Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages
Само за регистроване кориснике
2014
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and ...sensory characteristics of traditional dry fermented sausages.
Извор:
Journal of Food Processing and Preservation, 2014, 38, 5, 2061-2068Издавач:
- Wiley, Hoboken
Финансирање / пројекти:
- Примена различитих одгајивачко-селекцијских и биотехнолошких метода у циљу оплемењивања свиња (RS-31081)
DOI: 10.1111/jfpp.12184
ISSN: 0145-8892
WoS: 000342771600002
Scopus: 2-s2.0-84927578991
Институција/група
Poljoprivredni fakultetTY - JOUR AU - Parunović, Nenad AU - Petrović, Milica AU - Matekalo-Sverak, Vesna AU - Radojković, Dragan AU - Radović, Čedomir PY - 2014 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/3433 AB - In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages. PB - Wiley, Hoboken T2 - Journal of Food Processing and Preservation T1 - Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages EP - 2068 IS - 5 SP - 2061 VL - 38 DO - 10.1111/jfpp.12184 ER -
@article{ author = "Parunović, Nenad and Petrović, Milica and Matekalo-Sverak, Vesna and Radojković, Dragan and Radović, Čedomir", year = "2014", abstract = "In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Mangalitsa and Moravka) and commercial (Swedish Landrace). Kulen sausages made from Mangalitsa and Moravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of Mangalitsa and Moravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of Mangalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages.", publisher = "Wiley, Hoboken", journal = "Journal of Food Processing and Preservation", title = "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages", pages = "2068-2061", number = "5", volume = "38", doi = "10.1111/jfpp.12184" }
Parunović, N., Petrović, M., Matekalo-Sverak, V., Radojković, D.,& Radović, Č.. (2014). Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation Wiley, Hoboken., 38(5), 2061-2068. https://doi.org/10.1111/jfpp.12184
Parunović N, Petrović M, Matekalo-Sverak V, Radojković D, Radović Č. Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages. in Journal of Food Processing and Preservation. 2014;38(5):2061-2068. doi:10.1111/jfpp.12184 .
Parunović, Nenad, Petrović, Milica, Matekalo-Sverak, Vesna, Radojković, Dragan, Radović, Čedomir, "Fatty acid profiles, chemical content and sensory properties of traditional fermented dry kulen sausages" in Journal of Food Processing and Preservation, 38, no. 5 (2014):2061-2068, https://doi.org/10.1111/jfpp.12184 . .