Cholesterol content and atherogenicity of fermented sausages made of pork meat from various breeds

Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content...

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Bibliographic Details
Published in:Procedia food science 2011, Vol.1, p.568-575
Main Authors: Stajić, Slaviša, Živković, Dušan, Perunović, Marija, Šobajić, Slađana, Vranić, Danijela
Format: Article
Language:English
Subjects:
cholesterol
fatty acids
index of atherogenicity
primitive breeds
Sremska sausage
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Summary:Three batches of the Sremska sausage (traditional Serbian fermented sausage) were made: control variant (C) of a Landrace and the other two of primitive breeds: Mangalica (A) and Moravka (B), with the aim of determining the cholesterol content and the content of fatty acids. The cholesterol content in meat, fatty tissue and sausages was determined, in the case of the latter at the beginning of production (day 0), at the end of production (day 14) and after a storage period of the vacuumed product (day 60). The fatty acids content was determined at the beginning and at the end of production. Values were considered significantly different when p
ISSN:2211-601X
2211-601X
DOI:10.1016/j.profoo.2011.09.086