Naslov (eng)

Fatty acid composition of Visočka pečenica, a traditional dry-cured meat product from Bosnia and Herzegovina

Autor

Begić, Munevera
Đinović-Stojanović, Jasna
Janković, Saša
Sarić, Zlatan
Dizdarević, Tarik
Čorbo, Selma

Publisher

Opis (eng)

Visočka pečenica is a traditional dry-cured beef meat product from Bosnia and Herzegovina. It is the first meat product in Bosnia and Herzegovina to be protected by a geographical indication, and it is particularly appreciated for its aroma, taste and smoky properties. In this study, the fatty acid composition of 40 Visočka pečenica made in traditional (artisanal) and industrial production systems was examined. The fatty acid composition was determined by gas chromatography. Of the saturated fatty acids, the most abundant were palmitic and stearic acids (respectively, constituting 23.46% and 15.29% of the total fatty acids - tradi- tional; 23.41% and 16.16% - industrial production). From the group of monounsaturated fatty acids, the most abundant was oleic acid, accounting for 45.61% of the total fatty acids in products from traditional production and 42.48% in industrial products. The most abun- dant polyunsaturated fatty acid was linoleic acid, which made up 7.61% of the total fatty acids (traditional production) and 7.41% (industrial production). PCA analysis of fatty acid composition showed that twenty fatty acids were characteristic of Visočka pečenica from industrial production and four fatty acids of products from traditional production.

Jezik

engleski

Datum

2025-12-01

Licenca

Ovo delo je licencirano pod uslovima licence
Creative Commons CC BY-NC-SA 4.0 - Creative Commons Autorstvo - Nekomercijalno - Deliti pod istim uslovima 4.0 International License.

http://creativecommons.org/licenses/by-nc-sa/4.0/legalcode

Predmet

Fatty acid composition, Traditional meat product, Traditional and industrial production

Deo kolekcije (1)

o:32

Institut za higijenu i tehnologiju mesa