Considerations upon Presence of Food Additives in Salami Commercialized in Romanian Supermarkets

Antonia ODAGIU, Camelia Oroian, Claudia Balint, Cristian Iederan, Maria Burduhos, Ovidiu Ştefan

Abstract


There is well-known that current dietary habits favor the food industry and the loss of energy through excessive
cooking and food processing. The salami assortments, which were referred to (Victoria Campofrio Salami, Cris-Tim
Salami, Semenic Caroli Salami, Sibiu Salami, Agricola, Sinaia Cris-Tim Salami, Ambassador Agricola Salami), were
selected by consulting customers based on the questionnaire method. The customer questionnaire was applied in the
following supermarkets: Kaufland, Cora, Auschan and Carrefour. There are three types of salami, of the raw - dried type,
namely Sibiu Agricola Salami (E250 and E300), Cora Salami (E250, E300 and E301) and Sibiu Reinert Salami (E250
and E301). They contain no substance in the harmful E-category. Ascorbic acid and/or its sodium salt (E 300, 301) do
not belong to the suspect E-category, and even have a beneficial effect by contributing to the complete transformation of
sodium nitrite into nitrogen oxide, reducing the risk formation of nitrosamines with carcinogenic action. In addition, they
have antioxidant action, have antifungal and anti-auric action. The products containing the most "Suspicious E" category
additives are Victoria Campofrio salami with 5 E (E 407 E 451, E 621, E 627 and E 631) of the cooked and smoked
sausages and Ambassador Agricola salami from category of raw - smoked with 3 E (E 4575, E627 and E631).


Keywords


monitoring, quality, salami, questionnaire.

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