Some quality parameters and nutritional value of functional fermented sausages
Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica
2009
Authors
Vuković, IlijaSaičić, Snežana
Vasilev, Dragan
Tubić, Miodrag
Vasiljević, Nađa
Milanović-Stevanović, Mirjana
Article (Published version)
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in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable fats, with the addition of inulin, fibers, omega - 3 fatty acids andprobiotic starter cultures contain 24% protein and 30% fat. Their energetic value is smaller by 400kJ (95 kcal/100 g) compared to traditional ones. By replacing the pork fat with palm fat a favorable relationship between saturated and unsaturatedfatty acids content is obtained. Palm fat, supplied in a quantity of up to 15% changes to a certain degree the color of fermented sausages and gives them a degree of firmness and consistency. In functional fermented sausages the probiotic bacteria Lactobacillus casei LC 01 reaches values above 8.0 log cfu/g and it ferments sugars thus creating optimal conditions for ripening. A superior composition, as well as the presence of probiotics, inulin, fibers and ...omega - 3 fatty acids makes this product a foodstuff of high nutritional value with a high potential to have positive effects on human health status. .
U radu su prikazani rezultati ispitivanja nekih parametara kvaliteta i nutritivne vrednosti funkcionalnih fermentisanh kobasica. Funkcionalne fermentisane kobasice, dobijene od svinjskog i goveđeg mesa prve kategorije (75-80 posto), masnog tkiva svinja i biljne masti, uz dodatak inulina, vlakana, omega-3 masnih kiselina i probiotske starter kulture, sadrže 24postoproteina i do 30 posto masti, a energetska vrednost manja je za oko 400kJ (95 kcal/100g) nego konvencionalnih. Zamenom masnog tkiva svinja palminom masti postiže se povoljniji odnos između sadržaja nezasićenih i zasićenih masnih kiselina. Palmina mast u količini do 15 posto u izvesnom stepenu menja, ali ne utiče negativno na boju fermentisanih kobasica i daje proizvodima čvrstoću i konzistenciju. U funkcionalnim fermentisanim kobasicama probiotska bakterija Lactobacillus casei LC 01 dostiže broj veći od 8,0 log cfu/g, fermetiše šećere i stvara povoljne uslove za zrenje. Povoljan sastav, kao i prisustvo probiotika, inulina, vla...kana i omega-3 masnih kiselina, čini funkcionalne fermentisane kobasice kvalitetnom namirnicom visoke biološke vrednosti, koja poseduje značajan potencijal da pozitivno utiče na zdravlje ljudi. .
Keywords:
fermented sausages / functional foodstuff / quality / nutritional value / fermentisane kobasice / funkcionalna hrana / kvalitet / nutritivna vrednostSource:
Tehnologija mesa, 2009, 50, 1-2, 68-74Publisher:
- Institut za higijenu i tehnologiju mesa, Beograd
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Fakultet veterinarske medicineTY - JOUR AU - Vuković, Ilija AU - Saičić, Snežana AU - Vasilev, Dragan AU - Tubić, Miodrag AU - Vasiljević, Nađa AU - Milanović-Stevanović, Mirjana PY - 2009 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/612 AB - in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable fats, with the addition of inulin, fibers, omega - 3 fatty acids andprobiotic starter cultures contain 24% protein and 30% fat. Their energetic value is smaller by 400kJ (95 kcal/100 g) compared to traditional ones. By replacing the pork fat with palm fat a favorable relationship between saturated and unsaturatedfatty acids content is obtained. Palm fat, supplied in a quantity of up to 15% changes to a certain degree the color of fermented sausages and gives them a degree of firmness and consistency. In functional fermented sausages the probiotic bacteria Lactobacillus casei LC 01 reaches values above 8.0 log cfu/g and it ferments sugars thus creating optimal conditions for ripening. A superior composition, as well as the presence of probiotics, inulin, fibers and omega - 3 fatty acids makes this product a foodstuff of high nutritional value with a high potential to have positive effects on human health status. . AB - U radu su prikazani rezultati ispitivanja nekih parametara kvaliteta i nutritivne vrednosti funkcionalnih fermentisanh kobasica. Funkcionalne fermentisane kobasice, dobijene od svinjskog i goveđeg mesa prve kategorije (75-80 posto), masnog tkiva svinja i biljne masti, uz dodatak inulina, vlakana, omega-3 masnih kiselina i probiotske starter kulture, sadrže 24postoproteina i do 30 posto masti, a energetska vrednost manja je za oko 400kJ (95 kcal/100g) nego konvencionalnih. Zamenom masnog tkiva svinja palminom masti postiže se povoljniji odnos između sadržaja nezasićenih i zasićenih masnih