This study was carried out to evaluate the effects of sesame ( Sesamum indicum L.) oil cake on pasta processing and the functional characteristics of the end product. The pasta produced from wheat flour fortified with 5, 7.5, 10, 12.5, and 15% ( w/w ) sesame oil cake showed a significant increase in total protein ( i.e. , ranging from 12.3 and 16.0 g/100 g), lipid ( i.e. , 3-fold) and crude fiber ( i.e. , 0.58 to 0.91 g/100 g) contents with the increasing addition of sesame oil cake. Consistograph tests showed that the pressure maximum decreased significantly from 267.2 kPa for the wheat flour dough (control) to 157.6 kPa upon the addition of 15% ( w/w ) sesame oil cake to wheat flour. Drop-in pressure after 250 and 450 s was lower for the control sample than for those containing 5, 7.5, 10, 12.5, and 15% ( w/w ) sesame oil cake. The elasticity value for the control dough was 500.1 Pa, and it was reduced to 392.3 Pa with the addition of 15% ( w/w ) sesame oil cake to wheat flour resulting also in a significant reduction in the extensibility. The pasta from the flour blend with 7.5% ( w/w ) sesame oil cake exhibited the highest cooking loss, at 5.40 g/100 g. Sensorial evaluation of the flavor and stickiness of pasta produced from the flour blends containing up to 10% ( w/w ) of sesame oil cake was satisfactory and recommended to open the door for industrial utilization of such valuable and nutritious by-products. Sesame components and gluten network interactions are believed to play a key role in modifying pasta’s functional characteristics and require more investigation.
{"title":"Impact of Sesame (Sesamum indicum L.) Oil Cake on Pasta Physicochemical Properties","authors":"Ashraf M. Al-khamaiseh, Mohammad Saleh","doi":"10.31883/pjfns/191267","DOIUrl":"https://doi.org/10.31883/pjfns/191267","url":null,"abstract":"This study was carried out to evaluate the effects of sesame ( Sesamum indicum L.) oil cake on pasta processing and the functional characteristics of the end product. The pasta produced from wheat flour fortified with 5, 7.5, 10, 12.5, and 15% ( w/w ) sesame oil cake showed a significant increase in total protein ( i.e. , ranging from 12.3 and 16.0 g/100 g), lipid ( i.e. , 3-fold) and crude fiber ( i.e. , 0.58 to 0.91 g/100 g) contents with the increasing addition of sesame oil cake. Consistograph tests showed that the pressure maximum decreased significantly from 267.2 kPa for the wheat flour dough (control) to 157.6 kPa upon the addition of 15% ( w/w ) sesame oil cake to wheat flour. Drop-in pressure after 250 and 450 s was lower for the control sample than for those containing 5, 7.5, 10, 12.5, and 15% ( w/w ) sesame oil cake. The elasticity value for the control dough was 500.1 Pa, and it was reduced to 392.3 Pa with the addition of 15% ( w/w ) sesame oil cake to wheat flour resulting also in a significant reduction in the extensibility. The pasta from the flour blend with 7.5% ( w/w ) sesame oil cake exhibited the highest cooking loss, at 5.40 g/100 g. Sensorial evaluation of the flavor and stickiness of pasta produced from the flour blends containing up to 10% ( w/w ) of sesame oil cake was satisfactory and recommended to open the door for industrial utilization of such valuable and nutritious by-products. Sesame components and gluten network interactions are believed to play a key role in modifying pasta’s functional characteristics and require more investigation.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141925752","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, J. Blondeau, S. Renouard
