Nutritional indicators in the technological process of sausage processing

Dušan Solár, Ondrej Bučko, Juraj Čuboň, Marko Halo Jr., Martin Massányi, Marko Halo, Peter Massányi


Received: 2020-09-29 Accepted: 2021-02-08 Available online: 2021-02-28

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

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