Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages

“…Our final values were similar to those found in other varieties of sausages (Beriain et al, 1993;Casiraghi et al, 1996;Mateo et al, 1996;Lorenzo et al, 2000;Franco et al, 2002;Roseiro et al, 2010). However, some authors (Cimeno et al, 2000;Muguerza et al, 2002;Salgado et al, 2005) have found pH values lower than ours (<5) at the end of the ripening process. The relatively high pH values that were observed in duck sausages indicated that the lactic fermentation was not very intense and the nonaddition of sugars in the mass formula could be one of the causes of this phenomenon.…”

Structural characteristics of peptides extracted from Cantonese sausage during drying and their antioxidant activities

“…For the peptide content of P2, it increased from 102 to 139 mg/100 g during the first 6 h, and finally remained consistently at approximately 160 mg/100 g during 36-72 h. Henriksen and Stahnke (1997) have isolated water-soluble peptides with low molecular weight from Danish salami, Italian sausage and Spanish chorizo by gel filtration chromatography and have found that the molecular weight of the major peptides were less than 4.2 kDa. Literatures regarding the peptide contents in different cured sausages have indicated that an increase of peptides is produced during ripening (Dalmış & Soyer, 2008;Fanco et al, 2002;Salgado, García Fontán, Franco, López, & Carballo, 2005;Zdolec et al, 2008). In this work, there was a significant (P b 0.05) increase in the peptide content of Cantonese sausage as the drying time extended.…”

Shelf-life and safety characteristics of Italian Toscana traditional fresh sausage (Salsiccia) combining two commercial ready-to-use additives and spices

“…The addition of already prepared spice mixtures is the key factor for the Xavour development of this unripened cured meat. Moreover, the spices can compensate the absence of microbial metabolites and fatty acids -oxidation products which characterize the dry fermented sausages (Salgado, Garcia Fontàn, Franco, Lopez, & Carballo, 2005). In addition, according to several papers (Arora & Kaur, 1999;Grohs & Kunz, 2000;SagdÂç & Özcan, 2003), the antimicrobial activity of the spices can contribute to the shelf-life extension of such perishable products.…”