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

Josef Kameník, Pavla Steinhauserová, Alena Saláková, Zdeněk Pavlík, Gabriela Bořilová, Ladislav Steinhauser and Jiří Ruprich
Additional contact information
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

Czech Journal of Food Sciences, 2013, vol. 31, issue 5, 419-431

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.

Keywords: pork adipose tissue; methyl esters of fatty acids; sensory characteristics; lactic acid; lactic acid bacteria (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:227-2012-cjfs

DOI: 10.17221/227/2012-CJFS

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