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Lipolytic and oxidative changes of intramuscular lipids during the dry-cured ham processing have a significant impact on the final quality of the product. An objective of this study was to investigate lipolysis and lipid oxidation in Biceps femoris (BF) and Semimembranosus (SM) muscles throughout the 12- month production period of smoked dry-cured ham at 5 different stages (raw ham, after salting, after smoking, after drying, after ripening). Lipolysis and lipid oxidation were analysed by the total fat content, free fatty acids (FFA) composition and thiobarbituric acid reactive substances (TBARS) test values. Total fat content in both muscles increased after the drying stage, with significantly higher (p0.05) on the proportion of SFA, MUFA, and PUFA. Lipid oxidation increased in BF and SM throughout the process of production, from 0.13 to 0.45 mg MDA/kg and 0.13 to 0.53 mg MDA/kg, respectively. The external location of the SM muscle due to stronger dehydration resulted in significantly higher (p

Dry-cured ham is a traditional meat product highly appreciated by consumers. Smoked dry- cured ham processing has several stages of production: salting, smoking, drying and ripening where many biochemical changes occur. Proteins as the most abundant organic structures in meat undergo intense proteolysis during dry-cured ham production. Under specific proteolytic enzymes proteins are broken into peptides and amino acids. Nowadays, protein oxidation is an innovative topic which is gaining more and more interest in the field of meat science. The quantification of protein carbonyls through the dinitrophenylhydrazine (DNPH) method is the routine method for assessing protein oxidation in food systems. Two carbonyls, a-aminoadipic and y-glutamic semialdehydes (AAS and GGS) are active compounds that have been highlighted as biomarkers of oxidative damage to proteins. So, the aim of this research was to determine proteolytic changes in Biceps femoris (BF) and Semimembranosus (SM) muscles of smoked dry- cured ham after salting and smoking stage of production. Physico-chemical composition (water, fat, protein, ash and salt content) and concentration of amino acids were determined. The rate of protein breakage (proteolysis index), as well as quantification of protein carbonyls (DNPH method), was studied. AAS and GGS were determined using liquid chromatography-electrospray ionization, mass spectrometry (LC-ESI-MS) procedure. Both muscles showed lower water content and higher proteolysis index after salting and smoking. BF had lower lipid, protein and salt contents and higher moisture than SM. The proteolysis index increased with time of processing in both muscles. Amino acids concentrations increased significantly (P0.05) while AAS and GGS increased significantly (P

Dry-cured ham is a traditional product popular with European consumers with a strong presence in markets in the Mediterranean area. Aroma is an essential parameter for consumer appreciation of meat products, especially aroma of dry cured ham. The aroma-active compounds of Istrian dry cured ham were investigated by using headspace- solid phase microextraction and gas chromatography-mass spectrometry (GC- MS). Samples of Biceps femoris were also evaluated by measuring physical and chemical characteristics: moisture, protein, fat, ash content, aw value and NaCl content ; color: L*, a*, b* and oxidation of fat: TBARS test. The results of GC-MS analysis indicated the involvement of numerous volatile constituents in the aroma of Istrian dry cured ham. About 50 volatile compounds were identified including alcohols, aldehydes, ketones, esters, terpenes and alkanes. It is known that flavor formation in dry-cured hams is related to lipolysis- oxidation of fat and to proteolysis, amino acid degradation which is shown in this work. Except volatile compounds derived from lipolysis and proteolysis the most abundant constituents were terpenes that originate from spices added in salting phase of the production process.

