| Title: | "Effect of fat level on physicochemical, volatile compounds and sensory characteristics of dry-ripened 'chorizo' from Celta pig breed" |
| Address: | "Centro Tecnologico de la Carne de Galicia, Rua Galicia No 4, Parque Tecnologico de Galicia, San Cibran das Vinas, 32900 Ourense, Spain" |
| DOI: | 10.1016/j.meatsci.2013.06.005 |
| ISSN/ISBN: | 1873-4138 (Electronic) 0309-1740 (Linking) |
| Abstract: | "A traditional Spanish dry-ripened sausage 'chorizo' from Celta pig breed was formulated with 10, 20 and 30% of back fat (LF, MF and HF, respectively). An increase in fat content significantly affected the chemical composition of the sausages at the end of ripening (higher fat content and lower protein content and moisture) and physico-chemical parameters (lower pH, aw, hardness, springiness and chewiness and higher TBARS index, L*, a* and b* values). With the increase of fat in the sausage formulation a higher total content of free fatty acids (FFA) was also obtained, showing a greater lipolysis than in LF sausages. All these parameters were significantly affected by ripening time. A lower total content of volatile compounds were found in HF sausages, being detected 3 alcohols, 4 aldehydes, 12 esters, 3 ketones, 7 aliphatic and 4 aromatic hydrocarbons. Sensorial analysis showed differences for fat level and fat-lean cohesiveness within appearance attributes; odour intensity and spices odour within odour attributes and hardness within texture attributes" |
| Keywords: | "Animals Breeding Color Desiccation Dietary Fats/*analysis Dietary Proteins/*analysis Fatty Acids, Nonesterified/analysis *Food Handling Food Quality *Hardness Hydrogen-Ion Concentration Lipolysis Meat Products/*analysis *Odorants Spices Swine Thiobarbitur;" |
| Notes: | "MedlineGomez, Maria Lorenzo, Jose M eng Research Support, Non-U.S. Gov't England 2013/07/03 Meat Sci. 2013 Nov; 95(3):658-66. doi: 10.1016/j.meatsci.2013.06.005. Epub 2013 Jun 13" |