Some edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-truffle species encountered in France. To achieve this, infrared spectrometry analysis, chromaticity measures and atomic absorption analysis were performed on dehydrated truffle powder as well as antioxidant capacity (ABTS and CUPRAC assays) and total phenolic content analyses were performed for truffle aqueous ethanol extracts. Infrared spectrometry analysis provided results allowing to discriminate the six-truffle species using a chitin/chitosan ratio (1,659 cm –1 /1,627 cm –1 ) determined in the range of 0.75 to 0.93 or a β/α-glucan ratio (889 cm –1 /850 cm –1 ) in the range from 1.50 to 1.81. Colour coordinates, including L *, a * and b * values, ranged from 20.56 to 36.35, 1.62 to 4.23 and 2.78 to12.9, respectively, and differed significantly between species. Truffle calcium and magnesium content was 2.62–0.48 mg/g dry weight and 0.91–0.21 mg/g dry weight, which also differentiated truffle species. Total phenolic content and antioxidant capacity analyses allowed to discriminate most of the six-truffle species but not each of the species. Thus, biophysical approaches and, to a lesser extent, the antioxidant activity assays, and total phenolic content are credible means of identifying truffle species found in France
有些食用松露品种比其他品种更抢手、更昂贵，但它们的颜色和外观却很相似。这就导致了欺诈的高风险。为了防止这些欺诈行为，本研究建议探索化学成分和抗氧化能力，以区分在法国遇到的六种松露品种。为此，我们对脱水松露粉末进行了红外光谱分析、色度测量和原子吸收分析，并对松露乙醇水提取物进行了抗氧化能力（ABTS 和 CUPRAC 分析）和总酚含量分析。红外光谱分析结果表明，利用几丁质/壳聚糖比率（1,659 cm -1 /1,627 cm -1 ）在 0.75 至 0.93 之间或 β/α-葡聚糖比率（889 cm -1 /850 cm -1 ）在 1.50 至 1.81 之间的测定值，可以区分六种松露品种。颜色坐标（包括 L *、a * 和 b * 值）的范围分别为 20.56 至 36.35、1.62 至 4.23 和 2.78 至 12.9，不同品种之间差异显著。松露的钙和镁含量分别为 2.62-0.48 毫克/克（干重）和 0.91-0.21 毫克/克（干重），这也是松露物种之间的差异。总酚含量和抗氧化能力分析可以区分六种松露中的大多数种类，但不能区分每个种类。因此，生物物理方法以及在较小程度上的抗氧化活性测定和总酚含量是鉴别法国松露种类的可靠方法。
{"title":"Truffle Species Discrimination Based on Their Chemical Composition, Chromaticity Coordinates and Antioxidant Capacity","authors":"Cristina Valencia-Sullca, Anja Rakotondramavo, Catherine Verret, J. Blondeau, S. Renouard","doi":"10.31883/pjfns/191035","DOIUrl":"https://doi.org/10.31883/pjfns/191035","url":null,"abstract":"Some edible truffle species are more sought after and expensive than others while they have a similar colour and appearance. This therefore leads to high risk of fraud. To prevent these frauds, this study proposes to explore the chemical composition and antioxidant capacity to discriminate the six-truffle species encountered in France. To achieve this, infrared spectrometry analysis, chromaticity measures and atomic absorption analysis were performed on dehydrated truffle powder as well as antioxidant capacity (ABTS and CUPRAC assays) and total phenolic content analyses were performed for truffle aqueous ethanol extracts. Infrared spectrometry analysis provided results allowing to discriminate the six-truffle species using a chitin/chitosan ratio (1,659 cm –1 /1,627 cm –1 ) determined in the range of 0.75 to 0.93 or a β/α-glucan ratio (889 cm –1 /850 cm –1 ) in the range from 1.50 to 1.81. Colour coordinates, including L *, a * and b * values, ranged from 20.56 to 36.35, 1.62 to 4.23 and 2.78 to12.9, respectively, and differed significantly between species. Truffle calcium and magnesium content was 2.62–0.48 mg/g dry weight and 0.91–0.21 mg/g dry weight, which also differentiated truffle species. Total phenolic content and antioxidant capacity analyses allowed to discriminate most of the six-truffle species but not each of the species. Thus, biophysical approaches and, to a lesser extent, the antioxidant activity assays, and total phenolic content are credible means of identifying truffle species found in France","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.3,"publicationDate":"2024-07-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141806709","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari
{"title":"Application of Flour Blends from Modified Cassava and Suweg Flours in Gluten-Free Steamed Brownies","authors":"Herlina Marta, Shifa Auliya Yusnia, Fetriyuna Fetriyuna, Heni Radiani Arifin, Yana Cahyana, Dewi Sondari","doi":"10.31883/pjfns/188615","DOIUrl":"https://doi.org/10.31883/pjfns/188615","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141100506","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Meng Li, Muhammad Shahid, Xiaobin Zhang, Douglas Law, Mukram Muhammad Mackeen, A. Teh, Ahmad Abdul Kareem Najm, S. Fazry, B. Othman
