Nutritional indicators in the technological process of sausage processing

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 Angelovicova, 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 CUBOŇ, J. et al. (2012). Hodnotenie surovin a potravin živocisneho povodu. Nitra : Slovak University of Agriculture, 381 p. CUBOŇ, 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. GOMEZ, 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 Hascik, P. et al. (2019a). Spracovanie hydiny a minoritných živocisnych produktov. Nitra : Slovak University of Agriculture, 176 p. HASCIK, 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 JIMENEZ-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 KROCKO, 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 LIPOVA, 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 STEINHAUSEROVA, 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 ZAJAC, 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