The fatty acids profile of traditional European sausages
Authors
Migdał, WładysławWalczycka, Maria
Radović, Čedomir
Živković, Vladimir
Král, Martin
Migdał, Lukasz
Conference object (Published version)
Metadata
Show full item recordAbstract
The Mid-Eastern Europe is famous for production of wide known sausages as: kranjska
klobasa, csabai kolbász, mangalica kolbász, slavonski kulen, kulenova seka, češnjovka,
domaća kobasica, zlatiborski kulen, levačka kobasica, sremska kobasica, hauswurst.
The aim of work was the assessment of fatty acids profile fat of traditional European
sausages (produced in Poland, Lithuania, Slovakia, Czech Republic, Serbia, Slovenia,
Croatia, Hungary, Austria, Italy and Spain) obtained from meat of native pigs breeds
bred in a traditional way. The analyzed sausages were different in the total fat contents
and fatty acids profiles.
Keywords:
traditional sausages / fat / fatty acids profileSource:
Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days, 2019, 223-228Publisher:
- Fakulta veterinární hygieny a ekologie, Brno
Funding / projects:
- Project “The uses and the conservation of farm animal genetic resources under sustainable development” co-financed by the National Centre for Research and Development within the framework of the strategic R&D programme “Environment, agriculture and forestry” – BIOSTRATEG, contract number: BIOSTRATEG2/297267/14/NCBR/2016
- Project „Cultural Heritage of Small Homelands” (CHSH) under the International Partnership Academic Program by the National Agency of Academic Exchange NAWA/CHSH 6918