Some quality parameters and nutritional value of functional fermented sausages

In this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of the first class pork and beef meat (75-80%), lard and vegetable fats, with the addition of inulin, fibers, omega - 3 fatty acids and pr...

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Published inTehnologija mesa Vol. 50; no. 1-2
Main Authors Vukovic, I., Fakultet veterinarske medicine, Beograd (Serbia), Saicic, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia), Vasilev, D., Fakultet veterinarske medicine, Beograd (Serbia), Tubic, M., Kompanija Big-Bull, Bacinci (Serbia). Klanica i prerada mesa, Vasiljevic, N., Medicinski fakultet, Beograd (Serbia), Milanovic-Stevanovic, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia)
Format Journal Article
LanguageSerbian
Published 2009
Subjects
ALIMENT SANTE POUR HOMME
ALIMENTOS SANOS
CALIDAD
HEALTH FOODS
http://www.fao.org/aos/agrovoc#c_25396
http://www.fao.org/aos/agrovoc#c_5278
http://www.fao.org/aos/agrovoc#c_6400
http://www.fao.org/aos/agrovoc#c_6824
NUTRITIVE VALUE
QUALITE
QUALITY
SALCHICHA
SAUCISSE
SAUSAGES
VALEUR NUTRITIVE
VALOR NUTRITIVO
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Summary:In this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of the first class pork and beef meat (75-80%), lard and vegetable fats, with the addition of inulin, fibers, omega - 3 fatty acids and probiotic starter cultures contain 24% protein and 30% fat. Their energetic value is smaller by 400 kJ (95 kcal/100 g) compared to traditional ones. By replacing the pork fat with palm fat a favourable relationship between saturated and unsaturated fatty acids content is obtained. Palm fat, supplied in a quantity of up to 15% changes to a certain degree the colour of fermented sausages and gives them a degree of firmness and consistency. In functional fermented sausages the probiotic bacteria Lactobacillus casei LC 01 reaches values above 8.0 log cfu/g and it ferments sugars thus creating optimal conditions for ripening. A superior composition, as well as the presence of probiotics, inulin, fibers and omega - 3 fatty acids makes this product a foodstuff of high nutritional value with a high potential to have positive effects on human health status.
Bibliography:COBISS.SR-ID 2948098
Q04
ISSN:0494-9846