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

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.

scholarly journals GC/MS Analysis of Fatty Acids in Italian Dry Fermented Sausages

2015 ◽  
Vol 9 (1) ◽  
pp. 5-13 ◽  
Author(s):  
Angelo Liguori ◽  
Emilia Lucia Belsito ◽  
Maria Luisa Di Gioia ◽  
Antonella Leggio ◽  
Francesca Malagrinò ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Lipid Oxidation ◽  
Free Fatty Acids ◽  
Methyl Esters ◽  
Colorimetric Method ◽  
Monounsaturated Fatty Acids ◽  
Fatty Acids Profile ◽  
Fermented Sausages ◽  
Dry Fermented Sausages

The present investigation reports a study about the evolution, during ripening, of the fatty acid profile and the fatty acid composition in acylglycerols of three different fermented sausages industrially produced in the Calabria region (Southern Italy). Statistical analysis (ANOVA) was applied to the results obtained for the profiles to check all the differences between samples. The study comprised also an evaluation of the lipid oxidation level. All kind of sausages showed a free fatty acids profile in which the monounsaturated fatty acids were predominant, followed by saturated and polyunsaturated fatty acids. In acylglycerols, a low content in linoleic acid (approximately 2% of total methyl esters) was displayed, while that found in the free fatty acids profile was higher (approximately 17% of total FFAs). In addition, the generation of aldehydes through secondary lipid oxidation was clearly confirmed after long ripening period by classical qualitative colorimetric method supported by 1H NMR spectroscopy. The differences in fatty acids profiles observed in the free fatty acids and the acylglycerol fractions were certainly due to the high selectivity of lypase activity during the ripening.

scholarly journals The Maillard Reaction as Source of Meat Flavor Compounds in Dry Cured Meat Model Systems under Mild Temperature Conditions

Molecules ◽  
2021 ◽  
Vol 26 (1) ◽  
pp. 223
Author(s):  
Lei Li ◽  
Carmela Belloch ◽  
Mónica Flores
Keyword(s):  
Amino Acid ◽  
Volatile Compounds ◽  
Maillard Reaction ◽  
Meat Products ◽  
Model Systems ◽  
Flavor Compounds ◽  
Curing Conditions ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Cured Meat

Flavor is amongst the major personal satisfaction indicators for meat products. The aroma of dry cured meat products is generated under specific conditions such as long ripening periods and mild temperatures. In these conditions, the contribution of Maillard reactions to the generation of the dry cured flavor is unknown. The main purpose of this study was to examine mild curing conditions such as temperature, pH and aw for the generation of volatile compounds responsible for the cured meat aroma in model systems simulating dry fermented sausages. The different conditions were tested in model systems resembling dry fermented sausages at different stages of production. Three conditions of model system, labeled initial (I), 1st drying (1D) and 2nd drying (2D) and containing different concentrations of amino acid and curing additives, as well as different pH and aw values, were incubated at different temperatures. Changes in the profile of the volatile compounds were investigated by solid phase microextraction and gas chromatography mass spectrometry (SPME-GS-MS) as well as the amino acid content. Seventeen volatile compounds were identified and quantified in the model systems. A significant production of branched chain volatile compounds, sulfur, furans, pyrazines and heterocyclic volatile compounds were detected in the model systems. At the drying stages, temperature was the main factor affecting volatile production, followed by amino acid concentration and aw. This research demonstrates that at the mild curing conditions used to produce dry cured meat product volatile compounds are generated via the Maillard reaction from free amino acids. Moreover, in these conditions aw plays an important role promoting formation of flavor compounds.

scholarly journals Chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted by emulsified canola oil

2017 ◽  
Vol 47 (8) ◽  
Author(s):  
Angela Maria Backes ◽  
Carlos Pasqualin Cavalheiro ◽  
Flávia Santi Stefanello ◽  
Fernanda Luísa Lüdtke ◽  
Nelcindo Nascimento Terra ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Canola Oil ◽  
Saturated Fatty Acids ◽  
Monounsaturated Fatty Acids ◽  
Fecal Coliforms ◽  
Fermented Sausages ◽  
Microbiological Properties

ABSTRACT: Vegetable oils have been used to substitute pork backfat to improve the fatty acid profile of fermented sausages. The aim of this study was to assess the chemical composition, microbiological properties, and fatty acid profile of Italian-type salami with pork backfat substituted (15% and 30%) by emulsified canola oil. Fat contents decreased while moisture contents increased in Italian-type salami with emulsified canola oil. The growth of lactic acid bacteria in salami was not affected by canola oil and absence of fecal coliforms, coagulase-positive staphylococci, and Salmonella were reported during processing of fermented sausages. Lower levels of saturated fatty acids (SAFAs), higher levels of monounsaturated fatty acids (MUFAs) and polyunsaturated fatty acids (PUFAs) were observed in salami with emulsified canola oil. Together, our results indicated that substituting pork backfat with emulsified canola oil improved the nutritional values of Italian-type salami.

scholarly journals Chemical composition and fatty acid profile of Alpine and Saanen goat milk from Bosnia and Herzegovina

2020 ◽  
Vol 52 (1) ◽  
Author(s):  
Ana Vulić ◽  
Nina Kudumija ◽  
Tina Lešić ◽  
Sanin Tanković ◽  
Vedrana Jelušić ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Fatty Acid Profile ◽  
Saturated Fatty Acids ◽  
Goat Milk ◽  
Monounsaturated Fatty Acids ◽  
Chemical Components ◽  
Saanen Goat ◽  
Therapeutic Value

