INFLUENCE OF OLIVE OIL ON THE FATTY ACIDS COMPOSITION OF COARSE CHOPPED BOILED SAUSAGES
The paper examines the influence of ordinary and cold pressed olive oil on the fatty acid composition of coarse chopped boiled sausages. For this porpoise, cold pressed olive oil was added in the production of the Folk sausages and in the production of Kranj sausages was added ordinary olive oil. In both production batches, olive oil is added in the amount of 3, 4 and 5 g/kg. In the examined production batches of Folk sausage, the content of palmitic and stearic fatty acids (C16: 0 and C18: 0) is within the limits of other meat products. A smaller percentage representation is observed in the content of C16: 0, and greater in the content of (C18: 0) in the production batches of Kranj sausages. The ratio of PUFA / SFA in bought production batches of sausages is up to 0.4%, which means that the sausages full field the quality requirements of the product according to the lipid content that means that the addition of olive oil in this type of batches is appropriate.
Key words: Folk sausage, Kranj sausage, monounsaturated fatty acids, polyunsaturated fatty acids, saturated fatty acids, quality