Naslov
Fat content and fatty acid composition of traditional dry-fermented sausages coming from Croatian households

Autori
Pleadin, Jelka ; Kovačević, Dragan ; Vulić, Ana ; Barbir, Tina ; Malenica Staver, Mladenka ; Vahčić Nada

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

Izvornik
Book of Abstracts - 3rd North and East European NEEFOOD Congress on Food / Gaceu, L. - Brasov : Transilvania Univeristy Press, 2015

Skup
3rd North and East European NEEFOOD Congress on Food

Mjesto i datum
Brašov, Rumunjska, 20.05.2015. - 23.05.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Fat content; Fatty acid composition; Traditional dry-fermented sausages; Croatian households

Sažetak
The production of traditional dry-fermented sausages mostly takes place in rural households based on the original recipes implemented by the manufacturer. The aim of this study was to investigate into the differences in fat content and fatty acid composition of Croatian traditional dry-fermented sausages produced by a large number of households that resort to a variety of technologies and are situated in four Croatian regions. The study comprised a total of 84 pork dry-fermented sausage samples collected over a two-year period (2013-2014). Total fat content was determined using the standardized Soxhlet method, while fatty acid methyl esters were determined using a gas chromatography (GC-FID). The fat content was shown to range from 21.70% to 52.40%, with statistically significant differences (p < 0.05) across the producing households. The results of fatty acid analysis showed the highest representation of oleic acid (C18:1n-9C), followed by palmitic (C16:0), stearic (C18:0) and linoleic (C18:2n-6) acid. Out of the total fatty acid esters identified, SFA accounted for 42.86±3.86%, MUFA for 46.11±4.27% and PUFA for 11.03±1.12%. The percent-share of fatty acids of the n-6 and n-3 group was 9.07±0.89% and 1.96±0.23% of the total PUFA, respectively, the ratios thereby being the following: n-6/n-3, 4.63±0.71 ; MUFA/SFA, 1.08±0.11 ; and PUFA/SFA, 0.26±0.07. The revealed sausage composition is typical of pork meat products ; however, the fatty acid content and SFA, MUFA & PUFA representation significantly varied (p < 0.05) across the producing households. Substantial variations in fat content and fatty acid composition can be attributed to the differences in the amount of added fatback and the fatness of the stuffing meat, as well as to the differences in technological processes implemented by individual manufacturers.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA