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Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages

Authorized Users Only
2014
Authors
Parunović, Nenad
Petrović, Milica
Matekalo-Sverak, Vesna F.
Radojković, Dragan D.
Radović, Čedomir
Article (Published version)
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Abstract
In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and ...sensory characteristics of traditional dry fermented sausages.

Source:
Journal of Food Processing and Preservation, 2014, 38, 5, 2061-2068
Publisher:
  • Wiley, Hoboken
Funding / projects:
  • Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)

DOI: 10.1111/jfpp.12184

ISSN: 0145-8892

WoS: 000342771600002

Scopus: 2-s2.0-84927578991
[ Google Scholar ]
6
5
URI
http://r.istocar.bg.ac.rs/handle/123456789/428
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - JOUR
AU  - Parunović, Nenad
AU  - Petrović, Milica
AU  - Matekalo-Sverak, Vesna F.
AU  - Radojković, Dragan D.
AU  - Radović, Čedomir
PY  - 2014
UR  - http://r.istocar.bg.ac.rs/handle/123456789/428
AB  - In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages.
PB  - Wiley, Hoboken
T2  - Journal of Food Processing and Preservation
T1  - Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages
VL  - 38
IS  - 5
SP  - 2061
EP  - 2068
DO  - 10.1111/jfpp.12184
UR  - Konv_63
ER  - 
@article{
author = "Parunović, Nenad and Petrović, Milica and Matekalo-Sverak, Vesna F. and Radojković, Dragan D. and Radović, Čedomir",
year = "2014",
abstract = "In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages.",
publisher = "Wiley, Hoboken",
journal = "Journal of Food Processing and Preservation",
title = "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages",
volume = "38",
number = "5",
pages = "2061-2068",
doi = "10.1111/jfpp.12184",
url = "Konv_63"
}
Parunović, N., Petrović, M., Matekalo-Sverak, V. F., Radojković, D. D.,& Radović, Č.. (2014). Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation
Wiley, Hoboken., 38(5), 2061-2068.
https://doi.org/10.1111/jfpp.12184
Konv_63
Parunović N, Petrović M, Matekalo-Sverak VF, Radojković DD, Radović Č. Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation. 2014;38(5):2061-2068.
doi:10.1111/jfpp.12184
Konv_63 .
Parunović, Nenad, Petrović, Milica, Matekalo-Sverak, Vesna F., Radojković, Dragan D., Radović, Čedomir, "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages" in Journal of Food Processing and Preservation, 38, no. 5 (2014):2061-2068,
https://doi.org/10.1111/jfpp.12184 .,
Konv_63 .

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