Profile of dry sausages traditionally prepared in Pirot, eastern Serbia

Abstract

The aims of this study were to determine the nutritional composition (moisture, protein and total fat) of peglana sausages produced in eastern Serbia and to analyze the composition of fatty acids. Determination of fatty acid composition in the sausages was performed after ripening and after 20 days of storage. Also, a sample preparation method for fatty acid analysis after simultaneous microwave-assisted extraction-esterification was implemented and results were compared with conventional extraction. The results obtained show peglana sausages have high contents of proteins and saturated fatty acids, but no nitrite; the lack of nitrite makes these sausages a suitable product for consumers trying to avoid this additive. The good agreement between results provided by both fat extraction methods demonstrates the usefulness of both methods as routine methods for the treatment of meat samples prior to fatty acid analysis.