The work analyzes the quality of sausage with mutton. The proportion of individual commodities was as follows 40% sheep thigh, 40% pork shoulder, and belly 20%. The protein content in pork shoulder was 20.11 g.100g-1 in sheep thigh 23.65 g.100g-1 and sausage 19.89 g.100g-1. Of the monitored amino acids, the highest content was in lysine, in the sausage was 1.9 g.100g-1 and of the raw materials in the belly 2.1 g.100g-1. We also found a higher proportion of leucine 1.7 g.100g-1 in both sausage and sheep thighs. The arginine content in the sausage was also high 1.39 g.100g-1. We found a high content of palmitic acid in the pork shoulder of 24.38 g.100g-1 FAME. The content of palmitic acid in sheep meat was 24.32 g.100g-1 FAME and in sausage 24.16 g.100g-1 FAME. The content of stearic acid in the pork shoulder was 10.89g.100g-1 FAME, in the sheep thigh 10.64g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and the sausage 10.92 g.100g-1 FAME. The MDA content in sheep meat was 0.185 mg.kg-1, in pork shoulder 0.141 mg.kg-1, in pork belly 0.22 mg.kg-1 and in sausage on the day of production 0.45 mg.kg-1. On the 30th day, the MDA content was in the sausage 0.78 mg.kg-1. The high MDA content of the sausage was probably most influenced by the technological process, as all raw materials, because there was a lower MDA content.
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In Slovakia, pork is the most preferred type of meat, whose chemical composition may vary depending on the topographic origin. In pork, depending on the cut parts, the protein content is 9% – 20% (
It is the first sign that the consumer notices and thanks to which he also makes a decision. The color of the meat is determined by the state of myoglobin, oxymyoglobin is bright red and metmyoglobin is brown (
The color of the cut ripened pork is pale pink and its taste depends mainly on various factors such as the age of the animal and its method of feeding. The meat of younger animals is paler and suitable for cutting. Older individuals have dark red meat and are suitable for the production of mainly durable meat products (
Pork has an optimal content of unsaturated fatty acids and also shows a good representation of essential substances and minerals. From a nutritional point of view, it is an important source of animal protein (
In lean lamb meat contains about 20 – 25% of proteins, while in heat-treated meat their content is 28 – 36% because the water content in the meat is reduced and nutrients are concentrated during culinary processing. Protein digestibility is high, approximately 94% compared to beans (78%) or wheat (86%). Lamb meat contains all the essential amino acids (
Sheepmeat contains saturated, monounsaturated, and polyunsaturated fatty acids, the content of which is optimal from a technological point of view and the point of view of a healthy diet (
Sheep grazed on native pastures have a polyunsaturated fatty acid content of 200 – 500 mg.100g-1 of fresh meat, such meat is considered an appropriate source of polyunsaturated fatty acids (
Fat oxidation during meat processing and storage is influenced by lipid content and composition (
Sensory and nutritional value are greatly affected by lipid oxidation, which is an undesirable manufacturing process. Oxidation causes the formation of aldehydes and ketones, which result in an unpleasant taste and smell of meat (
Lipid oxidation results in the formation of aldehydes. The most common aldehyde produced by damaging the polyunsaturated fatty acids is malondialdehyde (MDA). It is a simple alkandial derived from malonic acid (
Currently, one of the markers used to determine the degree of lipid oxidation in meat and meat products is malondialdehyde, which is formed as a secondary product of lipid oxidation. The MDA content of meat is determined using thiobarbituric acid reactants (TBARS) (
Meat and meat products are susceptible to quality deterioration due to their rich nutritional composition (
The excessive content of biogenic amines causes undesirable sensory properties. From a hygienic point of view, biogenic amines serve as indicators degree of food spoilage (
The aim of the work was the analysis of the basic chemical composition, fatty acids, amino acid content, and fat oxidation in sausage with the proportion of mutton and the raw material.
