CONTRIBUTIONS REGARDING THE NUTRITIVE QUALITY OF "SIBIU SALAMI"

I.M. Pop, Gabriela Frunză, Cecilia Pop

Abstract
    "Sibiu Salami" is a raw-dried salami, with noble mold (Penicillium nalgiovensis), matured for at least 60 days, being certified PGI (Protected Geographical Indication) from 2016. The nutritional quality of "Sibiu Salami" made by the main producers (Salbac, Aldis, Reinert, Salsi and Cris-Tim) was the purpose of this study. Were analyzed 30 samples (six samples for each manufacturer). The crude chemical composition (the amount of water, proteins, lipids, salt and collagen was analyzed using Infrared Spectrophotometer Food Check; the mineral substances were determined by calcination, and the carbohydrate content and energy value were determined by calculation, using conventional formulas. The results of determinations made highlighted small differences between the products analyzed for chemical content and energy value, more obvious in the case of protein content (which ranged between 23.54% and 27.81%), fat (with variations between 37.60% and 40.98%) and water (between 25.96% and 29.87%). For all products analyzed determined water and salt content did not exceed 30% and 5% respectively, falling within the limits of existing standards.

Key words: salami, meat, lipids, proteins, salt