o:149 Traditional meat preparations in the Balkans region en 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. 1552099 10.1088/1755-1315/854/1/012100 2022-04-28T09:35:02.997Z 44 yes 46 Dejana Trbović Institute of meat Hygiene and technology Traditional meat preparations in the Balkans region 0000-0001-9357-7789 Radivoj Petronijević Institute of Meat Hygiene and Technology Traditional meat preparations in the Balkans region person 0000-0002-3901-3824 Brankica Lakićević Institute of meat hygiene and technology Traditional meat preparations in the Balkans region person 0000-0002-0175-5830 Aleksandra Nikolić Institute of meat hygiene and technology Traditional meat preparations in the Balkans region person Aleksandar Bajčić Instiute of meat hygiene and technology Traditional meat preparations in the Balkans region person 0000-0003-2923-4137 Matija Šefer Institute of meat hygiene and technology Traditional meat preparations in the Balkans region person Nenad Parunović Instiute of meat hygiene and technology Traditional meat preparations in the Balkans region person 0000-0002-8193-4715 application/pdf 741002 https://unilib.phaidrabg.rs/o:149 no yes 16 70 92000004 71A01 IOP Conf. Series: Earth and Environmental Science 854 IOP Conf. Series: Earth and Environmental Science 854 (2021) 012014 854 IOP Conf. Series: Earth and Environmental Science IOP Publishing 2021