Colour changes during manufacture of Galician chorizo sausage

 Galician chorizo sausage is a smoked-meat product containing chilli pepper. This study investigated changes in its colour (CIE colour coordinates L*, a* and b*, together with redness index, hue, chroma and perceived colour) during the curing process. Samples were obtained from three manufacturers (A, B and C) whose smoking and curing procedures differ markedly. Most of the colour measurement showed clear changes during curing. All measurement except external L* varied significantly among samples obtained from the different manufacturers. Pairwise comparisons indicated that in most cases there were significant differences between samples from manufacturer A (who smokes the product for only 6 h) and manufacturers B and C (who smoke the product for a longer period), but not between samples from manufacturers B and C. The pH, water activity and moisture content were also monitored; again, these variables differed significantly between A and B and between A and C, but not between B and C. Received: 8 October 1997 / Revised version: 19 January 1998     

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

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. © 2002 Society of Chemical Industry     

Sensory and physicochemical changes occurring during storage of Galician chorizo in oil

 Changes in the physicochemical and sensory properties of Galician chorizos stored in olive oil, sunflower oil or pork fat were monitored over a 19-week period. The results of analysis of variance showed that the storage medium had a significant effect on some variables. Specifically, moisture content, water activity, acid value and cohesiveness were lowest in chorizos stored in sunflower oil; acid value and pH were highest in chorizos stored in olive oil; external smoky and paprika odours were lowest, and after-taste intensity highest, in chorizos stored in pork fat. Acid value, peroxide index, hardness, colour, external odour intensity, perceived hardness and acid flavour all increased significantly during storage, while pH and water activity declined. In all three storage media, external rancid odour and rancid after-taste were first detected at week 17, when the peroxide index peaked. The overall rating was best for chorizos stored in sunflower oil. Received: 9 September 1997 / Revised version: 24 November 1997     

Sensory and physicochemical changes occurring during storage of Galician chorizo in oil

 Changes in the physicochemical and sensory properties of Galician chorizos stored in olive oil, sunflower oil or pork fat were monitored over a 19-week period. The results of analysis of variance showed that the storage medium had a significant effect on some variables. Specifically, moisture content, water activity, acid value and cohesiveness were lowest in chorizos stored in sunflower oil; acid value and pH were highest in chorizos stored in olive oil; external smoky and paprika odours were lowest, and after-taste intensity highest, in chorizos stored in pork fat. Acid value, peroxide index, hardness, colour, external odour intensity, perceived hardness and acid flavour all increased significantly during storage, while pH and water activity declined. In all three storage media, external rancid odour and rancid after-taste were first detected at week 17, when the peroxide index peaked. The overall rating was best for chorizos stored in sunflower oil. Received: 9 September 1997 / Revised version: 24 November 1997     

发酵香肠成熟过程中的生化变化

本文综合概述了有关发酵香肠在成熟过程中的一系列复杂生物化学变化及其影响因素,并提出今后有关发酵香肠的主要研究方向.     

Colour of hard cheese 2. Factors of influence and relation to compositional parameters

 Colour properties of hard cheeses, which included mature Vorarlberger Bergk?se (n=141) as well as a set of Emmental cheeses monitored periodically during ripening, were evaluated by tristimulus reflectance measurements. After transformation of the tristimulus primaries into the recently proposed one-dimensional Yellowness index, colour measures were related to selected compositional parameters by multivariate statistical methods. Both multiple regression and principal component regression showed that cheese body colour is mainly affected by qualitative properties of the fat phase which, in turn, are heavily influenced by seasonal deviations. Additional minor sources of variation include the total solids content as well as measures reflecting changes induced by cheese maturation. Received: 15 July 1996     

Colour of hard cheese 2. Factors of influence and relation to compositional parameters

Colour properties of hard cheeses, which included mature Vorarlberger Bergkäse (n=141) as well as a set of Emmental cheeses monitored periodically during ripening, were evaluated by tristimulus reflectance measurements. After transformation of the tristimulus primaries into the recently proposed one-dimensional Yellowness index, colour measures were related to selected compositional parameters by multivariate statistical methods. Both multiple regression and principal component regression showed that cheese body colour is mainly affected by qualitative properties of the fat phase which, in turn, are heavily influenced by seasonal deviations. Additional minor sources of variation include the total solids content as well as measures reflecting changes induced by cheese maturation.     

