Physicochemical, sensory and microbiological characterization of Asturian Chorizo, a traditional fermented sausage manufactured in Northern Spain.
Meat Sci
; 156: 118-124, 2019 Oct.
Article
em En
| MEDLINE
| ID: mdl-31154204
ABSTRACT
Industrial standardization of fermented meat products requires starter culturesto avoid random variations in the initial microbiota of food matrix. This allows to homogenize production batches regarding sensory and physicochemical characteristics. Also, starters contribute to assure safety, as they compete with pathogens or spoilage species, facilitating pH reduction and secretion of inhibitors. Asturian Chorizo is a traditional fermented sausage from Northern Spain, still produced in a traditional way, without starters. This work describes its characterization at the sensory, physicochemical and microbiological levels. In contrast to other fermented sausages, Asturian Chorizo microbiota is represented mainly by Lactobacillus plantarum, with secondary contributions from Lb. sakei and Lb. futsai. This results may path the way towards development of specific starter cultures for this product, avoiding the loss of the original characteristics of the fermented product in a traditional way, as it would happen in the case of using industrial processes with conventional starters.
Palavras-chave
Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Fermentação
/
Produtos da Carne
Limite:
Animals
/
Humans
País/Região como assunto:
Europa
Idioma:
En
Ano de publicação:
2019
Tipo de documento:
Article