Crude Fat Analysis from Some Meat Products by Differential Scanning Calorimetry

This paper presents the thermal analysis of crude fat from salami samples which were reformulated by their lipid profile differentiation using the differential scanning calorimetry (DSC) method. Salami samples were manufactured by partial substitution of the back fat with vegetable oils and walnuts. Thermal curves profile of the crude fat was correlated with the lipids profile determined by gas-chromatography%252Fmass spectrometry (GC%252FMS) method. The addition of lipids from vegetable sources determined a decrease of the ratio of saturated%252Funsaturated fatty acids from 0.639 (control) to 0.283 (salami with oil) and 0.218 (salami with oil and walnuts). The thermal curves obtained were different between the samples. For each sample, the crystallization profile showed an exothermic event for the reformulated samples and two events for the control sample, for different onset temperatures%253A 15.410C (control sample), 1.730C (salami with oil) and -5.120C (salami with oil and walnuts). The same profile was observed for two different heat flow rates%253A 100C%252Fmin and 200C%252Fmin, respectively. The melting profile showed three endothermic events for the reformulated samples and two events for the control sample. The samples were different regarding the onset temperature of the last endothermic event which was 11.820C for the control sample, 18.730C for salami with oil and 15.150C for salami with oil and walnuts, respectively, for both heat flow rates. DSC showed the physical properties and thermal behaviour for each chemical composition of the fat. DSC is a promising and rapid method for assessing the thermal fingerprint of a meat product by analyzing the crude fat

Achievement of a Fortifying Product based on Apples, Quinces and Sea Buckthorn

The aim of the research was to achieve a fortifying product Apple, Quince and Sea Buckthorn Nectar rich in antioxidants (vitamin C, β-carotene) and dietary fibers (cellulose, pectic substances) from fruit. In the experiments were used fruit (apples, quinces and sea buckthorn) with a high content of these nutrients. The antioxidants are chemical substances that inhibit, decompose or prevent forming of free radicals or other substances that induce cancerogenesis. Also, dietary fibers are another group of natural compounds with an important role in the prevention of the digestive diseases. In the experiments were used biochemical methods for analysis of fruit and processed products (determination of soluble dry substance, glucides, proteins, lipids, mineral elements, total acidity, vitamin C, β-carotene, cellulose, pectic substances etc.). Also were performed microbiological analysis and sensorial analysis for processed products. In order to obtain the product Apple, Quince and Sea Buckthorn Nectar, four variants of experiments were carried out at the laboratory level. Following the sensorial and biochemical analyses, the optimum variant of the product Apple, Quince and Sea Buckthorn Nectar was selected, namely the variant V3 in which the ratio apple puree and quince puree was 1:1 and the percentage of added sea buckthorn juice was 3%

DIOXINS AND FURANS CONTAMINATION OF FOOD AND THEIR TOXICOLOGICAL IMPLICATIONS ON THE HUMAN BODY MINI-REVIEW

Abstract Dioxins (sum of polychlorinated dibenzo-p-dioxins -PCDDs) and furans (polychlorinated dibenzofurans -PCDFs), are polychlorinated aromatic compounds with high toxic potential, which persist in the environment. Their degradation is extremely slow, they accumulate in the human body mainly through the consumption of contaminated food (in more than 90% of cases) and can not be destroyed by cooking or metabolized by living organisms. This study aims to underline the importance of their determination through advanced analytical methods such high-resolution gas chromatography coupled with high resolution mass spectrometry (HRGC-HRMS), in order to increase the food safety