Main physical-chemical characteristics of pressed ham commercialized in Timis county

Bujancă, Gabriel and Trasca, Teodor Ioan and Riviş, Adrian and Rinovetz, Alexandru and Miscă, Corina and Costescu, Corina and Jianu, Călin and David, Ioan and Velciov, Ariana: Main physical-chemical characteristics of pressed ham commercialized in Timis county. Proceedings of the International Symposium on Analytical and Environmental Problems, (22). pp. 90-93. (2016)

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Abstract

The paper proposes the study of some quality characteristics of pressed ham by standard methods of package, a widely spread product int the Western area of Romania (Timis county) as well. The samples were evaluated in terms of admissibility of sensory, physical, chemical and microbiological indicators, known by the consumer through various information methods. There have been identified and quantified, the following characteristics: water content, NaCl, NO2, fat and protein percentage, and among those with potential pathogenic microorganism interest: Coliforms, Escherichia coli, Salmonella, Staphylococcus coagulase-positive. The maximum limits for admissibility were recorded in water (75.5 to 78.4% (up to 80% max.)), NaCl (3.0-3.3% (3.5% max.)), a moderate protein (16 6% ( up to 13% max.)), and modest limits lipids (3.6 to 4.0% (up to 16% max.)) and for NO2 the values are below the admissibility limit. As for microbiological analyzes, the obtained values, they prove the product as being fit for consumption.

Item Type: Article
Journal or Publication Title: Proceedings of the International Symposium on Analytical and Environmental Problems
Date: 2016
Volume: 22
Page Range: pp. 90-93
ISBN: 978-963-306-507-5
Uncontrolled Keywords: Élelmiszeripari technológia, Sonka
Additional Information: Bibliogr.: 93. p. ; összefoglalás angol nyelven
Date Deposited: 2018. Dec. 11. 13:20
Last Modified: 2018. Dec. 11. 13:20
URI: http://acta.bibl.u-szeged.hu/id/eprint/56044

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