Changes of physico-chemical properties and weight loss of Slavonian ham salted with mineral and sea salt (CROSBI ID 640217)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Mastanjević, Krešimir ; Čeple, Dunja ; Kovačević, Dragan
engleski
Changes of physico-chemical properties and weight loss of Slavonian ham salted with mineral and sea salt
The aim of this work was to investigate the influence of different salts (mineral and sea) on physical-chemical properties (dry matter, mass fraction of fat and protein, pH and aw) and weight loss of Slavonian ham. During the traditional (undetermined salt supply), 30 days salting period, continuous measurements of weight loss and pH value were conducted, while the physical-chemical properties were determined at the beginning and at the end of salting period. Dry matter and aw decreased, and protein, fat and salt content increased for hams salted with booth salts, but no statistical significance was determined (P > 0.05). The salt content in M. semimembranosus and M. biceps femoris, after 30 days of salting with mineral salt amounted to 3.36 and 1.58%. In hams salted with sea salt, salt values were slightly higher, 3.66 and 1.79% but the difference was not statistically significant (P > 0.05). The weight loss of hams at the end of salting period was 4.49% for hams salted with mineral salt, and statistically significantly higher (P < 0.05), 5.56% for hams salted with sea salt.
Slavonian ham; dry salting; mineral and sea salt; physico-chemical properties; weight loss
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Podaci o prilogu
81-81.
2016.
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objavljeno
978-953-7005-41-2
Podaci o matičnoj publikaciji
Book of abstracts of 9th International Scientific and Professional Conference WITH FOOD TO HEALTH
Šubarić, Drago ; Jašić, Midhat
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku
Podaci o skupu
9th International Scientific and Professional Conference With Food to Health
poster
13.10.2016-13.10.2016
Osijek, Hrvatska