Professional paper

Cholesterol levels in homemade and industrial sausages

Jelka Pleadin ; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska 143, Zagreb, Hrvatska
Nina Perši ; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska 143, Zagreb, Hrvatska
Ana Vulić ; Hrvatski veterinarski institut, Laboratorij za analitičku kemiju, Savska 143, Zagreb, Hrvatska
Nada Vahčić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Matea Volarić ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia
Ines Vraneš ; Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia

Abstract

The aim of this research is the determination of the cholesterol level in dierent kinds of sausages as the most represented group of
meat products on the Croatian market. There was determined the basic chemical composition and the cholesterol content in samples
of sausages (n=80), sampled from private small- scale producers from rural households (homemade sausages) and the samples of fer-
mented, semi-dry and other sausages sampled from several Croatian meat industries (industrial sausages). The average cholesterol
levels determined in homemade sausages were from 31.50 to 75.07 mg/100 g. Industrial fermented sausages had cholesterol levels
from 58.48 to 105.24 mg/100 g, semi- dry from 50.55 to 55.85 mg/ 100 g, and other industrial sausages from 20.25 to 64.67 mg/ 100g.
The highest cholesterol content was determined in Srijemska sausage (112.0 mg/ 100 g), and the lowest in turkey ham (12.41 mg/ 100
g). A signicantly lower (p<0.05) cholesterol level was found in homemade sausages (which are fermented sausages by their content
and technological production process) in comparison to industrially produced fermented sausages. The results of this paper show
that sausages contain up to 100 mg of cholesterol per 100 g of a product in average and that, although not proportionally, cholesterol
content is lower in products with lower content of raw fat. Industrially produced fermented sausages, except for kulen, contained in
average twice as higher cholesterol levels in comparison to homemade sausages.

Keywords

cholesterol; chemical composition; homemade sausages; industrial sausages

Hrčak ID:

62078

URI

https://hrcak.srce.hr/62078

Publication date:

1.5.2010.

Article data in other languages: croatian

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