Investigations of changes in the fatty acids content (fraction SMK) during ripeness "cajna kobasica" and "sudzuk"
1995
Milivojevic, J. (Industrija mesa "Crvena zvezda", Kragujevac (Yugoslavia))
The changes in the fatty acids content for famous sausages which called "Cajna kobasica" and "Sudzuk" were investigated in this paper. The investigation were made under microclimatic conditions of smoking and ripeness of sausages. Obtained results showed change in the relative content of saturated and unsaturated fatty acids during ripeness of these sausages. The differences in the fatty acids content as result kind and origin of meat and fat tissues are consisting above mentioned sausages.
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