The individual commodities were used in the product as follows: 40% lamb thigh, 40% pork shoulder, and belly 20%. The meat was cut into smaller pieces and then minced on a grinder with 3 mm holes. Subsequently, the ingredients were added and the work was mixed thoroughly. The meat work lasted several tens of minutes to 1 hour and then stuffed into pork intestines. The sausages were smoked in a traditional smokehouse with cold smoke.
Ingredients per 10 kg of sausage: salt 20 dkg, ground red pepper 100 g, 5 head garlic, ground cumin 25 g, cumin whole 25 g, ground black pepper 28 g.
Sausage samples were analyzed by FT-IR analysis (Nicolet 6700) of chemical composition, 100 g of sausages were taken. Subsequently, the samples were homogenized and analyzed. The method is based on the absorption of infrared radiation during the passage through the sample, during which changes in the rotational vibrational energy states of the molecule take place depending on changes in the dipole moment of the molecule. The resulting infrared spectrum is the functional dependence of energy, mostly expressed as a percentage of transmittance or units of absorbance at the wavelength of the incident radiation. The results of this analysis are given in g.100g-1. Selected analyzed parameters of chemical composition were: content of proteins, water, lipids, omega 3 and 6 fatty acids, cholesterol, essential and selected non-essential amino acids, the content of selected monounsaturated fatty acids (MUFA), polyunsaturated fatty acids (PUFA), saturated fatty acids (SFA) and their total content in sausages.
Oxidative stability analysis by determining the concentration of malondialdehyde as the final oxidation product of the fat component of rabbit meat by the TBA (thiobarbiturate) method was performed on days 1 and 30 of sausage storage. The principle of the method is the spectrophotometric determination of the color complex, which is formed by the reaction of 2 molecules of TBA and the content of malondialdehyde (MDA) at a wavelength of 532 nm.
Approach:
∎ Weigh 1.5 g of the ground sample into a 50 mL centrifuge tube,
∎ addition of 1 mL EDTA (complexing agent) + mixing,
∎ add 5 mL of 0.8% BHT + mix,
∎ before homogenization, add 8 mL of 5% TCA,
∎ homogenization of 30 solutions 10,000 rpm,
∎ sample standing for 10 minutes followed by centrifugation for 5 minutes (3,500 x g, 4 °C),
∎ removal of the hexane layer after centrifugation and subsequent filtration of the samples,
∎ make up to 10 mL with 5% TCA,
∎ add 1 mL TBA to 4 mL sample,
∎ incubation in a water bath for 90 min at 70 °C,
∎ cooling and tempering to room temperature 45 min,
∎ extinction of samples for UV-VIS spectrophotometry at a wavelength of 532 nm,
∎ recalculation of the obtained data and determination of the concentration of malondialdehyde in mg.kg-1 (
The measured results of the analyzes were varied and statistically processed by SAS (2008) 9.3 Enhanced Logging Facilities, Cary, NC: SAS Institute Inc., 2008. We also processed the data of the analyzed parameters in Microsoft Excel.
