Lipolysis, proteolysis, physicochemical and sensory characteristics of different types of Spanish ostrich salchichon

The objective of this study was to compare three different types of salchichon: made of ostrich meat, made of ostrich meat and lean pork, and made of ostrich meat and pork belly, from physicochemical and sensory viewpoints. To evaluate the intensity of lipolysis and proteolysis produced during the r...

Full description

Saved in:
Bibliographic Details
Published in:Meat science 2007-04, Vol.75 (4), p.661-668
Main Authors: Soriano, A., Garcı´a Ruiz, A., Gómez, E., Pardo, R., Galán, F.A., González Viñas, M.A.
Format: Article
Language:English
Subjects:
alternative livestock
Biological and medical sciences
fermentation
fermented foods
Food industries
Free fatty acids
Fundamental and applied biological sciences. Psychology
lean meat
Lipolysis
meat aging
Meat and meat product industries
nitrogen content
nonprotein amino acids
Ostrich salchichon
ostriches
Physicochemical composition
physicochemical properties
pork
pork bellies
Proteolysis
proximate composition
rancidity
sausages
Sensory characteristics
sensory evaluation
traditional foods
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:The objective of this study was to compare three different types of salchichon: made of ostrich meat, made of ostrich meat and lean pork, and made of ostrich meat and pork belly, from physicochemical and sensory viewpoints. To evaluate the intensity of lipolysis and proteolysis produced during the ripening process, the profile and content of free fatty acids, the degree of rancidity, the non-protein, water-soluble and aminoacidic nitrogen content were determined. In addition, the composition of the fermented sausages (pH, a w, moisture, fat, protein, ash, sodium chloride and sodium nitrite content) was analysed. From a sensory viewpoint, the organoleptic characteristics of the different types of salchichon were studied using free choice profiling. The fermented sausages had varying characteristics depending on their formulation (ostrich meat or ostrich meat plus pork) and all of them were well accepted by the panelists. This study helps characterise the different types of ostrich salchichon made in Spain.
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2006.09.015