Vulić Ana, Cvetnić Željko, Kos Ivica, Vnučec Ivan, Vahčić Nada, Lešić Tina, Simonović Dimitrije, Kudumija Nina, Pleadin Jelka
Laboratory for Analytical Chemistry, Croatian Veterinary Institute, Savska Cesta 143, 10000 Zagreb, Croatia.
Croatian Veterinary Institute, Branch-Veterinary Institute Križevci, Ulica Ivana Zakmardija Dijankovečkog 12, 48260 Križevci, Croatia.
Foods. 2024 Dec 23;13(24):4175. doi: 10.3390/foods13244175.
There is a growing interest in the preservation of indigenous pig breeds, as they serve as a valuable genetic reserve. Pork meat products are widely consumed due to their desirable flavor, which is largely influenced by their chemical composition and the production processes employed. The aim of this study was to characterize and compare the nutritional composition, mineral content, and fatty acid profile of meat products derived from indigenous Croatian pig breeds. Three types of meat products, including bacon, dry-cured ham, and dry-fermented sausages, originating from the Turopolje pig, Black Slavonian pig, and Banijska šara, were collected and analyzed for proximate composition, fatty acid profile, and mineral content. Concerning the proximate analysis, statistically significant differences were found in the water and fat content in bacon and dry-fermented sausages, while the mineral analysis revealed differences in iron content. The fatty acid profile of the tested products was found to be in accordance with previously reported data. The results indicated similarities in chemical composition, mineral content, and fatty acid profile between meat products from different pig breeds; however, performing PCA analysis revealed that the major influence on product and breed characterization could be attributed to differences in fatty acid composition.
人们对保存本土猪品种的兴趣日益浓厚，因为它们是宝贵的基因库。猪肉产品因其诱人的风味而被广泛消费，其风味在很大程度上受化学成分和所采用的生产工艺影响。本研究的目的是对克罗地亚本土猪品种的肉制品的营养成分、矿物质含量和脂肪酸谱进行表征和比较。收集了源自图罗波利耶猪、黑斯洛文尼亚猪和巴尼耶斯卡沙拉猪的三种肉制品，即培根、干腌火腿和干发酵香肠，并对其进行了近似成分、脂肪酸谱和矿物质含量分析。关于近似分析，在培根和干发酵香肠的水分和脂肪含量方面发现了统计学上的显著差异，而矿物质分析显示铁含量存在差异。测试产品的脂肪酸谱与先前报道的数据一致。结果表明不同猪品种的肉制品在化学成分、矿物质含量和脂肪酸谱方面存在相似性；然而，进行主成分分析显示，对产品和品种特征的主要影响可归因于脂肪酸组成的差异。
