Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

Prado, Natália Soares; Mauritti, Rosário; González, Pelayo; Lombó, Felipe; Díaz, Juan

doi:10.1016/j.meatsci.2019.05.023

Cited by 47 publications

(29 citation statements)

References 21 publications

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“…After 60 days of storage, the TPC were between 8.57 and 10.02 log CFU g −1 , with the highest in ESM treatment (P < 0.05). Those values were similar to those obtained by Prado et al (2019) in Asturian chorizo.…”

Section: Microbiological Propertiessupporting

confidence: 91%

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Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Cavalheiro

Ruíz‐Capillas

Herrero

et al. 2020

Int J of Food Sci Tech

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The impact of free and encapsulated Lactobacillus plantarum addition on the physicochemical and microbiological properties during chilled storage (60 days) of dry-fermented sausages have been studied. Control (C) treatment was performed without probiotic incorporation, and the reformulation was comprised of L. plantarum as free cells (F) in alginate spheres (EA), in water-in-oil simple emulsion (ESM) and in water-in-oil-in-water double emulsion (EDM). After 60 days of storage, lower (P < 0.05) lipid oxidation was observed in F and EA (0.602-0.625 mg MDA kg −1) while it was higher (P < 0.05) in EDM (1.949 mg MDA kg −1). Treatments C and ESM presented intermediate TBARS levels compared to other treatments at the end of storage. All dry-fermented sausages presented high levels of lactic acid bacteria during the whole chilled storage (8.06-9.29 log CFU g −1 at day 0 and 8.02-9.35 log CFU g −1); however, EA treatment presented the highest L. plantarum viability even at 60 days of storage (8.34 log CFU g −1). Therefore, the strategy of L. plantarum inoculation in alginate spheres seems to be the best strategy for the delivery of probiotics during chilled storage of dry-fermented sausages.

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Section: Microbiological Propertiessupporting

confidence: 91%

“…Fermentation of meat products is a traditional method for their conservation, during which several biochemical and microbiological changes occur (Hammes et al, 1990;Prado et al, 2019). Dry-fermented sausages are highly appreciated by consumers worldwide because of their convenience, stability and sensory attributes (Leroy et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Cavalheiro

Ruíz‐Capillas

Herrero

et al. 2020

Int J of Food Sci Tech

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“…The obtained values are typical of low-acidic meat products (final pH 5.3-6.2) [4]. pH and aw values of traditional fermented sausages from other Mediterranean countries and those of the Croatian dry-fermented sausage domestic Slavonian Kulen were in range of 5.06-6.3 for pH and 0.82-0.92 for aw [1,4,12,13,34].…”

Section: Physical and Chemical Propertiesmentioning

confidence: 77%

“…It can be seen that these products are rich in proteins, which makes them high-quality products. Protein content of other dry-fermented sausages found in literature spans from 18.7% to 43.2% [1,4,12,34], these values most commonly approximating to 30%-40%. The ratio of water over proteins in the analyzed sausages was 0.63 in Istrian-type sausage with additional ingredients to 1.03 in Kulenova Seka.…”

Section: Physical and Chemical Propertiesmentioning

confidence: 99%

“…Characterization of similar traditional products from other countries such as Italy, Spain, Greece, Portugal, Slovakia, Belgium and France-in terms of their nutritional and sensorial properties -has been a subject of a number of studies [1][2][3][4][11][12][13]. Apart from aiming to achieve better characterization of final products, these studies also strived to contribute to the definition of unique quality markers and the improvement of product specification protocols, essential when dealing with products of the protected designation of origin (PDO) or protected geographic indication (PGI) [14].…”

Section: Introductionmentioning

confidence: 99%

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Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

Lešić

Vahčić

Kos

et al. 2020

Foods

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Characterization of five types of traditional Croatian dry-fermented sausages produced by family farms was performed via identification of superficial mycobiota, physicochemical, sensory, instrumental color, fatty acids & fat quality indices. Detailed characterization of these sausages aimed to achieve standardization of their production and composition and to establish and/or improve their specification protocols. Traditional sausages varied significantly (p < 0.05) in all analyzed parameters except for the number of mold isolates. Sausages coming from eastern Croatia had a greater mold species diversity, with the highest number of isolated mycotoxigenic species in Slavonian domestic sausage. Sensory evaluation showed good acceptability of all sausages. According to health recommendations, Kulenova Seka showed the most representable values for most of fat quality indices. The results suggest the need for certain modifications in fat & fatty acid composition and, to a lesser extent, in salt content, however not at the expense of product safety, quality and acceptability.

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A short critique on biomining technology for critical materials

Abbasi

Harper

Ahmadvand

2021

World J Microbiol Biotechnol

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Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain

Cited by 47 publications

References 21 publications

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Effect of encapsulated Lactobacillus plantarum as probiotic on dry‐sausages during chilled storage

Characterization of Traditional Croatian Household-Produced Dry-Fermented Sausages

A short critique on biomining technology for critical materials

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