In this study, we investigated the relationship between proteolysis, oxidation products and the texture of Slovenian Kraški pršut with protected geographical indication. Protein and non-protein nitrogen content, thiobarbituric acid number and fatty acid composition were analysed on a total of 32 samples of dry-cured ham from two weight classes and two different suppliers of pig sampled from regular production (left thighs of pigs, 410 ± 33 days after salting). A statistical analysis of the ranks determined on the basis of sensory evaluation of texture (values above 4.25 (too strong), 4.25-4.00 (optimal to slightly too strong), 3.99-3.75 (optimal to slightly too soft), 3.74-3.50 (too soft), 3.49-3.25 (noticeably too soft), and values under 3.25 (sticky)) and an analysis of the relationships between texture, proteolysis rate, and lipid oxidation products were performed. It was found that the non-protein nitrogen content, proteolysis index and fatty acid profile of the different ranks did not differ, while the number of thiobarbituric acid of the different ranks was significantly different. However, correlation analysis of the data showed that oxidative transformations of lipids (number of thiobarbituric acid) and the extent of proteolysis (proteolysis index) and texture of Kraški pršut PGI (410 ± 33 days after salting) were not related.
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