PRINT ISSN 1222-5304, ISSN-L: 2065-1295, ISSN CD: 2343-9394,ISSN ONLINE 2067-3663
 

MICROSCOPICAL AND PHYSICO-CHEMICAL ASPECTS OF THE COMPOSITION AND INTEGRITY OF RAW DRIED SALAMI WITH NOBLE MOULD

Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXIV, Issue 2
Written by Isabela Voichița ISACONI (BULAI), Ștefania RAITA, Claudia Mariana CONSTANTINESCU, Teodoru SOARE, Manuella MILITARU

Raw dried salamis with noble mould are among Romania’s most popular meat food products. The assumption that there might be an unknown side to the structural integrity of the ingredients in such products has developed over time. A physico-chemical analysis was carried out on six salami samples of various brands of the raw dried salamis known as “Salam de Sibiu” and “Salam de Hateg”, both available on the retail market. The following parameters were measured: humidity percentage, nitrites content, NaCl content, easily hydrolysable nitrogen, percentage of fat and amount of protein. All samples underwent the histopathologic examination routine procedure with paraffin and HE (haematoxylin and eosin) stain. The values of the integrity parameters comply with the applicable legislation, but vary significantly from a producer to another. The histopathologic examination indicated the presence of animal tissue and plant structures. We consider this examination to be useful in identifying structural non-compliance.

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