Pregled bibliografske jedinice broj: 748580
Quality control of spices used in sausage production
Quality control of spices used in sausage production // Book of Abstracts, 7th Central European Congress on Food, CEFood Congress / Vladimir Kakurinov (ur.).
Skopje: Kontura, Skopje, 2014. str. 134-134 (poster, međunarodna recenzija, sažetak, znanstveni)
CROSBI ID: 748580 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Quality control of spices used in sausage production
Autori
Sandra Zavadlav, Marijana Blažić, Davorka Rujevčan, Petar Bubaš
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Book of Abstracts, 7th Central European Congress on Food, CEFood Congress
/ Vladimir Kakurinov - Skopje : Kontura, Skopje, 2014, 134-134
ISBN
978-608-4565-05-5
Skup
7th Central European Congress on Food, CEFood Congress
Mjesto i datum
Ohrid, Sjeverna Makedonija, 21-21. May
Vrsta sudjelovanja
Poster
Vrsta recenzije
Međunarodna recenzija
Ključne riječi
Spices ; Sausages ; Quality control ; Meat industry
Sažetak
The aim of this research was to determine the chemical properties of spices that are used in sausage products industry (white pepper, red pepper, chili, garlic powder, nutmeg, nutmeg flower, coriander) and compare them with the manufacturing specifications and national quality requirements. The study was conducted in the meat industry laboratory. Four analyses were performed to confirm the quality of the sampled spices. The content of essential oils, moisture, total ash and ash insoluble in HCl were determined. The content of essential oils in spices was determined volumetrically, with steam distillation apparatus, according to Unger. Moisture content was determined by drying at 103 ± 2°C , for 4 - 5 hours, and the ash and ash insoluble in HCl (HCl solution, w = 10 %) and burning on ignition at 550 ± 25°C and drying at 135°C. The results are shown in tables and charts. Results of chemical analysis of white pepper, garlic powder, coriander and nutmeg flower are in accordance with the manufacturer's specification and quality requirements. Deviations from specifications were recorded with red pepper and chili, noting that in ref peppers the deviation of total ash content was insignificant (8.01 %, max. Value: 8.00 %), while in chilli it was slightly higher (9.44 % ; max. value: 8.0%, moisture content of nutmeg deviates from the specifications (9.5 %, max. value: 7.0 %), and in red peppers the moisture content has a pronounced deviation (10.13 %, max. value: 10.00%).
Izvorni jezik
Engleski
Znanstvena područja
Biotehnologija
