Czech J. Food Sci., 2013, 31(5):419-431 | DOI: 10.17221/227/2012-CJFS

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

Josef KAMENÍK1, Pavla STEINHAUSEROVÁ2, Alena SALÁKOVÁ1, Zdeněk PAVLÍK1, Gabriela BOŘILOVÁ1, Ladislav STEINHAUSER1, Jiří RUPRICH2,3
1 Department of Meat Hygiene and Technology
2 Department of Milk Hygiene and Technology, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Brno, Czech Republic
3 National Institute of Public Health, Centre for Health, Nutrition and Food, Brno, Czech Republic

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

Published: October 31, 2013  Show citation

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KAMENÍK J, STEINHAUSEROVÁ P, SALÁKOVÁ A, PAVLÍK Z, BOŘILOVÁ G, STEINHAUSER L, RUPRICH J. Influence of various pork fat types on the ripening and characteristics of dry fermented sausage. Czech J. Food Sci. 2013;31(5):419-431. doi: 10.17221/227/2012-CJFS.
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