The presentation of the importance of raw material quality with the aspects related to salt content reduction destined to wider public and published in weekly magazine
D.10 Educational activities
COBISS.SI-ID: 2864488Literature review on factors affecting the quality of the raw material important for dry-curing process as well as their effect on the maturation process and consequently product quality.
B.04 Guest lecture
COBISS.SI-ID: 2192232The reduction of salt in dry-cured ham is important in view of its nutritonal quality. The results of this study demonstrate that reduction of salt was accompanied by lower processing losses and better slicing yields.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 3169384Excessive salt intake presents a risk to human health. However, reducing salt in dry-cured ham may cause serious quality defects due to excessive proteolysis. Our aim was evaluate the impact of salt content on the proteomic level in order to clarify its impact on proteolysis. Forty-five protein spots were significantly affected by salt level, demonstrating a notable effect of salt content on proteolysis of dry-cured ham. Further studies are needed (protein identification, comparison to initial level, association with sensory traits) to substantiate our results.
B.03 Paper at an international scientific conference
COBISS.SI-ID: 3094632We prepared analysis of causes for selection/rejection of hams for processing of "kraški pršut" and thus criteria for selection aplicable in practice. This was published in proffessional magazine and monographic publication (tehnološki list).
F.17 Transfer of existing technologies, know-how, methods and procedures into practice
COBISS.SI-ID: 2429032