kiselina. Palmina mast u količini do 15 posto u izvesnom stepenu menja, ali ne utiče negativno na boju fermentisanih kobasica i daje proizvodima čvrstoću i konzistenciju. U funkcionalnim fermentisanim kobasicama probiotska bakterija Lactobacillus casei LC 01 dostiže broj veći od 8,0 log cfu/g, fermetiše šećere i stvara povoljne uslove za zrenje. Povoljan sastav, kao i prisustvo probiotika, inulina, vlakana i omega-3 masnih kiselina, čini funkcionalne fermentisane kobasice kvalitetnom namirnicom visoke biološke vrednosti, koja poseduje značajan potencijal da pozitivno utiče na zdravlje ljudi. . PB - Institut za higijenu i tehnologiju mesa, Beograd T2 - Tehnologija mesa T1 - Some quality parameters and nutritional value of functional fermented sausages T1 - Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica VL - 50 IS - 1-2 SP - 68 EP - 74 UR - https://hdl.handle.net/21.15107/rcub_veterinar_612 ER -
@article{ author = "Vuković, Ilija and Saičić, Snežana and Vasilev, Dragan and Tubić, Miodrag and Vasiljević, Nađa and Milanović-Stevanović, Mirjana", year = "2009", abstract = "in this paper results of studies on some quality parameters and nutritional value of functional fermented sausages are shown. Functional fermented sausages, made of first class pork and beef meat (75-80%), lard and vegetable fats, with the addition of inulin, fibers, omega - 3 fatty acids andprobiotic starter cultures contain 24% protein and 30% fat. Their energetic value is smaller by 400kJ (95 kcal/100 g) compared to traditional ones. By replacing the pork fat with palm fat a favorable relationship between saturated and unsaturatedfatty acids content is obtained. Palm fat, supplied in a quantity of up to 15% changes to a certain degree the color of fermented sausages and gives them a degree of firmness and consistency. In functional fermented sausages the probiotic bacteria Lactobacillus casei LC 01 reaches values above 8.0 log cfu/g and it ferments sugars thus creating optimal conditions for ripening. A superior composition, as well as the presence of probiotics, inulin, fibers and omega - 3 fatty acids makes this product a foodstuff of high nutritional value with a high potential to have positive effects on human health status. ., U radu su prikazani rezultati ispitivanja nekih parametara kvaliteta i nutritivne vrednosti funkcionalnih fermentisanh kobasica. Funkcionalne fermentisane kobasice, dobijene od svinjskog i goveđeg mesa prve kategorije (75-80 posto), masnog tkiva svinja i biljne masti, uz dodatak inulina, vlakana, omega-3 masnih kiselina i probiotske starter kulture, sadrže 24postoproteina i do 30 posto masti, a energetska vrednost manja je za oko 400kJ (95 kcal/100g) nego konvencionalnih. Zamenom masnog tkiva svinja palminom masti postiže se povoljniji odnos između sadržaja nezasićenih i zasićenih masnih kiselina. Palmina mast u količini do 15 posto u izvesnom stepenu menja, ali ne utiče negativno na boju fermentisanih kobasica i daje proizvodima čvrstoću i konzistenciju. U funkcionalnim fermentisanim kobasicama probiotska bakterija Lactobacillus casei LC 01 dostiže broj veći od 8,0 log cfu/g, fermetiše šećere i stvara povoljne uslove za zrenje. Povoljan sastav, kao i prisustvo probiotika, inulina, vlakana i omega-3 masnih kiselina, čini funkcionalne fermentisane kobasice kvalitetnom namirnicom visoke biološke vrednosti, koja poseduje značajan potencijal da pozitivno utiče na zdravlje ljudi. .", publisher = "Institut za higijenu i tehnologiju mesa, Beograd", journal = "Tehnologija mesa", title = "Some quality parameters and nutritional value of functional fermented sausages, Neki parametri kvaliteta i nutritivna vrednost funkcionalnih fermentisanih kobasica", volume = "50", number = "1-2", pages = "68-74", url = "https://hdl.handle.net/21.15107/rcub_veterinar_612" }
Vuković, I., Saičić, S., Vasilev, D., Tubić, M., Vasiljević, N.,& Milanović-Stevanović, M.. (2009). Some quality parameters and nutritional value of functional fermented sausages. in Tehnologija mesa Institut za higijenu i tehnologiju mesa, Beograd., 50(1-2), 68-74. https://hdl.handle.net/21.15107/rcub_veterinar_612
Vuković I, Saičić S, Vasilev D, Tubić M, Vasiljević N, Milanović-Stevanović M. Some quality parameters and nutritional value of functional fermented sausages. in Tehnologija mesa. 2009;50(1-2):68-74. https://hdl.handle.net/21.15107/rcub_veterinar_612 .
Vuković, Ilija, Saičić, Snežana, Vasilev, Dragan, Tubić, Miodrag, Vasiljević, Nađa, Milanović-Stevanović, Mirjana, "Some quality parameters and nutritional value of functional fermented sausages" in Tehnologija mesa, 50, no. 1-2 (2009):68-74, https://hdl.handle.net/21.15107/rcub_veterinar_612 .