Main physical-chemical characteristics of pressed ham commercialized in Timis county
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 indicato...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
2016
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
22 |
| Kulcsszavak: | Élelmiszeripari technológia, Sonka |
| Online Access: | http://acta.bibl.u-szeged.hu/56044 |
| LEADER | 02171naa a2200301 i 4500 | ||
|---|---|---|---|
| 001 | acta56044 | ||
| 005 | 20260224081030.0 | ||
| 008 | 181211s2016 hu o 100 eng d | ||
| 020 | |a 978-963-306-507-5 | ||
| 040 | |a SZTE Egyetemi Kiadványok Repozitórium |b hun | ||
| 041 | |a eng | ||
| 100 | 1 | |a Bujancă Gabriel | |
| 245 | 1 | 0 | |a Main physical-chemical characteristics of pressed ham commercialized in Timis county |h [elektronikus dokumentum] / |c Bujancă Gabriel |
| 260 | |c 2016 | ||
| 300 | |a 90-93 | ||
| 490 | 0 | |a Proceedings of the International Symposium on Analytical and Environmental Problems |v 22 | |
| 520 | 3 | |a 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. | |
| 695 | |a Élelmiszeripari technológia, Sonka | ||
| 700 | 0 | 1 | |a Trasca Teodor Ioan |e aut |
| 700 | 0 | 1 | |a Riviş Adrian |e aut |
| 700 | 0 | 1 | |a Rinovetz Alexandru |e aut |
| 700 | 0 | 1 | |a Miscă Corina |e aut |
| 700 | 0 | 1 | |a Costescu Corina |e aut |
| 700 | 0 | 1 | |a Jianu Călin |e aut |
| 700 | 0 | 1 | |a David Ioan |e aut |
| 700 | 0 | 1 | |a Velciov Ariana |e aut |
| 710 | |a International Symposium on Analytical and Environmental Problems (22.) (2016) (Szeged) | ||
| 856 | 4 | 0 | |u http://acta.bibl.u-szeged.hu/56044/1/proceedings_of_isaep_2016_090-093.pdf |z Dokumentum-elérés |