STUDY ON NUTRITIONAL QUALITY OF SOME PRODUCTS FROM FRESH PORK

Gabriela Frunză, M.I. Pop

Abstract
   The study had as purpose an analysis of the nutritional quality of two products from fresh pork (seasoned scruff and seasoned spare ribs) based on the raw chemical composition and respectively their energy value. Were analyzed 40 samples (20 samples for each type of product under study). The water, proteins, lipids and collagen content was determined using the automated analyzer Food Check (infrared spectrophotometer); mineral substances were determined by calcination, and carbohydrate content and energy value were established by calculation, using conventional formulas. Following conducted analyzes (on the scruff muscles and intercostal muscles), was observed a high variability in fat content of the two products studied: 12.55 g/100g lipids for the scruff muscles and 24.49 g/100g lipids for intercostal muscles. This has resulted in a higher energy value for spare ribs (295.17 kcal/100g), this one containing with 11.94 g/100g more lipids compared to the scruff (198.67 kcal/100g). The average amount of protein varied less for the two products studied, with differences of 2.75 g/100g (19.51 g/100 g for pork scruff and 16.74 g/100 g for intercostal muscles). The data obtained were statistically processed by classical methods.

Key words: pork, scruff, spare ribs, proteins, lipids