Corina Iuliana Costescu
Volume 21, Issue 1;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
The paper presents the sensory and physical-chemical quality of smoked ham, produced by a manufacturer in the western part of Romania. The sensory exam of the samples highlighted: exterior and in section aspect, consistency, taste and flavor. From the performed analysis it was found that were no changes compared to admitted parameters.
The physical-chemical examination highlighted the sodium chloride, nitrites and easy hydrolyzed nitrogen content of the samples. Medium sodium chloride content was 2.53%, under the maximum admitted limit of 3,5%. Easy hydrolyzed nitrogen registered a medium value of 26.35 mg NH3/100g product, under the 45% maximum admitted limit. Nitrites content was 4.78 ppm, under the 7 ppm imposed limit.
smoked ham, physical-chemical characteristics of ham, admissible limits for smoked ham