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6 .   Researches regarding the influence of raw materials on economical, technical and qualitative parameters of a certain semi-smoked sausage assortment manufactured by the traditional and modern technology

Authors: C. D. Sălăgean, D. Ţibulcă, Mirela Jimborean, Rowena-Ana Cheleman

Volume 18, Issue 1;
Pages: 28-34;
ISSN: 2069-0053 (print) (former: ISSN:1453-1399), Agroprint;
ISSN (online):2068 9551



Abstract:

The objective of this study was to assess the influence of raw materials and manufacturing technology on the technical, economical and qualitative parameters for the manufacturing of a semi-smoked sausages and comparing the traditional technology with the modern technology. The results show the influence of raw materials and manufacturing technology on the economical and technological manufacturing processes, but also the influence on the physic-chemical quality parameters of the finished product. Thus, in the current manufacturing technology was observed a reduction in specific consumption of raw material correlated with reduced manufacturing cost and in terms of quality a decrease in protein content and an increase in fat content of the finished product, so that this product has a low nutritional value, but a higher energy value. In conclusion, the composition of minced meat products can be ensured by establishing the proportion of tissue, taking into account the composition of raw material.

Keywords: sausage, quality, raw material, manufacturing technology, sensorial properties, physic-chemical indicators, technical and economical parameters

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