title: The effect of ripening time on the chemical, textural, volatile and sensorial traits of Bicep femoris and Semimembranosus muscles of the Slovenian dry-cured ham Kraški pršut.
abstract: The effect of two ripening times (12 or 16 months) on the chemical, physical, volatile and sensorial properties of Biceps femoris (BF) and Semimembranosus (SM) muscles of Kraški pršut, was studied. Both muscles showed lower water content and higher proteolysis index at 16 than at 12 months. BF had lower lipid contents and higher moisture, salt percentage and proteolysis index than SM. In SM, a decrease of MUFA with time was observed. A higher quantity of total fatty acids was observed for SM than for BF. General increases in hardness, cohesiveness, chewiness and gumminess were observed over time in both muscles. Higher values of force decay coefficient and lower values of hardness, cohesiveness, gumminess and chewiness were found for BF than for SM. Eighty-seven volatile compounds were tentatively identified in both muscles and were more abundant at 16 than at 12 months. Aldehydes were the predominant group followed by acids, alcohols, esters, hydrocarbons, ketones and furans.
authors.affiliation: Department of Agriculture, Food and Environmental Science, Via delle Cascine, 5, 50144 Firenze, Italy. Electronic address: carolina.pugliese@unifi.it.
authors.forename: Carolina
authors.initials: C
authors.lastname: Pugliese
authors.affiliation: Department of Agriculture, Food and Environmental Science, Via delle Cascine, 5, 50144 Firenze, Italy.
authors.forename: Francesco
authors.initials: F
authors.lastname: Sirtori
authors.affiliation: Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
authors.forename: Martin
authors.initials: M
authors.lastname: Škrlep
authors.affiliation: Department of Animal Science, University of Udine, Via Sondrio 2A, 33100 Udine, Italy.
authors.forename: Edi
authors.initials: E
authors.lastname: Piasentier
authors.affiliation: Department of Agriculture, Food and Environmental Science, Via delle Cascine, 5, 50144 Firenze, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Calamai
authors.affiliation: Department of Agriculture, Food and Environmental Science, Via delle Cascine, 5, 50144 Firenze, Italy.
authors.forename: Oreste
authors.initials: O
authors.lastname: Franci
authors.affiliation: Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
authors.forename: Marjeta
authors.initials: M
authors.lastname: Čandek-Potokar
mesh_terms: D000818:Animals; D003890:Desiccation; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006801:Humans; D008460:Meat / Q000032:analysis*; D018482:Muscle, Skeletal / Q000737:chemistry*; D009812:Odorants; D059748:Proteolysis; D012212:Rheology; D012965:Sodium Chloride; D013552:Swine; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D055549:Volatile Organic Compounds; D012965:Sodium Chloride
keywords: Dry-cured ham; Fatty acid composition; Sensorial profile; TPA