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 NH 3 /100g product under the 45% maximum admitted limit.Nitrites content was 5.18±.31ppm, under the 7 ppm imposed limit.