Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile
The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2024-04-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Classification-of-Slovenian-Dry-Cured-Ham-Kraski-prsut-According-to-Texture-Profile,186589,0,2.html |
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| author | Mateja Lušnic Polak Tomaž Polak Mojca Kuhar Iva Zahija Jazbec Tadej Kaltnekar Lea Demšar |
| author_facet | Mateja Lušnic Polak Tomaž Polak Mojca Kuhar Iva Zahija Jazbec Tadej Kaltnekar Lea Demšar |
| author_sort | Mateja Lušnic Polak |
| collection | DOAJ |
| description | The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut. |
| format | Article |
| id | doaj-art-ced88fc592b3411d948ccd7ca0390584 |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2024-04-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
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| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-ced88fc592b3411d948ccd7ca03905842025-02-03T05:09:56ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072024-04-0174211111910.31883/pjfns/186589186589Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture ProfileMateja Lušnic Polak0Tomaž Polak1https://orcid.org/0000-0001-9024-3855Mojca Kuhar2https://orcid.org/0000-0003-4261-752XIva Zahija Jazbec3https://orcid.org/0000-0002-7864-8136Tadej Kaltnekar4Lea Demšar5https://orcid.org/0000-0003-2408-4256Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaKRAS d. o. o., Šepulje 31, 6210 Sežana, SloveniaDepartment of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, SloveniaThe effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slovenian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters (p≤0.05). Positive correlation (p≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.http://journal.pan.olsztyn.pl/Classification-of-Slovenian-Dry-Cured-Ham-Kraski-prsut-According-to-Texture-Profile,186589,0,2.htmlmeat productspork thighsproteolysistexture parameterssensory profile |
| spellingShingle | Mateja Lušnic Polak Tomaž Polak Mojca Kuhar Iva Zahija Jazbec Tadej Kaltnekar Lea Demšar Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile Polish Journal of Food and Nutrition Sciences meat products pork thighs proteolysis texture parameters sensory profile |
| title | Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile |
| title_full | Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile |
| title_fullStr | Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile |
| title_full_unstemmed | Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile |
| title_short | Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile |
| title_sort | classification of slovenian dry cured ham kraski prsut according to texture profile |
| topic | meat products pork thighs proteolysis texture parameters sensory profile |
| url | http://journal.pan.olsztyn.pl/Classification-of-Slovenian-Dry-Cured-Ham-Kraski-prsut-According-to-Texture-Profile,186589,0,2.html |
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