Health lipid indices of dry fermented sausages made of pork meat

Abstract This research presents the results of a comparison assessment of the cholesterol content, fatty acid profile, and atherogenic (IA) and thrombogenic (IT) health lipid parameters of four dry fermented sausages produced from Mangalitsa and Swedish Landrace pork meat. The highest cholesterol level was found in Sremska sausage prepared from Landrace meat (64.92 mg/100g). Polyunsaturated fatty acid (PUFA) levels were considerably greater in Landrace meat sausages than in other kinds. The main cause of these variations was a higher overall n-6 PUFA concentration. The sausages made from Mangalitsa meat had the highest levels of monounsaturated fatty acid (MUFA) and unsaturated fatty acid (USFA). The highest saturated fatty acid (SFA) level was found in sausages prepared from Landrace meat. Fermented sausages made from Mangalitsa pork meat show better health lipid indices, atherogenic (IA), thrombogenic (IT), and PUFA/SFA ratios.

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Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro

Journal of Food Quality ◽

10.1155/2021/5586436 ◽

2021 ◽

Vol 2021 ◽

pp. 1-10

Author(s):

Jelka Pleadin ◽

Tina Lešić ◽

Vesna Vujačić ◽

Dragan Milićević ◽

Anamarija Buneta ◽

...

Keyword(s):

Fatty Acid ◽

Chemical Composition ◽

Fatty Acid Profile ◽

Methyl Esters ◽

Meat Products ◽

Chemical Components ◽

Chemical Compositions ◽

Fermented Sausages ◽

Dry Fermented Sausages ◽

Cured Meat

The aim of this study was to compare chemical composition and fatty acid profile of Croatian and Montenegrin dry-cured meat products and dry-fermented sausages produced using a similar technology. Five types of products (n = 60) from both countries, i.e., prosciutto, sausages, pancetta, dry sirloin, and dry rack, were analysed. Basic chemical compositions and fatty acid methyl esters were determined using the accredited ISO methods. The obtained results showed no significant differences between Croatian and Montenegrin meat products in most of their chemical components, except for pancetta, in which significant differences in moisture ( p = 0.007), fat ( p = 0.016), and sugar ( p = 0.027) contents were established. The highest protein share, significantly differing between the countries of origin, was determined in prosciutto ( p = 0.018) and dry sirloin samples ( p = 0.014). As for individual fatty acids, the most represented was oleic acid (C18 : 1n − 9c, OA) in prosciutto (42.29%–42.34%), followed by palmitic (C16 : 0, PA) and stearic acid (C18 : 0, SA) in Croatian dry sirloin (27.60%) and dry rack (16.08%). The obtained monounsaturated fatty acid (MUFA), saturated fatty acid (SFA), and polyunsaturated fatty acid (PUFA) shares are typical of pork meat products and were in the following decreasing order: 41.97–49.75%, 39.96–45.94%, and 7.69–14.96%, respectively. The n − 6/n − 3 ratios, which were five- to eight-fold higher than recommended, ranged from 14.82 (pancetta, Montenegro) to 25.83 (pancetta, Croatia) with differences between the countries of origin seen only in pancetta samples ( p < 0.001). Lipid quality indices (PUFA/SFA ratios), spanned from 0.17 (dry sirloin, Croatia) to 0.38 (pancetta, Montenegro), were also not in accordance with health recommendations. Since Montenegrin traditional meat products are unexplored yet, the obtained results could facilitate the procedure of their designation of origin and consequently contribute to their valorisation and recognisability in the international market.

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KADAR LEMAK DAN PROFIL ASAM LEMAK JENUH, ASAM LEMAK TAK JENUH DAGING AYAM BROILER DENGAN PEMBERIAN PAKAN MENGANDUNG TEPUNG DAUN KAYAMBANG (Salvinia molesta)

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v9i2.17456 ◽

2016 ◽

Vol 9 (2) ◽

Cited By ~ 2

Author(s):

