Škrlep Martin, Čandek-Potokar Marjeta, Lukač Nina Batorek, Povše Maja Prevolnik, Pugliese Carolina, Labussière Etienne, Flores Mónica
Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
Agricultural Institute of Slovenia, Hacquetova ulica 17, 1000 Ljubljana, Slovenia.
Meat Sci. 2016 Jan;111:27-37. doi: 10.1016/j.meatsci.2015.08.010. Epub 2015 Aug 20.
Due to the initiative to stop piglet castration, meat from entire male pigs is expected to take important share on the European market which can affect dry-cured ham industry. In the present study, hams of entire males (EM) and immunocastrates (IC) were submitted to dry-curing process. Sex category and salting regime were evaluated using standard (18 days; HS) and shortened salting (6 days; LS). At the end of processing, compared to HS, LS hams had lower (40%) salt content, were more proteolysed, were less salty, and had softer texture and different volatile profile. Sex effect was less evident; still, hams from EM exhibited higher processing losses and salt intake, and were drier, less marbled, harder, and more intensively coloured than IC hams. The panellists perceived higher off-flavours in hams with high boar taint compounds (correlation 0.67 and 0.53 for skatole and androstenone, respectively). The effect of sex category on volatile profile was negligible.
由于停止仔猪阉割的倡议，完整雄性猪的肉预计将在欧洲市场占据重要份额，这可能会影响干腌火腿行业。在本研究中，完整雄性猪（EM）和免疫去势猪（IC）的火腿进行了干腌处理。使用标准腌制（18天；HS）和缩短腌制（6天；LS）来评估性别类别和腌制方式。在加工结束时，与HS相比，LS火腿的盐分含量较低（40%），蛋白水解程度更高，咸味更淡，质地更软，挥发性成分也不同。性别效应不太明显；不过，EM火腿的加工损失和盐分摄入量更高，比IC火腿更干、大理石花纹更少、更硬且颜色更深。小组成员在含有高公猪异味化合物的火腿中察觉到更高的异味（粪臭素和雄烯酮的相关性分别为0.67和0.53）。性别类别对挥发性成分的影响可以忽略不计。
