| Abstract | S ciljem utvrđivanja utjecaja načina soljenja i duljine zrenja na nutritivni sastav i nutritivnu kvalitetu masti Dalmatinske pancete (DP) zaštićene oznakom zemljopisnog podrijetla, sukladno propisanoj specifikaciji proizvedeno je 100 DP podijeljenih u 5 grupa, koje su podvrgnute različitim tretmanima soljenja i različitim duljinama zrenja. Grupa A – 5 % NaCl na početnu masu sirovine, faza soljenja 6 dana, a faze zrenja 84 dana; grupa B – 7 % NaCl na početnu masu sirovine, faze soljenja 6 dana, a faza zrenja 84 dana; grupa C – 5 % NaCl na početnu masu sirovine, faza soljenja 8 dana; faze zrenja 67 dana; grupa D – 7 % NaCl na početnu masu sirovine, faza soljenja 8 dana; faza zrenja 67 dana; kontrolna grupa E – 6 % NaCl na početnu masu sirovine, faza soljenja 7 dana; faza zrenja 83 dana. Na kraju proizvodnog procesa uzeto je po 5 uzoraka iz svake grupe te je određen nutritivni sastav (udio vode, masti, energije, bjelančevina, ugljikohidrata, soli i natrija) i profil masnih kiselina (plinska koromatografija) po grupama. Analiza nutritivne vrijednosti i nutritivne kvalitete masti DP izvršena je na temelju sljedećih indeksa masnih kiselina (MK): omjer polinezasićene/zasićene MK, omjer omega-6/omega-3 MK, indeks aterogenosti (IA), indeks trombogenosti (IT) i indeks HH (omjer hipo- /hiperkolesterolemične MK). Nutritivna tablica 100 g DP sastoji se prosječno od: 22,88 g vode, 43,34 g masti od čega 18,35 g zasićenih MK, 22,54 g bjelančevina, 3,73 g NaCl, 1492,81 mg Na, 1,05 g ugljikohidrata, što energetski iznosi 2002,25 KJ, odnosno 483,67 kcal. Profil MK DP čini 48,89 % mononezasićenih od kojih 43,53 % omega-9 MK, 42,40 % zasićenih i 8,02 % polinezasićenih MK od kojih 7,63 % omega-6 i 0,40 % omega-3 MK. Značajno veći (P<0,001) udio NaCl utvrđen je samo u zreloj DP čija je faza soljenja trajala dulje, dok utjecaj povećanja količine soli nije utvrđen. Povećan udio soli u DP i produljenje faze zrenja značajno su utjecali na većinu pokazatelja, a osobito na profil MK i većinu indeksa masnih kiselina. Veći udio NaCl u zreloj DP povezan je s većim udjelima polinezasićenih i omega-6 MK (P<0,01) te manjim udjelima mononezasićenih (P<0,001), trans- (P<0,01) i omega-9 (P<0,001) MK. Produljenje faze zrenja značajno je utjecalo na povećanje udjela mononezasićenih (P<0,001) i smanjenje udjela omega-6 (P<0,01) MK u DP, dok utjecaj ovog tretmana na ostale grupe MK nije u potpunosti jasan. Povećanje udjela soli u zreloj DP značajno je utjecao na povećanje kvocijenta polinezasićene/zasićene MK, dok utjecaj duljine zrenja na ove indekse nije u potpunosti jasan. Povećanje udjela soli i produljenje zrenja značajno (P<0,001) su utjecali na povećanje kvocijenta omega- 6/omega-3 MK. Navedeni rezultati potvrđuju da se pažljivim manipuliranjem tehnoloških postupaka može uspješno utjecati na nutritivni sastav i nutritivnu kvalitetu masti DP, što daje poticaj znanstvenicima i proizvođačima za daljnja istraživanja. |
| Abstract (english) | With the aim of determining the influence of the salting method and length of ripening on the nutritional composition and nutritional fat quality of Dalmatian pancetta (DP) with protected geographical indication, according to the prescribed specification, 100 DP divided into 5 equal groups were produced, which were subjected to different salting treatments and different lengths of ripening. Group A – 5 % NaCl kg-1 of raw belly, salting phase 6 days, ripening phase 84 days; group B – 7 % NaCl kg-1 of raw belly, salting phase 6 days, ripening phase 84 days; group C – 5 % NaCl kg-1 of raw belly, salting phase 8 days; ripening phase 67 days; group D – 7 % NaCl kg-1 of raw belly, salting phase 8 days; ripening phase 67 days; control group E – 6 % NaCl kg-1 of raw belly, salting phase 7 days; ripening phase 83 days. At the end of the production process, 5 samples from each group were taken, and the nutritional composition (proportion of water, fat, energy, protein, carbohydrates, salt and sodium) and fatty acid profile (gas chromatography) were determined. The analysis of the nutritional value and nutritional fat quality of DP was performed on the basis of the following indexes of fatty acid (FA): polyunsaturated/saturated FA ratio, omega-6/omega-3 FA ratio, index of atherogenicity (IA), index of thrombogenicity (IT) and HH index (ratio of hypo-/hypercholesterolemic FA). The nutritional table of 100 g DP consists on average of: water 22.88 g, fat 43.34 g of which 18.35 g saturated FA, protein 22.54 g, NaCl 3.73 g, Na 1492.81 mg, carbohydrates 1.05 g, which is 2002.25 KJ, i.e. 483.67 kcal. The FA profile of DP consists of monounsaturated 48.89 % of which omega-9 FA 43.53 %, saturated 42.40 % and polyunsaturated FA 8.02 % of which omega-6 7.63 % and omega-3 FA 0.40 %. A significantly higher (P<0.001) proportion of NaCl was determined only in mature DP whose salting phase lasted longer, while the influence of increasing the amount of salt was not determined. The increased proportion of salt in DP and the prolongation of the ripening phase had a significant impact on most indicators, especially on the FA profile and most fatty acid indexes. A higher proportion of NaCl in mature DP is associated with higher proportions of polyunsaturated and omega-6 FA (P<0.01), lower proportions of monounsaturated (P<0.001), trans- (P<0.01) and omega-9 (P < 0.001) FA. The prolongation of the ripening phase significantly increased the proportion of monounsaturated (P<0.001) and decreased the proportion of omega-6 (P<0.01) FA in DP, while the influence of this treatment on the other FA groups is not entirely clear. Higher proportion of salt in the mature DP significantly increased the quotient of polyunsaturated/saturated FA, while the influence of ripening length on these indices is not entirely clear. Increasing the proportion of salt and prolonging ripening significantly (P<0.001) increased the omega-6/omega-3 FA ratio. The above results confirm that the nutritional composition and nutritional fat quality of DP can be successfully influenced by careful manipulation of technological procedures, which gives scientists and producers an incentive for further research. |
