Naslov (eng)

Comparison of chemical composition and fatty acid profile of traditional meat products from Croatia and Montenegro

Autor

Pleadin, Jelka
Lešić, Tina
Vujačić, Vesna
Milićević, Dragan
Buneta, Anamarija
Šušnjić, Saša
Lukanić, Ingrid
Krešić, Greta

Publisher

Opis (eng)

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. +e 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%). +e 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. +e 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.

Jezik

engleski

Datum

2021

Licenca

© All rights reserved

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa