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dc.creatorParunović, Nenad
dc.creatorPetrović, Milica
dc.creatorMatekalo-Sverak, Vesna F.
dc.creatorRadojković, Dragan D.
dc.creatorRadović, Čedomir
dc.date.accessioned2018-12-14T15:06:11Z
dc.date.available2018-12-14T15:06:11Z
dc.date.issued2014
dc.identifier.issn0145-8892
dc.identifier.urihttp://r.istocar.bg.ac.rs/handle/123456789/428
dc.description.abstractIn 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.en
dc.publisherWiley, Hoboken
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31081/RS//
dc.rightsrestrictedAccess
dc.sourceJournal of Food Processing and Preservation
dc.titleFatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausagesen
dc.typearticle
dc.rights.licenseARR
dcterms.abstractПаруновић, Ненад; Петровић, Милица; Матекало-Сверак, Весна; Радојковић, Драган Д.; Радовић, Чедомир;
dc.citation.volume38
dc.citation.issue5
dc.citation.spage2061
dc.citation.epage2068
dc.citation.other38(5): 2061-2068
dc.citation.rankM22
dc.identifier.doi10.1111/jfpp.12184
dc.identifier.rcubKonv_63
dc.identifier.scopus2-s2.0-84927578991
dc.identifier.wos000342771600002
dc.type.versionpublishedVersion


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