The aim of this study was to determine the nutritional composition (moisture, protein, carbohydrates, and total fat) of some meat products produced in the northeastern Argentina, analyzing fatty acids composition, polyunsaturated/saturated fatty acid ratio PUFA/SFA ratio (polyunsaturated/ saturated fatty acids), n-6/n-3 ratio, and CLA (conjugated linoleic acid) content. Thirty traditional meat products produced by different processes were used. The samples were classified into 4 different categories as follows: salamín (dry cured and fermented sausage), chorizos (raw sausage), chorizo ahumado (cooked and smoked sausage), and morcilla (cooked sausage). From the results obtained it can be said that the total carbohydrate contents of the salamín studied were slightly lower; fat content of raw chorizo was significantly lower, and protein content of chorizo ahumado was significantly higher than those comparison from databases from other regions of Argentina, USA, and Spain. Except for chorizo, which has a value lower than 0.4, the PUFA/SFA-stearic ratio of the other products were a little higher than those reported by other researchers. CLA (Conjugated linoleic acid) contents between 0.03% and 0.19% were detected. The results obtained indicate that salamín produced in northeastern Argentina, Chaco state, shows high protein and PUFA (Polyunsaturated fatty acids) contents, and low atherogenic and thrombogenic indexes, which makes it a more healthful product than those of similar composition produced in other countries.

The antioxidant properties and total phenolic compounds of soybean extract fermented with Saccharomyces cerevisiae during 24 h were evaluated. Total polyphenolic compounds extracted in ethanol/water (1:1) solution were 789.54 mg/g dry extract, and flavonoids were 169.47 mg quercetin equivalents/g of dry extract. Reducing power (91.18%) and DPPH scavenging (79.30% at 4-times diluted) were excellent, and so high as BHA, 92.17% and 73.8% respectively, while superoxide anion scavenging showed poor inhibition (4876 equivalent SOD U/g). Antioxidant activity in linoleic acid/water emulsion system of fermented extract measured as peroxide formation inhibition at 37 7C was the strongest (95.62%), while it exerted a moderate inhibition for conjugated dienes and thiobarbituric acid reactive substances (64.77% and 54.33%). At 80 7C the antioxidant activity assayed at a higher concentration was less effective (29.35% on CD; 74.58% on PV and 35.04% on TBARS).

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