Nutritional indicators in the technological process of sausage processing

Abstract

Received: 2020-09-29 Accepted: 2021-02-08 Available online: 2021-02-28
https://doi.org/10.15414/afz.2021.24.mi-apa.15-20

According to biological and nutritional value, meat and meat products are among the most important components of human
nutrition. The risk of meat contamination is a great concern from the point of view of food safety, and especially human health. The
aim of this study was the determination of nutritional values in meat samples of fresh and smoked sausage. From a technological
point of view, the water content was the highest in meat samples and continually decreased in the samples that underwent
processing. The water content of the meat samples was 68.2%. In the samples of unsmoked and smoked sausages, the measured
values were slightly lower. In the samples of unsmoked sausages, the water content was 63.1%. As the water content decreased,
the fat content of the sausages increased. The protein content has not changed significantly in the production process. In the meat
the value of proteins was 19.07 g 100 g-1 and in the samples of smoked sausages the result was 18.78 g 100 g-1. The content of
essential fatty acids was the highest in meat samples. This value decreased in unsmoked as well as smoked sausages. Cholesterol
levels were rising over the course of the experiment. Results of this study clearly show difference in technological parameters
related to technological process.

Keywords: meat, sausage, technological process, nutritional indicators

References
Angelovičová, M. et al. (2016). Comparison of fatty acid profile in the chicken meat after feeding with narasin, nicarbazin and
salinomycin sodium and phyto-additive substances. Journal of Environmental Science and Health, Part B, 51(6), 374–382. https://doi.
org/10.1080/03601234.2016.1142320
ČUBOŇ, J. et al. (2012). Hodnotenie surovín a potravín živočíšneho pôvodu. Nitra : Slovak University of Agriculture, 381 p.
ČUBOŇ, J. et al. (2019) Protein degradation and fat oxidation changes in salted meat processing. Journal of Microbiology,
Biotechnology and Food Sciences, 9(6), 376–379. https://doi.org/10.15414/jmbfs.2019.9.special.376-379
COLE, L. J. et al. (2020). A critical analysis of the potential for EU Common Agricultural Policy measures to support wild pollinators
on farmland. Journal of Applied Ecology, 57(4), 681–694. https://doi.org/10.1111/1365-2664.13572 

DEBRECENI, O. et al. (2016). Comparison the physicochemical quality indicators of Musculus longissimus Dorsi from Mangalitsa
Breed and their crossbreeds. Journal of Central European Agriculture, 17(4), 1253–1263. https://doi.org/10.5513/jcea01/17.4.1840
DELGADO, C. L. (2003). Rising consumption of meat and milk in developing countries has created a new food revolution. The
Journal of Nutrition, 133(11), 3907S–3910S. https://doi.org/10.1093/jn/133.11.3907S
GRIFFITHS, P.; DE HASSETH, J. A. (2007). Fourier transform infrared spectrometry. 2nd ed., Wiley-Blackwell.
GÓMEZ, I. et al. (2020). The effects of processing and preservation technologies on meat quality: Sensory and nutritional
aspects. Foods, 9, 1416. https://doi.org/10.3390/foods9101416
GRUSAK, M. A. et al. (1999). Improving the nutrient composition of plants to enhance human nutrition and health. Annual
Review of Plant Biology, 50(1), 133–161. https://doi.org/10.1146/annurev.arplant.50.1.133
GUPTA, V. et al. (2017). Lifestyle, Stress, and Disorders. Basic and Applied Aspects of Biotechnology. Springer : Singapore, pp. 475–
486. https://doi.org/10.1007/978-981-10-0875-7_22
Haščík, P. et al. (2019a). Spracovanie hydiny a minoritných živočíšnych produktov. Nitra : Slovak University of Agriculture, 176 p.
HAŠČÍK, P. et al. (2019b). The profile of fatty acids in chicken’s meat after humic acid and phytobiotics application. Journal
of Microbiology, Biotechnology and Food Sciences, 9(6), 439–444. https://doi.org/10.15414/jmbfs.2019.9.special.439-444
HIRD, S. J. et al. (2014). Liquid chromatography-mass spectrometry for the determination of chemical contaminants in food.
TrAC Trends in Analytical Chemistry, 59, 59–72. https://doi.org/10.1016/j.trac.2014.04.005
IMRICH, I. et al. (2020). Comparison of the physico-chemical meat quality of the breeds Mangalitsa and Large white with regard
to the slaughter weight. Potravinarstvo Slovak Journal of Food Sciences, 14, 135–141. https://doi.org/10.5219/1334
JIMÉNEZ-COLMENERO, F. et al. (2001). Healthier meat and meat products: Their role as functional foods. Meat Science, 59, 5–13.
https://doi.org/10.1016/S0309-1740(01)00053-5
KROČKO, M. et al. (2016). Effect of spices commercial mixture with GDL on the quality of fermented dry-cured sausages. Slovak
Journal of Food Sciences, 10(1), 295–299. https://doi.org/10.5219/603
LÍPOVÁ, P. et al. (2019). Efect of intramuscular fat content on physical-chemical parameters of pork from Mangalitsa and their
crossbreed. Potravinarstvo Slovak Journal of Food Sciences, 13(1), 422–428. https://doi.org/10.5219/1095
ORZECHOWSKA, B. et al. (2008). Relationships between muscle fibre characteristics and physico-chemical properties of
longissimus lumborum muscle and growth rate in pig fatteners of three breeds. Animal Science Papers and Reports, 26(4), 277–285.
PREZIOSI, P. et al. (1998). Effects of supplementation with a combination of antioxidant vitamins and trace elements, at
nutritional doses, on biochemical indicators and markers of the antioxidant system in adult subjects. Journal of the American
College of Nutrition, 17(3), 244–249. https://doi.org/10.1080/07315724.1998.10718754
SHARMA, M. et al. (2009). Occupational lifestyle diseases: An emerging issue. Indian Journal of Occupational and Environmental
Medicine, 13(3), 109. https://doi.org/10.4103/0019-5278.58912
STEINHAUSEROVÁ, I. et al. (2015) Hygiene and sanitation in meat production. Meat, 4, 7–13.
STOLL-KLEEMANN, S. et al. (2017). Reducing meat consumption in developed and transition countries to counter climate
change and biodiversity loss: a review of influence factors. Regional Environmental Change, 17(5), 1261–1277. https://doi.
org/10.1007/s10113-016-1057-5
ZAJÁC, P. et al. (2015). Analysis of texturometric properties of selected traditional and commercial sausage. Potravinarstvo
Slovak Journal of Food Sciences, 9(1), 458–467. https://doi.org/10.5219/473