Original scientific paper
Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“
Jelka Pleadin
orcid.org/0000-0002-0768-0462
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut
Greta Krešić
; Fakultet za menadžment u turizmu i ugostiteljstvu Opatija, Sveučilište u Rijeci
Tina Barbir
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut
Ines Milinović
; Laboratorij za analitičku kemiju, Hrvatski veterinarski institut
Marinko Petrović
; Centar za kontrolu namirnica, Prehrambeno-biotehnološki fakultet Sveučilišta u Zabrebu
Dragan Kovačević
; Prehrambeno-tehnološki fakultet Osijek, Sveučilište J. J. Strossmayera u Osijeku
Full text: german pdf 171 Kb
page 492-492
downloads: 282
cite
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. & Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Retrieved from https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, no. 6, 2014, pp. 522-527. https://hrcak.srce.hr/172894. Accessed 20 Apr. 2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović and Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, no. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), pp. 522-527. Available at: https://hrcak.srce.hr/172894 (Accessed 20 April 2024)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [cited 2024 April 20];XVI(6):522-527. Available from: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović and D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, no. 6, pp. 522-527, 2014. [Online]. Available: https://hrcak.srce.hr/172894. [Accessed: 20 April 2024]
Full text: croatian pdf 171 Kb
page 487-492
downloads: 390
cite
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. & Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Retrieved from https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, no. 6, 2014, pp. 522-527. https://hrcak.srce.hr/172894. Accessed 20 Apr. 2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović and Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, no. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), pp. 522-527. Available at: https://hrcak.srce.hr/172894 (Accessed 20 April 2024)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [cited 2024 April 20];XVI(6):522-527. Available from: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović and D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, no. 6, pp. 522-527, 2014. [Online]. Available: https://hrcak.srce.hr/172894. [Accessed: 20 April 2024]
Full text: english pdf 2.369 Kb
page 522-527
downloads: 546
cite
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. & Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Retrieved from https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, no. 6, 2014, pp. 522-527. https://hrcak.srce.hr/172894. Accessed 20 Apr. 2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović and Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, no. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), pp. 522-527. Available at: https://hrcak.srce.hr/172894 (Accessed 20 April 2024)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [cited 2024 April 20];XVI(6):522-527. Available from: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović and D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, no. 6, pp. 522-527, 2014. [Online]. Available: https://hrcak.srce.hr/172894. [Accessed: 20 April 2024]
Full text: italian pdf 171 Kb
page 492-492
downloads: 455
cite
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. & Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Retrieved from https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, no. 6, 2014, pp. 522-527. https://hrcak.srce.hr/172894. Accessed 20 Apr. 2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović and Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, no. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), pp. 522-527. Available at: https://hrcak.srce.hr/172894 (Accessed 20 April 2024)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [cited 2024 April 20];XVI(6):522-527. Available from: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović and D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, no. 6, pp. 522-527, 2014. [Online]. Available: https://hrcak.srce.hr/172894. [Accessed: 20 April 2024]
Full text: spanish pdf 171 Kb
page 492-492
downloads: 280
cite
APA 6th Edition
Pleadin, J., Krešić, G., Barbir, T., Milinović, I., Petrović, M. & Kovačević, D. (2014). Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu, XVI (6), 522-527. Retrieved from https://hrcak.srce.hr/172894
MLA 8th Edition
Pleadin, Jelka, et al. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu, vol. XVI, no. 6, 2014, pp. 522-527. https://hrcak.srce.hr/172894. Accessed 20 Apr. 2024.
Chicago 17th Edition
Pleadin, Jelka, Greta Krešić, Tina Barbir, Ines Milinović, Marinko Petrović and Dragan Kovačević. "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“." MESO: Prvi hrvatski časopis o mesu XVI, no. 6 (2014): 522-527. https://hrcak.srce.hr/172894
Harvard
Pleadin, J., et al. (2014). 'Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“', MESO: Prvi hrvatski časopis o mesu, XVI(6), pp. 522-527. Available at: https://hrcak.srce.hr/172894 (Accessed 20 April 2024)
Vancouver
Pleadin J, Krešić G, Barbir T, Milinović I, Petrović M, Kovačević D. Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“. MESO: Prvi hrvatski časopis o mesu [Internet]. 2014 [cited 2024 April 20];XVI(6):522-527. Available from: https://hrcak.srce.hr/172894
IEEE
J. Pleadin, G. Krešić, T. Barbir, I. Milinović, M. Petrović and D. Kovačević, "Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“", MESO: Prvi hrvatski časopis o mesu, vol.XVI, no. 6, pp. 522-527, 2014. [Online]. Available: https://hrcak.srce.hr/172894. [Accessed: 20 April 2024]
Abstract
The aim of the study was to examine changes in the chemical and fatty acid composition during the production process of „Slavonski kulen“. During production, samples of Kulen were taken (n=30) on day 1 (raw sausage/stuffing) and during the ripening process (day 30, 60, 90 and 120) and the chemical analysis of the basic nutritional and fatty acids composition were performed. Changes in the basic chemical composition of „Slavonski kulen“ during the phases of production process were in accordance with the literature data. In the finished product, determined ratio of n-6/n-3 fatty acids was 7.61±0.62, 1.04±0.08 for MUFA/SFA and 0.20±0.02 for PUFA/SFA, represented the ratios of fatty acids characteristic for pork products. It was found that the process of fermentation and three months ripening of „Slavonski kulen“ has no significant effect (p > 0.05) on the ratio of n 6/n-3 fatty acids, while for the particular other groups of fatty acids or their ratios, on individual days during the production process, resulted with statistically significant differences ( p < 0.05).
Keywords
nutritional composition; fatty acid composition; production; „Slavonski kulen“
Hrčak ID:
172894
URI
https://hrcak.srce.hr/172894
Publication date:
1.11.2014.
Article data in other languages:
german
croatian
italian
spanish
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