{"title":"Extraction, Chemical Composition and Antidiabetic Potential of Crude Polysaccharides from Centella asiatica (L.) Urban","authors":"Meng Li, Muhammad Shahid, Xiaobin Zhang, Douglas Law, Mukram Muhammad Mackeen, A. Teh, Ahmad Abdul Kareem Najm, S. Fazry, B. Othman","doi":"10.31883/pjfns/188316","DOIUrl":"https://doi.org/10.31883/pjfns/188316","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141101619","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Minh Van Nguyen, Derrick Kakooza, Thi Hong Tuoi Do, Anh Phuong Thi Tran, Han The Nguyen, Ngoc Quang Tran
{"title":"Fatty Acid Composition and Anticancer Activity of Neutral and Polar Lipids of Pacific Oyster (Crassostrea gigas) Cultured in Khanh Hoa Coast in Vietnam","authors":"Minh Van Nguyen, Derrick Kakooza, Thi Hong Tuoi Do, Anh Phuong Thi Tran, Han The Nguyen, Ngoc Quang Tran","doi":"10.31883/pjfns/188139","DOIUrl":"https://doi.org/10.31883/pjfns/188139","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-05-24","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141101517","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Effect of the Addition of Apple Pomace and Erythritol on the Antioxidant Capacity and Antidiabetic Properties of Shortbread Cookies","authors":"E. Raczkowska, A. Wojdyło, P. Nowicka","doi":"10.31883/pjfns/187941","DOIUrl":"https://doi.org/10.31883/pjfns/187941","url":null,"abstract":"","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140965923","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
T. Tran, Le Hong Ngoc Ngo, N. Ton, Thi Hong Nhung Le, Thi Thuy Le, V. Le
Spears or cladophylls are edible parts of asparagus ( Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber
{"title":"High-Fiber Crackers Supplemented with Asparagus Hard-Stem: Impacts of Supplementation Ratios and Water Amounts in Cracker Recipe on the Product Quality","authors":"T. Tran, Le Hong Ngoc Ngo, N. Ton, Thi Hong Nhung Le, Thi Thuy Le, V. Le","doi":"10.31883/pjfns/188110","DOIUrl":"https://doi.org/10.31883/pjfns/188110","url":null,"abstract":"Spears or cladophylls are edible parts of asparagus ( Asparagus officinalis L.) implemented in a human diet while its hard-stem by-products have been used for animal feeding. In this study, the asparagus hard-stem was proved to be rich in dietary fiber and total phenolics with high antioxidant capacity. Wheat flour was partially replaced by asparagus hard-stem powder (AHP) in the cracker recipe and the AHP ratios were 0 (control), 5, 10, 15, 20% of the blend weight; the nutritional constituents, antioxidant capacities, physical attributes, and sensory overall acceptability of crackers were then evaluated. As the AHP ratio increased from 0 to 20%, the dietary fiber and total phenolic contents of the fortified crackers were improved by 5.0 times and 3.2 times, respectively, while their ferric reducing antioxidant power and DPPH scavenging capacity were enhanced by 6.1 and 1.4 times, respectively. Besides, the elevated ratio of AHP also increased the product hardness and reduced its overall acceptability. The impacts of water amount used in the dough kneading on the high-fiber cracker quality were then investigated. At 20% AHP level, the appropriate water amount was 55 g/100 g of the flour blend to reduce hardness and improve overall acceptability of the fortified crackers. The study results show that AHP is a potential dietary fiber and antioxidant ingredient for high-fiber","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-05-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141126452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
G. Chaquilla-Quilca, A. Islas-Rubio, F. Vásquez-Lara, Lourdes Salcedo-Sucasaca, R. Silva-Paz, J. G. Luna-Valdez
.
