DRY-FERMENTED SASUAGES WITH IMPROVED FATTY ACID PROFILE – NUTRITIONAL VS. SENSORY QUALITY

4th International Symposium On Biotechnology (2026),  [pp. 665-675]
 
AUTHOR(S) / АУТОР(И): Slaviša Stajić , Sanja Zdravković , Nikola Stanišić , Vladimir Kurćubić
 
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DOI: https://doi.org/10.46793/SBT26.665S

ABSTRACT / САЖЕТАК:

Dry-fermented sausages are meat products with a long production tradition, and well-known and valued sensory properties. However, their high total fat and saturated fat content posess a health risk. The intoduction of oils with a more favourable fatty acid profile into fermented sausage formulation could increase their nutritional quality. Several oils – olive, flaxseed, soy, canola, fish, algae, etc., as well as their mixtures – were used for partial (or even total) replacement of adipose tissue. A cautious approach is needed, however, as this could alter the well-known sensory properties of fermented sausages.

A combination of different oils, smaller amounts of fatty tissue replacement and proper choice of oil immobilization should provide as little change in sensory properties as possible, while having a significant impact on nutritional quality.

KEYWORDS / КЉУЧНЕ РЕЧИ:

dry-fermented sausages, fatty acids, nutritional quality, sensory peoperties

ACKNOWLEDGEMENT / ПРОЈЕКАТ:

The work is part of the research project Ref. No. 451-03-34/2026-03/200116, funded by the Ministry of Science, Technological Development and Inovation of the Republic of Serbia.

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