4.  Karl Fischer Titration of Salami Products: Variation of the Water Content During Ripening and Kinetics of the KFT Process

Authors: S.E. Zippenfening, D.I. Hadaruga, I. Negrea, A.Velciov and N.G. Hadaruga


Abstract:

The quality of meat products strongly depends on the water content. The study presents a Karl Fischer water titration (KFT) approach on salami products during the drying process. Two traditional salami products manufactured and commercialized in the West of Romania have been analyzed. The water content during the drying process as well as the kinetics of the KFT water reaction have been evaluated by using the volumetric bi-component technique. The total water content varies from 50-56% at the starting of drying to 26-27% after nine days of processing. The mean KFT water reaction rates corresponding to the “surface” water molecules decreases during drying from 5-6 mM· s-1 to 1-2 mM·s-1. The “strongly-retained” water reaction rate had low variation in the range of 0.5-1 mM·s-1. Consequently, the KFT method is an appropriate method for the quality evaluation of such non-homogenous and mostly hydrophobic food products by means of water content and behavior during KFT analysis.


Keywords: food quality, Karl Fischer water titration, salami, water kinetics

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