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 of a-linolenic, eicosapentaenoic and docosahexaenoic acid, and a higher percentage of myristic and palmitic acids when compared to H2 and H3 hams (P 0.05). Analysis of color of the three muscles demonstrated that hams from the H1 group had the highest a* values. The application of linear discriminant analysis demonstrated that the use of only four variables allowed to correctly discriminate among groups of cooked hams.

Differentiation of cured cooked hams by physico-chemical properties and chemometrics / V.M. Moretti, F. Bellagamba, M.A. Paleari, G. Beretta, M.L. Busetto, F. Caprino. - In: JOURNAL OF FOOD QUALITY. - ISSN 0146-9428. - 32:1(2009 Feb), pp. 125-140.

Differentiation of cured cooked hams by physico-chemical properties and chemometrics

V.M. Moretti;F. Bellagamba;M.A. Paleari;G. Beretta;M.L. Busetto;F. Caprino
2009-02

Abstract

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 of a-linolenic, eicosapentaenoic and docosahexaenoic acid, and a higher percentage of myristic and palmitic acids when compared to H2 and H3 hams (P 0.05). Analysis of color of the three muscles demonstrated that hams from the H1 group had the highest a* values. The application of linear discriminant analysis demonstrated that the use of only four variables allowed to correctly discriminate among groups of cooked hams.
Settore AGR/19 - Zootecnica Speciale
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2434/140161
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