Physical and chemical analyses and volatile aroma compounds of istrian dry-cured ham

Cilj ovog rada bio je određivanje fizikalno-kemijskih svojstava, te identifikacija hlapljivih spojeva arome Istarskog pršuta. Sva ispitivanja provedena su na biceps femoris mišiću. Analiza fizikalnih i kemijskih svojstava provedena je određivanjem udjela vode, proteina, masti, soli i pepela, te mjerenjem aw, stupnja oksidacije lipida i L*, a*, b* vrijednosti boje. Izdvajanje hlapljivih sastojaka arome provedeno je pripremom uzoraka tehnikom mikroekstrakcije na čvrstoj fazi (HS-SPME) nakon čega je analiza izdvojenih hlapljivih spojeva provedena plinsko kromatografsko-maseno spektrometrijskom instrumentalnom metodom (GC-MS). U uzorcima je nađeno 50 hlapljivih spojeva od čega ih je 47 identificirano. Od ukupne količine hlapljivih sastojaka identificirano je prosječno 42,41 % monoterpena, 20,56 % seskviterpena, 15,66 % aldehida, 13,07 % alifatskih ugljikovodika, 6,71% alkohola, 0,82 % ketona i 0,77 % estera. Najveći udio hlapljivih spojeva arome čine terpeni (62,97 %) koji potječu od dodatka začina tijekom faze soljenja u tehnološkom postupku proizvodnje.The aim of this work was determination of physical and chemical properties and identification of volatile compounds of dry-cured Istrian ham. All analysis were made on biceps femoris muscle. Physical and chemical properties were evaluated by measuring water, protein, fat, salt and ash contet, aw value, rate of fat oxidation and L*, a* and b* colour values. Volatile compounds were investigated by using headspace-solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) analysis. Fifty volatile compounds were found in headspace of Istrian dry-cureh ham samples and forty-seven of them were identified. Volatiles found in samples belonged to several classes of chemicals and their quantity was: 42,41 % monoterpens, 20,56 % sesquiterpens, 15,66 % aldehydes, 13,07 % aliphatic hydrocarbons, 6,71% alcohols, 0,82 % ketones 0,77 % esters. Most abundant constituents were terpenes (62, 97 %) that originate from spices added in the salting phase of the production process