Quality evaluation of meat products, 2: Analytical parameters proposed for dry-cured sausages
1985
Flores, J. | Alvarruiz, A. (Consejo Superior de Investigaciones Cientificas, Valencia (Spain). Instituto de Agroquimica y Tecnologia de Alimentos)
The evolution of chemical composition in a typical Spanish dry-cured sausage, "chorizo", was studied in order to stablish suitable parameters for quality evaluation. Two quality grades, with very different fat content were selected. Moisture, fat, nitrogen, phosphorus, hydroxyproline, nitrates and total carbohydrates were determined in three stages along elaboration and commercialization process. Results showed that moisture of fat free product was suitable for controlling dryness level. In order to control meat content and additive level, a method based on theoric weight loss of the product was proposed. This method allows to refer analytical results to the initial stage. Values obtained in this way agreed with that analytically determined in fresh product
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