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Fat content, fatty acid composition and lipid oxidation in industrial and traditional Baranja kulen

Nives Marušić Radovčić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Sanja Heleš ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Sanja Vidače ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Tibor Janči ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Tomislav Petrak ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb
Helga Medić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb

Abstract

Fat content, fatty acid composition and oxidation of lipids (TBA test) was determined in the samples of traditional and industrial type
of salami from Baranja - kulen. Fat content in the industrially produced kulen was 8.60%, while in the traditional one it was 9.27%. The content of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in both types of kulen was
37% SFA, 15% PUFA, and 48% MUFA. The ratio of PUFA/SFA in the traditional kulen was 0.41, while in the industrial one it was 0.38 and
n-6/n-3 ratio was 12.88 for the traditional and 13.08 for the industrial kulen. TBA value of the traditional kulen was 0.79 mg MDA/kg of
sample, while the industrial kulen had slightly higher level of TBA value (1.01 mg MDA / kg sample).

Keywords

traditional kulen; industrial kulen; fatty acid composition; n6/n3; TBA value

Hrčak ID:

132385

URI

https://hrcak.srce.hr/132385

Publication date:

1.5.2014.

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