Table
Chemical composition of raw material and sausage (g.100g-1 ±
Parameter | Pork shoulder | Sheep thigh | Pork belly | Sausage |
---|---|---|---|---|
|
||||
Water | 69.31±1.21 | 73.34±1.03 | 60.91±1.53 | 62.34±2.14 |
Protein | 20.11±0.47 | 23.65±1.14 | 12.60±0.54 | 19.89±2.19 |
Fat | 8.93±1.01 | 2.11±0.4 | 24.60±1.85 | 14.04±4.67 |
Cholesterol | 0.61±0.16 | 0.51±0.08 | 2.12±0.17 | 1.65±0.54 |
Of all the monitored amino acids (Table
Amino acid content of raw material and sausage (g.100g-1 ±
Parameter | Pork shoulder | Sheep thigh | Pork belly | Sausage |
---|---|---|---|---|
|
||||
Protein | 20.11 ±0.47 | 23.65 ±0.14 | 12.60 ±0.54 | 19.89 ±2.19 |
Lyzin | 1.71 ± 0.57 | 1.73 ±0.28 | 2.1 ±0.37 | 1.90 ±0.05 |
Leucin | 1.57 ±0.09 | 1.7 ±0.25 | 1.71 ±0.33 | 1.7 ±0.05 |
Metionin | 0.66 ±0.23 | 0.67 ±0.07 | 0.99 ±0.12 | 0.82 ±0.01 |
Treonin | 0.81 ±0.24 | 0.79 ±0.12 | 0.61 ±0.14 | 0.89 ±0.04 |
Valin | 0.82 ±0.19 | 0.82 ±0.09 | 0.82 ±0.11 | 0.79 ±0.05 |
Izoleucin | 0.78 ±0.27 | 0.79 ±0.14 | 0.74 ±0.17 | 0.85 ±0.03 |
Histidin | 0.86 ±0.31 | 0.82 ±0.11 | 0.81 ±0.14 | 0.85 ±0.06 |
Fenylalanin | 0.81 ±0.25 | 0.82 ±0.12 | 0.77 ±0.6 | 0.88 ±0.03 |
Cystein | 0.27 ±0.08 | 0.25 ±0.02 | 0.29 ±0.01 | 0.41 ±0.02 |
Arginin | 1.273 ±0.42 | 1.29 ±0.12 | 1.20 ±0.18 | 1.39 ±0.04 |
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Higher content of phenylalanine in pork than 1.37 g.100g-1 was found by (
A lower histidine content of 0.6 g.100g-1 in pork was found by (
Table
Content of fat (g.100g-1 ±
Parameter | Pork shoulder | Sheep thigh | Pork belly | Sausage |
---|---|---|---|---|
|
||||
Fat | 8.93 ±1.01 | 2.11 ±0.4 | 24.60 ± 1.85 | 14.04 ±4.67 |
3 omega FA | 0.53 ±0.01 | 0.54 ±0.26 | 0.85 ±0.11 | 0.7 ±0.04 |
6 omega FA | 9.5 ±1.02 | 11.4 ±0.81 | 5.27 ±1.9 | 1.17 ±0.41 |
Esential FA | 8.43 ±0.9 | 9.13 ±1.12 | 6.38 ±1.91 | 1.08 ±0.75 |
MUFA | 49.62 ±2.02 | 47.78 ±0.79 | 69.93 ±1.94 | 60.92 ±1.61 |
PUFA | 12.1 ±1.07 | 14.98 ±1.03 | 3.02 ±1.36 | 8.51 ±0.98 |
SAFA | 34.21 ±2.21 | 33.52 ±1.31 | 26.49 ±1.05 | 28.24 ±2.06 |
C12:0 Lauric A. | 0.12 ±0.03 | 0.11 ±0.003 | 0.02 ±0.01 | 0.06 ±0.01 |
C14:0 Myristic A. | 1.35 ±0.02 | 1.38 ±0.04 | 1.23 ±0.02 | 1.31 ±0.09 |
C16:0 Palmit A. | 24.38 ±1.4 | 24.32 ±0.31 | 24.01 ±0.1 | 24.16 ±0.18 |
C17:0 Heptadecanoid A. | 0.31 ±0.03 | 0.30 ±0.03 | 0.12 ±0.02 | 0.19 ±0.04 |
C18:0 Stearic A. | 10.89 ±0.03 | 10.64 ±0.31 | 11.07 ±0.09 | 10.92 ±0.17 |
9c-C18:1 Oleic A. | 36.63 ±6.1 | 31.37 ±5.7 | 60.33 ±4.43 | 55.52 ±4.97 |
11c/15t-C18:1 Vakcen A. | 4.78 ±0.1 | 4.91 ±0.18 | 4.35 ±0.06 | 4.58 ±0.05 |
C18:2 n-6 Linoleic A. | 6.94 ±1.02 | 8.66 ±0.66 | 1.64 ±1.29 | 3.24 ±0.51 |
9c,11t 18:2 Conjugated Linoleic A. | 0.13 ±0.02 | 0.13 ±0.01 | 0.06 ±0.01 | 0.09 ±0.02 |
C18:3 n-3 Linolenic A. | 0.15 ±0.03 | 0.17 ±0.03 | 0.34 ±0.1 | 0.16 ±0.02 |
C20:1 Eikozenoic A. | 0.51 ±0.17 | 0.54 ±0.11 | 1.26 ±0.15 | 0.99 ±0.12 |
