Quality characteristics of "Culatello-di-zippero", an Italian dry cured ham
2006
Matsunaga, T.(Association of Meat Science and Technology Inst., Tokyo (Japan)) | Shibata, K. | Saiga, A. | Kaku, Y. | Gohara, A. | Okamoto, T. | Nakashima, Y. | Nishimura, T. | Shinmura, Y.
Quality characteristics of Culatello, an Italian dry cured ham, were investigated to compare with those of Prosciutto di Parma (Parma ham) and Jamone lberico (lberian ham). The total bacterial count of Culatello ranged 2.0X10(4)-2.5Xl0(6) and lactic acid bacteria were predominant. No pathogenic bacteria such as Escherichia coli and Staphylococcus aureus were detected. The fatty acid composition of Culatello was nearly identical that of Parma ham but somewhat different from that of lberian ham. Culatello contained less oleic acid than that of lberian ham by 8.2% and more stearic and linoleic acids by 4.4% and 5.4%, respectively. Organic acids that were detected in Culatello at markedly high levels were lactic acid and gluconic acid. Culatello contained free amino acids at higher levels than those of Parma ham and lberian ham did ; the amino acid content was about 4.7g/100g. Especially, Glu, Lys, Leu, Ala, and Asp contents were high. The peptide content of Culatello was also higher than those of the other two hams. A peptide analysis detected a peptide fragment that was a decomposition product of troponin T. A sensory evaluation of Culatello. Parma ham, and lberian ham showed that Culatello was significantly mellower than the other two hams.
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