a;2015b;2016;2016a;. Even Pliny (23 to 79 A.D) especially praised lamb and kid from the island of Brač raised on "perfect" pastures, which is why the meat has a unique taste (Defilippis, 2001).…”

Section: Recognition and Quality Perception Of Dalmatian Lambmentioning

confidence: 99%

Opinion of Croatian consumers on traditional Dalmatian lamb in the process of obtaining a PDO label

et al. 2021

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The protection of Dalmatian lamb ("Dalmatinska janjetina") with a protected designation of origin label (PDO) is based on the specific quality of meat of Dalmatian pramenka lamb and the traditional lamb breeding method in the geographic area that coincides with the breeding area of Dalmatian pramenka (indigenous Croatian sheep breed). Under the name of "Dalmatinska janjetina", only the meat of lambs of Dalmatian pramenka, bred exclusively in Dalmatia, can be placed on the market. In the process of obtaining a PDO label, which has recently been completed at the Croatian national level and is currently in the process at the EU level, a survey among Croatian consumers (a sample of 1,034 consumers from all over Croatia) was conducted to determine the recognition of this product on the Croatian market, as well as consumer preferences considering similar products from other Croatian regions. The research has shown that Croatian consumers recognize Dalmatian lamb as a traditional, high-quality product. Thus, almost 75 % of the respondents recognize it as a particular type of lamb of better quality than others on the Croatian market. Almost 85 % of the respondents use lamb regardless of type in their diet, but more than 58 % always on special occasions (folk festivals and family celebrations), especially if prepared in the traditional way (lamb on a spit) by which Dalmatia as a region is recognized by more than 85 % of the respondents. The market reputation and connection with the geographic production area are why Croatian consumers rather buy Dalmatian lamb over others.

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“…Na izgled, kvalitetu i svojstva finalnog proizvoda, pa tako i na proizvodne rezultate mogu izravno djelovati mnogobrojni čimbenici koji se u pravilu razvrstavaju u dvije skupine, (i) čimbenici kvalitete sirovine (genetska osnova i način uzgoja svinja, spol, dob, tjelesna masa i hranidba svinja) i (ii) čimbenici tehnologije prerade (uvjeti proizvodnje i različita dužina trajanja proizvodnog procesa) (Krvavica, 2005. ; Senčić i sur., 2015.…”

Section: Sažetakunclassified

Efecto del peso de la carne cruda, el método de salazón y la duración del madurado en las propiedades físico-químicas de la panceta de Dalmacia

Ljubičić,

Kegalj,

Kaljat

et al. 2023

Meso (Online)

