摘要：Fat content, fatty acid composition and oxidation of lipids (TBA test) was determined in the samples of traditional and industrial type of salami from Baranja - kulen. Fat content in the industrially produced kulen was 8.60%, while in the traditional one it was 9.27%. The content of saturated fatty acids (SFA), monounsaturated (MUFA) and polyunsaturated (PUFA) fatty acids in both types of kulen was 37% SFA, 15% PUFA, and 48% MUFA. The ratio of PUFA/SFA in the traditional kulen was 0.41, while in the industrial one it was 0.38 and n-6/n-3 ratio was 12.88 for the traditional and 13.08 for the industrial kulen. TBA value of the traditional kulen was 0.79 mg MDA/kg of sample, while the industrial kulen had slightly higher level of TBA value (1.01 mg MDA / kg sample).
关键词：traditional kulen; industrial kulen; fatty acid composition; n6/n3; TBA value
