Health lipid indices of dry fermented sausages made of pork meat
Аутори
Parunović, NenadTrbović, Dejana
Ćirić, Jelena
Savić, Radomir
Gogić, Marija
Betić, Nikola
Radović, Čedomir
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from Mangalitsa and Swedish Landrace pork meat. The highest cholesterol level was found in Sremska sausage prepared from Landrace meat (64.92 mg/100g). Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds. The main cause of these variations was a higher overall n-6 PUFA concentration. The sausages made from Mangalitsa meat had the highest levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA). The highest saturated
fatty acid (SFA) level was found in sausages prepared from Landrace meat. Fermented sausages
made from Mangalitsa pork meat show better health lipid indices, atherogenic (IA), thrombogenic (IT), and PUFA/SFA ratios.
Извор:
61st International Meat Industry Conference, 2021, 854-Издавач:
- Institute of meat hygiene and technology
Институција/група
RIStocarTY - JOUR AU - Parunović, Nenad AU - Trbović, Dejana AU - Ćirić, Jelena AU - Savić, Radomir AU - Gogić, Marija AU - Betić, Nikola AU - Radović, Čedomir PY - 2021 UR - http://r.istocar.bg.ac.rs/handle/123456789/776 AB - This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from Mangalitsa and Swedish Landrace pork meat. The highest cholesterol level was found in Sremska sausage prepared from Landrace meat (64.92 mg/100g). Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds. The main cause of these variations was a higher overall n-6 PUFA concentration. The sausages made from Mangalitsa meat had the highest levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA). The highest saturated fatty acid (SFA) level was found in sausages prepared from Landrace meat. Fermented sausages made from Mangalitsa pork meat show better health lipid indices, atherogenic (IA), thrombogenic (IT), and PUFA/SFA ratios. PB - Institute of meat hygiene and technology T2 - 61st International Meat Industry Conference T1 - Health lipid indices of dry fermented sausages made of pork meat SP - 854 DO - 10.1088/1755-1315/854/1/012069 ER -
@article{ author = "Parunović, Nenad and Trbović, Dejana and Ćirić, Jelena and Savić, Radomir and Gogić, Marija and Betić, Nikola and Radović, Čedomir", year = "2021", abstract = "This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from Mangalitsa and Swedish Landrace pork meat. The highest cholesterol level was found in Sremska sausage prepared from Landrace meat (64.92 mg/100g). Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds. The main cause of these variations was a higher overall n-6 PUFA concentration. The sausages made from Mangalitsa meat had the highest levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA). The highest saturated fatty acid (SFA) level was found in sausages prepared from Landrace meat. Fermented sausages made from Mangalitsa pork meat show better health lipid indices, atherogenic (IA), thrombogenic (IT), and PUFA/SFA ratios.", publisher = "Institute of meat hygiene and technology", journal = "61st International Meat Industry Conference", title = "Health lipid indices of dry fermented sausages made of pork meat", pages = "854", doi = "10.1088/1755-1315/854/1/012069" }
Parunović, N., Trbović, D., Ćirić, J., Savić, R., Gogić, M., Betić, N.,& Radović, Č.. (2021). Health lipid indices of dry fermented sausages made of pork meat. in 61st International Meat Industry Conference Institute of meat hygiene and technology., 854. https://doi.org/10.1088/1755-1315/854/1/012069
Parunović N, Trbović D, Ćirić J, Savić R, Gogić M, Betić N, Radović Č. Health lipid indices of dry fermented sausages made of pork meat. in 61st International Meat Industry Conference. 2021;:854. doi:10.1088/1755-1315/854/1/012069 .
Parunović, Nenad, Trbović, Dejana, Ćirić, Jelena, Savić, Radomir, Gogić, Marija, Betić, Nikola, Radović, Čedomir, "Health lipid indices of dry fermented sausages made of pork meat" in 61st International Meat Industry Conference (2021):854, https://doi.org/10.1088/1755-1315/854/1/012069 . .