| Popis: |
The aim of this research was to determine the chemical properties of spices that are used in sausage products industry (white pepper, red pepper, chili, garlic powder, nutmeg, nutmeg flower, coriander) and compare them with the manufacturing specifications and national quality requirements. The study was conducted in the meat industry laboratory. Four analyses were performed to confirm the quality of the sampled spices. The content of essential oils, moisture, total ash and ash insoluble in HCl were determined. The content of essential oils in spices was determined volumetrically, with steam distillation apparatus, according to Unger. Moisture content was determined by drying at 103 ± 2°C , for 4 - 5 hours, and the ash and ash insoluble in HCl (HCl solution, w = 10 %) and burning on ignition at 550 ± 25°C and drying at 135°C. The results are shown in tables and charts. Results of chemical analysis of white pepper, garlic powder, coriander and nutmeg flower are in accordance with the manufacturer's specification and quality requirements. Deviations from specifications were recorded with red pepper and chili, noting that in ref peppers the deviation of total ash content was insignificant (8.01 %, max. Value: 8.00 %), while in chilli it was slightly higher (9.44 % ; max. value: 8.0%, moisture content of nutmeg deviates from the specifications (9.5 %, max. value: 7.0 %), and in red peppers the moisture content has a pronounced deviation (10.13 %, max. value: 10.00%). |
