Influence of olive oil on the fatty acids composition of coarse chopped boiled sausages

Kuzmanovski, Vladimir and Kuzelov, Aco and Joshevska, Elena (2018) Influence of olive oil on the fatty acids composition of coarse chopped boiled sausages. Journal of Agriculture and Plant Sciences, 16 (2). pp. 43-49. ISSN 2545-4455

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The paper examines the influence of ordinary and cold pressed olive oil on the fatty acid composition
of coarse chopped boiled sausages. For this purpose, cold pressed olive oil was added in the production of
the Folk sausages and in the production of Kranj sausages was added ordinary olive oil. In both production
batches, olive oil is added in the amount of 3, 4 and 5 g/kg. In the examined production batches of Folk sausage,
the content of palmitic and stearic fatty acids (C16: 0 and C18: 0) is within the limits of other meat products. A
smaller percentage representation is observed in the content of C16: 0, and greater in the content of (C18: 0) in
the production batches of Kranj sausages. The ratio of PUFA / SFA in bought production batches of sausages is
up to 0.4%, which means that the sausages full field the quality requirements of the product according to the
lipid content that means that the addition of olive oil in this type of batches is appropriate.
Key words: Folk sausage, Kranj sausage, monounsaturated fatty acids, polyunsaturated fatty acids, saturated
fatty acids, quality

Item Type: Article
Subjects: Agricultural Sciences > Agricultural biotechnology
Divisions: Faculty of Agriculture
Depositing User: Aco Kuzelov
Date Deposited: 04 Feb 2019 09:07
Last Modified: 13 Aug 2019 09:54

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