Cholesterol and fat content and fatty acid profile in dry pork meat products | Sadršaj masti, holesterola i masnokiselinski profil u suvomesnatim proizvodima od svinjskog mesa
2011
Vranić, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Trbović, D., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Milanović-Stevanović, M., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Saičić, S., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Zagorac, S., Delikos d.o.o., Sopot (Serbia) | Matekalo-Sverak, V., Institut za higijenu i tehnologiju mesa, Beograd (Serbia) | Spirić, A., Institut za higijenu i tehnologiju mesa, Beograd (Srbija)
Objective of our work was, in high quality dry pork meat products, which are traditionally consumed in our country and have considerable export potential, to determine average content of fat, fatty acid composition and cholesterol content. Four types of meat products were analyzed, from three different production batches – dry pork ham (prsuta), dry pork neck, budjola sausage and pancetta bacon. Research results show that average content of total fats was the lowest in dry pork ham-prsuta ham (6.05%), and the highest in pancetta bacon (43.81%). In dry pork neck value of 23.29% was established, and in budjola sausage 25.72% of fat. Differences in established content of fat were expected, considering the naturally occurring differences in fat content in meat and meaty bacon, as initial raw materials. Cholesterol content in these products was 45.62mg/100g (pancetta), 65.32mg/100g (budjola), 70.31mg/100g (dry pork neck) and 77.68mg/100g (dry pork ham-prsuta). Considering recommendation on maximum intake of cholesterol trough food of 300 mg per day, it can be said that moderate consumption of these dry meat products, does not pose any health risk or hazard for health persons.
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