Cilj ovog rada bio je odrediti udio vode i masti, sastav masnih kiselina te stupanj oksidacije masti u mišiću biceps femoris zaštićenog dalmatinskog pršuta i dimljenog pršuta. Udio vode odreĎen je gravimetrijskom metodom i kretao se od 37,14 do 53,01 %. Mast je ekstrahirana metodom po Soxhletu, te je udio masti u ispitivanim uzorcima iznosio 4,10 do 12,23 %. Ekstrahirana mast dalje se analizirala plinskom kromatografijom kako bi se odredio sastav masnih kiselina. Najzastupljenije su bile mononezasićene (52,14 – 62,72 %) zatim zasićene (30,7 – 41,85 %) te je bio najmanji udio polinezasićenih masnih kiselina (4,39 – 11,24 %). Osim sastava masnih kiselina odreĎen je i stupanj oksidacije masti TBARS analizom. Koncentracija nastalog MDA kretala se od 0,31 do 0,67 μg po kg uzorka. The aim of this research was to determine water and fat content, fatty acid composition and oxidation of lipids in samples of the muscle biceps femoris of smoked dry-cured ham and dalmatian dry-cured ham. Water content was determined by gravimetric method and ranged from 37,14 to 53,01 %. The fat was extracted by Soxhlet method. Fat content in the samples was 4,10 to 12,23 %. Gas chromatography was used to determine fatty acids composition. Content of saturated fatty acids (SFA), monosaturated (MUFA) and polyunsaturated (PUFA) fatty acids was 52,14-62,72 % MUFA, 30,7-41,85% SFA, 4,39-11,24% PUFA. TBA test was used to determine the level of lipid oxidation. Concentration of MDA in samples was from 0,31 to 0,67 μg/kg.

Cilj ovoga rada bio je odrediti kako tehnološki proces proizvodnje (hranidba, udio soli, trajanje dimljenja) utječe na hlapljive spojeve suhe šunke. Hlapljivi spojevi arome određeni su koristeći mikroekstrakciju na čvrstoj fazi (SPME) i plinsko kromatografsko-masenu spektrometriju (GC-MS). Analizom su utvrđene razlike u sastavu i udjelu hlapljivih tvari navedenih uzoraka suhe šunke. U radu je opisan tehnološki proces proizvodnje suhe šunke koji direktno utječe na okus i aromu konačnog proizvoda. Najzastupljenije grupe spojeva u suhoj šunki su: aldehidi, fenoli, alkoholi i ketoni. Osim hlapljivih spojeva nastalih lipolizom i proteolizom u aromi suhe šunke značajni su terpeni koji potječu od začina koji se dodaju tijekom tehnološkog procesa proizvodnje, dok su fenolni spojevi karakteristični za dimljene suhe šunke jer jedna od faza proizvodnje uključuje dimljenje. Pored konzervirajućeg učinka, sol poboljšava organoleptička svojstva, odnosno općenito kvalitetu mesnih proizvoda. Slanost ovisi o količini dodane soli te o trajanju procesa sušenja i zrenja, odnosno ukupnom gubitku na masi (kalu proizvodnje). The aim of this work was to determine how different processing methods (feeding, salt content and phase of smoking) effects on volatile compounds of dry-cured ham. The aroma-active compounds were investigated by using headspace-solid phase microextraction (SPME) and gas chromatography–mass spectrometry (GC–MS). The paper describes the differences between the manufacturing process of the analysed hams that directly affects the taste and flavour of the final product. The results showed differences in the composition and quantity of volatiles in different hams. About 103 volatile compounds of dry-cured ham were identified and quantified which belonged to several classes of chemicals. Except volatile compounds derived from lipolysis and proteolysis, significant constituents in dry-cured ham were terpenes, that originate from spices added during the manufacturing process. Phenols were the second most abundant group of compounds in dry-cured ham due to smoking phase of the production process. Besides preservative effect, salt improves organoleptic properties, respectively quality of meat products. Salinity depends on quantity of added salt and on duration of drying and ripening process and total weight loss.

Cilj ovog rada bio je istražiti utjecaj soli na proteolitiĉke procese i oksidaciju proteina u trajnom suhomesnatom proizvodu u tipu suha šunka. Uzorci su pripremljeni prema jednakoj tehnologiji prerade, osim u dijelu vremenskog trajanja procesa soljenja, koje je kod proizvodnje manje soljenih šunki bilo skraćeno s pet na tri tjedna. Ispitivanje je obuhvatilo odreĊivanje udjela proteinskog, neproteinskog i hlapivog dušika po Kjeldahlu te indeksa proteolize. Budući da je formiranje karbonilnih spojeva oznaĉeno kao jedna od najistaknutijih modifikacija oksidiranih proteina, metodom DNPH iz uzoraka su kvantificirane ukupne koliĉine karbonila. Dobiveni rezultati pokazuju kako kraće (manje) soljene šunke u prosjeku imaju veće udjele proteinskog, neproteinskog i hlapivog dušika te veći indeks proteolize što ukazuje i da su podložnije proteolitiĉkim procesima odnosno u prosjeku im je veća koncentracija karbonila. The aim of this work was to investigate the effect of salton proteolytic processes and oxidation of proteins in the dry-cured meat product. The samples were prepared according to the same processing technology, except the salting process which was shortened from five weeks to three weeks. The study included the determination of protein, nonprotein and volatile nitrogen content by Kjeldahl metod and the proteolysis index. Since the formation of carbonyl compounds is designated as one of the most prominent modifications of the oxidized proteins, the total amount of carbonyls is quantified from protein samples using the DNPH method. The obtained results show that shorter (less) salted hams have on average higher part of total, nonprotein and volatile nitrogen, and a higher proteolytic index, indicating that they are more susceptible to proteolytic processes and have a higher carbonyl concentration.

