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Volume 9
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10.3390/pr9122287
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Article

The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”

by
Tina Lešić
1,
Nada Vahčić
2,
Ivica Kos
3,
Manuela Zadravec
4,
Dragan Milićević
5,
Irena Perković
6,
Eddy Listeš
7 and
Jelka Pleadin
1,*
1
Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia
2
Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
3
Department of Animal Science and Technology, Faculty of Agriculture, University of Zagreb, Svetošimunska Cesta 25, 10000 Zagreb, Croatia
4
Laboratory for Feed Microbiology, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia
5
Institute of Meat Hygiene and Technology, Kaćanskog 13, 11040 Belgrade, Serbia
6
Regional Veterinary Institute Vinkovci, Croatian Veterinary Institute, Ul. Josipa Kozarca 24, 32100 Vinkovci, Croatia
7
Regional Veterinary Institute Split, Croatian Veterinary Institute, Poljička Cesta 33, 21000 Split, Croatia
*
Author to whom correspondence should be addressed.
Processes 2021, 9(12), 2287; https://doi.org/10.3390/pr9122287
Submission received: 2 December 2021 / Revised: 13 December 2021 / Accepted: 17 December 2021 / Published: 20 December 2021
(This article belongs to the Special Issue Study of Microbiological Safety in the Food Chain)
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Abstract

This study aimed to identify surface mould species overgrowing the Croatian protected meat products “Istarski pršut” and “Dalmatinski pršut” and their effect on sensory properties. Dry-cured hams were produced in 2018/2019 and obtained from annual fairs. The predominant surface species found on “Dalmatinski pršut” were Aspergillus chevalieri, Penicillium citrinum and Aspergillus cibarius, whereas those overgrowing “Istarski pršut” were Aspergillus proliferans, P. citrinum and Penicillium salamii. The results show species diversity, higher presence, and greater variety of Aspergillus species in “Dalmatinski pršut” in comparison to “Istarski pršut”, and significant variations in 9 of 20 sensory attributes. Principal component analysis revealed a clear distinction between the two, and a large contribution of P. salamii and Penicillium bialowienzense to one principal component. The texture traits, smoky odour, muscle and subcutaneous fatty tissue colour, and mould species found are valuable for product characterisation. The results also indicate that mould species may be responsible for some sensory traits, such as tenderness, juiciness, and lesser freshness.
Keywords: meat products; dry-cured hams; sensory evaluation; surface moulds; Penicillium; Aspergillus; Croatian regions meat products; dry-cured hams; sensory evaluation; surface moulds; Penicillium; Aspergillus; Croatian regions

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MDPI and ACS Style

Lešić, T.; Vahčić, N.; Kos, I.; Zadravec, M.; Milićević, D.; Perković, I.; Listeš, E.; Pleadin, J. The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”. Processes 2021, 9, 2287. https://doi.org/10.3390/pr9122287

AMA Style

Lešić T, Vahčić N, Kos I, Zadravec M, Milićević D, Perković I, Listeš E, Pleadin J. The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”. Processes. 2021; 9(12):2287. https://doi.org/10.3390/pr9122287

Chicago/Turabian Style

Lešić, Tina, Nada Vahčić, Ivica Kos, Manuela Zadravec, Dragan Milićević, Irena Perković, Eddy Listeš, and Jelka Pleadin. 2021. "The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”" Processes 9, no. 12: 2287. https://doi.org/10.3390/pr9122287

APA Style

Lešić, T., Vahčić, N., Kos, I., Zadravec, M., Milićević, D., Perković, I., Listeš, E., & Pleadin, J. (2021). The Influence of Surface Mycobiota on Sensory Properties of “Istarski pršut” and “Dalmatinski pršut”. Processes, 9(12), 2287. https://doi.org/10.3390/pr9122287

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