engleski

Morphological, chemical-physical and bioelectrical characteristics of Istrian dry-cured ham during the production process

The aim of this work was to evaluate usability of measuring the electrical impedance as a new analytical method in predicting the composition of raw material, semi-product and finished product in the technology of producing istrian dry-cured ham. For this purpose the composition was determined on the M. biceps femoris and M. biceps gracilis of raw ham, salted and pressed ham and istrian dry-cured ham. Chemical-physical analytically methods were used to determine values: moisture, fat, protein, ash, NaCl, pH ; non-metal (Phosphorous) and metals (Calcium, Sodium, Manganese, Copper, Zinc, Magnesium, Potassium). Electrical values as the impedance module (IZI) and the phase angle (j) were measured by HP RLC Meter 4284A device. Comparing chemical values (moisture and fat), and electrical values (impedance module and phase angle) correlation coefficients were obtained using statistical methods. The results showed that the correlation coefficients (r) between moisture content and electrical data were more valuable than the correlation coefficients between fat and electrical values. The most significant correlation coefficients were those from the relation between moisture content and phase angle for both muscles of raw ham (for M. biceps femoris 0.9782 and M. biceps gracilis 0.9842) and salted and pressed ham (for M. biceps femoris 0.9730 and M. biceps gracilis 0.9753). Correlation coefficients between moisture content and impedance module and chemical values show high values too. Highest values of correlation coefficients in istrian dry-curred ham were obtained in relations between impedance and chemical values for M. biceps femoris (0.9764 for moisture content and 0.9738 for fat content) and for M. biceps gracilis (0.9684 for moisture content and 0.9732 for fat content). A strong correlation but with lower values was shown by correlation coefficients between fat and moisture content and phase angle. The results of this work confirmed that measuring the electrical impedance is a rapid non-destructive method and can be used in predicting the composition of pork meat (raw ham), semi-product (salted and pressed ham) and finished product in production process of istrian dry-cured ham.

Istrian dry-cured ham; bioelectrical impedance; chemical composition

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