T. Setiawati T. Setiawati ◽

U. Atmomarsono U. Atmomarsono ◽

B. Dwiloka B. Dwiloka

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Saturated Fatty Acid ◽

Fatty Acid Profile ◽

Unsaturated Fatty Acid ◽

Broiler Chicken ◽

Saturated Fatty Acids ◽

Fat Content ◽

Salvinia Molesta ◽

Leaf Meal

This study was aimed to determined fat content and saturated fatty acid profile (SFA), unsaturated fatty acid profil (PUFA and MUFA) broiler chicken meat feeding with kayambang leaf flour (Salvinia molesta). This research used 100 broiler chickens at 15 days old unsex with average weight 500 ± 6,99 g. This research used Completely Randomized Design. Ration treatments arranged for starter and finisher periods. Ration treatments were T0 (ration without Salvinia molesta leaf meal); T1 (ration with Salvinia molesta leaf meal 6%); T2 (ration with Salvinia molesta leaf meal 12%); and T3 (ration with Salvinia molesta leaf meal 18%). The fat content data obtained were analyzed using Analysis of Variance at significance level of 5%. The fatty acid profile data were analyzed using descriptive quantitative analysis. The results showed that Salvinia molesta leaf meal treatment in broiler diet didn’t affect significantly (P <0.05) of fat content of the meat. Fatty acid profile showed amount of saturated fatty acids decreased from T0 to T3 of the amount of saturated fatty acids 53.21% to 24.57% and the amount of unsaturated fatty acids increased from 39.94% to 68.79% from T0 to T3. Based on the results of the present study it was concluded that Salvinia molesta leaf meal can to reduce the content of saturated fatty acid and increasing the content of unsaturated fatty acid. Keywords: broiler chicken, Salvinia molesta, saturated fatty acid, unsaturated fatty acid

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Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs

Animal Nutrition ◽

10.1016/j.aninu.2016.03.004 ◽

2016 ◽

Vol 2 (2) ◽

pp. 79-85 ◽

Cited By ~ 4

Author(s):

Wandee Tartrakoon ◽

Tinnagon Tartrakoon ◽

Nattporn Kitsupee

Keyword(s):

Fatty Acid ◽

Growth Performance ◽

Meat Quality ◽

Saturated Fatty Acid ◽

Unsaturated Fatty Acid ◽

Finishing Pigs

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Effect of different roughages sources on performance, milk composition, fatty acid profile, and milk cholesterol content of feedlot feed crossbred cows (Holstein × Zebu)

Tropical Animal Health and Production ◽

10.1007/s11250-018-1736-y ◽

2018 ◽

Vol 51 (3) ◽

pp. 599-604 ◽

Cited By ~ 4

Author(s):

Bismarck Moreira Santiago ◽

Fabiano Ferreira da Silva ◽

Robério Rodrigues Silva ◽

Evely Giovanna Leite Costa ◽

Antonio Ferraz Porto Junior ◽

...

Keyword(s):

Fatty Acid ◽

Fatty Acid Profile ◽

Cholesterol Content ◽

Milk Composition ◽

Crossbred Cows

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Karakteristik dan Profil Asam Lemak Kombinasi Minyak Ikan Patin dan Minyak Hati Ikan Hiu

Jurnal Pengolahan Hasil Perikanan Indonesia ◽

10.17844/jphpi.v24i1.33821 ◽

2021 ◽

Vol 24 (1) ◽

pp. 122-130

Author(s):

M Lamudin Noor ◽

Andarini Diharmi ◽

Rahman Karnila

Keyword(s):

Fatty Acid ◽

Saturated Fatty Acid ◽

Polyunsaturated Fatty Acid ◽

Unsaturated Fatty Acid ◽

Omega 3 ◽

Omega 6

Minyak ikan patin mengandung kadar asam lemak omega-9, tetapi rendah asam lemak omega 3 Minyak hati ikan hiu memiliki kandungan asam lemak omega 3 relatif tinggi. Penelitian ini bertujuan untuk menentukan karakteristik dan sifat kimia minyak ikan patin dan profil asam lemak kombinasi minyak ikan patin dengan hati kan hiu. Metode penelitian eksperimen dengan melakukan ekstraksi lemak perut ikan patin secara dry rendering dihasilkan minyak kasar dan dimurnikan. Minyak ikan patin murni dilakukan pencampuran dengan minyak hati ikan hiu. dengan perbandingan 1:1, 2:1 dan 2:1. Parameter analisis terdiri atas karakteristik kimia (bilangan asam lemak bebas (ALB),bilangan asam, peroksida, iod, p-anisidin, penyabunan, total oksida/totox), dan profil asam lemak. Hasil penelitian menunjukkan bahwa kombinasi minyak patin dan hati ikan hiu dihasilkan karakteristik kimia terdiri atas asam lemak bebas sebesar 1,59-2,19%, bilangan asam 2,86-3,00 mg KOH/g, peroksida 15,50-18,32 meq/kg, iod 63,46-84,42 gI2/100g), p-anisidin 21,53-24,16, penyabunan 142,21-162,28 mg KOH/g dan TOTOX 53,33-69,43. Hasil analisis komposisi asam lemak jenuh (saturated fatty acid/SAFA) dihasilkan asam palmitat tertinggi, asam lemak tak jenuh tunggal (mono unsaturated fatty acid/MUFA) asam oleat, dan asam lemak tak jenuh ganda (polyunsaturated fatty acid/PUFA) asam linoleat. Hasil analisis karakteristik kimia kombinasi minyak ikan patin dan hati ikan hiu sesuai dengan standar IFOMA. Kombinasi minyak hati ikan hiu dan ikan patin dengan perbandingan (2:1) dihasilkan kandungan omega 3 dan omega 6 sebesar 2,59 % dan 29,75%.

