Abstract
This paper presents the results from examination on impact of cold-pressed olive oil on the chemical composition
and oxidative changes (degree of acidity and peroxide value) of Kranj sausage. For this purpose, four groups of
national sausage have been produced. The first group was produced without addition of olive oil (control group),
the second one with addition of 3g/kg, and the third one with addition of 4g/kg and the fourth group with addition
of 5g/kg olive oil. After production, the groups of sausages were vacuumed and stored in refrigerator at
temperature from 0 to +4°С. The chemical composition of the groups of sausages was examined on the first and
on the fortieth day of production, and the degree of acidity and peroxide value were examined on 1st,10th,20th,30th
and 40th day of production. The degree of acidity of the control group of sausages ranges from 3.13 to 5.21, while
the degree of acidity of the other groups ranges from 2.03 to 3.84. The peroxide value of the control groups of
sausages ranges from 0.39 to 1.31, and the acidity of other groups of sausages ranges from 0.38 to 1.33. The
obtained low values of degree of acidity and peroxide value most likely result from small concentrations of coldpressed
olive oil and vacuuming of the sausages. Used concentrations of olive oil in the groups of sausages do
not have statistically significant impact on the chemical composition of the sausages
