This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as well as physico-chemical, aromatic, morphological and textural characteristics was investigated. There was a great difference between Toscano ham and Parma and San Daniele hams, which were more similar even though differentiated. Toscano ham showed higher scores for pork-meat odor, saltiness, dryness, fibrousness and hardness; accordingly, this ham was described by a high NaCl content and by high values of instrumental hardness, cohesiveness, gumminess and chewiness. Parma ham was characterized by a cured flavor, whereas San Daniele ham showed a wider fatty area and higher pH values. Parma and San Daniele hams were also described by higher values of sweetness, RGB color values and water activity. Sensory characteristics evaluated by trained assessors were correlated to instrumental measures, indicating that instrumental devices can be effectively applied for dry-cured ham characterization.

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach / M. Laureati, S. Buratti, G. Giovanelli, M. Corazzin, D.P. Lo Fiego, E. Pagliarini. - In: MEAT SCIENCE. - ISSN 0309-1740. - 96:1(2014 Jan), pp. 288-294. [10.1016/j.meatsci.2013.07.014]

Characterization and differentiation of Italian Parma, San Daniele and Toscano dry-cured hams : a multi-disciplinary approach

M. Laureati
;
S. Buratti;G. Giovanelli;E. Pagliarini
2014

Abstract

This study aimed at characterizing the sensory quality of Italian PDO dry-cured Parma, San Daniele and Toscano hams, applying a multi-disciplinary approach. Ham sensory profile as well as physico-chemical, aromatic, morphological and textural characteristics was investigated. There was a great difference between Toscano ham and Parma and San Daniele hams, which were more similar even though differentiated. Toscano ham showed higher scores for pork-meat odor, saltiness, dryness, fibrousness and hardness; accordingly, this ham was described by a high NaCl content and by high values of instrumental hardness, cohesiveness, gumminess and chewiness. Parma ham was characterized by a cured flavor, whereas San Daniele ham showed a wider fatty area and higher pH values. Parma and San Daniele hams were also described by higher values of sweetness, RGB color values and water activity. Sensory characteristics evaluated by trained assessors were correlated to instrumental measures, indicating that instrumental devices can be effectively applied for dry-cured ham characterization.
Dry-cured hams; Electronic nose; Image-analysis; PDO; Sensory evaluation; Texture analysis
Settore AGR/15 - Scienze e Tecnologie Alimentari
   Studio di parametri sensoriali e strumentali durante e a fine stagionatura di prosciutto crudo a diversa DOP e loro influenza sul gradimento dei consumatori
   MINISTERO DELL'ISTRUZIONE E DEL MERITO
   2007HCW9HN_002
gen-2014
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/228360
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