Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat

Authors

  • Marek Šnirc Marek Šnirc, Department of Evaluation and Processing of Animal Products, Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Tr. A. Hlinku 2, 949 76 Nitra
  • Ľubomí­r Belej Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Radoslav Židek Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Marek Bobko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Miroslav Kročko Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Peter Haščí­k Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Evaluation and Processing of Animal Products, Tr. A. Hlinku 2, 949 76 Nitra
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Hygiene and Food Safety, Tr. A. Hlinku 2, 949 76 Nitra
  • Martin Král University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Plant Origin Foodstuffs Hygiene and Technology, Palackého tř.1946/1, 612 42 Brno

DOI:

https://doi.org/10.5219/670

Keywords:

red deer, fatty acids composition, curing

Abstract

These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type of sausages. The effect of using two different curing agents (sodium chloride and nitrate) on fatty acid compounds in dry-cured deer meat was investigated in our study. The concentration of free fatty acids in the fat depends on the hydrolytic activity of the lipases, the microbial metabolic processes, and the oxidative reactions that work on the free fatty acids released in the lipolysis. The main identified fatty acids in all different types of curing were palmitic acid (16 : 0), oleic acid (c18 : 1 cis-9), stearic acid (C18 : 0). The resulting n-6/n-3 PUFA ratio in the muscle samples of red deer showed no variation in different types of curing and was beneficially low within the range of 3.9 : 1 and 4.49 : 1. Total free fatty acids, whether saturated, monounsaturated or polyunsaturated fatty acids, did not increased (p >0.05) greatly through the processing of dry-cured deer meat. Also there was no effect of curing method on fatty acids composition in two different muscles Semitendinosus muscle (ANOVA, >0.05, F - 0.003, F crit. - 3.041) and Triceps brachii muscle (ANOVA, p >0.05, F - 0.05, F crit. - 3.01). There were found no significant (p >0.05) differences between fatty acids content in sausages prepared by brining in NaCl and Nitrate salt. The present study revealed that game meat can function as a good source of bioactive compounds that are essential for human nutrition.

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Published

2016-11-21

How to Cite

Šnirc, M. ., Belej, Ľubomí­r ., Židek, R. ., Bobko, M. ., Kročko, M. ., Haščí­k, P. ., Golian, J. ., & Král, M. . (2016). Influence of different curing methods on the fatty acid composition in sausages prepared from red deer meat. Potravinarstvo Slovak Journal of Food Sciences, 10(1), 585–590. https://doi.org/10.5219/670

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