Characteristics of dry-cured sausage “chorizo” and “salchichon”

Authors

  • Ramón Santos Instituto de Investigaciones para la Industria Alimenticia, Carretera al Guatao km 3 ½, CP 19200, La Habana.
  • Magdalena Ramos Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Tatiana Beldarraín Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Ma Aloida Guerra Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Frank Rodríguez Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Jennis Pérez Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Urselia Hernández Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Roger de Hombre Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.
  • Zobeida Frómeta Instituto de Investigaciones para la Industria Alimenticia. Carretera al Guatao km 3 ½, CP 19200, La Habana, Cuba.

Keywords:

dry cured sausage, texture, flavor, water activity

Abstract

The characteristics of dry-cured sausage (chorizo and salchichon) made in an artisanal dryer were evaluated. A formulation of traditional Cuban chorizo and salchichon was designed. Second-quality pork meat and fat from commercial pigs were used. Raw meat and fat were ground and properly mixing all the ingredients. Chorizo was stuffed into fine natural pork casings while a 60mm diameter artificial permeable casing was filled with the salchichon dough. They were placed in the artisanal dryer, until the characteristics of both products were achieved. Physicochemical, microbiological, sensory and texture determinations were done on both the meat raw materials and the processed products. Dry-cured chorizo was characterized by a water activity of 0.87 and a decrease in pH to 5.2 and the salchichon with a water activity of 0.85 and a decrease in pH to 5.2. These characteristic make them stable at room temperature. Both products have a characteristic flavor of a dry-cured meat product, similar to this type of products. Also, they have excellent microbiological quality.

Keywords: dry cured sausage, texture, flavor, water activity.

Author Biography

  • Ramón Santos, Instituto de Investigaciones para la Industria Alimenticia, Carretera al Guatao km 3 ½, CP 19200, La Habana.

    Chemical Engineer (HU, 1972). Assistant Investigator. Master's Degree in Food Science and Technology (IFAL, 1998). As the main line of work is the Technology of Meat and Meat Products, accumulating experience in standardization work, development of new products, use of meat extenders, various mixtures of condiments and ingredients. He has participated in different FAO projects in Cuba. He has experience as a postgraduate professor, in different master's degrees at the University of Havana, in the Specialty of Meat Products Technology and in FAO courses.

Downloads

Published

2021-08-30

Issue

Vol. 31 No. 3 (2021)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Characteristics of dry-cured sausage “chorizo” and “salchichon”. (2021). Ciencia Y Tecnología De Alimentos, 31(3), 18-26. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/317

Similar Articles

1-10 of 590

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 4 5 6 > >>