Some quality parameters and nutritional value of functional fermented sausages

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. .