Abstract
Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 (cis-11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 (cis-9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 (cis-9), C 18:3 (cis-9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n-3 and lower of n-6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n-6/n-3 ratio.
Highlights
Consumers today look for foods characterized by health safety and proper nutritional value and by unique sensory properties, high quality and natural composition
The results of the fat content and fatty acid profiles for the tested hams are presented in Tables 2 and 3, whereas the results for the tested sausages are presented in Tables 4 and 5
Traditional food products are believed to be of higher quality than their conventional counterparts
Summary
Consumers today look for foods characterized by health safety and proper nutritional value and by unique sensory properties, high quality and natural composition. An increased interest in traditional and regional food products can be noticed Such foods, thanks to the usage of characteristic methods of growing plants, breeding animals and essentially traditional processing technologies, are characterized by a unique appearance, smell and taste [1,2,3]. Thanks to the usage of characteristic methods of growing plants, breeding animals and essentially traditional processing technologies, are characterized by a unique appearance, smell and taste [1,2,3] They are associated with the local culture and identity of people in various parts of the world, contributing to the folklore and traditions of specific communities and, at the same time, becoming an emblem or a flagship product of a certain region. Consumers are generally convinced that traditional foods have a positive impact on health characteristics [5] that has been proved over time, and unique sensory properties [6]
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