Comparison of Chemical Composition and Fatty Acid Profile of Traditional Meat Products from Croatia and Montenegro
Table 2
Chemical composition of traditional Croatian and Montenegrin dry-cured meat products and dry-fermented sausages.
Product
Country
Moisture% w/w
Ash% w/w
Fat% w/w
Protein% w/w
Sugars% w/w
Salt% w/w
Prosciutto
CRO
36.73 ± 5.74
9.81 ± 2.31
18.04 ± 8.98
34.93 ± 4.80
0.47 ± 0.69
7.35 ± 1.92
MNE
39.48 ± 5.95
7.77 ± 1.76
24.65 ± 5.59
28.08 ± 4.11
<LOD
6.63 ± 1.76
Pancetta
CRO
23.24 ± 8.63
5.96 ± 0.79
47.86 ± 8.31
20.58 ± 2.10
2.36 ± 2.25
4.51 ± 1.13
MNE
38.30 ± 7.73
5.17 ± 1.51
35.42 ± 7.49
21.50 ± 2.47
<LOD
3.58 ± 1.08
Dry sirloin
CRO
43.60 ± 2.50
5.97 ± 0.92
6.73 ± 3.43
43.42 ± 5.29
0.28 ± 0.48
4.58 ± 0.70
MNE
61.62 ± 7.88
5.51 ± 0.91
4.77 ± 1.94
28.45 ± 5.80
<LOD
3.71 ± 2.47
Dry rack
CRO
40.56 ± 8.86
8.19 ± 0.77
19.60 ± 7.20
30.88 ± 4.33
0.76 ± 0.86
5.96 ± 0.73
MNE
54.07 ± 11.26
6.72 ± 2.68
13.98 ± 3.50
25.81 ± 9.24
<LOD
6.29 ± 2.68
Domestic sausage
CRO
27.84 ± 6.53
5.02 ± 0.51
37.26 ± 7.19
27.60 ± 3.42
2.28 ± 2.23
3.54 ± 0.71
MNE
33.88 ± 5.26
4.79 ± 0.95
36.52 ± 7.09
24.18 ± 3.16
0.64 ± 0.50
4.09 ± 0.55
CRO: Croatia; MNE: Montenegro; LOD (limit of detection): sugars 0.02%. The results are expressed as mean values given in weight percentages ± standard deviation. Difference between rows within same product type ( < 0.05).