Tracing Nutritional Composition of Dry Fermented Sausages from Distinct Origins

Abstract

© 2015 Wiley Periodicals, Inc. The aim of this work was to evaluate the physicochemical characteristics of commercially available dry fermented sausages from different origins tracing their nutritional composition and extrapolating their potential health benefits to consumers. There is a great diversity in sausages' proximal composition since each producer has their own formulation, type of manufacture and uses of pig genotype, with no differentiation regarding products' origin or diameter. The mineral contents of fermented sausages differ probably due to variations in raw materials and products' formulation as a consequence of natural mineral occurrence. In addition, the principal component analysis of fatty acid composition clearly discriminates the origin of dry fermented sausages. From the nutritional point of view, the fermented sausages provide 37-40% total fat, 13-14% saturated fat, 0.48-0.52% cholesterol as well as 0.03-0.10% α-tocopherol, which are inside of the dietary recommendations. Practical Applications: In the present study, the results contribute to a better chemical characterization of different dry fermented sausages, establishing a nutritional profile with reference values for the industry that has to comply with a mandatory requirement (EU Regulation 1169:2011) - provides nutritional information on the food label to the consumer - in order to transmit quality confidence and reliability on meat products. Also, it contributes to a better understanding about cholesterol level in these products, minimizing heath issues related to the risk of cardiovascular diseases.