Effect of high‐pressure treatment and storage temperature on top‐quality (Montanera) Iberian dry‐cured pork sausages (chorizo)

Abstract

The stability after hydrostatic high pressure (HHP) (600 MPa/8 min/ 10 • C) and 180 days of storage at 4 and 20 • C was evaluated on Iberian drycured pork sausages (chorizo) packaged sliced or as half-pieces from pigs raised outdoors. Microbiological, physical-chemical, oxidative, and sensory changes were analyzed. The evolution of mesophilic aerobic and molds and yeasts counts was different in the half and sliced packaged pork sausages after processing and during storage. Sliced and half-packaged pork sausages had instrumental color stability after HHP and during storage. TBA-RS values were quite stable in both products. Protein oxidation values of pork sausage in half-products were increased by at 20 • C. In sliced pork sausage, both HPP and 20 • C storage favored the development of protein oxidation at the end of storage. In the sensory analysis, the sliced product developed more rancidity than the half-pieces during the storage. Therefore, the storage temperature has great importance for the preservation of dry-cured pork sausages, the increases of protein oxidation, and rancidity could reduce the shelf-life at these conditions. The presentation of the product is also relevant when HHP is applied, and this would also compromise the stability of the product when it is stored at room temperature. Practical Application: Chorizo is a traditional dry-fermented pork sausage that is generally considered to be microbiologically safe. However, the initial contamination of the raw materials, and some processes, such as the slicing or packaging, can compromise the safety of these products. Additionally, packaged dry-cured sausages require long shelf-life, and although they are normally stored at refrigeration temperature; sometimes, they are preserved at room temperature. The application of hydrostatic high pressure could increase the safety of dry-cured meat products even when they are stored at room temperature. Initial characteristics of each type of pork sausage could determine their technological behavior during processing or during storage under different conditions.

Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds

“…The most intuitive change is in traditional sensory properties, including the rancid samples producing a darker color, a bitter taste, and an irritating odor. This was consistent with the results that wild almond kernel, perilla seed, and beef samples became a darker color and had an unpleasant odor [ 79 , 80 , 81 ]. In addition, the physicochemical indicators such as moisture content, water- and alcohol-soluble extracts, and acid value were also detected.…”

High‐pressure processing applied to sliced dry‐cured Iberian loin: Effect of category, company, and storage temperature

“…These results partially match previous results, which reported lower counts for the mesophilic bacteria and molds and yeast using 20°C than at 4°C for 120day storage in Cebo loin (Cava et al, 2021). Although there is no previous information about the effect of the storage temperature on the LAB in loin, the results (Tables 3 and 4) are generally in line with those reported in chorizo, with lower counts after storage at 20°C than at 4°C (Carrapiso et al, 2023;Martin et al, 2021;Trejo et al, 2021). The lower counts at 20°C than at 4°C in those microorganisms also matches the results for the L. monocytogenes counts in Cebo loin (Cava et al, 2021) and other dry-cured Iberian products (Cava et al, 2020(Cava et al, , 2021.…”

“…Similar to lipid oxidation, the increase in the HPP-treated samples was slightly larger after storage at 20°C than at 4°C, with a significant HPP-temperature interaction (p = .004). Previous results on sliced Cebo loin have reported inconsistent results (Cava et al, 2021;Trejo et al, 2021), again probably because of additional factors affecting the results.…”

Chemical Safety and Quality Attributes of Dried Sausage Snacks Stored in Modified Atmosphere

“…Undoubtedly, the oxygen-free packaging of the sausage snack in MAP significantly contributed to slowing down the unfavourable changes in fat. In addition, the smoking process that was used in the sausage production, and inclusion in the recipe of garlic and pepper, which contain natural antioxidants such as allicin, diallyl sulfides, and other sulfur compounds, also played an important role [56][57][58][59][60].…”