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https://doi.org/10.31727/m.19.6.5

Nutritional quality of fat in industrial sausages

Tina Lešić ; Hrvatski veterinarski institut, Zagreb
Greta Krešić ; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci
Sanja Kolarić Kravar ; Ministarstvo poljoprivrede, Zagreb
Jelka Pleadin orcid id orcid.org/0000-0002-0768-0462 ; Hrvatski veterinarski institut, Zagreb


Puni tekst: hrvatski pdf 4.867 Kb

str. 496-503

preuzimanja: 575

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Sažetak

In this study, fat content and fatty acid composition of different types of industrial sausages were analyzed. During the 2017, 50 samples of sausages produced by several Croatian meat industries were collected from the Croatian market, including a group of fermented (n = 20), semi-dry (n = 15), pasteurized (n = 5), cooked (n = 5) sausages and sausages of meat pieces (n = 5). Among the different types of industrial sausages, statistical difference for fat content (p < 0.05), but not for the fatty acid content (p > 0.05) was found. Mainly, the most representative fatty acids in sausages were as follows: oleic (18:1n-9c), palmitic (16:0), stearic (18:0) and linoleic (C18:2n-6c), except for pâté, in which the linoleic acid was more prevalent than stearic. The nutritional lipid quality parameters that didn’t meet the health recommendations were the thrombogenic index (TI) (1.18-1.28) and the nutritional ratios of PUFA/SFA (0.29-0.38) and n-6/n-3 (13.60- 21.48), while the atherogenic index (AI) (0.49-0.57) and the ratio of hypo- and hypercholesterolaemic fatty acids (HH) were consisted with the recommendations. Knowing of nutritional quality of meat products can be a starting point for functional modification of this kind of meat products with the aim of reducing potential negative effects on consumer’s health.

Ključne riječi

industrial sausages, fatty acid composition, n-6/n-3, nutritional ratios, fat quality indices

Hrčak ID:

191046

URI

https://hrcak.srce.hr/191046

Podaci na drugim jezicima: hrvatski njemački talijanski španjolski

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