The Main Physical-Chemical Characteristics of Smoked Sausage

Corina Iuliana Costescu, Adrian Riviș, Ariana Bianca Velciov, Georgeta Sofia Popescu, Levente Șipoș


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.

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 registered a medium value of 26.71 mg NH3/100g product under the 45% maximum admitted limit. Nitrites content was 5.18 ppm, under the 7 ppm imposed limit.


smoked sausages, physical-chemical quality, admissible limits for sausages

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