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

R Savić,Č Radović,N Parunović

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

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.

Highlights

In Europe, in Mediterranean region, there is a special interest in autochthonous meat products produced from traditional pig breeds extensive way of breeding
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
Kulen and sremska sausages made from the meat of Mangalitsa and Moravka pig breeds had the lowest moisture content, plus the highest fat content, and these were significantly different in comparison with other types of sausages (P

Summary

Introduction

In Europe, in Mediterranean region, there is a special interest in autochthonous meat products produced from traditional pig breeds extensive way of breeding. Meat and meat products from local pig breeds generally have a good public acceptance and positive media image, and they are often considered to be better quality, than the meat and meat products from c o n ve ntional , noble pig breeds and crossbreeds. The Mangalitsa fat was whiter and the intramuscular fat content of meat and thickness of back fat was considerably greater than fat of noble pig breeds. The lower saturated fatty acid (SFA) content and higher proportion of unsaturated fatty acid (USFA) compared with that in meat from other fat pig breeds is favorable from a human-nutrition point of view [2, 3]

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Results

Conclusion