Naslov
Total fatty acids composition of raw and ripe Slavonian kulen in relation to raw material used

Autori
Karolyi, Danijel ; Ćurić, Tomislav

Izvornik
Acta agriculturae Slovenica (1581-9175) 100 (2012), Suppl. 3; 231-234

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
meat products; dry sausages; Slavonian kulen; composition; fatty acids; ripening

Sažetak
The experiment was performed to study the changes in composition of total fatty acids during the ripening of Slavonian kulen (SK), dry-fermented sausages produced from raw material (pork meat and back fat) obtained from the feeding experiment in which toasted (T) or thermally non-treated (NT) corn-grain were used in pig’s diets. All sausages were prepared using the same production technology and under the similar conditions of fermentation/ripening. Chemical analyses (content of moisture, crude protein, crude fat, ash and total fatty acid composition) were performed on the samples (n = 6) of T and NT batches taken before stuffing (raw pork/fat mixture) and on the dry-sausages (n = 6) of both groups after six months of ripening. The results indicate that T corn-fed pork/fat raw mixture did not differ in chemical composition, but had less monounsaturated (i.e., less C18:1) and more polyunsaturated (i.e., more C18:2n-6 and C18:3n-3) fatty acid composition as compared to NT raw mixture. As expected, the chemical composition throughout drying/ripening underwent a significant change ; the content of moisture decreased, while the contents of protein, fat and ash increased to similar final values in both groups. On the other hand, ripening had little effect on the initial fatty acid composition ; only C22:5n-3 proportion decreased with time in both groups. In conclusion, total fatty acid profile of ripe SK in this study largely reflects the fatty acid composition of raw materials used, without major changes during the six-month ripening.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Prehrambena tehnologija, Povijest

POVEZANOST RADA