A study concerning the quality of spices processed in a profile unit

Abstract

Along with mankind evolution, the food needs of the population have turned to improved nutrition, which led to the use of spices to enhance the taste and flavour of dishes. Thus, the food industry is currently confronted with the problem of meeting consumer demands, and is trying to respond positively to their specific food requirements. Besides the aromatization function of the dishes, some spices have antiseptic and antioxidant properties, favouring digestion as well. In the present study, the qualitative analysis of spices used in the meat processing industry was followed and some of the spices used in a meat processing unit being also presented. A number of 30 spice samples represented by pepper, sweet paprika, granulated garlic and thyme were analysed, organoleptically, physicochemically (moisture, granulation, percentage of impurities, heavy metal residues and mycotoxins) and microbiological (NTG, Salmonella spp., E. coli, Enterobacteriaceae, yeasts and moulds). Regarding organoleptic parameters, the spices taken in the study are in accordance with the manufacturer's specifications, being in line with the legal provisions in force. Following the analysis of the physico-chemical parameters of the spices, no exceedances of standard values were observed, the products complying with the provisions imposed by current legislation. A medium moisture value of 5.03% was recorded for the grinded white pepper, and 4.1% for sweet paprika, both being within the admissible values. For six samples of sweet paprika were analysed included contaminants (Pb, Cd, Aflatoxin B, Ochratoxin A), the results being within the limits of admissibility, according to Regulations (EC) in force (Regulation EC No. 1881/2006, Regulation EC No. 165/2010, Regulation EC No. 594/2012). Regarding microbiological parameters, all analysed samples recorded values corresponding to the legal admissibility limits. As a result of the study, it has been found that a wide range of spices is used in the food industry and the programs of self-control and official control are respected and the results obtained are in line with the regulations in force.