publication . Other literature type . Article . 2017

Volatile flavour compounds of dalmatian dry-cured bacon manufactured in different technological conditions

Marina Krvavica; Vedrana Milak;
  • Published: 01 Jan 2017
  • Publisher: Zadruzna Stampa D.D.
Abstract
Volatile flavour compounds of dalmatian dry-cured bacon manufactured in different technological conditions The aim of this study was to determine how the differences in method of salting (with or without additives, salt consumption, the length of the salting phase), method of smoking (the firebox inside or outside the facility) and the smoke temperature, as well as length of drying and ripening faze, affect the composition of volatile aroma compounds of Dalmatian dry-cured bacon. For this purpose, two samples of Dalmatian bacon from each of two different facilities in the area of Dalmatia were taken, in which the bacon was processed as follows: facility A - salt...
Subjects
free text keywords: Chemistry, Food science, Flavour, trajni suhomesnati proizvodi; dalmatinska panceta; soljenje/salamurenje; dimljenje; hlapivi spojevi arome, Dry-cured meat products; Dalmatian dry-cured bacon; Salting/curing; Smoking; Volatile flavour compounds, Dauerwürste; Dalmatinischer Bauchspeck; Salzen/Pökeln; Räuchern; flüchtige Verbindungen und Stoffe, prodotti insaccati a lunga conservazione; pancetta dalmata; salatura/salamoia; affumicatura; composti volatili dell’aroma, productos cárnicos curados en seco; tocino de Dalmacia; curado en seco; ahumado; compuestos volátiles en el aroma
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