Sensory properties and fatty acids profiles of fermented dry sausages made of pork meat from various breeds

• Published in: IOP conference series. Earth and environmental science Vol. 85; no. 1; pp. 12014 - 12024
• Main Authors: Parunović, N, Radović, Č, Savić, R
• Format: Journal Article
• Language: English
• Published: Bristol IOP Publishing 01.09.2017
• Subjects: Cholesterol; Fatty acids; Lipids; Meat; Polyunsaturated fatty acids; Pork; Sausages; Sensory properties; Taste
• ISSN: 1755-1307; 1755-1315
• DOI: 10.1088/1755-1315/85/1/012014

In this study, the parallel examinations on fatty acid profiles and sensory properties of fermented dry sausages are presented. Three types of kulen and sremska sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous (Swallow-Belly Mangalitsa and Moravka) and commercial (Swedish Landrace). In sausages made from meat of commercial pig breed, the highest cholesterol content was detected. However, sausage made from the Mangalitsa pork meat contained higher levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA), and lower saturated fatty acid levels (SFA).The level of polyunsaturated (PUFA) in sausage made of Landrace pork meat was significantly higher than levels in other types. These differences between fatty acids were mostly deriving by higher total n-6 PUFA content. In a sausage made of Mangulitsa meat, the values of atherogenic (IA) and thrombogenic (IT) health lipid indexes are lower. Kulen and sremska sausages made from the Mangalitsa pork meat was superior in terms of colour, odour, taste, after taste and overall acceptability. This study demonstrate that pig breed have an effect on the chemical content, fatty acids profiles and sensory properties of dry fermented sausages.