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Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds

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2017
532.pdf (697.2Kb)
Authors
Parunović, Nenad
Radović, Čedomir
Savić, Radomir
Conference object (Published version)
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Abstract
In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Swallow-Belly Mangalitsa and Moravka) and commercial (Swedish Landrace). In sausages made from meat of commercial pig breed, the highest cholesterol content was detected. However, sausage made from the Mangalitsa pork meat contained higher levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA), and lower saturated fatty acid levels (SFA). The level of polyunsaturated (PUFA) in sausage made of Landrace pork meat was significantly higher than levels in other types. These differences between fatty acids were mostly deriving by higher total n-6 PUFA content. In a sausage made of Mangulitsa meat, the values of atherogenic (IA) and thrombogenic (IT) health lipid indexes are lower. Kulen... and sremska sausages made from the Mangalitsa pork meat was superior in terms of colour, odour, taste, after taste and overall acceptability. This study demonstrate that pig breed have an effect on the chemical content, fatty acids profiles and sensory properties of dry fermented sausages.

Source:
59th International Meat Industry Conference (Meatcon2017), 2017, 85
Publisher:
  • Iop Publishing Ltd, Bristol
Funding / projects:
  • Implementation of various rearing - selection and biotechnological methods in breeding of pigs (RS-31081)

DOI: 10.1088/1755-1315/85/1/012014

ISSN: 1755-1307

WoS: 000418556900014

Scopus: 2-s2.0-85030635855
[ Google Scholar ]
1
1
URI
http://r.istocar.bg.ac.rs/handle/123456789/534
Collections
  • Radovi istraživača / Researchers' publications
Institution/Community
RIStocar
TY  - CONF
AU  - Parunović, Nenad
AU  - Radović, Čedomir
AU  - Savić, Radomir
PY  - 2017
UR  - http://r.istocar.bg.ac.rs/handle/123456789/534
AB  - In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Swallow-Belly Mangalitsa and Moravka) and commercial (Swedish Landrace). In sausages made from meat of commercial pig breed, the highest cholesterol content was detected. However, sausage made from the Mangalitsa pork meat contained higher levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA), and lower saturated fatty acid levels (SFA). The level of polyunsaturated (PUFA) in sausage made of Landrace pork meat was significantly higher than levels in other types. These differences between fatty acids were mostly deriving by higher total n-6 PUFA content. In a sausage made of Mangulitsa meat, the values of atherogenic (IA) and thrombogenic (IT) health lipid indexes are lower. Kulen and sremska sausages made from the Mangalitsa pork meat was superior in terms of colour, odour, taste, after taste and overall acceptability. This study demonstrate that pig breed have an effect on the chemical content, fatty acids profiles and sensory properties of dry fermented sausages.
PB  - Iop Publishing Ltd, Bristol
C3  - 59th International Meat Industry Conference (Meatcon2017)
T1  - Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds
VL  - 85
DO  - 10.1088/1755-1315/85/1/012014
ER  - 
@conference{
author = "Parunović, Nenad and Radović, Čedomir and Savić, Radomir",
year = "2017",
abstract = "In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Swallow-Belly Mangalitsa and Moravka) and commercial (Swedish Landrace). In sausages made from meat of commercial pig breed, the highest cholesterol content was detected. However, sausage made from the Mangalitsa pork meat contained higher levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA), and lower saturated fatty acid levels (SFA). The level of polyunsaturated (PUFA) in sausage made of Landrace pork meat was significantly higher than levels in other types. These differences between fatty acids were mostly deriving by higher total n-6 PUFA content. In a sausage made of Mangulitsa meat, the values of atherogenic (IA) and thrombogenic (IT) health lipid indexes are lower. Kulen and sremska sausages made from the Mangalitsa pork meat was superior in terms of colour, odour, taste, after taste and overall acceptability. This study demonstrate that pig breed have an effect on the chemical content, fatty acids profiles and sensory properties of dry fermented sausages.",
publisher = "Iop Publishing Ltd, Bristol",
journal = "59th International Meat Industry Conference (Meatcon2017)",
title = "Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds",
volume = "85",
doi = "10.1088/1755-1315/85/1/012014"
}
Parunović, N., Radović, Č.,& Savić, R.. (2017). Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds. in 59th International Meat Industry Conference (Meatcon2017)
Iop Publishing Ltd, Bristol., 85.
https://doi.org/10.1088/1755-1315/85/1/012014
Parunović N, Radović Č, Savić R. Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds. in 59th International Meat Industry Conference (Meatcon2017). 2017;85.
doi:10.1088/1755-1315/85/1/012014 .
Parunović, Nenad, Radović, Čedomir, Savić, Radomir, "Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds" in 59th International Meat Industry Conference (Meatcon2017), 85 (2017),
https://doi.org/10.1088/1755-1315/85/1/012014 . .

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