期刊
MEAT SCIENCE
卷 95, 期 3, 页码 658-666出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.meatsci.2013.06.005
关键词
Fermented sausages; Fat level; Physico-chemical parameters; Lipolysis; Lipid oxidation; Sensory evaluation
资金
- Xunta de Galicia (The Regional Government) [FEADER 2010/15]
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, a(w), 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 adds (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. (C) 2013 Elsevier Ltd. All rights reserved.
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