Fatty Acid Compositions of Selected Polish Pork Hams and Sausages as Influenced by Their Traditionality

Michał Halagarda, Władysław Kędzior, Ewa Pyrzyńska and Wanda Kudełka
Additional contact information
Michał Halagarda: Department of Food Commodity Science, Cracow University of Economics, ul. Sienkiewicza 5, 30-033 Kraków, Poland
Władysław Kędzior: Department of Food Commodity Science, Cracow University of Economics, ul. Sienkiewicza 5, 30-033 Kraków, Poland
Ewa Pyrzyńska: Department of Food Commodity Science, Cracow University of Economics, ul. Sienkiewicza 5, 30-033 Kraków, Poland
Wanda Kudełka: Department of Food Commodity Science, Cracow University of Economics, ul. Sienkiewicza 5, 30-033 Kraków, Poland

Sustainability, 2018, vol. 10, issue 11, 1-13

Abstract: Sausages and hams are perceived as important components of culinary heritage for many regions all over the world. Consumers believe that traditional foods are characterized by unique sensory properties and high quality. However, the fats found in all pork meat products are generally not associated with favorable dietary patterns. The aim of this study was to verify the possible differences regarding the composition of fatty acids between traditional Polish pork hams and wiejska sausages, and their conventional equivalents. For this purpose, the fat content and fatty acid profiles were determined. The research material consisted of 2 varieties of traditional hams and 5 varieties of sausages, as well as 4 varieties of both conventional hams and sausages. The results of this study demonstrated that traditional hams contained significantly higher percentage of C 20:3 ( cis- 11,14,17) acid than their conventional equivalents. Traditional sausages were characterized by lower shares of C 18:2 ( cis- 9,12) and Polyunsaturated Fatty Acids (PUFA), whereas higher content of C 18:1 ( cis- 9), C 18:3 ( cis- 9,12,15), C 20:0 and Monounsaturated Fatty Acids (MUFA). This resulted in significantly higher amounts of n- 3 and lower of n- 6 acids than in conventional sausages. All of the tested meat products were also characterized by an unfavorable n- 6/ n- 3 ratio.

Keywords: traditional sausages; conventional sausages; traditional hams; conventional hams; traditional meat products; pork; fatty acids (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2018
References: View complete reference list from CitEc
Citations:

Downloads: (external link)
https://www.mdpi.com/2071-1050/10/11/3885/pdf (application/pdf)
https://www.mdpi.com/2071-1050/10/11/3885/ (text/html)

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:gam:jsusta:v:10:y:2018:i:11:p:3885-:d:178319

Access Statistics for this article

Sustainability is currently edited by Ms. Alexandra Wu

More articles in Sustainability from MDPI
Bibliographic data for series maintained by MDPI Indexing Manager ().