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DETERMINATION OF STARCH SUPPLEMENT IN MEAT PRODUCTS (SALAMI)


MIRON DORU NECULAI, DAVIDESCU ALINA, ARTENIE NICOLETA, DRON PAUL IONUŢ
UNIVERSITY OF BACÄ‚U, MARASESTI 157, RO-600115 BACÄ‚U, DMIRON@UB.RO, DRON@UB.RO

Issue:

SCSCC6, Volume V, No. 1

Section:

Volume V (2004)

Abstract:

The goal of the present work was to determine the starch supplement in salami type meat products. A percent higher than 0.5% starch in these products shows a supplement with a fraud intention. The analyzed samples were bought from the free market and the experimental protocols that were applied are known from the specialized literature.

Keywords:

starch, salami, hydrolyze, storage, water holding capacity.

Code [ID]:

CSCC6200405V01S01A0008 [0001029]

Full paper:

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