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4 .   Studies regarding the influence of natural extracts on nutritional characteristics of cold cuts meat products

Authors: Silviu-Adrian Bordea, Petru-Bogdan Rădoi, Monica Negrea, Ileana Cocan, Teodor-Ioan Trașcă

Volume 23, Issue 1;
Pages: 19-23; 2017
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The aim of the research was to study the use of natural extracts as additives to produce salami and improve the nutritional value. The novelty of research is the study of the influence of natural extracts on the nutritional properties of cold cuts meat products by substituting synthetic additives (NaNO2) with natural extracts (Kombucha). The products (classic salami and salami with Kombucha extract) were obtained at a meat products company from Timisoara (Romania). The quality control of the obtained products involved physic-chemical and microbiological analyzes performed at the official laboratory for physic-chemical and bacteriological analyzes at the same company. The physic-chemical analyzes were done according to ISO 1442/1997 (water content), SR ISO 1444/2008 (fat content), STAS 9065/5-1973 (sodium chloride content), SR ISO 937: 2007 (nitrogen content), SR ISO 17025 (Kreiss reaction), STAS 9065/9-74 (nitrites content). Method for detecting Salmonella spp in food and feed has been achieved according to SR EN ISO 6579 / AC, ISO 6887-2/2003 and SR EN ISO 6887-4/2005. The results show that by substituting chemical additive (sodium nitrite) used in manufacturing recipe of cold cuts meat products with natural extracts (spices mixture with Kombucha extract), it can be obtained safe products with high nutritional value, without chemical additives.

Keywords: salami, natural extract, nutritional characteristics, food safety

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