Naslov
Mineral content of dry-fermented sausages produced in Croatian households

Autori
Kudumija, Nina ; Vulić, Ana ; Pleadin, Jelka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
BOOK OF ABSTRACTS 10th International Congress of Food Technologists, Biotechnologists and Nutritionists / Komes, Draženka - Zagreb : Hrvatsko društvo prehrambenih tehnologa, biotehnologa i nutricionista, 2022, 115-115

Skup
10th International Congress of Food Technologists, Biotechnologists and Nutritionists

Mjesto i datum
Zagreb, Hrvatska, 30.11.2022. - 02.12.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
homemade dry-fermented sausages, flame atomic absorption spectroscopy, minerals

Sažetak
Dry-fermented sausages are traditionally produced in many parts of Croatia, but, notably, in a non-standardised manner and according to the specific recipe of each rural household. In general, homemade sausages are produced from high- quality chopped meat and solid fatty tissue spiked with various spices, and subjected to fermentation, smoking, and drying. They represent high-quality products harbouring at least 16% of meat proteins and not more than 40% of water. Due to their high protein and mineral content, these products are regarded as high-value food, but their overconsumption leads to health problems arising from the high sodium-chloride (NaCl) and saturated fatty acid content. During 2020 and 2021, 46 samples of Kulen (n=17), Kulenova Seka (n=17), and Slavonian sausage (n=12) were collected from the Eastern and Northern Croatia. After acid digestion, minerals (sodium (Na), calcium (Ca), potassium (K), magnesium (Mg), copper (Cu), zinc (Zn), and iron (Fe)) were determined using flame atomic absorption spectroscopy (AAS). The results showed that a statistically significant difference (p<0.05) in macro-mineral content of the analysed sausages exists only when it comes to Na (p=0.0389), Ca (p=0.0329), and Zn (p=0.0019). Of all analysed minerals, the one most represented in all analysed sausages was Na, whose average content in Kulen equalled to 16, 561 mg/kg, that in Kulenova Seka to 16, 179 mg/kg and that in Slavonian sausage to 14, 069 mg/kg. Such a high Na content can be attributed to the addition of NaCl in quantities dependent of the household recipe, i.e., the production technology. These products were also shown to contain a large amount of K ranging from 5, 674 mg/kg in Kulen to 5, 847 mg/kg in Slavonian sausage. The content of Ca spanned from 281.1 mg/kg in Kulenova Seka over 309.7 mg/kg in Slavonian sausage to 372.8 mg/kg in Kulen. The study revealed that dry-fermented sausages harbour a significant share of micro- minerals: Mg (206.9-533.5 mg/kg), Zn (19.19- 116 51.04 mg/kg), Fe (9.70-31.20 mg/kg), and Cu (0.94- 2.53 mg/kg). The results of this study demonstrate that dry-fermented sausages traditionally produced in Croatian households represent a valuable source of different minerals, including biogenic ones.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA