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Effects of manufacturing process variables on the physicochemical and sensory characteristics of Galician chorizo sausage

✍ Scribed by E Fernández-Fernández; M L Vázquez-Odériz; M A Romero-Redríguez

Publisher: John Wiley and Sons
Year: 2002
Tongue: English
Weight: 125 KB
Volume: 82
Category: Article
ISSN: 0022-5142
DOI: 10.1002/jsfa.1023

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✦ Synopsis

Abstract

Physicochemical and sensory changes were evaluated during the curing of Galician chorizo, comparing samples from three different manufacturers (each of whom uses different procedures for smoking and curing). The observed variations were in all cases largely explained by pairwise differences between one of the manufacturers (manufacturer C) and the other two and are probably attributable to the more traditional and less strictly controlled process conditions used by manufacturer C.

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