DETERMINATION OF ORGANOCHLORINE PESTICIDES RESIDUES FROM LARD

The determination of residues of organochlorine pesticides from lard was done with a gas chromatograph, with electron capture detection. The permitted maximum level was surpassed for a single organochlorine compoun

RESEARCH CONCERNING THE DYNAMICS OF THE MODIFICATIONS OF SOME PHYSICAL-CHEMICAL PARAMETERS DURING MATURATION OF THE SEMI-HARD CHEESES

The research presented had as purpose the study of the variation of some physical-chemical parameters during the maturation of two types of semi-solid cheese. (Holland and Moeciu). For the investigations there have been harvested and analysed four samples for each type

RESEARCHES CONCERNING THE INFLUENCE OF THE VEGETAL PROTEIN SUPPLEMENTS PROPORTION ON THE COMPOSITION QUALITY IN THE MANUFACTURE OF A CERTAIN SEMI-SMOKED SALAMI ASSORTMENT

The purpose of this performed research was to establish the influence of the usage proportion of protein supplements on the quality indicators of compositions meant for filling in the manufacture of a certain semi-smoked salami assortment. Organoleptic and physical-chemical analyses were performed on the composition samples manufactured in three technological variants (for each case was used one processing recipe): using the manufacture technology without protein supplements (recipe A); using the manufacture technology with 3% vegetal protein supplements (recipe B) and 5% vegetal protein supplements (recipe C), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C)

RESEARCHES CONCERNING THE INFLUENCE OF THE VEGETAL PROTEIN SUPPLEMENTS RATIO ON THE FINISHED PRODUCT QUALITY IN THE MANUFACTURING OF A CERTAIN SEMI-SMOKED SALAMI ASSORTMENT

The purpose of this performed research was to establish the influence of the vegetal protein supplements (functional soy protein concentrates) used in different proportions on the finished products quality indicators in the manufacture of a certain semi-smoked salami assortment. Organoleptic and physical-chemical analyses have been performed on the finished products manufactured in three technological variants (for each case being used one processing recipe): using the manufacture technology without protein supplements (recipe A); using the manufacture technology with 3% (recipe B) and 5% (recipe C) vegetal protein supplements (reported to total composition), where one part of animal raw material (meat, bacon) had been replaced with vegetal protein supplements (recipe B and C)

AMINO ACIDS DETERMINATION IN CHEESE

Isotopic dilution gas chromatography-mass spectrometry (ID-GC/MS) is the techniques used for quantitative analysis of compounds labeled with stable isotopes. The aim of the work was to develop a simple and accurate analytical method to determine amino acids in some biological specimens by ID-GC/MS technique. A Trace DSQ ThermoFinnigan quadruple mass spectrometer coupled with a Trace GC was used. Amino acids were separated on a Rtx-5MS capillary column, 30 m x 0.25 mm, 0.25µm film thickness, using a temperature program from 50°C, 1 min, 6°C/min la 100°C, 4°C/min la 200°C, 20°C/min la 300°C, (3min). The free amino acids were determined during the ripening period