Evaluation of Physicochemical and Microbiological Parameters of Smoked Sausages

<p>Meat and meat products continue to supply nutrients and play a vital role in human life because of their high biological value protein, iron, zinc, selenium and vitamin B12 contents, being a crucial component of a well balanced diet. The objective of this paper was to analyse the microbiological and physicochemical characteristics of smoked sausage obtain by a modern recipe. The meat material was obtained from local butchery (Cluj-Napoca, Romania). The physicochemical analyses highlighted the moisture (Drying-oven at 105 ºC), protein (Kjeldahl method) and fat (Soxhlet method) content, as well as nitrite (Griess method) and sodium chloride concentrations (Mohr method) of the final products. Microbiological and physicochemical analysis of the examined samples found no deviations from legal norms imposed for smoked sausage. All of the quality parameters comply with the limits stipulated by STAS.</p><p> </p>

Abstract licence: CC BY-NC-ND

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