Physicochemical and sensory properties of Celta dry-ripened “salchichón” as affected by fat content
Keywords:Celta pig breed, Dry-ripened sausage, Fat content, Free fatty acids, Volatile compounds
This work studies the effect of fat content on the main characteristics of a traditional, Spanish dry-ripened sausage called “salchichón” from the Celta pig breed manufactured with 10, 20 and 30% back fat. Physicochemical properties, color, texture and free fatty acid profile were evaluated throughout the process after 0, 7, 21, 35 and 49 days of ripening, while the study of the volatile compound profile and the sensory evaluation were only performed on the final products. In general, most of the studied physicochemical, color and textural parameters were significantly (P < 0.05) affected by fat levels. Lipolytic reactions were also enhanced with increasing fat levels leading to a higher free fatty acid release. Sausages with 10% fat exhibited a higher content of volatile compounds, even though they did not show significant differences in flavor intensity. The sensory evaluation also reflected a preference for the texture of the sausages with 30% fat. This fact leads us to conclude that, although fat reduction would improve the nutritional quality of dry-ripened meat products, it can only be successful to a certain extent. Therefore, a formulation including 20% fat would be the most suitable for the elaboration of “salchichón” the from Celta pig breed.
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