Comparative studies on quality indicators of some types of sausages


Gabriel Heghedűș - Mîndru, Ancuța Gentea, Ramona Cristina Heghedűș - Mîndru

Volume 27, Issue 3;
Pages: 367-370; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551


Sausages are currently the most popular products both nationally and worldwide. In the case of the Romanian people, the manufacture of sausages is one of the methods of storing meat products. We find sausages in a wide variety, under different tastes and flavors, depending on the region or country. This paper addresses comparative and statistical analyzes in terms of the quality indicators studied (water, fat, protein, ash and sodium chloride) for nine samples of sausages of different types. Following the Principal Component Analysis (PCA), the samples were grouped according to the class they belong to. The first group includes the sausage samples 1, 2, and 3, the second group includes the pork sausage samples 1, 2, and 3, and the third group includes the Frankfurt sausage samples.1, 2, and 3. The formation of these groups is due to the independent variables given by the value of the indicators of quality, fat, water and even sodium chloride in the case of the PC2 component, followed by protein and ash in the case of the PC1 component.

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