The composition and significant changes in fats of functional fermented [sausages] | Sastav i važnije promene masti funkcionalnih fermentisanih kobasica

The paper presents investigations of fatty acids content, hydrolytic and oxidative changes in fats of conventional fermented sausage, fermented sausage with palm fat, functional fermented sausage and functional fermented sausage with palm fat. Content of some fatty acids is proportional to the share of fatty tissue and palm fat in the product. Fermented sausages with palm fat have higher content of palmitic acid, while sausages with fatty tissue show higher content of stearic acid. Oleic acid content is higher in fats of sausages with palm fat; content of linolic acid is higher in fats of fermented sausages with pork fatty tissue. Content of trans-fatty acids in fermented sausages with palm fat is one hundred times higher compared to sausages containing pork fatty tissue. Total content of saturated fatty acids is higher in fats of fermented sausages with palm fat. However, total content of unsaturated fatty acids is almost equal in sausages with palm fat and sausages with pork fatty tissue. Fats of fermented sausages with palm fat contain more monounsaturated fatty acids, while fats of fermented sausages with pork fatty tissue contain more polyunsaturated fatty acids. Content of monounsaturated fatty acids is about 3.9 times higher in fermented sausages with palm fat and about 3.3 times higher in fermented sausages with pork fatty tissue, then the content of polyunsaturated fatty acids. The ratio of saurated and unsaturated fatty acids is lower in fats of sausages with pork fatty tissue while the ratio of polyunsaturated and saturated fatty acids is higher in the same type of sausages. Hydrolytic and oxidative changes of fats are less pronounced in fermented sausages with palm fat and in functional fermented sausages containing dietary fibers. Oxidative changes in fats during storage are less pronounced in vacuum-packed fermented sausages. Usage of preparations of microincapsulated omega-3 fatty acids does not influence changes in fats of fermented sausages.