The fatty acids profile of traditional European sausages

Migdał, Władysław; Walczycka, Maria; Radović, Čedomir; Živković, Vladimir; Král, Martin; Migdał, Lukasz

2019

bitstream_3472.pdf (609.9Kb)

Authors

Migdał, Władysław
Walczycka, Maria
Radović, Čedomir

Živković, Vladimir

Král, Martin
Migdał, Lukasz

Conference object (Published version)

Metadata

Show full item record

Abstract

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 profile

Source:
Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days, 2019, 223-228

Publisher:

Fakulta veterinární hygieny a ekologie, Brno

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

TY  - CONF
AU  - Migdał, Władysław
AU  - Walczycka, Maria
AU  - Radović, Čedomir
AU  - Živković, Vladimir
AU  - Král, Martin
AU  - Migdał, Lukasz
PY  - 2019
UR  - http://r.istocar.bg.ac.rs/handle/123456789/650
AB  - 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.
PB  - Fakulta veterinární hygieny a ekologie, Brno
C3  - Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
T1  - The fatty acids profile of traditional European sausages
SP  - 223
EP  - 228
ER  -

@conference{
author = "Migdał, Władysław and Walczycka, Maria and Radović, Čedomir and Živković, Vladimir and Král, Martin and Migdał, Lukasz",
year = "2019",
url = "http://r.istocar.bg.ac.rs/handle/123456789/650",
abstract = "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.",
publisher = "Fakulta veterinární hygieny a ekologie, Brno",
journal = "Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days",
title = "The fatty acids profile of traditional European sausages",
pages = "223-228"
}

Migdał, W., Walczycka, M., Radović, Č., Živković, V., Král, M.,& Migdał, L. (2019). The fatty acids profile of traditional European sausages.
Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days
Fakulta veterinární hygieny a ekologie, Brno., 223-228.

Migdał W, Walczycka M, Radović Č, Živković V, Král M, Migdał L. The fatty acids profile of traditional European sausages. Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days. 2019;:223-228

Migdał Władysław, Walczycka Maria, Radović Čedomir, Živković Vladimir, Král Martin, Migdał Lukasz, "The fatty acids profile of traditional European sausages" Food Hygiene and Technology - 49th Lenfeld´s and Hökl´s Days (2019):223-228