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Influence of various pork fat types on the ripening and characteristics of dry fermented sausage

Author

Listed:
  • Josef KAMENÍK

    (Department of Meat Hygiene and Technology)

  • Pavla STEINHAUSEROVÁ

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic)

  • Alena SALÁKOVÁ

    (Department of Meat Hygiene and Technology)

  • Zdeněk PAVLÍK

    (Department of Meat Hygiene and Technology)

  • Gabriela BOŘILOVÁ

    (Department of Meat Hygiene and Technology)

  • Ladislav STEINHAUSER

    (Department of Meat Hygiene and Technology)

  • Jiří RUPRICH

    (Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
    National Institute of Public Health, Centre for Health, Nutrition and Food, Brno, Czech Republic)

Abstract

The influence of three types of pork adipose tissue (neck, back, and leg) on the quality of dry fermented sausages was evaluated. No statistically significant differences between the most abundantly represented methyl esters of fatty acids (FA), such as C16:0, C18:0 and C18:1n-9, were found when the individual FA compositions of the pork adipose tissue samples were compared. The content of polyunsaturated FA was the highest in the neck adipose tissue and the lowest in the leg adipose tissue. These differences were not, however, statistically significant. No differences between the adipose tissue types were found in the sensory, colour, and textural properties, the population of lactic acid bacteria, and the lactic and acetic acids contents in the final products and during the fermentation process. The assertions were not confirmed that pork neck adipose tissue is the best fat type for the production of dry fermented sausages or that pork adipose tissue from the legs is unsuitable because of its insufficient hardness.

Suggested Citation

  • Josef KAMENÍK & Pavla STEINHAUSEROVÁ & Alena SALÁKOVÁ & Zdeněk PAVLÍK & Gabriela BOŘILOVÁ & Ladislav STEINHAUSER & Jiří RUPRICH, 2013. "Influence of various pork fat types on the ripening and characteristics of dry fermented sausage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 419-431.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:227-2012-cjfs
    DOI: 10.17221/227/2012-CJFS
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    Cited by:

    1. Anita Rokaityte & Gintare Zaborskiene & Sonata Gustiene & Raimondas Raudonis & Valdimaras Janulis & Galina Garmiene & Arturas Stimbirys, 2019. "Effect of taxifolin on physicochemical and microbiological parameters of dry-cured pork sausage," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(5), pages 366-373.

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