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MESO : The first Croatian meat journal, Vol.XVI No.3 May 2014. -

Fat content, fatty acid composition and oxidation of lipids TBA test was determined in the samples of traditional and industrial type

of salami from Baranja - kulen. Fat content in the industrially produced kulen was 8.60%, while in the traditional one it was 9.27%. The content of saturated fatty acids SFA, monounsaturated MUFA and polyunsaturated PUFA fatty acids in both types of kulen was

37% SFA, 15% PUFA, and 48% MUFA. The ratio of PUFA-SFA in the traditional kulen was 0.41, while in the industrial one it was 0.38 and

n-6-n-3 ratio was 12.88 for the traditional and 13.08 for the industrial kulen. TBA value of the traditional kulen was 0.79 mg MDA-kg of

sample, while the industrial kulen had slightly higher level of TBA value 1.01 mg MDA - kg sample.

traditional kulen; industrial kulen; fatty acid composition; n6-n3; TBA value



Autor: Nives Marušić Radovčić - ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10 000 Zagreb Sanja Heleš - ; Prehrambeno-bi

Fuente: http://hrcak.srce.hr/



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