Nutritional characterization of some Romanian mountain products

  • Adriana Laura Mihai National Research and Development Institute for Food Bioresources – IBA Bucharest, Romania http://orcid.org/0000-0001-5925-0707
  • Mihaela Multescu National Research and Development Institute for Food Bioresources – IBA Bucharest, Romania http://orcid.org/0000-0001-6071-4185
  • Mioara Negoiță National Research and Development Institute for Food Bioresources – IBA Bucharest, Romania http://orcid.org/0000-0002-7468-9088
  • Gabriela-Andreea Horneț National Research and Development Institute for Food Bioresources – IBA Bucharest, Romania http://orcid.org/0000-0002-2802-5061
  • Ioan Surdu Centre for Mountain Economy (CE-MONT), National Institute for Economic Research ”Costin C. Kirițescu”, Romanian Academy, Romania http://orcid.org/0000-0002-8367-5112
  • Alexandru-Sabin Nicula Centre for Mountain Economy (CE-MONT), National Institute for Economic Research ”Costin C. Kirițescu”, Romanian Academy; Babeș-Bolyai University, Faculty of Geography, Centre for Research on Settlements and Urbanism, Romania http://orcid.org/0000-0002-9772-8588
DOI: https://doi.org/10.35219/foodtechnology.2022.2.08
Keywords: mountain products, compositional analyses, fatty acids, dairy products, meat products

Abstract

The consumer demand for healthy and natural products lead to the increased interest of consuming mountain food products. The objective of this work was to evaluate the physical-chemical and sensory characteristics of 8 dairy products and 11 meat products collected from different mountainous pastures from Romania. The protein content of dairy products varied between 37.39-47.90% d.m., while the fat content ranged between 43.63-49.57% d.m. For meat products, the protein content and fat content ranged between 11.69-70.07% d.m., and 17.58-95.92 % d.m., respectively. The fatty acid composition of mountain products was influenced by the pasture location, a better PUFA content being determined for products obtained from farms situated at a higher altitude. This research highlights that the quality of mountain products is strongly influenced by the pasture effects, the type of product analyzed and the technological process.

Published
2022-09-01
How to Cite
Mihai, Adriana Laura, Mihaela Multescu, Mioara Negoiță, Gabriela-Andreea Horneț, Ioan Surdu, and Alexandru-Sabin Nicula. 2022. “Nutritional Characterization of Some Romanian Mountain Products”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 46 (2), 104-24. https://doi.org/https://doi.org/10.35219/foodtechnology.2022.2.08.
Issue
Vol 46 No 2 (2022)
Section
ORIGINAL ARTICLES

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