Nutritional indicators in the technological process of sausage processing

Acta Fytotechnica et Zootechnica

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Title Nutritional indicators in the technological process of sausage processing
 
Creator Solár, Dušan
Bučko, Ondrej
Čuboň, Juraj
Halo Jr., Marko
Massányi, Martin
Halo, Marko
Massányi, Peter
 
Description Received: 2020-09-29 Accepted: 2021-02-08 Available online: 2021-02-28https://doi.org/10.15414/afz.2021.24.mi-apa.15-20According to biological and nutritional value, meat and meat products are among the most important components of humannutrition. The risk of meat contamination is a great concern from the point of view of food safety, and especially human health. Theaim of this study was the determination of nutritional values in meat samples of fresh and smoked sausage. From a technologicalpoint of view, the water content was the highest in meat samples and continually decreased in the samples that underwentprocessing. The water content of the meat samples was 68.2%. In the samples of unsmoked and smoked sausages, the measuredvalues were slightly lower. In the samples of unsmoked sausages, the water content was 63.1%. As the water content decreased,the fat content of the sausages increased. The protein content has not changed significantly in the production process. In the meatthe value of proteins was 19.07 g 100 g-1 and in the samples of smoked sausages the result was 18.78 g 100 g-1. The content ofessential fatty acids was the highest in meat samples. This value decreased in unsmoked as well as smoked sausages. Cholesterollevels were rising over the course of the experiment. Results of this study clearly show difference in technological parametersrelated to technological process.Keywords: meat, sausage, technological process, nutritional indicatorsReferencesAngelovičová, M. et al. (2016). Comparison of fatty acid profile in the chicken meat after feeding with narasin, nicarbazin andsalinomycin sodium and phyto-additive substances. Journal of Environmental Science and Health, Part B, 51(6), 374–382. https://doi.org/10.1080/03601234.2016.1142320ČUBOŇ, J. et al. (2012). Hodnotenie surovín a potravín živočíšneho pôvodu. Nitra : Slovak University of Agriculture, 381 p.ČUBOŇ, J. et al. 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Publisher Acta Fytotechnica et Zootechnica
 
Contributor
 
Date 2021-02-26
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion

 
Format application/pdf
 
Identifier http://www.acta.fapz.uniag.sk/journal/index.php/on_line/article/view/780
 
Source Acta Fytotechnica et Zootechnica; Vol 24 (2021): Actual Concepts in Agrobiology::Invited Editor: Ing. Jaroslav Andreji, PhD.
1336-9245
1336-9245
 
Language eng
 
Relation http://www.acta.fapz.uniag.sk/journal/index.php/on_line/article/view/780/pdf
 
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