Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.

UNLABELLED: The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry-ripened Spanish-style sausages: "salchichón" and "chorizo." Three batches of each of those sausages were prepared with low and high levels of phosphates, and selected quality variables (moisture, pH, a(w) , lactic and acetic acid, α-amino nitrogen, total free fatty acids, thiobarbituric acid reactive substances, microbial counts, color, and texture analysis) were compared against controls. Furthermore, phosphate-added and control sausages were ranked by consumers in order of preference. In "salchichón," phosphate addition resulted in a significant (P < 0.05) increase in drying rate, and tendencies (not significant) toward a decrease in lipid oxidation and an increase in hardness and chewiness. In "chorizo," the addition of phosphates resulted in higher hardness, elasticity and chewiness, and lower yellowness (P < 0.05). In the manufacture process of dry-ripened sausages, phosphates can be considered as additives with potential enhancement effect in drying and eating quality. PRACTICAL APPLICATION: The main outcome from the present study is to find evidence on which points of reference could be drawn for the technological application of phosphates in dry-ripened sausages. It has been observed that the drying rate and several eating quality characteristics can be enhanced with the use of phosphates.

Nutrient composition and technological quality of meat from alpacas reared in Peru.

The aim of this study was to increase the knowledge on alpaca meat quality characteristics. Twenty Huacaya breed alpacas, reared under a traditional unspecialized production system at the Andean region of Peru, were slaughtered at ages between 18 and 24months. Analyses were carried out on Longissimus thoracis and lumborum muscle (LTLM), unless otherwise specified. These included composition parameters: moisture, fat, protein, ash, minerals, amino acids, fatty acid profile (of both LTLM and perirenal fat), retinol and tocopherol concentrations and myoglobin and collagen contents. Other meat quality parameters were evaluated: pH, colour, water holding capacity and Warner-Bratzler shear-force. Alpaca LTLM was characterized by a low intramuscular fat content and mineral and amino acid compositions, polyunsaturated to saturated fatty acids ratio and conjugated linoleic acid content comparable to those found for beef and sheep meat. However, specifically, alpaca meat showed a relatively high n-6 to n-3 (3.7) ratio and low vitamin E concentration. Values of alpaca meat technological quality parameters were in the ranges reported for more conventional red meats, the exception being a lower b(∗) value.