Nutritional Value and Fatty Acid Profile of Dry Sausages Traditionally Prepared in Eastern Serbia | Chapter 13 | Current Perspectives in Agriculture and Food Science Vol. 4

 In this study, the main aim was to test traditionally planned home-made dry fermented sausages popular as peglana sausages. The nutritional arrangement, moisture and sketch of fatty acids were resolved. The analysis dry ripened sausages were traditionally produced in eastward Serbia since the 19th centennial, and some trust much earlier. These sausages are created in this way only in the township of Pirot, for which this town is legendary, because peglana sausages are a familiar specialty when speaking about the uniqueness and characteristic of food. The reason is the characteristic way of readiness, the special habit of drying and their specific taste. The arrangement of preparation includes the use of high-quality inexperienced meat from autochthonous mammals from the mountain of the Stara Planina property, which is nearly Pirot. During the preparation, the cook extraction form of fatty acids was used in parallel, and the results acquired were compared accompanying the results obtained by common preparation. Sausages are typified as products accompanying low moisture content and extreme protein content. The amount of saturated, monounsaturated and polyunsaturated acids as the ration of the total oily acids was 53.6%, 34.35% and 12.03% respectively. Fatty acids were driven in the form of methyl esters of fatty acids afterwards extraction and esterification of grease based on calibration curves of 37 various acids and by measuring the percentage of peak area, standard peak region and internal standard field. The main essential fatty acids present in dry peglana sausage are palmitic acid, stearic acid and oleic acid. Using the mean principles obtained for the arrangement of fatty acids, well-being indices were premeditated and a low profit of atherogenic index (AI) was obtained. Gas chromatography with flame ionization discovery (GC/FID) was used to quantify the greasy acid profile.

Author(s) Details:

Aleksandra Tasic,
Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11107, Belgrade, Serbia.

Ivan Pavlovic,
Scientific Institute of Veterinary Medicine of Serbia, Janisa Janulisa 14, 11107, Belgrade, Serbia.

Please see the link here: https://stm.bookpi.org/CPAFS-V4/article/view/10841