Fatty Acid Profiles, Chemical Content and Sensory Properties of Traditional Fermented Dry Kulen Sausages

In this paper, the comparative investigations on chemical content, fatty acid profiles and sensory properties of traditional fermented dry kulen sausages are presented. Five types of kulen sausages were made, which varied depending on the percentage of meat and fat derived from different pig breeds: autochthonous ( M angalitsa and M oravka) and commercial ( S wedish L andrace). Kulen sausages made from M angalitsa and M oravka pork meat had the lowest moisture and protein content and the highest total amount of fat. Sausages made from the combination of M angalitsa and M oravka meat were superior in terms of odor, taste, aftertaste and overall acceptability. The highest cholesterol content was found in sausages made from meat of the autochthonous pig breeds. However, sausages made from the meat of M angalitsa pigs contained higher levels of monounsaturated fatty acid and unsaturated fatty acid, and lower saturated fatty acid levels. This research indicates that pig breed affects the chemical and sensory characteristics of traditional dry fermented sausages. Practical Applications In E urope, especially in M editerranean countries, there is a growing interest in autochthonous meat products produced from local pig breeds from extensive, sustainable breeding programs. Meat and meat products from traditional breeds generally have a good public and media image, and they are often considered to be better, and of better quality, than the meat and meat products from modern pig breeds and crossbreeds. With the appropriate combination of meat and fat from autochthonous pig breeds, it is possible to produce the traditional dry fermented kulen sausage, with a respectable chemical content and sensory qualities. Provided market opportunities exist for kulen sausage, these results should contribute to encouraging the sustainable breeding of the M oravka and the endangered M angalitsa pigs.