Determination of free amino acid content in the Slovenian drycured ham »Kraški pršut« and product characterization | Vsebnost prostih amino kislin v kraškem pršutu in opis izdelka

Английский. The aim of this study was to characterize the chemical profile of dry-cured ham selected and processed in accordance with the Slovenian consortium rules for »Kraški pršut« and to investigate the differences between the Biceps femoris (BF) and the Semimembranosus (SM) muscle. The free amino acid content, moisture, salt, protein, total nitrogen, non-protein nitrogen, proteolysis index, intramuscular fat and dry matter were analysed in 135 samples of dry-cured hams including both muscles. A modified method for sample preparation was developed for determination of free amino acids in dry-cured ham. The method was validated for linearity, limit of detection, limit of quantification, precision and uncertainty. According to the validation parameters the method is appropriate for the determination of free amino acid content in dry-cured ham. Higher content for several free amino acids and total free amino acids were determined in the BF muscle compared to the SM muscle.

словенский. Namen te študije je bil okarakterizirati kemijsko sestavo pršuta, ki je bil izbran in obdelan v skladu s slovenskimi pravili konzorcija za »Kraški pršut« in določiti razlike med Biceps femoris (BF) in Semimembranosus (SM) mišicama. Določili smo vsebnost prostih aminokislin, vlage, soli, beljakovin, skupnega dušika, ne-proteinskega dušika, proteolizni indeks, intramuskularne maščobe in suhe snovi v 135 vzorcih pršuta v obeh mišicah. Modificirali smo pripravo vzorcev za določanje prostih aminokislin v pršut. Metodo smo validirali in določili območje linearnosti, mejo detekcije, mejo kvantifikacije, ponovljivost in obnovljivost. Glede na dobljene rezultate je metoda primerna za določanje prostih aminokislin v pršutu. Višje vsebnosti nekaterih prostih aminokislin in skupnih prostih aminokislin so bile v mišici BF v primerjavi z mišico SM.