Caracterization of volatile compounds from salami made of Istrian donky meet : bachelor thesis

Uz bioraznolikost lokalnih pašnjaka i specifičnih geofizičkih uvjeta istarskog podneblja razvila se autohtona pasmina istarskog magarca čije je meso jedinstvene kvalitete. U skladu s potrebama tržišta, ali i s uviđajnim povećanjem populacije narasla je potreba za stvaranjem suhomesnatih proizvoda od mesa istarskog magarca. Jedan takav proizvod je trajna sušena salama koja u svom sastavu osim mesa istarskog magarca sadrži i istarsko crno vino. Specifičnosti sirovine, tehnološkog postupka pripreme, fermentacije i zrenja rezultiraju povećanjem koncentracije hlapljivih spojeva arome. Te su komponente proizašle iz biokemijskih procesa prilikom razgradnje masnog, vezivnog i mišićnog tkiva a odgovorne su za okusne i mirisne osobine ovog proizvoda. Hlapljivi spojevi su izolirani dvjema različitim metodama: mikroekstrakcijom vršnih para na krutoj fazi (HS-SPME) i mikrovalovima potpomognutom destilacijom (MAD), te analizirani spregnutom tehnikom plinska kromatografija – spektrometrija masa (GC-MS) u cilju usporedbe sličnosti i razlika dobivenih rezultata. SPME metodom identificirana su 23 različita spoja dok je metodom MAD identificirano njih 36. Identificirani spojevi mogu svrstati u sljedeće kemijske skupine: alkoholi, organosumporovi spojevi, terpeni, fenoli, aldehidi, esteri, alkani i masne kiseline.Biodiversity of the local grazings and specific geophysical conditions of Istrian peninsula contributed in development of the native Istrian donkey with it's unique meat quality. Population increase and market needs have made dry meat of Istrian donkey a popular demand. One of such products is permanent dried salami which, in addition to Istrian donkey meat, in its composition also contains Istrian red wine. Concentration increase of aromatic vapors is direct result of compound specifications, technological procedure preparation, fermentation and ripening. These components are result of the biochemical processes from disintegration of fat, muscle and connective tissue, and are directly responsible for final product smell and flavor. Volatile compounds are isolated using two different methods: headspace-solid phase microextraction (HS-SPME) and microwave-assisted distillation (MAD), and analysed using gas chromatography– mass spectrometry technique (GC-MS) in order to compare the similarities and differences of obtained results. 23 different compounds were identified after isolation using SPME method in contrast to isolation using MAD method where 36 compounds were identified.These compounds can be grouped in following chemical groups: alcohols, organosulfur compounds, terpenes, aldehydes, alkanes and fatty acids. salami