Determination of volatile compounds and quality parameters of traditional Istrian dry-cured ham

Meat Science

Volumn 96, Issue 4, 2014, Pages 1409-1416

  Marušić, Nives ^a   Vidaček, Sanja ^a   Janči, Tibor ^a   Petrak, Tomislav ^a   Medić, Helga ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Aroma; Dry cured ham; GC MS; Sensory attributes; SPME; Volatile compounds

Indexed keywords

AROMA; DRY-CURED HAM; GC-MS; SENSORY ATTRIBUTES; SPME; VOLATILE COMPOUNDS;

CURING; ESTERIFICATION; ESTERS; GAS CHROMATOGRAPHY; KETONES; MEATS; ODORS; PRINCIPAL COMPONENT ANALYSIS; TERPENES; VOLATILE ORGANIC COMPOUNDS;

DRYING;

ESTER; TERPENE; VOLATILE ORGANIC COMPOUND; WATER;

ANIMAL; AROMA; ARTICLE; DESICCATION; DRY-CURED HAM; FAT INTAKE; FOOD HANDLING; FREEZING; GC-MS; HUMAN; MEAT; MECHANICAL STRESS; METHODOLOGY; ODOR; PRINCIPAL COMPONENT ANALYSIS; SENSORY ATTRIBUTES; SKELETAL MUSCLE; SOLID PHASE MICROEXTRACTION; SPICE; STANDARD; SWINE; TASTE; VOLATILE COMPOUNDS;

AROMA; DRY-CURED HAM; GC-MS; SENSORY ATTRIBUTES; SPME; VOLATILE COMPOUNDS;

ANIMALS; DESICCATION; DIETARY FATS; ESTERS; FOOD HANDLING; FREEZING; HUMANS; MEAT; MEAT PRODUCTS; MUSCLE, SKELETAL; ODORS; PRINCIPAL COMPONENT ANALYSIS; SPICES; STRESS, MECHANICAL; SWINE; TASTE; TERPENES; VOLATILE ORGANIC COMPOUNDS; WATER;

EID: 84891677532     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2013.12.003     Document Type: Article

References (56)

