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  • Title: Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds.
    Author: Marušić N, Petrović M, Vidaček S, Petrak T, Medić H.
    Journal: Meat Sci; 2011 Aug; 88(4):786-90. PubMed ID: 21435796.
    Abstract:
    The aroma-active compounds of Istrian dry-cured ham were investigated by using headspace-solid phase microextraction and gas chromatography-mass spectrometry (GC-MS). Samples of biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash and NaCl content, a(w) value; colour: L*, a*, b* and oxidation of fat: TBARS test. About 50 volatile compounds were identified and quantified which belonged to several classes of chemical: 5 alcohols, 8 aldehydes, 7 alkanes, 1 ketone, 2 esters, 9 monoterpenes and 15 sesquiterpenes. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes (62.97; 41.43%) that originate from spices added in the salting phase of the production process.
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