Traditional meat preparations in the Balkans region

The aim of this study was to determine the fatty acid (FA) profile and trans fatty acid (TFA) content of the Balkan’s traditional meat preparations. Twenty-four meat preparations were examined: fresh sausages, ćevapčići, pljeskavica and hamburger. Gas chromatography of FA and TFA was used. Trans fat was higher than the recommended value of 0.5% in ćevapčići, pljeskavica and hamburger (0.54-0.62%) and lower in fresh sausages (0.26%). There were significant differences (P < 0.05) in the atherogenicity index (AI), which was lower in fresh sausages (0.58) and ćevapčići (0.64) and pljeskavica (0.64) and highest in hamburger (0.77). Concerning thrombogenicity indices (TI), there was a significant difference (P < 0.05), being the lowest in fresh sausages (1.42), ćevapčići (1.28) and pljeskavica (1.40) and the highest in hamburger (1.82). AI and TI of traditional meat preparations were higher than recommended indices, 0.5 and 1.0, respectively, and so are not desirable for health protection. The n-6/n-3 ratio was significantly (P < 0.05) lower in pljeskavica (10.76) and hamburger (7.30) compared with ćevapčići (22.25) and fresh sausages (28.41). Promotion of the Mediterranean diet requires changes in the food systems and public health policies to improve overall diet quality of individuals, communities, and populations.