Published in Scientific Papers. Series D. Animal Science, Vol. LXVII, Issue 2
Written by Gabriela FRUNZĂ, Otilia Cristina MURARIU, Roxana Nicoleta RAȚU, Marius Mihai CIOBANU, Paul Corneliu BOIȘTEANU
The purpose of this paper was the comparative assessment of the quality of some assortments of chicken hot dog sausages sold in Romania. Two batches of five varieties of hot dog sausages were taken in the study: Caroli, Fox, Cris-Tim, Meda and Pikok/Lidl brand, coded from A to E. Sensory (five-point scale method) and physico-chemical properties were analyzed. Were determined the pH of the products, the content of mineral substances (by calcination at 550°C), the content of water, lipids, proteins, collagen and salt (with the Food-Check infrared spectrophotometer). The results showed very high differences between products in terms of fat content (between 13.5% and 25.1%), the variability was lower for proteins (between 16.6% and 19.3%) and water content (between 55.83% and 66.94%). The salt content had the highest value of 2.83%, exceeding the maximum standard limit, only in the case of C product. The results of the sensory analysis revealed a minimum score for product E (10.63 points/"unsatisfactory product" according to quality standards), compared to product B which obtained the best score among all the analyzed assortments (17.70 points/ "good product").
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