Fat and fatty acid content as indicators of declared origin and composition of fermented sausage

Danijela Vranić; Radivoj B. Petronijević; Čaba Silađi; Jasna Đinović-Stojanović; Tamara Gerić; Slobodan Lilić; Dragana Mitić

doi:10.18485/meattech.2025.66.3.78

Danijela Vranić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-7192-488X
Radivoj B. Petronijević Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-3901-3824
Čaba Silađi Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0004-1933-3849
Jasna Đinović-Stojanović Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-4602-0835
Tamara Gerić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0002-9303-5231
Slobodan Lilić Institute of Meat Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0004-9452-0361
Dragana Mitić University of Belgrade, Innovative Centre of the Faculty of Chemistry, Belgrade, Serbia

DOI: https://doi.org/10.18485/meattech.2025.66.3.78

Keywords: fermented sausages, fat, fatty acids, declared composition

Abstract

An attempt to confirm the declared type of meat from which fermented sausages were manufactured was made. The fat content of the sausages was determined by reference method, and the fatty acid composition of fat was analyzed by gas chromatography. The obtained data were used for statistical processing and confirmation of the declared animal origin of the meat. Also, the data obtained by the above methods were used to verify the compliance of the declared composition. Fermented sausages were obtained from retail, manufacturers and importers in the period 2021-2025, and the research included 189 samples, made with pork meat (n= 151), beef (n=15) and mixed pork and beef (n=23). The fat amount in the sausages varied from 23.70 to 54.10% in pork sausages, 34.80 to 46.00% in beef sausages and 34.80 to 49.30% in mixed pork & beef sausages. Fatty acid content ranges were similar to the reported results for the same products. Principal component analysis provided significant information about origin of raw materials used to make fermented sausages.