Chemical Characteristics of Croatian Traditional Istarski pršut (PDO) Produced from Two Different Pig Genotypes

Marina Krvavica,Jelena Đugum,Srđan Milovac,Dario Lasić,Špiro Janović,Jasna Bošnir,Jasenka Gajdoš Kljusurić

doi:10.3390/molecules26144140

Marina Krvavica, Jelena Đugum + Show 5 more

Open Access

https://doi.org/10.3390/molecules26144140

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Abstract

Chemical characteristics of raw and processed Istarski pršut (PDO) produced from two different pig genotypes were studied with special emphasis on amino and fatty acid composition and factors of lipid stability. Raw hams of Large White (LW)xLandrace (L), and (LWxL)xDuroc (D) pig genotypes were used in the study (20 hams of each genotype). All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half (the right ones) of LWxL)xD genotype were used for analyses of raw hams (fresh muscles). Istarski pršut was evaluated on the basis of the chemical parameters of the raw and matured lean ham. The process of dry curing significantly influenced the chemical properties of Istarski pršut. Despite the higher content of intramuscular fat and polyunsaturated fatty acids, the fat of (LWxL)xD ham was much more resistant to hydrolysis and oxidation, suggesting that fatty acid profile and other factors, also play a significant role. Significant differences between pig genotypes in the amino acid and fatty acid profiles were found. The analyzed Istarski pršut may be distinguished by prints of multivariate chemometric statistical analysis, based on their amino acid and fatty acid compositions.

Highlights

Due to their specific quality and organoleptic characteristics, four types of Croatian dry-cured ham (Istarski, Krcki, Dalmatinski and Drniški pršut) have been legally recognized as an exceptional contribution to the gastronomic culture of European Union and marked with the labels of Protected Designation of Origin (PDO) and Protected Geographical Indications (PGI)
All left raw hams from each carcass were processed in accordance with the PDO specification of Istarski pršut, and other half of LWxL)xD genotype were used for analyses of raw hams
In agreement with similar studies of other dry-cured hams [31,32], the influence of processing on the basic-chemical properties of Istarski pršut in this study was shown by a decrease in water content and an increase of dry matter content as well as an increase in pH, as expected [2]

Summary

Introduction

Due to their specific quality and organoleptic characteristics, four types of Croatian dry-cured ham (Istarski, Krcki, Dalmatinski and Drniški pršut) have been legally recognized as an exceptional contribution to the gastronomic culture of European Union and marked with the labels of Protected Designation of Origin (PDO) and Protected Geographical Indications (PGI). Only Istarski pršut is marked with the PDO label, and its production from the beginning to the end of the process (including pig rearing) takes place in a geographical area defined by the PDO specification. Istarski pršut is a highly appreciated dry-cured ham, especially in Croatia and other regional countries, the PDO label guarantees its specific quality and attributes expected by consumers. The PDO specification of Istarski pršut regulates the rearing of the animals. Animals must be at least 9 months old before slaughter

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