Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Stojkovic, S.; Grabež, Vladana; Bjelanovic, Milena; Mandić, Snježana; Vučić, Goran; Martinović, Aleksandra; Håseth, Torunn Thauland; Velemir, Ana; Egelandsdal, Bjørg

doi:10.1016/j.lwt.2015.07.022

Cited by 21 publications

(23 citation statements)

References 13 publications

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“…The results showed values close to -0.0651 ± 0.019 and -0.0759 ± 0.008 in the salting phase and -0.169 ± 0.009 in the post-salting stage showing cumulative weight losses. The mass variation that takes place during the complete process corresponds to the mass balance, where there is a gain in the weight of salt by the meat piece during salting (ALIÑO et al, 2009b) and of some other soluble components (CORZO et al, 2014;THORARINSDOTTIR et al, 2004) and water losses during the post-salting and drying-ripening stages (higher in the drying-ripening stage than in the former) (ARNAU; MONFORT, 1998). …”

Section: Mass Variation During the Processmentioning

confidence: 99%

“…Products such as Pastrma, Stelja and Kastradina are produced in the Center and North of Europe (STOJKOVIĆA et al, 2015), each product showing a strong traditional component (VILLALOBOS DELGADO et al, 2014) and using different meat pieces and processes, some using entire pieces and the smoking process. Fenalår is another dry cured product produced in Norway (TOLDRÁ, 2014), with the particularity that it is made with mutton legs, and various mutton products have been developed in America (TOLDRÁ, 2014).…”

Section: Introductionmentioning

confidence: 99%

“…Fenalår is another dry cured product produced in Norway (TOLDRÁ, 2014), with the particularity that it is made with mutton legs, and various mutton products have been developed in America (TOLDRÁ, 2014). However, there are few publications with respect to the physicochemical changes that occur during the processing of this kind of product (GANIĆ et al, 2013;TROEGER et al, 2009;KRVAVICA et al, 2009;OPERTA et al, 2010;STAMENKOVIĆ;DEVIĆ, 2006;PALEARI et al, 2006;STOJKOVIĆA et al, 2015;VILLALOBOS DELGADO et al, 2014). The aim of this study was to analyse the main physicochemical changes such as mass variation, salt and moisture content and the water activity in the different zones of the meat piece during the development of a dry cured lamb product.…”

Section: Introductionmentioning

confidence: 99%

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Physicochemical changes during the different stages of dry cured lamb ham processing

Bula

Hernández

Botero

2017

Braz. J. Food Technol.

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This is an Open Access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. Physicochemical changes during the different stages of dry cured lamb ham processing Alterações físico-químicas em diferentes etapas do processo de cura a seco de presunto ovino AbstractThe aim of this study was to evaluate the main changes that occur during dry cured lamb ham processing using lamb shanks (Dorper × Camuro crossbreed). For this purpose the physicochemical parameters were evaluated in each stage of the process (salting, post-salting and drying-ripening) at different test times, testing after 0.7, 1.0 and 1.2 days/kg in the salting phase; 0, 15 and 30 days in the post-salting phase; and 3 and 6 months in the drying-ripening phase. Each analysis was carried out in different zones of the meat piece (zone A near the lean meat; zone B near the bone; zone C near the fat covering; zone R as a mean). The results suggested that the salting times had a similar behaviour on the physicochemical parameters. The 0.7 days/kg phase showed the same value reported for this kind of product. In the post-salting stage there were significant differences between the times tested. A chemical balance was found as from day 15, when similar salt contents were found, indicating homogenous values for the salt concentration between each zone. Finally, the drying-ripening results showed there were no significant differences for each physicochemical parameter between the times evaluated, but there were significant differences with respect to the beginning of the process.Keywords: Salting; Post-salting; Drying -ripening. ResumoO objetivo deste estudo foi avaliar as principais alterações que ocorrem durante a cura a seco do presunto feito de pernil dos ovinos (Dorper × Camuro). Com esse propósito, os parâmetros físico-químicos foram avaliados em todas as etapas do processo (na fase de salga, pós-salga e maturação), em diferentes tempos de teste. Cada análise foi realizada em diferentes zonas das peças de carne (zona A, perto da área magra; zona B, perto do osso; zona C, perto da cobertura de gordura; zona R, como uma média). Foram testadas a 0,7; 1,0; 1,2 dia/kg na fase de salga; de 0; 15; 30 dias na fase de pós-salga, e de 3 e 6 meses na fase de maturação. Os resultados sugerem que os tempos de salga tiveram um comportamento semelhante nos parâmetros físico-químicos. A fase de 0,7 dia/kg apresentou o mesmo valor reportado para este tipo de produto. Na fase de pós-salga, houve diferenças significativas entre os tempos testados. Foi encontrado um equilíbrio químico a partir do 15º dia, quando teores semelhantes de sal foram encontrados. Isso indica valores homogêneos para concentração de sal entre cada zona. Finalmente, os resultados de maturação mostraram que não houve diferenças significativas para cada parâmetro físico-químico entre os tempos avaliados, mas houve diferenças significativas com respeito ao ...