Glavni cilj ovog rada bio je istražiti utjecaj dimljenja na proteolitičke procese i oksidaciju proteina u suhoj šunki. Uzorci su bili pripremljeni prema jednakoj tehnologiji prerade, razlika je u 50 %-tnoj redukciji aplikacije dima u dimnoj komori. Ispitivanje se sastojalo od određivanja udjela proteinskog, neproteinskog i hlapivog dušika, udijela proteina te indeksa proteolize. Uz pomoć DNPH metode dobivene su vrijednosti ukupne količine karbonila. Faza dimljenja nije utjecala na indeks proteolize. U kontrolnim uzorcima vrijednosti indeksa proteolize se kretao u rasponu od 12,81 do 19,83 %. U manje dimljenim uzorcima kretao se u rasponu od 14,98 do 18, 42 %. Iz dobivenih rezultata je vidljivo da redukcija dima nije utjecala na ispitivane parametre. The aim of this paper was to investigate the effect of smoking on proteolytic processes and the oxidation of protein in a dry cured-ham. The samples were prepared according to the same processing technology, the difference was in the 50% reduction in the smoke application. The study included the determination of the protein, nonprotein and volatile nitrogen, protein share and proteolysis index. The smoking phase did not affect the proteolysis index. In control samples the value of the proteolytic index ranged from 12.81 to 19.83%. In less smoked samples ranged from 14.98 to 18, 42%. Using the DNPH method the values of the total amount of carbonyl were obtained. From the obtained results it is apparent that the smoke reduction did not affect the parameters being tested.

Cilj ovog rada bio je odrediti senzorska svojstva dalmatinskog, drniškog, istarskog, krčkog i iberijskog pršuta pomoću nestrukturirane linijske skale te odrediti fizikalno-kemijske karakteristike mišića biceps femoris. Određivan je udio soli, vode, masti te boja (L*a*b*). Fizikalno-kemijskom analizom najviša a* vrijednost određena je u istarskom pršutu, što je potvrđeno senzorskom analizom gdje istarski pršut ima najizraženiju boju mišićnog tkiva. Nadalje, najviša b* vrijednost koja označava izraženost žutog dijela spektra, određena je u dalmatinskom pršutu, što je u skladu s rezultatima senzorske analize. Krčki pršut ima najveći udio soli što je potvrđeno senzorskom analizom. Istarski pršut sadrži nešto manji udio vode od dalmatinskog i drniškog zbog razlike u primarnoj tehnološkoj obradi buta. Manji udio vode u istarskom pršutu pridonosi većoj tvrdoći. Veći udio masti u iberijskom pršutu doprinosi većoj topivosti i mekoći te izraženijoj mramoriranosti. The aim of this work was to determine sensory properties of Dalmatinski, Drniški, Istarski, Krčki and Iberian dry-cured ham using unstructured linear scale. Also, physicochemical characteristics like content of salt, moisture, fat and color (L* a* b*) of the muscle biceps femoris was determined. Based on physico-chemical analysis Istrian dry-cured ham has the most prominent muscle tissue color and highest a* value which is in accordance with sensory analysis. Dalmatian dry-cured ham has the highest b* value which is in accordance with sensory analysis. Krčki dry-cured ham has the highest salt content which was confirmed by sensory analysis. Istrian dry-cured ham has lower water content than Dalmatian and Drniški dry cured ham due to differences in primary technological processing of the raw ham. A lower water content in Istrian dry-cured ham contributes to higher hardness. A higher proportion of fat content in Iberian dry-cured ham contributes to higher solubility, softness and marbling.