1. Adams R.P. Identification of essential oil components by GCMS 2001, Allured Publishing Corporation, Carol Stream, IL. 3rd ed.
2. Andrés A.I., Cava R., Ventanas J., Thovar V., Ruiz J. Sensory characteristics of Iberian ham: Influence of salt content and processing conditions. Meat Science 2004, 68:45-51.
3. Ansorena D., Gimeno O., Astiasaran I., Bello J. Analysis of volatile compounds by GC-MS of a dry fermented sausage: Chorizo De Pamplona. Food Research International 2001, 34:67-75.
4. AOAC Official methods of analysis 1984, Association of Official Analytical Chemists, Washington, DC.
5. AOAC Official method 950.46 moisture in meat; official method 991.36 fat (crude) in meat and meat products; official method 981.10 crude protein in meat; official method 920.153 ash in meat. Meat and meat products 1999, vol. II:1-15. Official methods of analysis of the AOAC International, Gaithersburg, MD, USA, (Chapter 39). 16th ed. P. Cunniff (Ed.).
6. Armenteros M., Toldrá F., Aristoy M.C., Ventanas J., Estevez M. Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham. Journal of Agricultural and Food Chemistry 2012, 60:7607-7615.
7. Baldini P., Bellatti M., Palmia F., Parolari G., Pezzani G., Guerrieri C., Raczynski R., Rivaldi P., Camorali G., Reverberi M. Characterization of Italian raw ham by chemical, physical, microbiological and organoleptic parameters. Industria Conserve 1992, 67:149-159.
8. Belitz H.D., Grosch W., Schieberle Food chemistry 2009, Springer-Verlag, Berlin Heidelberg, (Chapter 5). 4th ed.
9. Berdagué J.L., Denoyer C., Le Quéré J.L., Semon E. Volatile components of dry-cured ham. Journal of Agricultural and Food Chemistry 1991, 39:1257-1261.
10. Bolzoni L., Barbieri G., Virgili R. Changes in volatile compounds of Parma hams during maturation. Meat Science 1996, 43:301-310.
11. Careri M., Mangia A., Barbieri G., Bolzoni L., Virgili R., Parolai G. Sensory property relationship to chemical data of Italian type dry-cured ham. Journal of Food Science 1993, 58:968-972.
12. Carrapiso A.I., García C. Effect of the Iberian pig line on dry-cured ham characteristics. Meat Science 2008, 80:529-534.
13. Carrapiso A.I., Garcia C. Iberian ham headspace: Odourants of intermuscular fat and differences with lean. Journal of the Science of Food and Agriculture 2004, 84:2047-2051.
14. CIE, Commission Internationale de l'Eclairage Official recommendations on uniform colour spaces, colour differences equations and metric colour terms 1976, (Paris: France).
15. Comi G., Orlic S., Redzepovic S., Urso R., Iacumin L. Moulds isolated from Istrian dried ham at the pre-ripening and ripening level. International Journal of Food Microbiology 2004, 96:29-34.
16. Creuly C., Laroche C., Gros J.B. Bioconversion of fatty acids into methyl ketones by spores of Penicillium roquefortii in a water organic solvent, two phase system. Enzyme and Microbial Technology 1992, 14(8):669-678.
17. D'Evoli L., Lucarini M., Nicoli S., Aguzzi A., Gabrielli P., Lombardi-Boccia G. Nutritional profile of traditional Italian hams. Proceeding of 5th world congress of dry-cured ham, May 6-8, Aracena, Spain 2009.
18. Flores M., Barat J.M., Aristoy M.C., Peris M.M., Grau R., Toldrá F. Accelerated processing of dry-cured ham. Part 2: Influence of brine thawing/ salting operation on proteolysis and sensory acceptability. Meat Science 2006, 72:766-772.
19. Flores M., Grimm C.C., Toldrá F., Spanier A.M. Correlations of sensory and volatile compounds of Spanish Serrano dry-cured hams as a function of two processing times. Journal of Agricultural and Food Chemistry 1997, 45:2178-2186.
20. García C., Berdagué J.J., Antequera T., López-Bote C., Córdoba J.J., Ventanas J. Volatile components of dry cured Iberian ham. Food Chemistry 1991, 41(1):23-32.
21. García-González D.L., Aparicio R., Aparicio-Ruiz R. Volatile and amino acid profiling of dry-cured hams from different swine breeds and processing methods. Molecules 2013, 18:3927-3947.
22. García-González D.L., Roncales P., Cilla I., Del Río S., Poma J.P., Aparicio-Ruiz R. Interlaboratory evaluation of dry-cured hams (from France and Spain) by assessors from two different nationalities. Meat Science 2006, 73:521-528.
23. García-Rey R.M., García-Garrido J.A., Quiles-Zafra R., Tapiador J., Luque de Castro M.D. Relationship between pH before salting and dry-cured ham quality. Meat Science 2004, 67:625-632.
24. Gasparado B., Procida G., Toso B., Stefanon B. Determination of volatile compounds in San Daniele ham using headspace GC-MS. Meat Science 2008, 80:204-209.
25. Gilles G. Dry cured ham quality as related to lipid quality of raw material and lipid changes during processing: A review. Grasas y Aceites 2009, 60:297-307.
26. Guichard E. Interactions between flavor compounds and food ingredients and their influence on flavor perception. Food Reviews International 2002, 18:49-70.
27. Hersleth M., Lengard V., Verbeke W., Guerrero L., Naes T. Consumers' acceptance of innovations in dry-cured ham: Impact of reduced salt content, prolonged aging time and new origin. Food Quality and Preference 2011, 22:31-41.
28. Hinrichsen L.L., Pedersen S.B. Relationship among flavor, volatile compounds, chemical changes, and microflora in Italian-type dry-cured ham during processing. Journal of Agricultural and Food Chemistry 1995, 43:2932-2940.
