文章基本信息

标题：Comparison of two methods for determining the fat content and composition of fatty acids in dry-cured meat products from the Croatian market
作者：Marušić Radovčić, Nives ; Planinčić, Hedviga ; Medić, Helga 等
期刊名称：MESO The first Croatian meat journal
印刷版ISSN：1332-0025
出版年度：2018
卷号：XX
期号：4
页码：315-315
语种：English
出版社：ZADRUŽNA ŠTAMPA, d.d.
摘要：The aim of this study was to determine the fat content with two different methods of extraction (Soxhlet and Smedes method) and the fatty acid composition in dry-cured meat products from the Croatian market. The composition of fatty acids was determined with the gas chromatography. Determined fat contents were: 3.24-3.36% in Dalmatinski pršut, 5.24-34.40% in Istarski pršut, 19.90-20.49% in kulen, 34.12-35.24% in kulenova seka, 34.22-34.40% in zimska sausage, 41.20-42.65% in čajna sausage, 46.6346.79% in Drniš dry-cured bacon and 55.64-57.26% in Dalmatian dry-cured bacon. In total fat content different extraction methods did not show a statistically significant difference (P
关键词：dry-cured meat products; fat content; fatty acids; Soxhlet; Smedes