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

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.

The Influence of the Apple Vinegar Marination Process on the Technological, Microbiological and Sensory Quality of Organic Smoked Pork Hams

“…The resulting meat products are susceptible to rancidity and rapid product spoilage. Similar results of the composition of fatty acids in conventional and traditional pork hams were obtained by Halagarda et al [ 56 ], where the dominant fatty acids were MUFA (49.28–49.39%) and PUFA (9.00–9.70%).…”

Consumers' expectations and liking of traditional and innovative pork products from European autochthonous pig breeds

“…Typically, traditional meat products often have high fat and salt contents in comparison with conventional products (Garbowska, Radzymińska, & Jakubowska, 2013;Halagarda, Kȩdzior, Pyrzyńska, & Kudełka, 2018). In addition, smoking has been used for centuries for the preservation of meat in some European regions.…”

Application of concave induction cooking to improve the texture and flavor of braised pork

“…In addition, the n-6/n-3 ratio was higher than the values of 1 to 4 as recommended by Simopoulos et al [33]. This is because the abundance of n-3 fatty acids is low in pork [34,35]. Lipid and protein oxidation Lipid and protein oxidation showed great changes with cooking method and time (P < 0.05, Figure 5).…”