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Dietary linoleic acid modulates liver plasma membrane unsaturated fatty acid composition, phosphatidylcholine and cholesterol content, as well as glucagon stimulated adenylate cyclase activity

Nutrition Research ◽

10.1016/s0271-5317(85)80143-3 ◽

1985 ◽

Vol 5 (10) ◽

pp. 1113-1120 ◽

Cited By ~ 17

Author(s):

Laura A. Morson ◽

Michael T. Clandinin

Keyword(s):

Fatty Acid Composition ◽

Plasma Membrane ◽

Fatty Acid ◽

Linoleic Acid ◽

Adenylate Cyclase ◽

Acid Composition ◽

Unsaturated Fatty Acid ◽

Cholesterol Content ◽

Dietary Linoleic Acid ◽

Liver Plasma Membrane

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Lipid profiles of conidia of Aspergillus niger and a fatty acid auxotroph

Canadian Journal of Microbiology ◽

10.1139/m87-195 ◽

1987 ◽

Vol 33 (12) ◽

pp. 1116-1120 ◽

Cited By ~ 8

Author(s):

Panchanon Chattopadhyay ◽

Santu Kumar Banerjee ◽

Kalyani Sen ◽

Parul Chakrabarti

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Double Bond ◽

Aspergillus Niger ◽

Fatty Acid Profile ◽

Unsaturated Fatty Acid ◽

Desaturase Activity ◽

Wild Type ◽

Type V ◽

Fatty Acid Auxotroph

Conidial lipids of the wild-type (V35) Aspergillus niger and its unsaturated fatty acid auxotroph (UFA2) were compared. The wild type contained lower levels (7.6%) of phospholipids and higher levels (28.4%) of glycolipids than the mutant (16.5 and 22.2%, respectively). Oleic (33.4%), linoleic (22.5%), palmitic (12.8%), stearic (7.4%), and linolenic (6.2%) were the main fatty acids of the wild type (V35). The mutant grew only in the presence of unsaturated fatty acid having at least one Δ9cis double bond, and its conidial fatty acid profile was influenced by the exogenous acid. Analyses of the fatty acids of UFA2 grown in the presence of different fatty acid supplements support the original view that the mutant is defective in Δ9-desaturase activity.

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Influence of dietary vitamin e and copper on fatty acid profile and cholesterol content of raw and cooked broiler meat

Czech Journal of Animal Science ◽

10.17221/4282-cjas ◽

2011 ◽

Vol 49 (No. 2) ◽

pp. 71-79 ◽

Cited By ~ 1

Author(s):

V. Skřivanová ◽

M. Skřivan ◽

E. Tůmová ◽

S. Ševčíková

Keyword(s):

Fatty Acids ◽

Fatty Acid ◽

Vitamin E ◽

Fatty Acid Profile ◽

Monounsaturated Fatty Acids ◽

Cholesterol Content ◽

Dietary Vitamin ◽

Oleic Acid Content ◽

Broiler Meat ◽

Meat Cooking

We examined the influence of a diet containing 4% of rapeseed oil, 35 mg or 126 mg copper and supplement of 100 mg vitamin E per 1 kg on fatty acid profile and cholesterol content in raw and cooked broiler leg meat. Copper was added to feed mixtures as CuSO4.5H2O. The fatty acid profile and cholesterol content were also determined in raw, stewed and roasted meat of broilers receiving the same diet but with a supplement of 20 mg vitamin E. The results showed that 126 and 35 mg Cu/kg significantly increased oleic acid content. Monounsaturated fatty acids accounted for 51% and 52% of all fatty acids. The relatively low copper concentration of 35 mg/kg feed with a major portion of soybean, wheat and maize and vitamin E supplementation of 100 mg/kg reduced (P < 0.01) EPA by 17%, DPA by 16% and DHA by 11 and 15% (P < 0.05). All tested copper doses reduced cholesterol: 126 mg Cu by 22%, 35 mg by 6% and 126 mg in combination with 35 mg copper in relation to broiler age by 7% (P < 0.05); none of the cooking procedures influenced cholesterol. Meat cooking in experiment 1 did not influence the content of any fatty acid. Copper × cooking interactions were insignificant for all fatty acids and cholesterol. In experiment 2 more changes in the numerical values of fatty acids were caused by stewing compared to roasting. Among the valuable fatty acids n-3 long chain acids were influenced by both cooking procedures to the largest extent. Docosahexaenoic acid was reduced to about 60% of the original value (P < 0.05). On the other hand, a decrease in myristic acid by 14% in stewed meat and 12% in roasted meat (P < 0.05) was positive.

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