Nutritional value and fatty acid composition of some traditional Argentinean meat sausages

Abstract

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.

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

“…Amaral et al [40] showed that pork Frankfurter type sausages contained from 45.29% to 51.53% of MUFAs and from 12.21% to 16.54% of PUFAs. Similarly, the average concentration of MUFAs was 44.89% and 11.79% of PUFAs in Chorizo ahumado (smoked sausage) [41].…”

Fatty acid profile, color and lipid oxidation of organic fermented sausage during chilling storage as influenced by acid whey and probiotic strains addition

“…All sausages produced like the rest of the Western fermented sausages had an excessively high ratio, which was around 10-11/1 due to the extremely low content of n-3 fatty acids (EPA, DHA) (Valencia et al, 2006); thus, they contributed little in terms of dietary recommendations (Romero et al, 2013). Increases in SFA were observed (p ≤ 0.05) in all samples (~ 10 %), except in the sample with sea salt only (S), in which SFA was constant for all the storage period.…”

“…SFA are considered to raise plasma cholesterol, except for stearic acid which reduces total and LDL cholesterol and the MUFA have a hypocholesterolemic effect, but they do not decrease HDL cholesterol, which protects against cardiovascular diseases (Romero et al, 2013). Thus, the PUFA/SFA-C18:0 ratio and MUFA+PUFA/SFA-C18:0 ratio (Romero et al, 2013) were calculated for sausage and are shown in Table 1.…”

“…Thus, the PUFA/SFA-C18:0 ratio and MUFA+PUFA/SFA-C18:0 ratio (Romero et al, 2013) were calculated for sausage and are shown in Table 1. The PUFA/SFA-C18:0 and MUFA+PUFA/SFA-C18:0 ratios showed no differences between the products (p > 0.05), and they were similar to those reported by other researchers (Romero et al, 2013;Rubio et al, 2008).…”

Avaliação Química E Física Do Queijo De Porco: Um Embutido Cozido Preparado Com Sub-Produtos Comestíveis Oriundos De Abate De Suinos

“…Os resultados de pH (6,6 ± 0,07) e atividade de água (0,9 ± 0,00) do queijo de porco estão próximos aos descritos para outros produtos cárneos cozidos (ROMERO et al, 2013 (CACHALDORA et al, 2013). Mesmo com o uso do corante carmim de colchonilha (a* = 10,5) na formulação, o produto estudado apresentou baixo índice de vermelho, provavelmente pela interação do nitrito oxidando a mioglobina a metamioglobina ou pelo cozimento causando a desnaturação das proteínas do grupo heme (HONIKEL, 2008).…”