Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

Salgado, Aurora; Fontán, María C. García; Franco, Inmaculada; López, Mercedes; Carballo, Javier

doi:10.1016/j.foodcont.2004.10.003

Cited by 32 publications

(36 citation statements)

References 22 publications

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“…*P < 0.05; ***P< 0.001. Our moisture values were similar to those found by others authors (Gimeno et al, 2000;Salgado et al, 2006) in sausages with the same dry ripening time as ours, whereas Franco et al (2002) and Salgado et al (2005) observed final values below 30% in Spanish dry-cured sausages.…”

Section: Statisticai Anaiysissupporting

confidence: 92%

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

et al. 2011

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The effect of fat content (20, 30, and 40%) on chemical composition, color, texture parameters, and sensory properties of dry-cured duck sausages was studied. Protein content showed significant differences (P < 0.001) among batches (19.3, 22.1, and 27.5% for high, medium, and low fat, respectively). Fat level affected the lightness (P < 0.05), redness, and yellowness (P < 0.001) of dry-cured duck sausages. Shear force increased with decreased fat content (1.45, 2.37, and 3.81 kg/cm(2) for high, medium, and low fat, respectively). The sensory properties of fat level, cohesiveness, fat odor, hardness, and juiciness were significantly different with respect to fat level. Duck sausages with 20% fat content obtained higher scores for sensory traits compared with sausages of 30 and 40% fat content.

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Section: Statisticai Anaiysissupporting

confidence: 92%

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

et al. 2011

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“…The pH result obtained at d 1 and 7 may be attributed to the MOO pH (4.49 ± 0.05), because oregano powder pH was higher (6.28 ± 0.02). Salgado et al (2006) reported lower pH values in onion chorizo than those reported here, while Bozkurt and Bayram (2006) obtained similar values in respect to this study with 0.1% MOO from Lippia berlandieri Schauer. On the other hand, at d 7, Bozkurt and Bayram (2006) obtained similar values for L*, ∆E, and BI, but lower values for a* and b* of the spicy sausage sucuk during ripening.…”

Section: Physicochemical Analysissupporting

confidence: 87%

“…Consumers today want foods containing healthy ingredients that have good composition and an extended shelf life accompanied by minimal deterioration in components and sensory characteristics. Studies have been carried out with chorizo analyzing its physical characteristics (Gimeno, Ansorena, Astiasarán, & Bello, ), refrigeration stability (Porcella et al., ), microbial quality (Casquete et al., ; González & Díez, ), biochemical parameters (Salgado, García‐Fortán, Franco, López, & Carballo, ), polycyclic aromatic hydrocarbons content (Lorenzo et al., ), low molecular weight antioxidant components (Broncano, Otte, Petrón, Parra, & Timón, ), and textural, color, moisture, and morphological characteristics of chorizos encased in natural and synthetic casings (Ledesma, Laca, Rendueles, & Díaz, ). However, Mexican oregano essential oil (MOO) has not been used and evaluated in the chorizo pork formulation as a substitute for oregano powder.…”

Section: Introductionmentioning

confidence: 99%

Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil

Perales-Jasso

Gamez-Noyola

Aranda-Ruíz

et al. 2018

Food Science & Nutrition

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The aim of this study was to evaluate the effect of oregano essential oil (MOO) from Mexican oregano, Lippia berlandieri Schauer, as substitute for Mexican oregano powder (MOP) on pork chorizo physicochemical characteristics, texture, antioxidant capacity, aerobic bacteria colony counts, and sensory evaluation under storage conditions over 7 d. The treatments were T1 = chorizo + 0.1% MOP and T2 = chorizo + 0.1% MOO. The pH, redness (a*), yellowness (b*), Chroma, and browning index (BI) were affected by treatments and storage time. T2 presented lower pH (5.27) at d 1 than at d 7 (5.34), as well as a* (23.13 vs. 25.27), b* (14.85 vs. 17.45), Chroma (28.60 vs. 30.79), and BI (103.42 vs. 109.82) were higher at d 7. At d 1, hardness (1392.75 vs. 872.29 g), springiness (0.3675 vs. 0.3351 mm), gumminess (491.45 vs. 284.38 g), and chewiness (180.25 vs. 95.43 g mm) were higher in T1 than T2. Aerobic bacteria counts (T1—4.19 vs. 4.73 log CFU/g and T2—4.37 vs. 4.50 log CFU/g, respectively) increased within each treatment at d 7. Antioxidant capacity was not affected (26.48 and 27.42%). Oregano odor was different at 7 d with T2 having a stronger odor (5.70) than T1 with oregano powder (4.63). Mexican oregano essential oil in the pork chorizo formulation improved pH, color parameters, textural profile, and sensory characteristics.

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“…However, "chorizo" samples enriched with broad bean, Chlorella and Spirulina had similar protein content compared to the control samples, thus being useful protein alternative to enrich "chorizo" sausages from a nutritional point of view. Compared to previous studies, these values were higher than those reported byArnaudas et al (2013) for commercial "chorizo" (21.3%) andSalgado, García, Franco, López, and Carballo (2006) for homemade and industrial sausage "chorizo" (20.37% and 21.58%, respectively).…”

contrasting

confidence: 79%

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

Thirumdas

Brnčić

et al. 2018

J Food Process Preserv

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The aim of this work was to evaluate the impact of the addition of vegetable (beans, lentils, and broad beans) and algae (Chlorella and Spirulina) protein sources on physicochemical and nutritional properties of fermented Spanish “chorizo” sausages. Color, pH, texture parameters, protein, amino acid profile, and the content of carbohydrates were significantly different among the batches. Protein content was significantly higher in the sausages with protein from soy (35.62%), Chlorella (34.66%), Spirulina (34.89%), and broad beans (34.66%) compared to the samples enriched with protein from bean and lentil, being lysine (≈19%), arginine (≈17.5%), and leucine (17.5%) the predominant essential amino acids, while glutamic acid (≈32%) and aspartic acid (≈19%) were the most abundant nonessential amino acids. It can be concluded that protein extracted from beans, lentils, broad beans, Chlorella, and Spirulina can be used to enrich “chorizo” as an alternative to soy protein. Practical applications Consumer´s growing awareness regarding the use of new healthy ingredients that could give an added value to meat products has led food industry to investigate alternative protein sources from vegetal and algae origin. “Chorizo” sausages are one of the traditional fermented meat products typical from Spain. During “chorizo” fermentation several changes on protein can occur, thus being of a paramount importance to evaluate its nutritional and quality changes. Enrichment of “chorizo” with protein from vegetal and algae origin can constitute a useful alternative to improve “chorizo” nutritional profile, and consequently increasing its market opportunity.

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Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

Cited by 32 publications

References 22 publications

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

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

Oregano powder substitution and shelf life in pork chorizo using Mexican oregano essential oil

Evaluating the impact of vegetal and microalgae protein sources on proximate composition, amino acid profile, and physicochemical properties of fermented Spanish “chorizo” sausages

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