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Section: Mass Variation During the Processmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Physicochemical changes during the different stages of dry cured lamb ham processing

Bula

Hernández

Botero

2017

Braz. J. Food Technol.

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“…Although previous studies have considered flavor characteristics of chemical compounds and of added smoke flavorings, none have reported a detailed lexicon for the smoke flavor attributes of a variety of products. Most researchers described smoked flavor as smoky (Bárcenas et al, ; Smiecinska and Chwastowska, ), smoked (Almli and Hersleth, ; Carrapiso et al, ; Kostyra et al, ; Petridis et al, ; Portella et al, ), or smoke (Brillet et al, ; Cardinal et al, ; Midelet‐Bourdin et al, ; Mørkøre et al, ; Stojković et al, ) for specific products. However, authors also indicated the smoked flavor could be described as artificial (Portella et al, ), bitter (Almli and Hersleth, ; Portella et al, ), tart (Smiecinska and Chwastowska, ), vegetal and herb (Midelet‐Bourdin et al, ; Séménou et al, ), rubber (Brillet et al, ; Midelet‐Bourdin et al, ), wood fire (Cardinal et al, ; Mørkøre et al, ; Séménou et al, ), and pungent (Bárcenas et al, ) There are a few researchers that have reported smoked flavor definitions and references as part of other lexicons (e.g., coffee, Chambers IV et al, ; soy sauce, Inamura, ; Pujchakarn, Suwonsichon, & Suwonsichon, ; sausage, Pereira et al, ), but these typically were one to three terms and suggest the potential need to establish a general lexicon to describe smoked flavor characteristics.…”

Section: Introductionmentioning

confidence: 99%

Determination of a lexicon for the sensory flavor attributes of smoked food products

Jaffe

Wang

Chambers

2017

Journal of Sensory Studies

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Smoking of food is one of the oldest methods of food preservation and still is used widely to help preserve foods such as ham, bacon, sausage, fish, and cheeses. Apart from its conservation function, the smoking process also has a considerable influence on the sensory characteristics of the products. A highly trained, skilled descriptive sensory panel identified, defined, and referenced 14 attributes related to the flavor of food products labeled as smoked or smoky. The panel evaluated sauces, meats, fish, cheeses, vegetables, and flavorings that are on the market in addition to samples that were smoked in‐house. Attributes attributed to the smoke flavor in each sample were written down and discussed. The list was narrowed to include only those attributes that were thought to be specifically related to the smoke flavor and not to the base notes of the product or other cooked/processed notes. The lexicon includes: Smoky (Overall), Ashy, Woody, Musty/Dusty, Musty/Earthy, Burnt, Acrid, Pungent, Petroleum‐Like, Creosote/Tar, Cedar, Bitter, Metallic, and Sour. Definitions of these attributes were written and references were found that anchor a 0–15 point scale. The references include market products, chemical solutions and commonly found non‐food products. This lexicon can be used to evaluate the smoke flavor on all types of food products. Practical applications This research provides a list of sensory terms that can be used to describe the smoky flavor of products. The lexicon will help sensory analysts, product developers, researchers, and technologists better understand the flavor of products that have been naturally or artificially smoked to modify or improve the products.

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“…With the development of modern technology, intelligent sensory technology such as electronic nose was invented to 2 Journal of Food Quality make up for these deficiencies. Electronic nose has been successfully used to identify the different qualities of crab [5], olive oil [6], tea [7], sheep [8], and other products. The electronic nose is an intelligent system which can imitate the human's senses of olfaction and distinguish different samples by pattern recognition systems.…”

Section: Introductionmentioning

confidence: 99%

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

Xia

Zhang

Gao

et al. 2017

Journal of Food Quality

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Odor profiles of three grades of Jinhua, Xuanwei, and Rugao dry-cured hams were analyzed and distinguished by both the electronic nose and the sensory evaluation. The odor was absorbed by bamboo sticks, which is the most traditional absorption method to classify different ham grades. Then data from electronic nose was analyzed by discriminant function analysis (DFA) and cluster analysis (CA), compared with that from sensory evaluation by principal component analysis (PCA). Results showed that different grades of Jinhua, Xuanwei, and Rugao dry-cured hams could be distinguished effectively by the DFA results of electronic nose. However, sensory evaluation could not perform as well as electronic nose. It was demonstrated that intelligent sensory technology has higher sensitivity and reliability in classifying producing regions and grades of dry-cured ham.

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Production process and quality of two different dry-cured sheep hams from Western Balkan countries

Cited by 21 publications

References 13 publications

Physicochemical changes during the different stages of dry cured lamb ham processing

Physicochemical changes during the different stages of dry cured lamb ham processing

Determination of a lexicon for the sensory flavor attributes of smoked food products

Categorization of Chinese Dry-Cured Ham Based on Three Sticks’ Method by Multiple Sensory Technologies

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