摘要：The aim of this research is the determination of the cholesterol level in dierent kinds of sausages as the most represented group of meat products on the Croatian market. There was determined the basic chemical composition and the cholesterol content in samples of sausages (n=80), sampled from private small- scale producers from rural households (homemade sausages) and the samples of fer- mented, semi-dry and other sausages sampled from several Croatian meat industries (industrial sausages). The average cholesterol levels determined in homemade sausages were from 31.50 to 75.07 mg/100 g. Industrial fermented sausages had cholesterol levels from 58.48 to 105.24 mg/100 g, semi- dry from 50.55 to 55.85 mg/ 100 g, and other industrial sausages from 20.25 to 64.67 mg/ 100g. The highest cholesterol content was determined in Srijemska sausage (112.0 mg/ 100 g), and the lowest in turkey ham (12.41 mg/ 100 g). A signicantly lower (p and technological production process) in comparison to industrially produced fermented sausages. The results of this paper show that sausages contain up to 100 mg of cholesterol per 100 g of a product in average and that, although not proportionally, cholesterol content is lower in products with lower content of raw fat. Industrially produced fermented sausages, except for kulen, contained in average twice as higher cholesterol levels in comparison to homemade sausages.
关键词：cholesterol; chemical composition; homemade sausages; industrial sausages
