FATTY ACID COMPOSITION OF KRANJSKA SAUSAGE WITH CASINGS TREATED WITH PLANT EXTRACTS (PRINUS SPINOSA L.)

Abstract

This study aimed to evaluate the effectiveness of natural casing treatment with aqueous or ethanol extract of the blackthorn fruits (Prunus spinosa L.) on fatty acids content of vacuumpacked Kranjska sausages. Three experimental groups of sausages were produced: CS - a conventional sausage filled in a natural casing; WS - a sausage filled in a natural casing previously submerged in an aqueous blackthorn extract, and; ES - a sausage filled in a natural casing previously submerged in ethanol blackthorn extract. The sausages were produced in industrial conditions, vacuum packaged, and stored at 4°C for 60 days. The GC-FID analytical technique determined the qualitative and quantitative composition of fatty acids in the tested samples. The predominant saturated fatty acids (SFA) were palmitic (C16:0) and stearic (C18:0), whose amounts ranged from 24.32% to 25.68% and 15.49% to 15.99%, respectively. The most
represented monounsaturated fatty acid (MUFA) was oleic acid (C18:1), which ranged from 42.37% to 43.57%. Linoleic acid (C18:2c+t) was the dominating polyunsaturated fatty acid (PUFA), with 7.40% to 7.97%. Based on the obtained results, it can be concluded that treated casings had a statistically significant effect (p<0.05) on the content of the identified fatty acids in analyzed samples.