Fatty acid composition of Baranjski kulen from two diverse production systems (CROSBI ID 261736)
Prilog u časopisu | izvorni znanstveni rad | međunarodna recenzija
Podaci o odgovornosti
Djurkin Kušec, Ivona ; Komlenić, Miodrag ; Krvavica, Marina ; Margeta, Vladimir ; Gvozdanović, Kristina ; Galović, Dalida ; Radišić, Žarko ; Kušec, Goran
engleski
Fatty acid composition of Baranjski kulen from two diverse production systems
The aim of the present study was to compare the fatty acid composition of dry fermented sausage made from Crna slavonska pig and modern hybrids reared in diverse production systems. The study was performed on Baranjski kulen, a traditional PGI (Protected Geographical Indication) labelled sausage. Baranjski kulen produced from pigs included in the study differed in their fatty acid profle, with kulen made from Crna slavonska pigs having a higher content of MUFA, lower content of PUFA and a more favourable PUFA/SFA ratio. The results of the present study demonstrate that meat originating from breeds raised in specifc production system affects the fatty acid composition as one of the major determinants of nutritional product quality.
autochthonous breed ; fatty acids ; nutritional quality ; pigs
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Podaci o izdanju
21 (4)
2018.
152-154
objavljeno
1336-9245
10.15414/afz.2018.21.04.152-154