The aim of this study was to investigate the fatty acids composition of traditional dry-cured meat products from Croatia and Slovenia. With analyses of basic chemical properties in six types of representative traditional meat products (three from Croatia and three from Slovenia) fatty acids composition were determined and compared according to groups of saturated (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids, as also according to ratios n-6/n-3 and PUFA/SFA.
Oleic acid (C18:1n9c) was found generally in the highest amounts, ranging from 36.23±0.19% in “Kraški zašink” to 47.44±0.36% in Istrian sausage and similar value of 47.41±0.24% in “Zgornjesavinjski želodec”. Palmitic acid (C16:0) was the major SFA found from 23.68±0.16% to 27.50±0.17%, and then stearic acid (C18:0) ranged from 12.21±0.21% to 18.61±0.15%. According to groups, MUFA were the major constituents of Croatian product Istrian sausage (50.07%) and Dalmatinski pršut (49.92%) as also of the Slovenian product Zgornjesavinjski želodec (51.97%) and Kraški pršut (48.03%) whereas SFA were the major constituents of Buđola (49.40%) and Kraški zašink (45.86%). Obtained values of n-6/n-3 ranged from 7.52 to 25.30 and of
Obtained values of n-6/n-3 ranged from 7.52 to 25.30 and of PUFA/SFA from 0.19 to 0.31, were in agreement with earlier published data for other European traditional dry-cured meat products that also shown the higher ratios than suggested by international health organizations. Taking into account recommendations for these nutritional ratios, traditional dry-cured meat products from Croatia and Slovenia would not be within the desirable limits, but at the same time it is important to take into account the fact that these products are produced and consumed as specialties and hence usually in moderate
Pleadin, L. Demšar, T. Polak, A. Vulić, T. Lešić, D. Kovačević