Some quality parameters and nutritional value of functional fermented sausages | Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
2009
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)
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.
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