C20:4 n6 Arachidonic A. | 1.85 ±0.41 | 1.82 ±0.21 | 0.17 ±0.11 | 0.77 ±0.26 |
C20:5 n3 Eikozapentaenoic A. | 0.097 ±0.02 | 0.1 ±0.02 | 0.01 ±0.00 | 0.04 ±0.01 |
C22:5 n-3 Dokozapentaenoic A. | 0.13 ±0.01 | 0.14 ±0.02 | 0.11 ±0.00 | 0.12 ±0.01 |
C22:6 n-3 Dokozahexaenoic A. | 0.03 ±0.03 | 0.04 ±0.01 | 0.04 ±0.00 | 0.04 ±0.003 |
We also found high content in the proportion of palmitic acid, in pork shoulder 24.38 g.100g-1 FAME. Consistent with our results
The content of stearic acid in the pork shoulder was 10.89 g.100g-1 FAME, in the sheep's thigh 10.64 g.100g-1 FAME, in the belly 11.07 g.100g-1 FAME, and in the sausage 10.92 g.100g-1 FAME. (
(
The content of eicosenic acid in the sausage was 0.99 g.100g-1 FAME, in the pork shoulder 0.51 g.100g-1 FAME, in the belly 1.24 g.100g-1 FAME and the sheep's thigh 0.54 g.100g-1 FAME.
The content of docosahexaenoic acid in the pig's shoulder was 0.03 g.100g-1 FAME, in the sheep's thigh, in the belly and sausage was equally 0.04 g.100g-1 FAME. (
The highest MUFA content 69.93 g.100g-1 FAME in the belly was then in pork shoulder 49.62 g.100g-1 FAME, in mutton 47.78 g.100g-1 FAME, and sausage 60, 92 g.100g-1 FAME. SAFA content was 34.21 g.100g-1 FAME in pork shoulder, 33.52 g.100g-1 FAME in mutton, and only 28.24 g.100g-1 FAME in sausage. The PUFA content in the mutton was 14.98 g.100g-1 FAME, in the belly 3.02, and the sausage 8.51 g.100g-1 FAME.
The content of omega 3 FA was highest in the belly 0.85, lowest in the pork shoulder 0.53, and the sausage 0.7 g.100g-1 FAME. Consistent with our results,
Table
MDA content in raw material and sausage on the first and thirtieth day after production (mg.kg-1 ±
Parameter | Pork shoulder | Sheep thing | Pork belly | Sausage | |
---|---|---|---|---|---|
|
|||||
1-st day storage | 30-th days storage | ||||
|
|||||
MDA | 0.141±0.03 | 0.185±0.053 | 0.22±0.03 | 0.45±0.022 | 0.78±0.08 |
The basic composition of sausage representation of individual ingredients. The lower water content was influenced by its content in the belly but also by the reduction during drying and smoking. The content of individual monitored amino acids corresponding to the raw material used. The SAFA content of the raw materials ranged from 26.49 to 34.21 g.100g-1 FAME and is generally considered sufficient for fat oxidation. Our results confirmed the increased content of MDA. The high MDA content of the sausage was probably most influenced by the production process, as all raw materials had a lower MDA content.
The work was prepared with the support of the project KEGA 027SPU-4/2019 and Demand-Oriented Research for Sustainable and Innovative Foods, Drive4SIFood 313011V336, co-financed by the European Regional Development Fund.
The authors declare no conflict of interest.
This article does not contain any studies that would require an ethical statement.