.
{"title":"Chemical, Physical, and Sensory Properties of Bread with Popped Amaranth Flour","authors":"G. Chaquilla-Quilca, A. Islas-Rubio, F. Vásquez-Lara, Lourdes Salcedo-Sucasaca, R. Silva-Paz, J. G. Luna-Valdez","doi":"10.31883/pjfns/187799","DOIUrl":"https://doi.org/10.31883/pjfns/187799","url":null,"abstract":".","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-05-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140981069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10°C was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5°C for 35 days. The results showed that applying HS-ST at 60 MPa/−5°C allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.
{"title":"Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages","authors":"E. Malinowska-Pańczyk, Katarzyna Mazur","doi":"10.31883/pjfns/186806","DOIUrl":"https://doi.org/10.31883/pjfns/186806","url":null,"abstract":"The aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST). It was shown that storage at moderate pressures (up to 111 MPa) led to a reduction in microbial populations. After 21 days of storage under these conditions, no microorganisms were detected in the samples. Additionally, the inhibition of thiobarbituric acid reactive substance (TBARS) formation was observed under HS-ST conditions. The negative effect of the storage at 111 MPa/−10°C was the sausage colour change from pink to grey-pink or grey, visible to the naked eye. Such changes did not occur in the samples stored at 60 MPa/−5°C for 35 days. The results showed that applying HS-ST at 60 MPa/−5°C allowed the shelf-life of raw pork sausages to be effectively extended by at least 35 days without visible quality deterioration.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-04-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140666461","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
M. Lušnic Polak, T. Polak, M. Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar
The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slove-nian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters ( p ≤0.05). Positive correlation ( p ≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.
{"title":"Classification of Slovenian Dry-Cured Ham – Kraški pršut – According to Texture Profile","authors":"M. Lušnic Polak, T. Polak, M. Kuhar, Iva Zahija Jazbec, Tadej Kaltnekar, Lea Demšar","doi":"10.31883/pjfns/186589","DOIUrl":"https://doi.org/10.31883/pjfns/186589","url":null,"abstract":"The effects of the supplier and the mass of pork thighs together with some production parameters including mass loss during ham production, mass of the final products and relative content of non-protein nitrogen (NPN) on the texture profile of Slove-nian dry-cured ham – Kraški pršut were investigated to determine its optimal texture. The study included 32 dry-cured hams from two mass classes (heavy with thigh mass at salting of 11.7–12.1 kg and light with thigh mass at salting of 10.5–10.7 kg) and two different pork thigh suppliers from regular production. Slices cut transversally from the thigh at approximately 8 cm from the femur head were used for physicochemical parameter (pH, contents of moisture, total fat, protein, NaCl, and NPN) analysis, instrumental texture analysis profile analysis (TPA), and sensory analysis. Pork thigh mass had a significant effect on the TPA parameters; light samples were harder, chewier, springier, more cohesive and resilient compared to the heavy samples. NaCl content and sensory scores for saltiness were higher in the light Kraški pršut samples than in the heavy ones. Based on the median for hardness in the sensory analysis, the samples were classified into three ranks of texture using linear discriminant analysis (9 variables, 100% correct classification): optimal (median 4.0; 19% of samples), slightly too soft (median 3.5, 72% of samples), and soft (median 3.0; 9% of samples). Kraški pršut mass and hardness were significantly correlated to saltiness, pastiness, aroma, and all TPA parameters ( p ≤0.05). Positive correlation ( p ≤0.05) was also observed between NPN and pastiness. These findings indicate the importance of supplier, mass of pork thighs, and production parameters for optimizing the texture of Kraški pršut.","PeriodicalId":20332,"journal":{"name":"Polish Journal of Food and Nutrition Sciences","volume":null,"pages":null},"PeriodicalIF":2.4,"publicationDate":"2024-04-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140689713","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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