The use of mutton in sausage production

Authors

  • Juraj Čuboň Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4709 https://orcid.org/0000-0002-1388-1527
  • Peter Haščík Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products,Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 4708 https://orcid.org/0000-0002-3402-5658
  • Peter Herc Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia https://orcid.org/0000-0002-2366-8324
  • Lukáš Hleba Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Microbiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, +421 37 641 5811 https://orcid.org/0000-0001-8244-6548
  • Miroslava Hlebová University of SS. Cyril and Methodius, Department of Biology, Faculty of Natural Sciences, Nám. J. Herdu 2, SK-91701 Trnava, Slovakia https://orcid.org/0000-0002-1720-9981
  • Nikoleta Šimonová Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Animal Physiology, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia https://orcid.org/0000-0002-8217-2521
  • Ondřej Bučko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences. Department of Technology and Quality of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4802 https://orcid.org/0000-0001-6942-511X

DOI:

https://doi.org/10.5219/1602

Keywords:

meat, sausage, fatty acids, malondialdehyde

Abstract

The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh
23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine
1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was
10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage
10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.

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Published

2021-05-28

How to Cite

Čuboň, J., Haščík, P., Herc, P., Hleba, L., Hlebová, M., Šimonová, N., & Bučko, O. (2021). The use of mutton in sausage production. Potravinarstvo Slovak Journal of Food Sciences, 15, 506–512. https://doi.org/10.5219/1602

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