DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO-CHEMICAL PROPERTIES AND CHEMOMETRICS

Autor:	Giuseppe Beretta, Vittorio Maria Moretti, Federica Bellagamba, F. Caprino, Maria Antonietta Paleari, M.L. Busetto
Rok vydání:	2009
Předmět:	Fat content virus diseases food and beverages Food composition data Proximate Palmitic acid Chemometrics chemistry.chemical_compound chemistry Color measurement Statistical analysis Fatty acid composition Food science Safety Risk Reliability and Quality Food Science
Zdroj:	Journal of Food Quality. 32:125-140
ISSN:	1745-4557 0146-9428
DOI:	10.1111/j.1745-4557.2008.00240.x
Popis:	Comparison of physico-chemical and compositional traits was carried out on cooked hams. Deboned fresh pig thighs of three different origins were divided into three batches: 200 pig thighs from the Italian market, H1; 200 from The Netherlands, H2; and 200 from Denmark, H3. Boneless pig thighs were processed under commercial guidelines for production of cooked hams, using brine at 25% level of injection. After processing, 12 cooked hams from each batch were sampled randomly and analyzed for proximate and fatty acid composition. Color measurement was performed on the muscles: biceps femoris, semimembranosus, and semitendinosus. H1 hams showed a higher weight loss and a lower technological yield compared to H2 and H3 hams. Analysis of variance on compositional data showed that H1 hams had a lower moisture/protein ratio, a higher fat content, a lower percentage ofα-linolenic, eicosapentaenoic and docosahexaenoic acid, and a higher percentage of myristic and palmitic acids when compared to H2 and H3 hams (P
Databáze:	OpenAIRE
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