Chorizo Pamplona. Correlation between sensory parameters and parameters related to nitrogen fractions in a Spanish dry sausage

Santamaría, I.; Lizarraga Rojas, María Teresa; Iriarte, J.; Astiasarán Anchía, Iciar; Bello Gutiérrez, José

Chorizo Pamplona. Correlation between sensory parameters and parameters related to nitrogen fractions in a Spanish dry sausage

Santamaría, I.
Lizarraga Rojas, María Teresa
Iriarte, J.
Astiasarán Anchía, Iciar
Bello Gutiérrez, José

Aldizkaria:

FLEISCHWIRTSCHAFT

ISSN: 0015-363X

Argitalpen urtea: 1994

Alea: 74

Zenbakia: 9

Orrialdeak: 961-962

Mota: Artikulua

GOOGLE SCHOLAR

Beste argitalpen batzuk: FLEISCHWIRTSCHAFT

Laburpena

Chorizo Pamplona (a Spanish dry sausage) was examined by sensory and physico-chemical analysis. The samples were divided into three groups by cluster analysis on the basis of their organoleptic quality. Samples from the same group gave homogeneous results for objective parameters but there were some significant differences between the groups.Colour, odour, flavour and general acceptability showed a high negative correlation with free -SH groups. A moderate negative correlation was also found between proteolytic activity and texture, colour and general acceptability.Factorial analysis, taking into account all the parameters analyzed, revealed a distinct difference between the samples in group 1 and the rest. This was as a function of factor 1 which was defined by objective parameters, free -SH groups and proteolytic activity.