Producción Científica Profesorado

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage



Santos López, Eva María

2006

González-Fernández, C., Santos, E.M., Rovira, J., Jaime, I. The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry cured sausage, Meat Science, 2006, vol 74, pp 467-475,


Abstract


In this study, instrumental and sensory textural properties of chorizo with different levels of glucose (0.1%, 0.5% and 1.0%) and with different starter cultures (Lactobacillus sakei K29, Pediococcus sp. P22 and Pediococcus sp. P208) were studied as well as the relationship between them. The ripening process was followed by physico-chemical and microbiological analysis. Starter culture and concentration of glucose had a highly significant effect on pH, moreover an interactive effect of both factors was found; and also of day of ripening and both starter culture and concentration of glucose. In general terms, changes of pH over time are influenced by the presence of sugar and starter culture even if all chorizos showed at first a rapid decrease, a stay or slow decrease, and a final rise. Texture profile analysis (TPA) proved that hardness and chewiness differ significantly among chorizos with or without starter cultures, except in the batch with 0.1% sugar. Furthermore, the highest values in both textural parameters were found in batches with 0.5% and 1% sugar. The texture differences between chorizos just described were also noticeable in the sensorial evaluation. Likewise, instrumental textural attributes showed significant correlations with sensorial analysis.






Artículos relacionados

Optimization of thermal protein precipitation from acid whey

SIMULACIÓN MATEMÁTICA DE UN DIGESTOR ANAEROBIO TIPO TANQUE AGITADO PARA EL TRATAMIENTO DE VERTIDOS R...

COLORANT EXTRACTION FROM RED PRICKLY PEAR (OPUNTIA LASIACANTHA) FOR FOOD APPLICATION

Survival of Brucella abortus in milk fermented with a yoghurt starter culture

Condiciones microbiológicas en el proceso de sacrificio en un rastro municipal del estado de Hidalgo

An in situ method to study the reaction catalyzed by alkaline phosphatase on DNP

The role of foods in Salmonella infections. In: Salmonella - A Dangerous Foodborne Pathogen

Degradación anaerobia de dos tipos de lactosuero en reactores UASB

Behavior of Salmonella Typhimurium, Staphylococcus aureus, Listeria monocytogenes, and Shigella flex...

APLICACIÓN DE SALES DE ACIDOS ORGÁNICOS EN LA CONSERVACIÓN DE CARNE DE CONEJO.