Health lipid indices of dry fermented sausages made of pork meat

N Parunovic,N Betic,R Savic,M Gogic,D Trbovic,C Radovic,J Ciric

doi:10.1088/1755-1315/854/1/012069

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.

Highlights

Mangalitsa is a fat pig breed, with carcass sides containing 65-70% fat and 30-35% meat [1]
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
Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds

Summary

Introduction

Mangalitsa is a fat pig breed, with carcass sides containing 65-70% fat and 30-35% meat [1]. Compared to meat from all other fat pig breeds, this meat has a lower saturated fatty acid (SFA) content and a higher percentage of unsaturated fatty acid (USFA) [2, 3]. The level of fat consumed and the fatty acid profile of the diet affect blood cholesterol levels [4]. Nutritionists advise limiting total fat intake, saturated and trans fatty acids, which have been linked to an increased risk of cardiovascular disease and certain cancers. In addition to decreasing fat intake, nutritionists recommend that consumers increase their intake of polyunsaturated fatty acids (PUFA), n-3 PUFA, at the expense of n-6 PUFA. In accordance with current trends aiming at revitalizing and expanding traditional food production techniques, autochthonous meat products manufactured from local breeds are gaining popularity [8]

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