PHYSIC-CHEMICAL AND SENSORIAL CHARACTERISATION OF TRADITIONAL ECOLOGIC ROMANIAN MEAT PRODUCT TYPE SAUSAGES

References: 17th International Multidisciplinary Scientific GeoConference SGEM 2017, www.sgem.org, SGEM2017 Conference Proceedings, ISBN 978-619-7408-12-6 / ISSN 1314-2704, 29 June - 5 July, 2017, Vol. 17, Issue 61, 869-874 pp, DOI: 10.5593/sgem2017/61/S25.113

ABSTRACT

The researches presented in this paper aim to study the production technology of traditional ecologic meat products sausage type and their physic-chemical and sensorial characterization. The studied meat products sausage type were the traditional ‘Virsli’ produced in the Romanian village Pui by local producers.
The first part of the researches involved the production technology, using organic raw materials and ingredients. Also the production technology followed a traditional recipe used only in this region / village Pui by local producers since more than fifty years.
The second part of the researches involved sensorial and physic-chemical analysis of samples from the obtained products sausage type: ’Virsli from Pui’.
The sensorial exam followed the analysis of aspect, consistency and taste.
The product samples were physic-chemical analyzed, as follow: water content, dry matter, ash, nitrite, fat content, sodium chloride as well as determination of oxidation stage of the animal fats.

Keywords: sausages, traditional meat product, physic-chemical characterization, sensorial analysis