Sensory and Nutritional Characterization of Six Different Types of Croatian Traditional Meat Product Characterization of Croatian Traditional Meat Products

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Nina Kudumija, Ivica Kos, Tina Lešić, Nada Vahčić, Ana Vulić, Tomaž Polak, Greta Krešić, Ivan Vnučec, Darija Bendelja Ljoljić, Mario Škrivanko, Tanja Bogdanović, Jelka Pleadin
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Abstract

The aim of this study was to determine quality parameters of Croatian traditional meat products (TMPs) via the analysis of their sensory and nutritive parameters, including physicochemical properties, fatty acid profile, mineral content, and amino acid composition. Over 2020 and 2021, a diverse collection of 242 dry-fermented sausages and dry-cured TMPs from various rural households was assessed. Sensory evaluations highlighted their satisfactory qualities, with moderate salinity and a unique taste profile characterized by a slight bitterness, with low sweetness and sourness levels. Detailed analyses revealed significant differences (p<0.05) across samples in key parameters such as water activity, pH, moisture, ash, fat, protein, carbohydrate, and NaCl content, as well as in the fatty acid profile and mineral content, underscoring the diversity and richness of these products. Amino acids such as alanine, histidine, isoleucine, leucine, and proline were present in high amounts in all samples, largely varying in their content within the same product type. The findings underscore the high quality and distinctiveness of Croatian TMPs, attributed to varied recipes and production techniques across different regions, suggesting the potential for standardization and further quality enhancement. Despite the presence of saturated fats and salt, the nutritional value of these TMPs, marked by high protein content and essential minerals, aligns with health-conscious consumer trends, presenting an opportunity for increased global appreciation of these artisanal products. The positive results from the sensory analysis underscore the TMPs′ ability to align with consumer taste preferences, thereby affirming their reputation as a national delicacy. This could represent a promising direction for future research, focusing on the refinement of production and marketing strategies to attract a global audience, especially those with a preference for health-conscious and traditional culinary options.

Abstract Image

六种不同克罗地亚传统肉制品的感官和营养特点 克罗地亚传统肉制品的特点
本研究旨在通过分析克罗地亚传统肉制品(TMPs)的感官和营养参数,包括理化特性、脂肪酸谱、矿物质含量和氨基酸组成,确定其质量参数。在 2020 年和 2021 年期间,对来自不同农村家庭的 242 种干式发酵香肠和干式腌制传统肉制品进行了评估。感官评估结果表明,它们的品质令人满意,盐度适中,口味独特,略带苦味,甜度和酸度较低。详细分析显示,不同样品在水活性、pH 值、水分、灰分、脂肪、蛋白质、碳水化合物和氯化钠含量等关键参数,以及脂肪酸谱和矿物质含量方面存在显著差异(p<0.05),这突出表明了这些产品的多样性和丰富性。丙氨酸、组氨酸、异亮氨酸、亮氨酸和脯氨酸等氨基酸在所有样品中的含量都很高,但在同类产品中的含量差异很大。研究结果强调了克罗地亚 TMP 的高质量和独特性,这归因于不同地区的配方和生产技术各不相同,表明有可能实现标准化并进一步提高质量。尽管存在饱和脂肪和盐,但这些 TMP 的营养价值以高蛋白含量和必需矿物质为特点,符合注重健康的消费趋势,为提高全球对这些手工产品的鉴赏力提供了机会。感官分析的积极结果强调了 TMP 符合消费者口味偏好的能力,从而肯定了其作为国家美食的声誉。这可能是未来研究的一个有前途的方向,重点是完善生产和营销战略,以吸引全球受众,特别是那些偏好健康意识和传统美食的受众。
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来源期刊
Journal of Food Quality
Journal of Food Quality 工程技术-食品科技
CiteScore
5.90
自引率
6.10%
发文量
285
审稿时长
>36 weeks
期刊介绍: Journal of Food Quality is a peer-reviewed, Open Access journal that publishes original research articles as well as review articles related to all aspects of food quality characteristics acceptable to consumers. The journal aims to provide a valuable resource for food scientists, nutritionists, food producers, the public health sector, and governmental and non-governmental agencies with an interest in food quality.
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