The evaluation of physical-chemical characteristics in Chorizo sausages made with starter cultures

Monica Roman, Aurelia Ionescu, Cristina Roman
The main concern of food industry specialists nowadays is to guarantee public health by securing the consumption of salubrious food products with a high degree of innocuousness and a high nutritional value. The informed consumers prefer fresh meat products. Raw-dry sausages and salami fall into this category because they are well preserved for longer periods of time and for their specific flavor. The present study’s aim was to determine the nitrite’s content variation- nitrite is imperative for the reddish colour in meat and also for antimicrobial protection by using starter cultures of selected microorganisms, which, together with other components such as humidity, pH value and hydrolyzed nitrogen secure the product’s preservation stability.
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