Masne kiseline i zdravstveni lipidni indeksi peglanih kobasica, tradicionalno pripremljenih u pirotu, istočna srbija
2021
Tasić, Aleksandra | Pavlović, Ivan
The aims of this study were to determine the nutritional composition (moistu re, protein and total fat) and nutritional value of peglana sausages produced in eastern Serbia and also to analyze the composition of fatty acids. Peglana sausage is a type of fermented sausage produced by the traditional process in the territory of the municipality of Pirot. It belongs to a group of dry fermented sausages and it is produced from beef, sheep and goat meat. Determination of fatty acid composition in the sausages was performed after ripening and af ter 21 days of storage. The results obtained show peglana sausages have high contents of proteins and saturated fatty acids. Also, analysis of the fatty acid composition and lipid indices shows that sausages have the lipid profile with its richness in PUFA and its low value of AI. The richness of PUFA can be explained by the correct way of rearing mode, the pasture quality and the good racial origin of the animals from Stara Planina.
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