29. Hunt M.C. Meat colour measurements. Proceedings of Reciprocal Meat Conference 1980, 33:41-46.
30. ISO 8586 Sensory analysis-General guidance for the selection, training and monitoring of assessors-Part 1: Selected assessors 2012, (Geneve, Switzerland).
31. Jiménez-Colmenero F., Ventanas J., Toldrá F. Nutritional composition of dry cured ham and its role in a healthy diet. Meat Science 2010, 84:585-593.
32. Karolyi D. Chemical properties and quality of Istrian dry-cured ham. The first Croatian Meat Journal 2006, 7:224.
33. Krvavica M., Vidaček S., Konjačić M., Botka-Petrak K., Petrak T., Dugum J., Kolarić S., Medić H. A study of chemical profiles and appearance of white crystals in Istrian dry-cured ham: Effect of desalting. Italian Journal of Animal Science 2008, 7:373-382.
34. Laureati M., Buratti S., Giovanelli G., Corazzin M., Lo Fiego P.D., Pagliarini E. Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams: A multi-disciplinary approach. Meat Science 2014, 96:288-294.
35. Lemon D.W. An improved TBA test for rancidity. New series. Circular no. 51 1975, Halifax Laboratory, Halifax, Nova Scotia.
36. López M.O., De la Hoz L., Cambero M.I., Gallardo E., Reglero G., Ordosimnez J.A. Volatile compounds of dry hams from Iberian pigs. Meat Science 1992, 31:267-277.
37. Maars H., Visscher C.A. Volatile compounds in foods. Qualitative and quantitative data 1989, TNO-CIVO Food Analysis Institute, The Netherlands. 6th ed.
38. Martín L., Córdoba J.J., Antequera T., Timón M.L., Ventanas J. Effects of salt and temperature on proteolysis during ripening of Iberian ham. Meat Science 1998, 49:145-153.
39. Martín A., Córdoba J.J., Benito M.J., Aranda E., Asensio M.A. Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins. International Journal of Food Microbiology 2003, 84:327-338.
40. Marušić N., Petrović M., Vidaček S., Petrak T., Medić H. Characterization of traditional Istrian dry-cured ham by means of physical and chemical analyses and volatile compounds. Meat Science 2011, 88:786-790.
41. Musella M., Cannata S., Rossi R., Mourot J., Baldini P., Corino C. Omega-3 polyunsaturated fatty acid from extruded linseed influences the fatty acid composition and sensory characteristics of dry-cured ham from heavy pigs. Journal of Animal Science 2009, 87:3578-3588.
42. Nunes C., Coimbra M.A., Saraiva J., Rocha M.S. Study of the volatile components of a candied plum and estimation of their contribution to the aroma. Food Chemistry 2008, 111(4):897-905.
43. Pastorelli G., Magni S., Rossi R., Pagliarini E., Baldini P., Dirinck P., Van Opstaele F., Corino C. Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham. Meat Science 2003, 65:571-580.
44. Pérez-Alvarez J.A., Sayas-Barberá M.E., Fernández-López J., Gago-Gago M.A., Pagán Moreno M.J., Aranda-Catalá V. Chemical and color characteristics of Spanish dry cured ham at the end of the aging process. Journal of Muscle Foods 1999, 10:195-201.
45. Pérez-Alvarez J.A., Sayas-Barberá M.E., Fernández-López J., Gago-Gago M.A., Pagán-Moreno M.J., Aranda-Catalá V. Chemical and colour characteristics of Spanish dry-cured ham at the end of the aging process. Journal of Muscle Foods 1998, 10:195-201.
46. Pham A.J., Schilling M.W., Mikel W.B., Williams J.B., Martin J.M., Coggins P.C. Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham. Meat Science 2008, 80:728-737.
47. Pugliese C., Franci O., Acciaioli A., Bozzi R., Campodoni G., Sirtori F., Gandini G. Physical, chemical and technological traits of dry-cured ham of Cinta Senese pigs reared outdoors and indoors. Italian Journal of Animal Science 2006, 5:265-276.
48. Ramirez R., Cava R. Volatile profiles of dry-cured meat products from three different Iberian×Duroc genotypes. Journal of Agricultural and Food Chemistry 2007, 55:1923-1931.
49. Ruiz J., Ventanas J., Cava R., Andres A., Garcia C. Volatile compounds of dry-cured Iberian ham as affected by the length of the curing process. Meat Science 1999, 52:19-27.
50. Sabio E., Vidal-Aragon M.C., Bernalte M.J., Gata J.L. Volatile compounds present in six types of dry-cured ham from south European countries. Food Chemistry 1998, 61:493-503.
51. Sánchez-Peña C.M., Luna G., García-González D.L., Aparicio R. Characterization of French and Spanish dry-cured hams: Influence of the volatiles from the muscles and the subcutaneous fat quantified by SPME-GC. Meat Science 2005, 69:635-645.
52. Timón M.L., Ventanas J., Carrapiso A.I., Jurado A., García C. Subcutaneous and intermuscular fat characterisation of dry-cured Iberian hams. Meat Science 2001, 58:85-91.
53. Toldrá F. Proteolysis and lipolysis in flavour development of dry-cured meat products. Meat Science 1998, 49:101-110.
54. Toldrá F. Dry-cured meat products 2002, Food and Nutrition Press, Inc., Connecticut. 3rd ed.
55. Toldrá F., Flores M., Navarro J.L., Aristoy M.C., Flores J. New developments in dry-cured ham. Chemistry of novel foods 1997, 259-272. Allured Publishing Co., Illinois. H. Okai, O. Mills, A.M. Spanier, M. Tamura (Eds.).
56. Vestergaard C.S., Parolari G. Lipid and cholesterol oxidation products in dry-cured ham. Meat Science 1999, 52:397-401.