| Abstract | Pršut je jedan od najcjenjenijih i najkvalitetnijih zaštićenih proizvoda Republike Hrvatske, a njegova proizvodnja vezana je uz priobalno područje. Tehnološki proces proizvodnje razlikuje se od regije do regije. S obzirom na različitosti sirovine, tehnološkog procesa i uvjeta proizvodnje dalmatinski i drniški pršut imaju oznaku zemljopisnog podrijetla, dok je istarski pršut zaštićen oznakom izvornosti. Cilj ovoga rada bio je usporediti kakvoću pršuta različitih regija. Uzorkovano je po 3 uzorka iz Istre, 3 iz okolice Zadra i 3 iz Drniša. Provedene su senzorička i fizikalna pretraga te utvrđivan kemijski i masnokiselinski sastav. Senzorički uzorci su ocijenjeni prosječnim ocjenama od 4,5 do 5. U istarskom pršutu aktivitet vode iznosi 0,760, količina vode 38,82 %, masti 16,01 %, bjelančevina 33,78 %, pepela 7,29 % i NaCl-a 9,74 %. U dalmatinskom pršutu aktivitet vode iznosi 0,770, količina vode 40,97 %, masti 14,85 %, bjelančevina 31,78 %, pepela 7,73 %, NaCl-a 9,06 %. Drniški pršut imao je aktivitet vode 0,755, količinu vode 42,89 %, masti 16,76 %, bjelančevina 29,13 %, pepela 8,81 %, NaCl-a 11,27 %. Masnokiselinski sastav istarskog pršuta iznosio je: SFA 44,44 %, MUFA 47,36 %, PUFA 8,20 %, omjer PUFA/SFA 0,18, n-6 0,91 %, n-3 0,10 %, omjer n-6/n-3 9,1. Dalmatinski pršut: SFA 38,13 %, MUFA 51,39 %, PUFA 10,48 %, omjer PUFA/SFA 0,27., n-6 1,33 %, n-3 0,11 %, omjer n-6/n-3 12,09. Drniški pršut: SFA 45,19 %, MUFA 46,12 %, PUFA 8,68 %, omjer PUFA/SFA 0,19, n-6 1,38 %, n-3 0,13 %, omjer n-6/n-3 10,61. Prosječni kemijski sastav pršuta neovisno o regiji u kojoj se proizvodi i neovisno o tehnološkom procesu proizvodnje ne razlikuje se značajno |
| Abstract (english) | Dry cured ham, whose production is related to the Mediterranean, represents one of the most valuable and quality protected brands from Croatia. It's production technology and processes vary by region. Given the material differences, technological processes and production conditions the Dalmatian and Drniš dry cured ham are marked by their geographical origins while the Istrian dry cured ham is protected by it's native origins. The purpose of this thesis was the comparison of dry cured ham in different Croatian regions. The sampling process included nine samples, three of each, of Istrian, Dalmatian and Drniš dry cured ham. The tests undertaken included organoleptic and physical analysis and the assessment of chemical and fatty acids composition. The samples got an average grade of 4.5 out of 5 on the organoleptic tests. The Istrian dry cured ham has a water activity of 0.760, a water content of 38.82 %, a fat content of 16.01 %, a protein content of 33.78 %, an ash content of 7.29 % and a NaCl content of 9.74 %. The water activity of the Dalmatian dry cured ham is 0.770, the water content 40.97 %, the fat content 14.85 %, the protein content 31.78 %, the ash content 7.73 % and the NaCl content 9.06 %. The Drniš dry cured ham got the following results, the water activity is 0.755, the water content 42.89 %, the fat content 16.76 %, the protein content 29.13 %, the ash content 8.81 % and the NaCl content 11.27 %. The fatty acids analysis for the Istrian dry cured ham have given the following results: SFA 44.44 %, MUFA 47.36 %, PUFA 8.20 %, PUFA/SFA 0.18, n-6 0.91 %, n-3 0.10 % and n-6/n-3 9.1. The results for the Dalmatian dry cured ham were: SFA 38.13 %, MUFA 51.39 %, PUFA 10.48 %, PUFA/SFA 0.27, n-6 1.33 %, n-3 0.11 % and n-6/n-3 12.09. The results for the Drniš dry cured ham were: SFA 45.19 %, MUFA 46.12 %, PUFA 8.68 %, PUFA/SFA 0.19, n-6 1.38 %, n-3 0.13 % and n-6/n-3 10.61. Regardless the region and technological processes of its production the average chemical composition of the dry cured ham doesn't vary much. |
