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.
Source:
IOP Conference Series: Earth and Environmental Science, 2021, 854, 1
TY - CONF
AU - Parunovic, N
AU - Trbovic, D
AU - Ciric, J
AU - Savic, R
AU - Gogic, M
AU - Betic, N
AU - Radovic, C
PY - 2021
UR - http://aspace.agrif.bg.ac.rs/handle/123456789/5977
AB - 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.
PB - IOP Publishing Ltd
C3 - IOP Conference Series: Earth and Environmental Science
T1 - Health lipid indices of dry fermented sausages made of pork meat
IS - 1
VL - 854
DO - 10.1088/1755-1315/854/1/012069
ER -
@conference{
author = "Parunovic, N and Trbovic, D and Ciric, J and Savic, R and Gogic, M and Betic, N and Radovic, C",
year = "2021",
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.",
publisher = "IOP Publishing Ltd",
journal = "IOP Conference Series: Earth and Environmental Science",
title = "Health lipid indices of dry fermented sausages made of pork meat",
number = "1",
volume = "854",
doi = "10.1088/1755-1315/854/1/012069"
}
Parunovic, N., Trbovic, D., Ciric, J., Savic, R., Gogic, M., Betic, N.,& Radovic, C.. (2021). Health lipid indices of dry fermented sausages made of pork meat. in IOP Conference Series: Earth and Environmental Science
IOP Publishing Ltd., 854(1).
https://doi.org/10.1088/1755-1315/854/1/012069
Parunovic N, Trbovic D, Ciric J, Savic R, Gogic M, Betic N, Radovic C. Health lipid indices of dry fermented sausages made of pork meat. in IOP Conference Series: Earth and Environmental Science. 2021;854(1).
doi:10.1088/1755-1315/854/1/012069 .
Parunovic, N, Trbovic, D, Ciric, J, Savic, R, Gogic, M, Betic, N, Radovic, C, "Health lipid indices of dry fermented sausages made of pork meat" in IOP Conference Series: Earth and Environmental Science, 854, no. 1 (2021),
https://doi.org/10.1088/1755-1315/854/1/012069 . .
