Producción Científica Profesorado

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage



Santos López, Eva María

2003

Santos, E.M., González-Fernández, C., Jaime, I., Rovira, J. Physicochemical and sensory characterization of morcilla de Burgos, a traditional Spanish blood sausage, Meat Science, 2003, vol 65, pp 893-898, ISNN


Abstract


Morcilla de Burgos is a popular cooked blood sausage produced in the region around Burgos in the north of Spain. Physicochemical and sensory properties of this traditional product were investigated in order to support the claim for a Protected Geographical Indication. Products from 14 manufacturers were analysed for pH, water activity (aw), moisture, ether-extractable fat, starch, protein, total sugar, ash, iron and sodium contents as well as sensory parameters related to visual, olfactory, texture and flavour attributes. Principal component analysis confirmed the existence of three varieties of Morcilla de Burgos. Morcillas from group I were characterised by a notable blood smell and blood and pepper flavour, a high pH, and aw and a high protein content. Morcillas from group II were characterised by strong cumin smell and flavour and a high softness. Morcillas from group III had a high onion odour, high presence of onion and high contents of fat, total sugar and fibre.






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