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Cilj ovog rada je bio istražiti utjecaj početne mase sirovine, načina soljenja (količina dodane soli i vrijeme trajanja faze soljenja) i duljine prerade na kalo prerade, salinitet, pH-vrijednost i aktivitet vode (aw) Dalmatinske pancete zaštićene oznakom zemljopisnog podrijetla (ZOZP). Istraživanje je provedeno na 80 uzoraka pancete trgovačke klase A (mase ≥4,5 kg) koji su podijeljeni u 4 jednake grupe (20 uzoraka po grupi) s obzirom na početnu masu (grupe A i B > 6 kg i grupe C i D ˂ 5 kg), količinu dodane soli (5 % i 7 %), trajanje faze soljenja (6 i 8 dana) te ukupno trajanje procesa prerade (67 i 90 dana). Sva panceta je podvrgnuta procesu prerade (soljenje, dimljenje, sušenje i zrenje) sukladno propisanoj specifikaciji Dalmatinske pancete. Kalo (%) pojedinih faza prerade (soljenja i sušenja-zrenja) i ukupni kalo prerade utvrđeni su na temelju razlika u masi svakog uzorka na početku i na kraju svake faze prerade. Na početku i na kraju svake preradbene faze izmjerena je pH vrijednost svakog uzorka, salinitet je izmjeren na kraju faze soljenja, a aktivitet vode (aw) na kraju postupka prerade. Rezultati istraživanja su pokazali da je značajno manja (P≤0,05) početna masa sirovine (grupe C i D) utjecala značajno na povećanje ukupnog kala prerade (33,61 %; P≤0,05), što je posljedica ne samo manje početne mase, nego vjerojatno i drugih svojstava sirovine manje mase (manji udio masnog tkiva, manja debljina). Nadalje, nije utvrđen značajan utjecaj količine dodane soli na kalo soljenja i ukupni kalo, ali utjecaj produljenja faze soljenja sa 6 na 8 dana na kalo soljenja nije isključen, s obzirom da su kala soljenja bila značajno manja (P≤0,05) u grupama A (1,58 %) i B (2,00 %) u odnosu na grupe C (4,17 %) i D (6,55 %). Međutim, kako se navedene grupe ujedno razlikuju i po početnim masama, nije jasno koji je utjecaj bio presudan. Rezultati mjerenja aw su pokazali vrlo slične niske vrijednosti u svim istraživanim grupama (od 0,65 u grupama A i D do 0,69 u grupi B i 0,70 u grupi C), pri čemu nije utvrđen značajan utjecaj duljine prerade. Naime, očito je značajno manja početna masa grupa C i D imala veći utjecaj na aw nego duljina sušenja i zrenja. Nadalje, utvrđena je značajna razlika (P≤0,05) između početne pH vrijednosti teže (5,63 - A i 5,61 - B) i lakše (5,71 - C i 5,70 - D) sirove potrbušine. Također, rezultati ukazuju na pozitivan utjecaj (P≤0,05) produljenja faze soljenja na pH (6 dana: 5,70 – A i 5,66 – B; 8 dana: 5,84 – C i 5,83 – D), ali utjecaj povećanja količine dodane soli nije utvrđen. Međutim, pozitivne korelacije između saliniteta i pH uzoraka nakon faza soljenja (r=0,49) i zrenja (r=0,65), ukazuju na značajan utjecaj količine soli na pH-vrijednost. Vrijednosti pH u svim grupama su rasle tijekom procesa zrenja, pa su razlike između vrijednosti pH na početku i na kraju preradbenog postupka bile značajne (P≤0,05). Mjerenjem vrijednosti saliniteta u uzorcima nakon faze soljenja nije sa sigurnošću utvrđen pozitivan utjecaj dodatka veće količine soli i produljenja faze soljenja, s obzirom da je značajna razlika u salinitetu utvrđena samo između grupa A (5 % soli, 6 dana: 5,20 ‰) i B (7 % soli, 6 dana: 6,20 ‰), no ne i između grupa C (5 % soli, 8 dana: 5,40 ‰) i D (7 % soli, 8 dana: 5,40 ‰). Međutim, značajne korelacije (pozitivne i negativne) između saliniteta i drugih parametara (aw, kalo sušenja-zrenja, ukupni kalo, masa uzoraka nakon soljenja i zrenja, pH nakon soljenja i zrenja) ipak ukazuju da promjene količine soli u proizvodu značajno utječu na ispitivane parametre. Navedeni rezultati upućuju na mogućnost smanjenja količine dodane soli u fazi soljenja, bez značajnog negativnog utjecaja na ispitivane parametre kvalitete Dalmatinske pancete. Međutim, za preciznije zaključke je potrebno provesti dodatna istraživanja. Ipak, navedeno istraživanje još jednom potvrđuje važnost kvalitete sirovine koja uz primijenjenu tehnologiju ima presudan učinak na konačna svojstva zrele Dalmatinske pancete.

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Hlapivi spojevi arome kupreške janjetine

Cited by 3 publications

References 0 publications

The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon

The Content of Polycyclic Aromatic Hydrocarbons in Slavonska slanina—Traditionally Smoked and Dry-Cured Bacon

Opinion of Croatian consumers on traditional Dalmatian lamb in the process of obtaining a PDO label

Efecto del peso de la carne cruda, el método de salazón y la duración del madurado en las propiedades físico-químicas de la panceta de Dalmacia

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