The Main Physical-Chemical Characteristics of Smoked Sausage
<p>The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemica...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
AcademicPres
2015-05-01
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| Series: | Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology |
| Subjects: | |
| Online Access: | http://journals.usamvcluj.ro/index.php/fst/article/view/10760 |
| Summary: | <p>The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemical examination highlighted the content of moisture, fat, sodium chloride, nitrites and easy hydrolyzed nitrogen.</p> <p>Water content was under the maximum admitted limit of 58%. Medium fat value was 32.24%, by 5.76% under the 38% maximum limit. Medium sodium chloride content was 2.1%, under the maximum admitted limit of 3%. Easy hydrolyzed nitrogen<strong> </strong>registered<strong> </strong>a medium value of 26.71 mg NH<sub>3</sub><strong>/</strong>100g product under the 45% maximum admitted limit. Nitrites content was 5.18 ppm, under the 7 ppm imposed limit<strong>. </strong></p> |
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| ISSN: | 2344-2344 2344-5300 |