The Main Physical-Chemical Characteristics of Smoked Sausage

The paper presents the organoleptic and physical-chemical quality of smoked sausage, produced by a manufacturer in the western part of Romania. The organoleptic examination highlighted: product shape, exterior and in section aspect, consistency, color, taste and flavor. The physical-chemical examination of the samples highlighted the content of fat, sodium chloride, nitrites and easy hydrolyzed nitrogen. Medium fat value was 32.24%+/- 4.39, by 5.76% under the 38% maximum limit. Medium sodium chloride content was 2.1%+/- 0.36, under the maximum admitted limit of 3%. Easy hydrolyzed nitrogen registered a medium value of 26.71 +/- 3.29 mg NH3/100g product under the 45% maximum admitted limit. Nitrites content was 5.18 +/-.31 ppm, under the 7 ppm imposed limit.