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THE INFLUENCE OF RAW MATERIALS ON THE QUALITY OF RAW DRIED MEAT PRODUCTS. CARPAȚI SALAMI

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Izdano u:International Multidisciplinary Scientific GeoConference : SGEM vol. 6, no. 1 (2025), p. 235-242
Glavni autor: Bujanca, Gabriel-Stelian
Daljnji autori: Megyesi, Corina Iuliana, David, Ioan, Rinovetz, Alexandru, Stef, Ducu-Sandu
Izdano:
Surveying Geology & Mining Ecology Management (SGEM)
Teme:
Humidity
pH
Electrodes
Salami
Meat products
Drying
Bacteria
Sodium chloride
Water
Raw materials
Moisture content
Potassium
Influence
Water content
Proteins
Fermentation
Chloride
Sodium
pH effects
Body condition
Microorganisms
Humidity variations
Environmental
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Sažetak:The aim of the study was to monitor two types of Carpathian salami (one with a fat content of 20% and the other with 30% content). Variations in humidity, pH, fat and NaCl content were monitored, as well as changes that occurred during storage. The monitoring interval of the influence of raw and auxiliary materials on the obtained salami and the physicochemical and organoleptic changes occurred during storage was 1 - 115 days. In the case of the two types of salami, it was observed that the variation of fat content during storage is reduced. At the end of the drying-maturing process, there can be observed a tendency of modifying the NaCl concentration of the product, by migrating from areas with high concentration to areas with lower concentration. The experimental data showed a small decrease in the amount of salt present in the examined salami, during storage. It can be concluded that in the case of Carpathian salami (product type B), in which the fat percentage is 30%, the water elimination process is less uniform compared to the product type A (with 20% fat). In both cases, a sudden decrease in water content is observed between 60 and 80 days. In the case of salami A, the pH decreases after three days of maturation, remaining at about the same value until the 30th day, after which it reaches a pH of 5.01 and remains at this value until the end of the study (115 days). Also, in the case of salami B, the same decrease in the pH value can be observed in the first days, then remaining at a constant value of 5.02 until the end of the drying-maturing process.
ISSN:1314-2704
Digitalni identifikator objekta:10.5593/sgem2025/6.1/s24.34235
Izvor:Engineering Database