Interest in the production and sale of goat milk products has been growing over the past 20 years. The chemical composition of goat milk, which greatly affects its nutritional and therapeutic value, makes its products more acceptable to consumers. The aim of this study was to compare the chemical composition and fatty acid profile of Alpine and Saanen goat milk. The results showed that there were differences in certain chemical components between the milk of these two breeds. Protein, fat and ash content in Alpine goat milk was 4.53 g/100 g, 4.65 g/100 g and 0.94 g/100 g, respectively, and these values were higher than in Saanen goat milk (3.64 g/100 g, 3.20 g/100 g and 0.88 g/100 g, respectively). Differences in the fatty acid profile were also observed. Despite being kept under different breeding regimes, no statistically significant differences were observed in the total saturated fatty acids (SFA) or polyunsaturated fatty acids (PUFA) between breeds. Although there was no difference in total SFA content, there was less palmitic acid (C16:0), as the predominant fatty acid in goat milk, in Alpine (26.94 g/100 g of fat) than in Saanen goat milk (28.60 g/100 g of fat). Unlike SFA and PUFA content, differences were observed in total monounsaturated fatty acids (MUFA), with 22.8 g/100 g of fat in Alpine goat milk and 24.0 g/100 g of fat in Saanen goat milk. Based on these findings, it can be concluded that the implemented breeding regimes in different geographical areas with different pasture, together with genetic factors of breeds, greatly affect the goat milk chemical composition and fatty acid profile.

scholarly journals Health lipid indices of dry fermented sausages made of pork meat

2021 ◽  
Vol 854 (1) ◽  
pp. 012069
Author(s):  
N Parunovic ◽  
D Trbovic ◽  
J Ciric ◽  
R Savic ◽  
M Gogic ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Cholesterol Level ◽  
Saturated Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acid ◽  
Cholesterol Content ◽  
Pork Meat ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Lipid Parameters

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.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

scholarly journals Mare’s Milk from a Small Polish Specialized Farm—Basic Chemical Composition, Fatty Acid Profile, and Healthy Lipid Indices

Animals ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 1590
Author(s):  
Grażyna Czyżak-Runowska ◽  
Jacek Antoni Wójtowski ◽  
Romualda Danków ◽  
Daniel Stanisławski
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Chemical Composition ◽  
Birth Order ◽  
Fatty Acid Profile ◽  
Age Structure ◽  
Atherogenic Index ◽  
Milk Samples ◽  
Stage Of Lactation ◽  
Bulk Tank

The objective of this study was to determine the chemical composition, fatty acid profile, and values of healthy indices of milk from a specialized farm of Polish Coldblood mares of different ages, birth orders, and lactation stages. Milk samples (n = 48) were collected for analysis in weeks 10, 15, and 25 of lactation from mares aged between five and 14 years. The study showed that the stage of lactation has a significant effect on the fatty acid (FA) profile of the milk produced on the farm. The highest concentration of monounsaturated and polyunsaturated FAs was found in milk produced from the 15th week of lactation. The milk was also characterized by low values of atherogenic and thrombogenic indices, which indicate the health benefits of milk with respect to the content of fatty acids and their potential to prevent or cause atherosclerosis and thrombosis. The study also found a significant correlation between the number of foalings (birth order), the fatty acid profile, and atherogenic index of milk produced on the farm. The findings from the study indicate that it is possible to modify the fatty acid profile of bulk tank milk through appropriate management of the age structure of the herd of mares. To confirm this dependence, the study will be continued on a larger group of mares.

scholarly journals Inclusion of rapeseed and pumpkin seed cakes in diets for Murciano-Granadina goats alters the fatty acid profile of milk

2021 ◽  
Vol 51 (2) ◽  
pp. 262-270
Author(s):  
I.M. Boldea ◽  
C. Dragomir ◽  
M.A. Gras ◽  
M. Ropotă
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Unsaturated Fatty Acids ◽  
Methyl Esters ◽  
Control Diet ◽  
Dietary Lipids ◽  
Italian Ryegrass ◽  
Pumpkin Seed ◽  
Lactating Goats

The objective of this research was to assess the effects of including oil-rich feedstuffs in diets for lactating goats on the fatty acid (FA) profile of their milk. Thirty-six Murciano-Granadina goats were randomly assigned to three treatment groups, namely a control diet (CTRL), a diet based on whole rapeseed (RS), and a diet based on pumpkin seed cake (PSC). The diets were composed of 1 kg hay (70 % Italian ryegrass, 30% alfalfa) and 1.24 kg concentrate, and were formulated to be isoenergetic and isonitrogenous. Milk yield and its contents of protein, fat and lactose did not differ significantly among the groups. However, including oil-rich feeds in the diet altered the fatty acid profile of the milk significantly, decreasing its saturated fatty acid (SFA) content and increasing its content of unsaturated fatty acids (UFAs). Effects on polyunsaturated fatty acids (PUFAs), conjugated linoleic acid (CLA), and the n-6 to n-3 ratio depended on the source of dietary lipids. The PSC augmented diet increased the relative amount of PUFAs and fatty acid methyl esters (FAME) in milk (+25 %) significantly In comparison with CTRL, whereas the RS diet produced a limited and statistically insignificant increase (+7.5%). The concentration of CLA was higher in milk from does fed the PSC diet, whereas the n-6 to n-3 ratio was lower in milk from does fed RS. These preliminary results form the basis for developing premium dairy products that are enriched in fatty acids that are more favourable for human health.

scholarly journals Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna

2021 ◽  
Vol 2 (01) ◽  
pp. 50-62
Author(s):  
Aprialis Aprialis ◽  
Anwar Kasim ◽  
Rini Rini
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Moisture Content ◽  
Physical Properties ◽  
Fatty Acid Profile ◽  
Frying Oil ◽  
Chemical Components ◽  
Used Frying Oil ◽  
Cooking Oil ◽  
Used Cooking Oil

The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.

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