Univerzitet u Beograd - Poljoprivredni fakultet
AgroSpace - Repozitorijum Poljoprivrednog fakulteta
    • English
    • Српски
    • Српски (Serbia)
  • Srpski (latinica) 
    • Engleski
    • Srpski (ćirilica)
    • Srpski (latinica)
  • Prijava
Pregled zapisa 
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • Pregled zapisa
  •   AgroSpace
  • Poljoprivredni fakultet
  • Radovi istraživača / Researchers’ publications
  • Pregled zapisa
JavaScript is disabled for your browser. Some features of this site may not work without it.

Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

Thumbnail
2011
2625.pdf (278.9Kb)
Autori
Stajić, Slaviša
Živković, Dušan
Perunović, Marija
Šobajić, Sladjana
Vranić, Danijela
conferenceObject (publishedVersion)
Metapodaci
Prikaz svih podataka o dokumentu
Apstrakt
Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p lt 0.05. The cholesterol content in meat (mg/100 g of a sample) ranged from 40.58 (B) to 51.54 (C), indicating a significant discrepancy in all samples. As for back fat, there was a notable disparity in cholesterol content between control and primitive breed samples (47.15 (C), 35.54 (B) and 36.41 (A)). The cholesterol content in sausages at the ...conclusion of the production ranged from 40.41 (A) to 43.33 (B), with no significant difference between the samples. After storage (day 60), the cholesterol content ran from 42.75 (A) to 52.41 (B), with no significant difference only between samples C and A. Fatty acids content was monitored via the index of atherogenicity, and the polyunsaturated/saturated fatty acids ratio. The index of atherogenicity at the end of production was the highest in sample A, 0.61, and significantly differs from other samples, while the lowest value was recorded in sample C, 0.46. PUFA/SFA at the end of production was the lowest in sample A (0.20), with none of the samples exceeding 0.4. No significant advantages of the use of the meat of primitive breeds were noted. (c) 2011 Published by Elsevier B.V. Selection and/or peer-review under responsibility of 11th International Congress on Engineering and Food (ICEF 11) Executive Committee.

Ključne reči:
index of atherogenicity / primitive breeds / cholesterol / fatty acids / Sremska sausage
Izvor:
11th International Congress on Engineering and Food (ICEF11), 2011, 1, 568-575
Izdavač:
  • Elsevier Science Bv, Amsterdam

DOI: 10.1016/j.profoo.2011.09.086

ISSN: 2211-601X

WoS: 000314355500086

[ Google Scholar ]
URI
http://aspace.agrif.bg.ac.rs/handle/123456789/2628
Kolekcije
  • Radovi istraživača / Researchers’ publications
Institucija/grupa
Poljoprivredni fakultet

DSpace software copyright © 2002-2015  DuraSpace
O repozitorijumu AgroSpace | Pošaljite zapažanja

re3dataOpenAIRERCUB
 

 

Kompletan repozitorijumInstitucije/grupeAutoriNasloviTemeOva institucijaAutoriNasloviTeme

Statistika

Pregled statistika

DSpace software copyright © 2002-2015  DuraSpace
O repozitorijumu AgroSpace | Pošaljite zapažanja

re3dataOpenAIRERCUB