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2014, vol. 55, iss. 2, pp. 148-155
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Changes in the quality of goat meat in the production of smoked ham
Promene kvaliteta mesa koza u procesu dobijanja dimljene šunke
aScientific Veterinary Institute of Serbia, Belgrade, Serbia bUniversity of Belgrade, Faculty of Veterinary Medicine, Serbia
email: snezaivanovic@gmail.com
Project: Implementation of new biotechnological solution in breeding of cattle, sheep and goats for the purpose of obtaining biologically valuable and safe food (MESTD - 31053)
Abstract
The quality of fresh goat meat can be defined strictly in terms of physical and chemical properties, or in terms of consumer perception. In Serbia, there is not enough information about the quality of goat meat and goat meat products, such as smoked ham. The aim of this study was to determine differences in the basic chemical composition, colour, fatty acids composition, volatile compounds in fresh meat and smoked ham (musculus gluteus superficialis). The meat was obtained from the population of Serbian White goat, five or six years old. ISO methods were implemented in order to determine the quality of these parameters. Statistically significant difference (p < 0.05) was determined between values of protein, fat, moisture, ash, pH value, fatty acids and volatile compounds determined in fresh meat and finished product (smoked ham). It is assumed that the complex chemical and biochemical processes occurring during production (growing, curing, smoking, drying) resulted in statistically significant differences between the quality parameters in fresh meat and smoked ham. There was a statistically significant difference (p < 0.05) between the values of capric acid, lauric acid, myristic acid, pentadecanoic acid, pentadecenoic acid, palmitic acid, palmitoleic acid, heptadecanoic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, arachidic acid and gadoleic acid identified in the thigh meat prepared for curing and smoking in compared to value of the fatty acids identified in the final product (smoked ham).
Sažetak
Kvalitet svežeg mesa koza može se definisati strogo u smislu fizičkih i hemijskih osobina, ili u smislu percepcije potrošača. U Srbiji se malo zna o kvalitetu kozjeg mesa i proizvoda od kozjeg mesa, kao što je dimljena šunka. Cilj ovog istraživanja bio je da se utvrde razlike u osnovnom hemijskom sastavu, boji, sastavu masnih kiselina, volatilnih materija u svežem mesu i dimljenoj šunki (m. superficial gluteal). Meso je dobijeno klanjem koza iz populacije srpske bele koze, starih pet-šest godina. Za određivanje navedenih parametara kvaliteta korišćene su ISO metode. Između utvrđenih vrednosti proteina, masti, vode, pepela, pH vrednosti, masnih kiselina i isparljivih materija utvrđenih u svežem mesu i gotovom proizvodu (dimljena šunka) postojala je statistički značajna razlika (p < 0,05). U svežem mesa nisu utvrđena dva jedinjenja iz grupe aromatičnih ugljovodonika i jedinjenja iz grupe fenola. Pretpostavlja se da su složeni hemijski i biohemijski procesi tokom proizvodnje (zrenje, salamurenje, dimljenje, sušenje) doveli do statistički značajne razlike između ispitivanih parametara kvaliteta u svežem i dimljenom mesu. Utvrđena je statistički značajna razlika (p < 0,05) između vrednosti kaprinske kiseline, laurinske kiseline, miristinske kiseline, pentadekanske kiseline, palmitinske kiseline, palmitoleinske kiseline, heptadekanske kiseline, stearinske kiseline, oleinske kiseline, linolne kiseline, linolenske kiseline, arahidonske kiseline i gadoleinske kiseline u svežem mesu pripremljenom za sečenje i dimljenje u odnosu na vrednosti ovih masnih kiselina identifikovanih u gotovom proizvodu (šunka).
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