Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Marušić, Nives; Petrović, Marinko; Vidaček, Sanja; Petrak, Tomislav; Medić, Helga

doi:10.1016/j.meatsci.2011.02.033

Cited by 82 publications

(62 citation statements)

References 41 publications

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“…Similarly, the replacement with 2% GP did not affect the protein content within any product studied. The protein contents ranging between the products from 32.33 g/100 g to 38.85 g/100 g in the present study were lower than the levels (40-42 g/100 g) reported for dry-cured hams in literature (Marusic et al 2011;Seong et al 2014). The contrasting results could be explained by lower moisture contents in samples in these studies.…”

Section: Resultscontrasting

confidence: 93%

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Seong¹,

Hyun-Woo²,

Cho³

et al. 2017

Czech J. Food Sci.

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: Potential use of glasswort powder as a salt replacer for the production of healthier dry-cured ham products. Czech J. Food Sci., 35: 149-159.The World Health Organization has recommended reducing sodium intake as well as its content in food products to reduce the risk of hypertension and cardiovascular diseases. Glasswort (Salicornia herbacea L.), a halophyte naturally growing in the salt marshes over the world, has widely been used as a salt replacer in the production of many food types. In this study, the impacts of replacement of 50% NaCl with 20 and 40 g/kg of glasswort powder on the quality characteristics of four different dry-cured pork cuts including Bulgi (semimembranosus, semitendinosus, and adduct muscles), Seolgit (biceps femoris muscle), Dogani (quadriceps femoris muscle), and Boseop (middle gluteal and gracilis muscles) were investigated. Our results revealed that the replacement of 50% salt with glasswort powder did not cause any defects of technological quality, colour, texture, and sensory quality of the finished products. As expected, the replacement of 50% salt with glasswort powder (20 g/kg) resulted in a reduction of approximately 37.30, 23.80, 33.33, and 30.89% in Bulgi, Seolgit, Dogani, and Boseop products, respectively. The present work demonstrates that the glasswort powder represents a potentially natural ingredient to be used as a salt replacer for the production of healthier dry-cured hams with lowered sodium content.

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Section: Resultscontrasting

confidence: 93%

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Seong¹,

Hyun-Woo²,

Cho³

et al. 2017

Czech J. Food Sci.

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“…Long maturing hams, due to the technological process, contain substantially Journal of Food Quality 5 less water. Average water content in the Istrian hams analyzed by Marušić et al [31] was 39.7% and that analyzed by Marušić et al [21] was 41% in 2010 and 37.9% in 2012, whereas in Italian hams (Modena, Nazionale, Parma, and San Daniele) analyzed by Lucarini et al [20], the water content stood at 49.2%.…”

Section: Watermentioning

confidence: 83%

“…Lucarini et al [20] in the study of Italian cooked hams received a lower total ash content: 2.7%. Marušić et al [31], due to the high content of sodium chloride, determined significantly higher concentrations of total ash in Istrian hams, an average of 11.53%. Further research on Istrian hams proved lower concentrations of total ash, 7.2%, in samples tested in 2010 and 6.7% in samples tested in 2012 [21].…”

Section: Total Ashmentioning

confidence: 97%

“…For example, Bayonne ham analyzed by Jiménez-Colmenero et al [30] contained an average of 3.05% fat. Istrian hams studied by Marušić et al [31] contained an average of 9.96% fat. However, the same hams analyzed by Marušić et al [21] contained 13.5% fat in 2010 and 17% fat in 2012.…”

Section: Fatmentioning

confidence: 97%

“…The amount of salt added depends on the size of its particles, amount of fat surrounding the pig's muscle, and the length of drying and desalination processes [31]. Istrian hams examined by Marušić et al [31] contained on average 9.06% sodium chloride and those examined by Marušić et al [21] contained 7.4% in 2010 and 6.3% in 2012. Cooked hams analyzed by Szmańko et al [22] also contained more sodium chloride than the products of all the groups studied, from 3.0% to 3.59%.…”

Section: Sodiummentioning

confidence: 99%

See 2 more Smart Citations

Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

Halagarda

Kędzior

Pyrzyńska

2017

Journal of Food Quality

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Consumers no longer look for food characterized only by health safety and proper nutritional value. As a result, an increased interest in traditional and regional food can be observed. The aim of this paper is to analyze the results of a comparative analysis of three types of hams: traditional products registered on the List of Traditional Products of the Polish Ministry of Agriculture and Rural Development, then products whose names, retail prices, appearance, and manufacturer's description suggest traditional methods of production, and finally conventional hams. The results show that traditional hams are characterized by the highest nutritional value among the analyzed groups of products. They have the lowest water and a high protein content. In addition, traditional hams are distinguished by a low concentration of sodium chloride and no addition of phosphates. The residues of nitrites and nitrates indicate their moderate use in manufacturing processes.

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Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

Zhu

Wang

et al. 2023

Food Science & Nutrition

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“Dao Ban Xiang” is a famous traditional Chinese dry‐cured meat product. This study aimed to comparatively analyze the difference in the volatile flavor information of “Dao Ban Xiang” produced in winter and summer. In this study, we determine the physical and chemical properties, free amino acids (FAAs), free fatty acids (FFAs), and volatile compounds in the four processing stages of samples in winter and summer. The content of FAAs decreased significantly during the curing period in winter while increasing steadily in summer. The content of total FFAs increased in both winter and summer, and polyunsaturated fatty acids (PUFAs) decreased significantly in summer. The characteristic compound in winter samples is hexanal, nonanal, and (E)‐2‐octenal, which may mainly come from the degradation of FAAs, while the characteristic compound in winter samples is hexanal, nonanal, and (E)‐2‐nonenal, which may mainly be derived from the oxidation of FFAs. This study extends our knowledge on flavor from traditional cured meat products at different processing stages in different seasons and could be useful for the standardization of the traditional and regional meat products.

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Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds

Cited by 82 publications

References 41 publications

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Potential use of glasswort powder as a salt replacer for production of healthier dry-cured ham products

Nutritional Value and Potential Chemical Food Safety Hazards of Selected Traditional and Conventional Pork Hams from Poland

Flavor profile of “Dao Ban Xiang” (a traditional dry‐cured meat product in Chinese Huizhou cuisine) at different processing stages in winter and summer

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