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MESO: Prvi hrvatski časopis o mesu, Vol. XVI No. 6, 2014.

Izvorni znanstveni članak

Changes in basic nutrition and fatty acid composition during production of „Slavonski kulen“

Jelka Pleadin orcid id 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

Puni tekst: njemački pdf 171 Kb

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Puni tekst: hrvatski pdf 171 Kb

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Puni tekst: engleski pdf 2.369 Kb

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Puni tekst: talijanski pdf 171 Kb

str. 492-492

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Puni tekst: španjolski pdf 171 Kb

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Sažetak

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).

Ključne riječi

nutritional composition; fatty acid composition; production; „Slavonski kulen“

Hrčak ID:

172894

URI

https://hrcak.srce.hr/172894

Datum izdavanja:

1.11.2014.

Podaci na drugim jezicima: njemački hrvatski talijanski španjolski

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