Changes in several constituents during the ripening of ‘Chorizo’ — A spanish dry sausage

Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo

“…Table 3 shows the values of the di!erent nitrogen fractions obtained for Androlla and Botillo. The data found for non-protein nitrogen agree with those observed in most dry-fermented sausages (Dierick et al, 1974;Acton and Dick, 1976;LeoH n Crespo et al, 1985;Lois et al, 1987;DommH nguez and ZumalacaH rregui, 1994;SantamarmH a et al, 1994). A higher rate of NPN has been reported by Ferrer and Arboix (1986) in SalchichoH n, although in this case the ripening time was longer (12 months).…”

“…Although these values were consistent with those found in Lebanon Bologna (Acton and Dick, 1976;Ziegler et al, 1987) and in SalchichoH n from Vich (Ferrer and Arboix, 1986), they were clearly lower than those reported for other dry-fermented sausages such as Chorizo (Flores and Alvarruiz, 1985;Lois et al, 1987;DommH nguez et al, 1988;SantamarmH a et al, 1992), Chistorra (Cid et al, 1992), Longaniza (Marquina et al, 1993), SalchichoH n (Serrano Moreno, 1979;Beriain et al, 1993), Salami (Acton and Dick, 1976;Graner et al, 1983;Casiraghi et al, Expressed as g of lactic acid/100 g.…”

“…Table 2 shows the values observed in Androlla and Botillo for the most relevant physico-chemical parameters. The pH values found for these products agree with the values found in several dry-cured sausages (Bello et al, 1974a, b;Acton and Dick, 1976;LeoH n Crespo et al, 1978;Serrano Moreno, 1979;Graner et al, 1983;Lois et al, 1987;DommH nguez et al, 1988;SantamarmH a et al, 1992;Beriain et al, 1993;Casiraghi et Lee and Styliadis, 1996;Mateo et al, 1996). However, the titratable acidity data obtained in this study are clearly lower than those reported for other Spanish dry sausages (DommH nguez et al, 1988;SantamarmH a et al, 1992) and for Milano Salami (Casiraghi et al, 1996).…”

“…The two traditional sausages showed similar (P'0.05) mean values for the acidity of the fat. These values were within the range described in literature for other dry-cured sausages (Bello et al, 1974a, b;LeoH n Crespo et al, 1985;Lois et al, 1987;DommH nguez, 1988;Beriain et al, 1993). We con"rmed a great variation in the acidity of the fat values among samples of the same sausage variety.…”

Total and free fatty acids content during the ripening of artisan and industrially manufactured “Chorizo de cebolla”

“…The final values are within the range described in the bibliography for other sausages, the free fatty acids representing between 1 and 7% of the total fat (Lois et al, 1987;Nagy et al, 1989;Domínguez Fernández and Zumalacárregui Rodríguez, 1991;Montel et al, 1993;Johansson et al, 1994).…”