Monitoring the bacterial population dynamics during the ripening of Galician chorizo,a traditional dry fermented Spanish sausage

The dynamics of the bacterial population throughout the ripening of Galician chorizo, a traditional dry fermented sausage produced in the north-west of Spain, were investigated by using classical and molecular approaches.     

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

 The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%. Received: 23 January 1998 / Revised version: 1 April 1998     

Bound sulphadimidine residues in raw fermented sausage: release under acidic conditions and bioavailability in rats

 Sulphadimidine (SDM), a drug frequently administered to pigs, is partially converted into other compounds by processing meat to produce raw, fermented sausage. With the aid of ¹⁴C-labelled SDM, evidence was obtained that part of the radioactive matter was covalently bound to the matrix. Part of these bound residues could be released in vitro by 4 M HCl at 21  °C or by 0.024 M HCl at 37  °C. Female rats were also able to release bound SDM residues and to excrete these in their urine, in amounts approaching those obtained by treatment with 4 M HCl. Both the parent compound and its main metabolite, N ⁴-acetyl-SDM, were observed in the urine of rats. Received: 29 December 1997 / Revised version: 20 February 1998     

Fatty acids of a salami-type sausage made of Baltic herring fillets, pork and lard

 The fatty acid composition of "fish wurst", a fermented salami-type sausage made of pork, lard and Baltic herring fillets (Clupea harengus var. membras) was investigated. Changes in the proportions of the 35 most abundant fatty acids were examined throughout the 1-month ripening period followed by a 4-month storage period. The fat composition of the product was stable (32–35%) and retained the characteristics of the main ingredients: oleic acid (37.4%, mean of three production batches) palmitic acid (23.7%) and linoleic acid (10.7%) from lard and fish, stearic acid (11.7%) mainly from lard, and palmitoleic acid (3.0%) and long-chain (C20–C24), polyunsaturated fatty acids (c.a. 6%) mainly from fish. During the 4-week ripening period a statistically significant increase (P≤0.05) was detected in the proportions of minor fatty acids only, i.e. eicosenoic acid (20 : 1n-9), eicosadienoic acid (20 : 2n-6), docosadienoic acid (22 : 2n-6) and docosatrienoic acid (22 : 3n-3). During the 4-month storage of the ripe sausage, the fatty acid composition stabilized. Only the proportion of stearic acid increased significantly during storage, from 11.7% to 12.5%. Received: 23 January 1998 / Revised version: 1 April 1998     

Binding of sulphadimidine to glucose in sausage

 The presence of an adduct of sulphadimidine with glucose, i.e. N⁴-glucopyranosyl-sulphadimidine, was demonstrated in raw fermented sausage and batter to which sulphadimidine was added. Identification was performed by HPLC followed by diode array detection. This study demonstrates the need for a hydrolysis step prior to the determination of sulphadimidine for inspection purposes, in food samples containing glucose. Received: 21 October 1998     

Stability of sulphadimidine during raw fermented sausage preparation: reaction of sulphadimine with nitrite

 Raw fermented sausage was prepared from a dough to which sulphadimidine (SDM), a drug frequently used in animal husbandry, was added. With the aid of thermospray-mass spectroscopy further evidence was obtained that, during preparation, reactions with nitrite added to the dough resulted in the formation of desamino-SDM and 4-hydroxydesamino-SDM. An indication was obtained that traces of chlorodesamino-SDM were present in the brine, but this observation could not be established. Received: 22 March 1999 / Revised version: 10 May 1999     

亚硝酸盐在广式腊肠干燥过程中的变化

对广式腊肠热风干燥的研究表明：水分含量,发色反应和pH值是影响整个干燥过程中亚硝酸盐含量的主要因素。三者在干燥进程中交替占据主导地位,在干燥后期,亚硝酸盐含量和三个影响因素均与干燥时间呈一定的线性关系。实验发现,pH值（X）与亚硝酸盐的（未）分解率的对数（Y）之间存在良好的线性关系：Y＝6ln10-2.63X.     

