Composition of Some Commercial Dry Sausages

Abstract

Moisture content of 8 types of dried sausage products varied from 58.9-26.4%. Fat, ash, protein nitrogen and total acidity values of each type increased as the moisture content decreased Bacterial counts indicated that the majority of the sausages were fermented, containing the same range of lactic acid bacterial counts as found for total plate counts. Sausage pH ranged from a low of 4.42 to 5.58. A classification system of dried sausages based on moisture-to-protein ratio and percent moisture was found by regression analysis to fit a linear plot. The classification system also included descriptive terminology generally used in industry to denote the stage of product dryness.

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

“…Lower fat values than those observed by us have also been indicated in other cured sausages (Acton & Dick, 1976;Beriain et al, 1993;Casiraghi et al, 1996;Graner et al, 1983;Lorenzo et al, 2000;Marquina et al, 1993;Palumbo et al, 1976;Ziegler et al, 1987); in most of these sausages fat represents values of between 40 and 60% of the dry matter. Only Cid et al (1992) found, in Chistorra, fat values slightly higher than ours (73.48% of dry matter).…”

“…The salt content of the rest of the raw-cured sausages studied up until now is between 5% and 8% of dry matter (Acton & Dick, 1976;Beriain et al, 1993;Casiraghi et al, 1996;Leó n Crespo et al, 1978;Lorenzo et al, 2000;Ziegler et al, 1987); only in the Androlla (around 4% of dry matter) (Lorenzo et al, 2000) and in the Chistorra (2.88% of dry matter) (Cid et al, 1992) are lower values described.…”

“…This variability has been also described in other varieties of Chorizo (Domínguez et al, 1988;Mateo et al, 1996) and in other similar sausages, Spanish (Leó n Crespo et al, 1978;Lorenzo et al, 2000) and foreign (Acton & Dick, 1976;Ziegler et al, 1987).…”

“…Thus, most of these sausages present an ash content of between 7% and 9% of dry matter (Acton & Dick, 1976;Beriain et al, 1993;Graner et al, 1983;Leó n Crespo et al, 1978;Lorenzo et al, 2000;Marquina et al, 1993;Palumbo et al, 1976), although in some cases, such as in Lebanon Bologna (Acton & Dick, 1976) and in Botillo (Lorenzo et al, 2000) even higher values have been determined, up to 10.97% in Botillo (Lorenzo et al, 2000).…”

“…Other sausages, such as Chistorra (Cid, Iriarte, Astiasarán, & Bello, 1992), Salchichó n (Leó n Crespo, Millán, & Serrano Moreno, 1978), Longaniza de Aragó n (Marquina, Beltrán, Jaime, Peiró, & Roncalés, 1993), Pepperoni (Acton & Dick, 1976;Ziegler, Rizvi, & Acton, 1987) and Salami manufactured in Brazil (Graner, Fonseca, & Basso, 1983) showed moisture values within this interval. In the rest of the raw-cured sausages studied (Acton & Dick, 1976;Beriain, Peñ a, & Bello, 1993;Casiraghi, Pompei, Dellaglio, Parolari, & Virgili, 1996;Lorenzo, Michinel, Ló pez, & Carballo, 2000;Ziegler et al, 1987) higher figures have been described, varying between the 36.25% of the Milano Salami (Casiraghi et al, 1996) and the 61.6% of the Lebanon Bologna (Ziegler et al, 1987).…”