Fatty acid composition of Edam, Emmental and Gouda cheeses produced in Slovenia in autumn 1997 | Maščobno-kislinska sestava sirov edamec, ementalec in gavda, proizvedenih v Sloveniji jeseni 1997

English. The aim of our work was to determine fatty acid composition of three different types of cheeses - Edam, Gouda and Emmental, produced in Slovenia in autumn 1997. The analysed Edam and Gouda cheese was produced by three and Emmental cheese by two different producers. All samples were purchased in the local supermarkets twice in the period of three months in autumn 1997. The methyl esters of the fatty acids were prepared by in situ transesterification (ISTE) and determined by gas chromatography. The average total SAT (saturated fatty acids) content was 56.80 wt % (relative percentage for each fatty acid of the total fatty acids) for Emmental cheese, 56.62 wt % for Edam cheese and 57.49 wt % for Gouda cheese. The average total MUFA (monounsaturated fatty acids) content was 34.26 wt % for Emmental cheese, 34.28 wt % for Edam cheese and 33.45 wt % for Gouda cheese. The average total PUFA (polyunsaturated fatty acids) content was 5.30 wt % for Emmental cheese, 5.74% for Edam cheese and 5.64% for Gouda cheese. No great difference was found between three types of cheese concerning the fatty acid profile (wt %).

Slovenian. V našem delu smo določili maščobno-kislinsko sestavo treh različnih tipov sira - edamca, ementalca in gavde, proizvedenih v Sloveniji jeseni 1997. Analizirali smo edamca in gavdo treh ter ementalca dveh različnih proizvajalcev. Vse vzorce smo kupili jeseni 1997 na slovenskem tržišču, in sicer dvakrat v času treh mesecev. Metilne estre maščobnih kislin (FAME-s) smo pripravili z metodo in situ transesterifikacije (ISTE) in sestavo določili s plinsko kromatografijo. Povprečna vsebnost skupnih nasičenih kislin (SAT) v ementalcu je bila 56,80 ut % (utežni odstotek posamezne kisline glede na skupne maščobne kisline), v edamcu 56,62% in v gavdi 57,49%. Povprečna vsebnost skupnih enkrat nenasičenih kislin (MUFA) v ementalcu je bila 34,26%, v edamcu 34,28% in v gavdi 33,45%. Povprečna vsebnost skupnih večkrat nenasičenih kislin (PUFA) v ementalcu je bila 5,30%, v edamcu 5,74% in v gavdi 5,64%. Med analiziranimi različnimi vrstami sira nismo našli bistvenih razlik glede na maščobno-kislinsko sestavo (ut. %).