植物乳杆菌对成熟过程风干香肠特性的影响

研究了接种植物乳杆菌的风干香肠成熟过程中微生特性及理化特性。结果表明，在整个成熟过程中总菌数降低，其中主要菌为接种菌，另外，接种植物乳杆菌的香肠过氧化物值和pH值较低，而酸价较高。对脂肪酸和脂肪进行测定结果表明，接种植物乳杆菌的风干香肠游离脂的酸含量高，说明该菌能促进香肠成熟过程中脂肪分解，其中C18：1和C16：0两种脂肪酸含量增多，而C18：2则略有降低，可能是C18：2进一步参加反应的结果。感官评定结果表明，接种植物乳杆菌的风干肠有浓郁的芳香味，脂肪氧化味（哈喇味）小。     

发酵干香肠生产过程中的理化变化研究

对发酵干香肠生产过程中的理化变化进行了跟踪测定,结果表明,pH值、水分活度、水分含量、蛋白质水解指数、游离氨基酸、酸价和过氧化值等理化因子皆发生显著变化。     

Seasonal changes in the fat composition of Lacha sheep's milk used for Idiazabal cheese manufacture

 The effect of the seasonality of lacha sheep's milk production on the milk-fat composition was studied. This raw milk is used to manufacture Idiazabal cheese, a typical product of the Basque Country of northern Spain. Milk samples were taken, prior to cheesemaking, from a refrigerated tank of mixed milk from different flocks in a cheese factory in February, April and June. The triglyceride and fatty acid composition of the milk were analysed. The results showed that the molecular characteristics of the milk-fat components, the degree of unsaturation and the chain length changed with the time of the year. The June milk had a higher content of unsaturated and long-chain fatty acids and triglycerides. The April and February milks were very similar, with a higher content of saturated and short-chain fatty acids and triglycerides. The differences in animal feeding are probably the most important factor affecting milk composition because in June flocks are fed mainly in natural pastures while in April and February the ewes are also fed additional commercial feeds. Idiazabal cheeses were considerably different from February to June, suggesting a relationship between the free fatty acid composition of the cheese, its sensorial properties and the fat composition of the raw milk used in cheesemaking. Received: 18 June 1999     

Butter colour affects sensory perception of spreadability

 Two butter samples of significantly different yellowness were subjected to cone penetration experiments to measure their apparent yield value, as an instrumental measure of spreadability, at different temperatures. A ten-member panel evaluated sensory spreadability of selected pairs of samples, adjusted to particular apparent yield values, by means of simple difference tests both in the daylight and in a dark-room under red light. The results imply that sensory perception of spreadability is heavily affected by butter colour. Whereas the results of the dark-room experiments were in line with instrumental measures, the more yellowish butter was selected as the “easier-to spread” sample when colour differences were perceptible by the panellists. Received: 26 November 1996     

Development of a healthy low-fat fish sausage containing dietary fibre

In order to develop a healthy low-fat fish sausage containing dietary fibre (DF), three fundamental changes were made to an ordinary pork sausage recipe: incorporation of 4% (w/w) of Swelite^® (a DF obtained from inner pea), different levels of pork meat replacement (0%, 50% and 100%) by hake mince and the combination of varying amounts of Fibruline^® (a DF obtained from chicory root) and hake mince (Fibruline: additional hake mince, 2.6:5.2, 5.2:2.6 and 7.8:0.0, % w/w) as a substitute for pork fat. It was found that the addition of Swelite to pork sausage favoured greater gel strength and hardness. On the contrary, increasing levels of pork meat replacement by hake reduced the sausages’ gel strength and hardness. Finally, sausages without pork fat showed promising textural and colour parameters. High-Fibruline sausages were less cohesive and chewable than pork fat sausages (control), but also exhibited a greater gel strength. Low-Fibruline ones presented almost all textural properties similar to the control, with exception of hardness and gumminess. Therefore, regarding some key textural parameters, it was possible to produce low-fat fish sausages similar to the ordinary pork sausages.     

Lightness and gloss of peach gels: effect of fruit and sugar content

 Lightness and gloss were studied in peach gels prepared with different quantities of sugar and peach pulp, using a mixture of xanthan and locust bean gum as gelling agents. Colour was described in terms of the colour coordinates established by the Commission Internationale de l'Eclairage and gloss was determined as a percentage. The values of lightness determined optically (L^*), when ranked, corresponded well with those determined by eye, but there was less similarity between the ranked values of gloss determined optically and by eye. There was a clear relationship between the sensory evaluation of lightness and gloss and the fruit and sugar content of these gels. Mathematical equations were developed to relate both L^* and gloss values determined optically with fruit and sugar concentrations. It was found that fruit had a greater effect than sugar on the L^* values and that gloss depended only on the sugar content. Finally, the gloss of gels prepared with different gelling agents were compared and it was found that lightness can affect the sensory evaluation of gloss. Received: 15 July 1997 / Revised version: 3 February 1998