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dc.creatorParunovic, N
dc.creatorTrbovic, D
dc.creatorCiric, J
dc.creatorSavic, R
dc.creatorGogic, M
dc.creatorBetic, N
dc.creatorRadovic, C
dc.date.accessioned2021-12-15T10:54:39Z
dc.date.available2021-12-15T10:54:39Z
dc.date.issued2021
dc.identifier.issn1755-1307
dc.identifier.urihttp://aspace.agrif.bg.ac.rs/handle/123456789/5977
dc.description.abstractThis 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.sr
dc.language.isoensr
dc.publisherIOP Publishing Ltdsr
dc.relationinfo:eu-repo/grantAgreement/MESTD/Technological Development (TD or TR)/31081/RS//sr
dc.rightsopenAccesssr
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.sourceIOP Conference Series: Earth and Environmental Sciencesr
dc.titleHealth lipid indices of dry fermented sausages made of pork meatsr
dc.typeconferenceObjectsr
dc.rights.licenseBYsr
dc.citation.issue1
dc.citation.volume854
dc.identifier.doi10.1088/1755-1315/854/1/012069
dc.identifier.fulltexthttp://aspace.agrif.bg.ac.rs/bitstream/id/23382/Health_lipid_indices_pub_2021.pdf
dc.identifier.scopus2-s2.0-85120431038
dc.type.versionpublishedVersionsr


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