Fatty Acid Profiles, Chemical Content and Sensory Properties of Traditional Fermented Dry Kulen Sausages

摘要: In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types were made, which varied depending percentage meat fat derived from different pig breeds: autochthonous (Mangalitsa Moravka) commercial (Swedish Landrace). Kulen made Mangalitsa Moravka pork had lowest moisture protein content highest total amount fat. Sausages combination superior in terms odor, taste, aftertaste overall acceptability. The cholesterol was found breeds. However, pigs contained higher levels monounsaturated unsaturated acid, lower saturated levels. This research indicates that breed affects characteristics sausages. Practical Applications In Europe, especially Mediterranean countries, there is a growing interest products produced local breeds extensive, sustainable breeding programs. Meat generally have good public media image, they often considered to be better, better quality, than modern crossbreeds. With appropriate breeds, it possible produce sausage, with respectable qualities. Provided market opportunities exist for these results should contribute encouraging endangered pigs.